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

"Would you like to exchange for the perfect-level fried mochi tofu technique?"

After the afternoon rush hour, Lin Xu soaked the dried mustard greens he bought in clear water. He was worried that the mo tofu he made would not taste good, so he deliberately entered the system's points mall and exchanged the points for perfect-level techniques.

The reason why I exchanged for the perfect technique when I came up was mainly because there was a half-price exchange event for snacks in the mall today.

Well, in order to stimulate more points to be spent, the system racked its brains and tried its best to catch up with the real estate agents in the real society who are looking forward to everyone buying a house.

Moreover, the system is very stupid, only discounts are given to the excellent and perfect grades, and the basic entry-level and excellent grades are sold at the original price instead.

Out of the customer mentality of missing hundreds of millions of dollars if they don't enjoy the discount, Lin Xu exchanged the perfect technique without hesitation.

"The host consumed 488888 points and successfully obtained the perfect-level Beijing-style snack - fried mochi tofu, and triggered the trial task: to make fried mochi tofu for the first time, it needs to be approved by more than ten old Yanjing people, otherwise the perfect-level fried mochi tofu will be destroyed. It will be automatically downgraded to excellent fried mochi tofu!"

More than ten old Yanjing people?

Just find a few neighbors to try it, and add Geng Lishan, Cai Heping and others, and it will be done.

Just as I thought of this, the system beep sounded again:

"Only those who were born and raised in Yanjing and are over 60 years old can be called old Yanjing people."

Lin Xu: "..."

I see you are embarrassing my fat tiger!

Even if there is an age limit, it is actually required to be born and raised in the capital.

This condition has suddenly become much harsher, because even though the middle-aged and elderly people living in the alleys are authentic Beijing movies, they are not necessarily born in the capital.

Many people moved to Beijing with their parents' work in the early years, instead of being born and raised here.

For example, Mrs. Shen is also an old man who has lived in the capital for more than 40 years, but she is from the Northeast and came to the capital after she became an adult.

After doing so many tasks, I didn't expect a small mochi tofu to become a stumbling block.

Although it doesn't matter if this thing is downgraded, Lin Xu's anger was aroused, and he insisted on completing this task.

The Yanjing people who were born and bred in the circle, Master, Geng Lishan, and Cai Heping are counted as one, but the other old people can't figure it out.

It's not easy to ask about this matter. You can't say that you were not born in the capital, so you can't come to eat this meal. You still have to find a way to plan it.

As the saying goes, if there are difficulties, you must overcome them, and if you don’t have difficulties, you must overcome them.

We, Lin Shuaibi, have no failed tasks in our hands.

He thought about it for a moment, and thought of the snack video that Zeng Xiaoqi discussed during lunch, he thought it would be better to start from this angle.

Don't wait until the state banquet shooting is over to prepare, just start today.

In this way, the task can be completed, and at the same time, the shooting context of the new program can be explored.

Thinking of this, Lin Xu took out his mobile phone and called Zeng Xiaoqi:

"Sister Xiaoqi, your idea of ​​shooting snacks at noon is very good. I think we can start with motofu this afternoon."

Zeng Xiaoqi is currently perfecting the planning case, and she immediately regained her spirits when she heard this:
"Okay, but won't this be too rushed? The personnel and equipment are all at the Yanjing Hotel, so it's not appropriate to move them back and forth."

"You don't need so much equipment, just take a picture of the practice, let a group of people taste it, and chat. First find the rhythm, and then adjust it according to the feature film."

Of course, Zeng Xiaoqi had no objection to this proposal.

she asked:
"Then tell me, I'll do it."

What Lin Xu was waiting for was this sentence:
"In this way, what we want to shoot are authentic Beijing snacks, so you'd better find more than ten old Yanjing people who were born and raised in Yanjing, preferably over [-] years old."

Zeng Xiaoqi:? ? ? ? ? ? ?

