Don't pretend, I'm the God of Cooking and I'll showdown!

Chapter 115 Marinated Dried Tofu!Ingredients matching skills in stew! 【Ask monthly ticket】

When it was first announced that it would be made with preserved vegetables and braised pork, everyone was looking forward to it.

He even wanted to take Xu Xinhua, who was on a break, to let him feel the pain of wanting to eat but not being able to eat from a distance.

After Ou Hua came.

Everyone's expectations have been lowered a lot.

It's not enough to eat without two servings.

But it's okay to have a taste.

Now that the boss has made it, there will definitely be no shortage of buckwheat in the future.

Let’s have a taste today, the future will last forever!

However, when Boss Hu came.

Everyone's mood suddenly fell to the bottom, and they couldn't even taste the taste...

Like Ouhua, Boss Hu didn't ask the price.

Just scanned the [-] yuan and left.

Lin Xu smiled helplessly:

"It's too late today, so let's eat the meat tomorrow."

It's past three o'clock in the afternoon.

Even if it is done in a hurry, it will at least get half past five.

At that time, the store had already started to recruit people, even if it was done, it was not persistent, so it is better to prepare more tomorrow.

In order not to dampen everyone's enthusiasm, Lin Xu said to Ma Zhiqiang:

"Zhiqiang, put more meat in the stew later, so that everyone can enjoy it."

Ma Zhiqiang wiped his hands and said:
"Stewed dishes with too much meat tend to get greasy. I'll buy some tofu and fry some dried tofu. Dried tofu tastes very good in stewed dishes, better than adding more meat."

"Then you go, remember to ask Tiantian to pay the bill when you come back from buying tofu."

Occasionally, the shop needs to buy something at the nearby supermarket.

Lin Xu's method is that whoever buys it will advance the money, and when he comes back, he can ask Song Tiantian for reimbursement with the payment receipt from the supermarket.

This will not delay Song Tiantian's affairs, and it will be convenient to enter the account.

Ma Zhiqiang did not stop.

When I went out, I went to the nearby supermarket to buy tofu.

Soon.

He walked in with a large piece of tofu.

At the door, he handed the receipt for buying tofu to Song Tiantian.

After receiving the reimbursement money, Ma Zhiqiang immediately came to the kitchen and said to Lin Xu:

"Boss, I think the tofu in the supermarket is pretty good. I bought some more, and I'm going to use the stewed chicken feet soup to marinate it. Such a perfect stewed soup with only stewed chicken feet is too wasteful."

This is the advantage of using a skilled master.

You have your own ideas, and you can also make new dishes according to local conditions based on the ingredients in the store.

In fact, Lin Xu also thought about marinating dried tofu before.

But the store was too busy, and the dried tofu couldn't be sold at a price, so there was no action.

Since Ma Zhiqiang wants to try, let's try.

If it sells well, there will be another side dish in the store in the future.

Ma Zhiqiang set up the oil pan, poured the oil that had fried the meat into the pan, and then turned it on.

When the oil temperature is [-]% hot.

He cut a piece of tofu and held it in his left hand, dipped the kitchen knife in the water with his right hand to prevent the tofu from sticking to the knife, and then cut directly on the tofu in his left hand.

When he was about to cut it in his hand, he turned the blade of the knife, and a piece of tofu that was more than half a centimeter in length slid down the kitchen knife into the oil pan.

He is fast.

With a few knives, he cut the tofu in his hand into slices.

"Master Ma is good at knife skills!"

Che Zai had never played like this before, so he thought it was very interesting.

Ma Zhiqiang said with a smile:

"For a chef who often cooks banquets, this is just a basic skill. I have fried more than [-] catties of tofu at one time, and I can't even hold the tofu with my hands."

Two hundred catties?
Hey, it takes half a day to cut tofu and fry tofu, right?

No wonder the salaries of banquet masters are high.

With such a large workload, no one will do it if the salary is low.

Soon, the pot was full of tofu slices. Ma Zhiqiang put down the kitchen knife and stirred the pot with a spoon to prevent the tofu from sticking together.

in fried foods.

