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

Chapter 554 Brothers and sisters fight for cooking skills in the air!This dish is unremarkable, is it really a first-class tofu? 【Subscribe】

"Hoho, we're going to make Confucian Mansion's first-grade tofu!"

Shen Jiayue proudly posted a message in the group, which immediately attracted Chen Yan's inquiry:
"Confucius Yipin Tofu? How do you make it? Is it delicious?"

If it's delicious, let the chefs of Lin Ji's back kitchen make it. I'm worrying about what to eat these two days. If there is something delicious, I will definitely try it.

But her answer was:
"My family, Xu Bao, said that the real first-grade tofu may not be available for money now, and others probably won't make it. If you want to eat it, wait until we go back. But I will send it to you when it is ready. It's a picture, after all, our sisters are deeply in love, how can I forget you?"

Chen Yan: "!!!!!!!!!!"

Smelly Yueyue, just wait for me!

Angrily, she put down her phone, looked at Chen Yuanyuan who was discussing with Dou Wenjing the expansion plan of Ziqiang Shengjian, and muttered:

"Your sister-in-law is going too far now, and you don't care."

Sister Yuanyuan smiled:
"Aren't you good sisters who love Jin Jian?"

"Fart, take good care of her when you come back. It's really unreasonable to get angry with me when you eat something delicious."

Dou Wenjing asked curiously:

"What food did she mention again?"

"Yipin tofu, I was stunned to say that I can't buy it with money now, and only her Xubao can make it. I got goosebumps all over my body when I heard it. I'm talking about showing affection all day long, and I don't know how to restrain myself."

Dou Wenjing: "..."

Chen Yuanyuan: "..."

Don't you too?

You two sisters don't talk about each other, you both look alike.

Several people were chatting, Xie Baomin and his wife went upstairs along the stairs, followed by Xie Yufei, Xie Yuhang and Geng Lele, this girl was inquiring about the studies of the two brothers.

"Chef Xie? Teacher Su? Why are you here?"

Chen Yan got up and said hello, and then poured a cup of hot tea for the two of them with a teapot.

Xie Baomin said:
"The two children were arguing to go to Tsinghua to play, but there were quite a lot of people. We were just about to go back, and we happened to meet Lele, so we planned to come here for lunch... Didn't Yuanyuan go back to her hometown for the New Year? Why did she come so early?"

Dou Wenjing on the side said:
"Yuanyuan was appointed by our boss as the general manager of Ziqiang Shengjian, so she came to work early to arrange the work plan for the first half of the year."

Su Peipei asked:
"Won't you work in the Fourth Middle School after the next year?"

"Well, I will work in the Brilliant Building after the next year, and then I can come to the store for lunch with Sister Yan, President Dou, and Panpan."

Chen Yuanyuan also had mixed feelings when thinking of the winter she worked in No. [-] Middle School.

In the months of fourth middle school, she never had lunch on time.

Because the meal time is relatively busy, even if there is food, I can’t take care of it at all. I can only wait for the lunch rush to pass, so I can eat two fried buns casually, or ask the neighbor to deliver a bowl of rice noodles.

The reason why the No. [-] Middle Store can surpass the main store on Yingchun Street, and even leave all the stores behind, is closely related to Sister Yuanyuan's efforts.

Su Peipei said with some regret:

"Then it will be difficult to talk to you in the future."

"Mr. Su is always welcome to come to the company of Brilliant Building as a guest."

After finishing speaking, Chen Yuanyuan took Lin Xu's cut cakes for everyone to taste.

Geng Lele pinched a piece and tasted it, and immediately fell in love with this delicious and sweet snack. She took a photo and sent it to Yan Lin:
"Godmother, come to the capital quickly. Brother Xu has made new snacks, which are delicious and fragrant."

Yan Lin replied:
"Okay, we'll go to the capital soon, it's uncomfortable to do anything in a place with a lot of elders."

what!It turns out that a boss like a godmother who is worth tens of billions can't stand the nagging of the elders?

The reason why Geng Lele went to Tsinghua for a stroll today was because she didn't want to chatter with relatives and elders at home. It was also her idea to come to Linji Gourmet for lunch, so that she didn't have to go home and eat with relatives.

She finished eating the sliced ​​cake in two or three bites, looked at Chen Yan and asked:

"When will Sister Yue come over? I even prepared a small red envelope for Dundun."

Chen Yan said angrily:

"Don't mention her, she will be angry with me all day long. Just now, I sent a message asking what first-class tofu I want to eat, and said that I can't buy it with money..."

As she was speaking, she noticed Xie Baomin who was drinking tea next to her, and asked tentatively:

"Chef Xie, can you make Yipin tofu?"