"There are too many people here, and why are you emphasizing that you were born and raised in the capital?"

Naturally, Lin Xu couldn't tell the truth. He squeezed the space between his brows and made up a reason:
"Now that there are so many arguments on the Internet, if the guests we are looking for are not natives of the capital, we might be attacked by them. To be on the safe side, we should prevent this from happening."

I'm sorry for the barbarians, I use you as a shield, I hope you don't mind.

This reason made Zeng Xiaoqi agree:
"It's still your thoughtfulness. The last time you filmed a show, because Chef Yuan said that we Northeast people love to eat pickled vegetables, people complained about it, saying that Chef Yuan is now settled in the capital and is not qualified to represent the entire Northeast. There was a lot of noise on the Internet. The sky is turned upside down...you have to find the native Yanjing people, and don't give them a chance to find fault."

Seeing Director Zeng taking the bait, Lin Xu said:
"Then I will leave the matter of finding guests to you, sister Xiaoqi. You happen to be at the shooting site. Those old masters should all meet the requirements. I will let Mr. Li Shan and his grandfather Cai Sen come over here. The number of people is almost the same. .”

In fact, Shen Jiayue's grandfather Han Jitong is also acceptable, but he is usually too busy to come here for dinner, so it's better not to trouble the old man to run back and forth.

When you are free one day, take Yueyue and Dundun to grandma's house to make a special one, and then let the old people taste it.

Zeng Xiaoqi said:
"No problem, make sure to find all the people before get off work today."

When the number of people is gathered together, the task of Ma Toufu will be easily solved.

Lin Xu hung up the phone, steamed some chicken breast mixed with egg yolk, let it cool down, divided it into two portions and brought them downstairs, one for Dundun and one for George.

When they went downstairs, the two little guys were sleeping soundly on the counter, and George was still lying on his back, airing his entire belly out, not treating himself as an outsider at all.

Smelling the aroma of food, the two little guys got up and stared straight at the plate in Lin Xu's hand.

When Lin Xu put down the plate in his hands, the two cats immediately came over, stuck their heads into the plate, and started cooking.

Shen Jiayue on the side started to shoot with her mobile phone, and posted it in her personal feed by the way:

"Two cuties who cook rice, who do you think has a bigger appetite?"

From the physical point of view, Yingduan is naturally fatter than the pastoral cow cat, and George's physique has not yet fully developed, so the difference between the two little guys is quite big.

But in terms of appetite, George at this time can eat more than Dundun.

Now is George's growing period, the most hungry period in a cat's life.

When the body stops developing, the appetite will also decrease and enter a stable state.

Netizens came to leave messages one after another:

"It looks like a pier, so plump, it looks like it wants to move."

"Yes, every time I see Dundun, I want to rub it."

"Wrong brothers, George should be the most edible one right now. The law that half-sized children eat poor old men does not only apply to humans, but also applies to all mammals."

"No, George looks two sizes smaller than Dundun."

"Cats are very edible during their growth period. The nutrition during this period also determines the final physique and physical development of the cat in this life."

"Wow, I learned, I learned, where can I get a cat?"

"..."

After the two cats finished eating, Lin Xu went back upstairs with the plates, cleaned them up, and continued to work in the kitchen.

When it was almost four o'clock, the shooting equipment was already set up in the small kitchen. Lin Xu prepared the ingredients and asked Shen Jiayue to start the machine and shoot.

The ingredients used in this snack are not complicated. There are finished sesame tofu, dried yellow sauce, green beans, potherb mustard, cooked sheep tail oil, green onions, soy sauce, leeks, dried chili segments...all of which can be used at home.

Lin Xu first washed the potherb mustard several times, squeezed out the water, and cut it into small pieces with a kitchen knife.

Pickled potherb mustard is relatively salty, and the taste of pickling and fermentation is also relatively strong, so soak and wash it in water several times, so that the salty taste is light and the taste is more crisp.