Tofu is a relatively simple ingredient.

Because this thing has a lot of water, it can be fried directly at the highest heat, and there is no need to worry about the tofu being fried.

When the tofu slices are golden on the outside and become light and fluffy, take them out with a colander to control the oil, and start frying the next pot by the way.

After all the tofu slices are fried.

Ma Zhiqiang put the oil pan aside, replaced the frying pan again, poured some marinated chicken feet soup into the pot, heated it up, picked out the dried tofu for stewing, and poured the rest into the marinade in soup.

The moisture on the surface of the dried tofu was completely blown out, like a piece of sponge, after soaking in the brine, it began to quickly absorb the brine.

After the braised soup in the pot is boiled.

Ma Zhi emphasized that the fire should be kept on a low heat to keep the stewed soup on the verge of boiling.

The dried tofu marinated in such a low fire is full of fragrance and rich in marinade, and the juice overflows after a bite, not to mention how delicious it is.

After the tofu is dried and marinated.

Ma Zhiqiang grabbed a handful of vermicelli from the storage room and soaked them in warm water.

Stewed dishes are inseparable from vermicelli.

Delicious vermicelli can not only play a finishing touch in stewed dishes, but also enrich the taste of the dishes.

Take a sip of the vermicelli that is full of soup, and it is full of fragrance.

Then he cut two cabbages according to the appetite of the people in the store.

The most delicious stew is Chinese cabbage, but it is not the season to eat Chinese cabbage, so cabbage can only be used instead.

Finally, I cut some crispy meat, and by the way, cut the dried tofu into smaller pieces with a diagonal knife.

The reason why it is cut diagonally is that it is easier to absorb the broth, making the dried tofu more delicious.

Next.

Start making.

Heat the oil in a pan, and add half a teaspoon of lard to the pan.

After heating, pour in the chopped pork belly and stir-fry over high heat.

When the meat slices are transparent and the oil comes out, add green onion, ginger and dried chili, stir fry for a while, then add salt, light soy sauce, dark soy sauce, and sugar.

Stir the seasoning evenly and add a few bowls of pork bone broth.

boil.

Put in cabbage, dried tofu, crispy meat and vermicelli.

After simmering for a while, add some matching celery segments, carrot slices, fungus and other ingredients.

When the soup in the pot is slightly thickened, add some salt and pour in some cooking oil.

After stirring evenly, you can take it out of the pot.

"It looks so simple."

Che Zai, whom Song Tiantian called the floor tile of the back kitchen, said that he thinks there is no trick to making stewed dishes, just pick up good ingredients and put them in, which is not difficult.

But Lin Xu is very clear.

This stuff seems simple, but it is also exquisite.

For example, Ma Zhiqiang used pork lard, pork bone broth and crispy meat today, which are very greasy ingredients, so he specially added celery to neutralize the greasy feeling of the dishes.

In addition, cabbage tastes bitter compared to cabbage.

So he put in some slightly sweet sliced ​​carrots to balance out the bitterness of the cabbage.

Also, the salt is added at the end, which can make the dishes and the soup have a salty taste. If the salt is added early, all the salty taste will be in the soup, and the dishes will be bland.

Stew is really not difficult to make.

But the combination of ingredients is a science.

If you master it well, even if it's just a vegetarian dish, it will make your mouth water.

When I was feeling emotional.

A system prompt sounded suddenly in Lin Xu's mind:
"Congratulations to the host for comprehending the cooking technique of qualified-level dishes - mix and match. This skill can help the host make mix and match dishes such as braised dishes, stews, and pig-killing dishes."

Whoops!

Is there a reward for this too?
Just when he was happy, Shen Guofu, Bentley's elder brother, opened the store door.

"Brother, is the meat steamed yet... um? What kind of food is so delicious? Are there any other surprises today besides pickled pork with pickled vegetables?"

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The second one is here, please recommend the monthly ticket, brothers!
(End of this chapter)