Hmph, your family Xubao can cook whatever you are talking about, I still don't believe it, if Chef Xie can't cook it, I will drive to find Uncle Gao immediately.

Believe it or not, you can’t eat a first-class tofu!
Xie Baomin put down his teacup and said:
"Yes, this is an imitation vegetarian dish, which is to make meat dishes look like vegetarian dishes. I saw some nondescript ones on the Internet, and I was thinking about taking some time to make orthodox Yipin tofu... My junior brother cooks this dish at home gone?"

As soon as Chen Yan heard it, she immediately started fighting:
"Well, only he can cook this dish, and no one else can cook it... How about you show us your hand? It doesn't matter if you eat it or not, you just want to open your eyes."

Xie Baomin smiled and said:

"There are many masters who can cook this dish, but if you spend money to buy it, you should not be able to buy it, because the masters who can cook it are not short of money, and those who are qualified to eat it don't need to spend money."

Seeing that everyone's interest has been raised, Su Peipei urged:

"Don't be silly, go to the kitchen to make it, it's just an eye-opener for us, why make meat dishes look like vegetarian dishes? Why haven't I eaten them before?"

The Xie Yufei brothers said one after the other:

"Mom, the chickpeas we ate yesterday are imitation vegetarian dishes."

"On New Year's Eve, the chicken porridge Master made was also..."

Only then did Su Peipei understand that since chickpeas and chicken porridge are imitation vegetarian dishes, this first-grade tofu dish should not be as simple as ordinary tofu.

She urged Xie Baomin and said:
"Hurry up and make more, let's all taste it."

Faced with this request, Lao Xie had no choice but to comply.

After all, the sky and the earth are big, and the wife is the biggest.

These days, I am patronizing the Chinese New Year, and it is indeed time to exercise my arms and legs, and it is better to compare my cooking skills with my juniors.

He came to the door of the kitchen and said to Zhu Yong:
"Prepare me a set of chef uniforms, and I will teach you how to cook a high-end dish that is not worth the price."

Can't sell high-end dishes at a high price?

All the chefs in the kitchen were stunned, not understanding what kind of dish it was.

Is Yipin Tofu a high-end dish?That is beyond doubt.

But this dish is really not worth the price, because from the appearance, it is an ordinary braised tofu, and there is no meat.

This kind of dish can sell for thirty.

But the finished product of the whole dish and the energy put into it won't make any money selling [-] copies.

This is why Lin Xu and Xie Baomin said that they can't eat with money.

The investment is not directly proportional to the return, and no one wants to cook this kind of dish.

Yinzhou Scenic Area.

In the kitchen, Lin Xu put a pot of water on the stove and started to boil it.

Taking advantage of this time, he cut the tofu into finger-sized pieces, waited for the water to boil, carefully poured the tofu into it, and began to blanch it.

When cooking tofu, it is best to blanch it, whether it is hot-fried, cold-dressed or soup.

This can not only remove the beany smell of tofu itself, but also activate the fresh fragrance in tofu.

If you use gypsum tofu, blanching can also remove the peculiar smell of the gypsum itself.

Soon, the water in the pot boiled again. After three to four minutes of cooking, the tofu was cooked through. Lin Xu took the pot and poured all the soup and tofu into the large colander next to it.

Bump twice with a colander to remove excess water, and set aside for later use.

Then according to the amount of tofu, put the frying pan on the stove again, add two bowls of clear chicken soup into the pan, then pour the tofu into it, and continue to blanch.

Blanching the tofu with chicken soup can maximize the flavor of the tofu, and at the same time, the floating protein in the soup will automatically attach to the tofu, making the tofu more fragrant and more tender.

This is why many tofu dishes need to use broth, which can really improve the taste.

The reason why chicken soup is used is to increase the umami taste of tofu. During the production process, this dish will be mixed with pork fat that has been smashed into puree, fried in lard, and finally stewed in broth.

This will cause the tofu to have a very strong aroma, so it is necessary to blanch the tofu with chicken broth to increase the umami taste of the tofu.

After cooking in the chicken soup, take it out, let it dry for a while, wait for the temperature of the tofu to drop, then put it into the thick chicken soup stewed by the old hen, and continue to blanch.

Although the two times of blanching are for freshness, the focus is different.

The clear chicken soup can increase the umami taste, while the thick chicken soup is to increase the taste and make the tofu more moist.

And with this repeated blanching method, the fishy smell in the tofu can be completely cooked out, making people feel that it is tofu in the mouth, but there is no beany smell.

Blanch again for about 5 minutes, remove and drain the water.

Then pour the tofu into the basin and grind it into mud with a spoon.

After grinding, pass through a fine-mesh sieve twice to make the tofu taste as delicate as possible.

Looking at this scene, Shen Jiayue felt that this dish was really tossed.