The potherb mustard is ready, and the prepared leeks are cut into pieces. The amount does not need to be too much, just a handful.

Then he put some dry yellow sauce into the bowl, poured rice wine, and slowly opened it with a spoon.

Dried yellow sauce is an essential ingredient for making fried mochi tofu, and it is also the key to the deliciousness of mochi tofu.

Lin Xu is no stranger to the steps of making dried yellow sauce. He used similar steps when making fried sauce.

When the dried yellow sauce soaked in rice wine is cooked and fried in hot oil, the alcohol will evaporate quickly, and in the process of volatilization, the strange smell of fermentation in the dried yellow sauce will also be taken away.

The sauce fried in this way is more fragrant, fresher and more delicious.

Delicious motofu must have the aroma of soy sauce. Unfortunately, the current restaurants pay attention to efficiency and cannot make this kind of taste at all. Only some elderly people know how to make motofu.

The specific method is actually not difficult, it just takes effort.

Delicious motofu needs to be slurped in the pot for about half an hour. The whole process and production time are about the same as fried sauce. Young people don’t have the time to make it, so only retired old people can have this leisure time.

After the dried yellow sauce was boiled, Lin Xu cut the cooked sheep tail oil into cubes and put it in a bowl for later use.

Raw mutton tail oil has a strong muttony smell. After boiling it in water, the muttony smell will be reduced a lot, and the fragrance of the oil will be more intense.

This step does not save materials, it needs to be cut a little more, and it is best to make all fat. The mochi tofu produced in this way tastes more oily and has a richer fragrance.

Then pour out the whole package of sesame tofu for easy frying.

Motofu has a strange fermented smell and also has a beany smell. People who don’t like it will avoid it, while those who like it can’t eat enough, and even feel that the taste is too bland, so take the initiative to add a pack of bean juice to the motofu , to make the taste more intense.

After doing all this, Lin Xu blanched the green beans to get rid of the smell of beans.

After all the preparations were over, he set up the oil pan and started making.

Motofu is easy to stick to the pan. Before making this dish, you must first slide the pan. After the pan is finished, add a tablespoon of vegetable oil to the pan.

Heat it up first to bring out the umami flavor of the vegetable oil, then pour the cut sheep tail oil into the pot and fry it on low heat.

Don't rush this step, you have to fry it slowly over low heat to let the fat in these fat particles spit out, so that the oil in the pot becomes a blend of meat and vegetables.

This is actually the cooking concept of Sichuan cuisine, using vegetable oil and lard to maximize the aroma and oiliness of the dishes.

The so-called vegetable oil plus lard, the more you eat, the better it is. It is talking about the magical effect of blending oil with meat and vegetables in Sichuan cuisine.

Today's sesame tofu uses lard instead of sheep oil.

It didn't take long for the fat diced meat in the pot to turn slightly yellow on the surface and began to shrink in volume, which was the sign of the oil being fried.

In order to make the aroma more attractive, Lin Xu poured the chopped green onion into the pot at this time, and fried it together with the fat diced meat.

"Hey, vegetable oil, mutton oil, and scallion oil, the aroma is really incredible."

Zhuang Yizhou was filming with Lin Xu today. Seeing this method, he was full of expectations for mochi tofu. His girlfriend is from the capital, so he can often eat this snack, but Lin Xu’s method of vegetable oil + mutton oil + scallion oil , but have not seen.

Lin Xu boiled it in the pot with low heat and said:
"Motofu has a strange smell, so use a mixture of oil to press it."

When all the scallions and fat diced meat in the pot turn brown, pour the boiled dry yellow sauce into the pot and start frying.

During the frying process, keep pushing the bottom of the pot with a spoon to prevent the dry yellow sauce from sticking to the pot.

At this time, there is more oil and less sauce in the pot, and the dry yellow sauce is quickly fried out of fragrance.