And this is just the beginning, there are many more steps ahead.

Lin Xu spread a piece of pig skin on the chopping board, cut a piece of cooked pig fat, about one-third of the weight of tofu, and then smashed it carefully with the back of a knife to completely smash the fat into a meat paste.

In the capital, in the kitchen of Lin Kee Gourmet.

Xie Baomin was doing the same thing, he said to Zhu Yong and others:

"For all similar dishes, don't forget to put lard, especially cooked pork fat, which not only increases the aroma, but also makes the taste more moist, and at the same time it tastes fluffy."

Pig fat is widely used in Chinese food. No matter the taste or taste, putting pig fat will have an immediate effect.

Zhu Yong asked curiously:
"Chef Xie, can I only put tofu and pork fat in this first-class tofu dish? Can I put some shrimp?"

"Yes, adding shrimp can make the fresh flavor more balanced and taste better, but remember, if you want to use fresh shrimp, you also have to grind it into a puree and pass it through a sieve, so that the tofu will be fine and smooth."

Pig fat is smashed into mud, sieved, mixed with tofu, and then add a few egg whites, a little salt, a little soft white sugar, and a little pepper.

The next step is to stir.

In order to save effort, Xie Baomin directly picked up the egg beater and completely broke up the tofu, pig fat and egg whites in the basin.

Then he brought over the soaked potato starch.

Decant the excess water on the top, dig out a ball vigorously, put it in a basin, and continue to stir with an egg beater.

Soon, the ingredients in the basin turned into a white sticky paste.

Take a deeper square tray, brush a layer of grease inside, then put the evenly stirred tofu paste into it, and put it on the pan for steaming.

"To put it bluntly, this dish is to add ingredients such as pig fat and fat to increase freshness and flavor, and then make tofu again. When making it, you should pay attention to it. The more starch the tofu tastes, the worse the taste, but it is not easy to shape if it is less, so To find the critical point where the tofu has just formed is the key to the whole dish.”

Xie Baomin unreservedly shared the secret of making this dish.

In the Yinzhou Scenic Area, Lin Xu was also busy chatting with Shen Jiayue.

Since this girl is keen on cooking and learning techniques, it is natural for her to understand the principles and concepts behind these delicacies.

Only in this way can we master everything and learn the essence of cooking.

"Well...it feels so profound, but I will try my best to remember it. When the cooking level improves in the future, I can make it for everyone to try...By the way, Xubao, besides tofu, what other ingredients can be used in this dish? "

"You can use chicken breast meat and make it like chickpea curd. You can also add fish paste, pig brain, crab powder, pork liver and other similar ingredients, but the pork liver should be careful, it is too fishy, ​​and ordinary chefs can't handle it. Let alone beginners."

There are many similar methods, and there are many ingredients that can be used, it depends on how to match them.

After a while, the tofu was steamed. Take it out of the steamer, let it cool, then turn the tray upside down and pour out the re-solidified tofu inside.

Shen Jiayue blinked, thinking that the person who invented this dish must be very boring.

How else could one come up with this way of cooking tofu to make it?

Normal people can't do this kind of thing.

Set up the oil pan, add lard to the pan, and when it started to burn, Lin Xu cut the tofu into thicker slices with a kitchen knife.

Cut it up and bring over the remaining egg yolk, break it up and pour it on the tofu slices.

The oil in the wok was hot, and he used chopsticks to hold the shivering pieces of tofu into the wok and started frying.

Because of the egg yolk, the tofu becomes golden as soon as it is put into the pot.

But you can’t fish it right now, so fry it for a while, wait for the tofu slices to float, turn them over, fry them for a while, and then serve them out piece by piece.

After finishing all this, the dish is considered to be two-thirds complete.

The golden tofu slices are the same as the roasted tofu sold in restaurants, but who would have thought that there is something else in it, and the cost is much higher than tofu?
After they were all fried, Lin Xu changed the frying pan, heated it up, added half a spoonful of lard, and put the onion and ginger in it to fry until fragrant.

Then pour in two large bowls of broth made from ingredients such as pork bones and ham.

After heating, put the tofu slices into the pot, pour in a little dark soy sauce, boil again, turn down the heat and start to simmer.

In the kitchen of Lin Kee Gourmet, Xie Baomin said:

"It's easy to stick to the bottom of the pot. If you think it's not safe, you can put a bamboo grate and make it in the way of white grilling. However, it should be noted that the stewed tofu is very soft and tender. Be careful not to rot. Once it loses its appearance, the whole dish will be destroyed. Lost value."

To put it bluntly, this dish is to satisfy the wish of the rich to be vegetarian.

But being a vegetarian is just talking, not really eating, but just pretending to feel the amazing feeling of eating meat from vegetarian food.

The broth in the pot was simmering gurgling.

After about 15 minutes, Lin Xu lifted the lid of the pot.

A strong fresh fragrance wafted from the pot.

The broth inside has become significantly less, and the remaining soup has become much thicker.

Carefully lift the tofu out of the pan, and arrange the pieces on a plate.

When pinching, each piece trembles, which means that the tofu is completely soft and rotten.

Take out all the tofu, remove the onion, ginger and other ingredients, bring the soup to a boil again, stir constantly with a spoon, and then pour in a spoonful of water starch.

Stir slowly in the pot with the back of a spoon, and when the soup becomes thicker, pour half a spoonful of chicken oil into the pot.

Stir well and carefully drizzle over the tofu.

Shen Jiayue took pictures of this scene and was amazed in her heart.

Who would have thought that a seemingly ordinary tofu dish would be so cumbersome.

And in the store in Beijing, Zhu Yong and the others looked at the Yipin tofu, and couldn't help but want to say:
"That's it?"

No wonder you can’t afford the price. No matter how you look at it, the whole dish is just roasted tofu, and it’s still plain roasted, without any minced meat at all.

This has to be served to customers rashly, and it is estimated that the other party will not be able to resist calling the 315 hotline to complain.

"Are you ready, thank you, Chef?"

Chen Yan couldn't wait any longer. Before her cousin was selling drugs in the group, she was going to act first, so that Smelly Yueyue could feel the taste of anti-killing.

Xie Baomin came out with a large plate of tofu, and said with a smile:

"Okay, it's almost noon, so let's get ready for lunch."

Chen Yan looked at this plate of tofu in surprise, just said that this is the first-class tofu?But thinking about Xie Baomin's culinary skills, I feel that this dish should be rich in beauty and rich in beauty.

She held up her mobile phone, snapped a picture, and then sent it to the group, and gave Shen Jiayue an enthusiastic Aite:

"It's just a first-class tofu. It's like no one has eaten it. Would you like to listen to the sound of my mouth?"

Hmph, do you have a tofu?

I have that too!
Just after posting, Shen Jiayue also posted a photo of Yipin Tofu in the group, and then asked:
"Why did you send my photo again?"

Chen Yan said proudly:
"Look at the sending time... Wait, the Yipin tofu you sent is similar to mine!"

Shu Yun, who eats melons in the group, sent a question mark:

"Are you sure this isn't one copy?"

Dou Wenjing, who has followed this matter all the time, replied:
"No, the proprietress's is made by the boss, and Mr. Chen's is made by Chef Xie...but the looks are exactly the same."

After replying to the message, Dou Wenjing quickly called her parents:

"Dad, where did you go? Come to the restaurant to eat, take a taxi to Linji Food on Yingchun Street, I said I will accompany you after I am done, I have to go out by myself..."

In the Longqi Mountain Scenic Area, Lin Xu looked at the photos taken by Chen Yan and couldn't help but smile and said:

"I didn't expect my senior brother to be so skilled in making Yipin tofu. This talent is really enviable."

As a jerk, I admire the most talented players, and my brother is exactly this kind of person.

A shot is a perfect level, which is simply too shocking.

But fortunately, I have a system, so it is barely a tie.

He sent two photos of Yipin Tofu to Master Gao, who quickly commented:
"Your brother didn't pay attention when arranging the plate, and he was perfunctory. He didn't notice that there was a green onion leaf stuck to the side of the second piece of tofu in the upper left corner. chopped green onion."

High-end dishes pay attention to returning what is in the pot to the pot, and what is on the plate to return to the plate.

It means that the chopped green onions used for stewing and cooking in the pot should stay in the pot and cannot be brought to the plate, while the chopped green onions that need to be decorated on the plate need to be placed separately.

The high-end dishes imply Chinese classical aesthetics and philosophy. They pay attention to the roundness of the sky and the symmetrical style, which is completely different from the western style, which always leaves a lot of white space.

After listening to Master's narration, Lin Xu replied:
"Master, don't run back and forth. Give me extra lessons after the next year. Every time I listen to your lectures, I feel like I'm back in primary school."

Although the plug-in is in hand, it is impossible for the system to directly give many cooking concepts to itself. Only people like Master who have been around the stove for a lifetime can understand the core and principles of cooking.

Uncle Gao replied:

"After the next year, I have to help Lao Guo build the Cantonese Cuisine Museum first, and then go to the capital when I'm done. If you don't understand anything, you can ask your senior brother or Lao Qiu."

Seeing this message, just as Lin Xu was about to reply, a system prompt sounded in his mind...

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Good condition today, ready for three shifts.This chapter is 5400 words, ask for a monthly pass, brothers!
(End of this chapter)