Lin Xu added a large bowl of water into the pot, about as much as the oil in the pot.

It seems that a lot of oil in a pot is a waste, and even makes people feel a little greasy, but in fact, if an ingredient like mochi tofu is to be delicious, more oil must be added.

The more fat there is, the less sour the bean dregs will be, and the taste will be soft and smooth.

Many people think that the reason why mochi tofu is not delicious is that there is less oil.

After pouring the water, pour the mochi tofu directly into the pot and stir it with a spoon to let the slightly dry mochi tofu disperse and blend with the soup in the pot.

At this time, the mo tofu looks like spoiled milk, it is off-white in the pot, and it is still full of mushy. If it is photographed at this moment, many people may think that Yongzi is exploring new food in India again.

Lin Xu kept stirring the pot with a spoon to mix the soup and mochi tofu. When the paste in the pot boiled, he turned down the heat and let the mochi tofu gurgle in the pot.

The old Yanjing people have an allusion to this dish, which is called Fried Motofu-Da Gudu. This delicacy should be exquisite.

But let’s say it’s simple, it’s pretty simple, just add some water after frying the sauce, and then put the tofu in the pot and slurp it.

The water in the pot gradually decreased, and the steam took away the sour taste of the mochi tofu, and the fat replaced the water little by little, blending with the mochi tofu.

In order to make the aroma better, Lin Xu added a tablespoon of rice wine to the pot after boiling for about ten minutes, and then began to push the bottom of the pot to stir fry.

At this time, the aroma of mochi tofu has actually come out, but it still needs to be boiled to fully fry the water.

This way the taste is better and the taste is more fragrant.

Lin Xu kept stirring the pan with a spoon to speed up the evaporation of water and prevent the pan from sticking.

When the water is too low to slurp, pour in the prepared green beans and potherb mustard, then pour in some dark soy sauce to increase the color, and continue to stir fry.

Zhuang Yizhou on the side watched silently, and showed his hand at his girlfriend's house when he was going to rest.

Seeing this, he asked curiously:
"What if it sticks to the pan right now?"

The sesame tofu he ate at his girlfriend's house didn't put so much oil in it, and didn't put the fat diced from the sheep's tail, so at the end of the frying, a thick layer of Gaba would form in the pot.

Lin Xu said:

"Just pour a little oil into the pot along the side. Motofu is like fried sauce, especially oily. The more oil, the better the taste, and no matter how much oil you put, it won't feel greasy."

After finishing speaking, he continued to stir-fry, and the mochi tofu in the pot gradually solidified, and fat even leaked out from the bottom of the pot.

Stir-fry the oil again, which means that the tofu is ready.

If you continue to stir-fry, the fat will separate from the mochi tofu, which will make the taste worse. Therefore, if you see the fat after frying, you have to take it out of the pan immediately.

Lin Xu put motofu on a plate and piled it into a cake shape.

Dig a nest in the middle of the stack, and put the chopped leeks into the nest.

Put the wok on the shelf, heat the oil again, pour the dried chili sections into the pan when the oil is hot, and fry the aroma, then pour the hot oil in the pan along with the chili sections on the leeks.

The spicy smell rose immediately, making Shen Jiayue, who was taking close-up photos next to her, greedy.

Before the hot oil is poured over, the whole dish looks like a giant nest made of sorghum noodles, but now, the emerald green chopped leeks and charred pepper segments give the dish a little more presentation.

"This is the famous Fried Motofu. In the past, the poor in the capital had to eat, but now it is only liked by the older generation, and not many young people eat this dish."

For the elderly, this is one of the gluttonous dishes in those days. It is almost the same as fried liver, braised stew and other dishes, which are all for the lower class.

Now that living standards have improved and material conditions have improved, eating this snack has become a form of reminiscing about the past, and it has become a feeling for many people.

Lin Xu showed it to the camera, and after Shen Jiayue finished taking the close-up, he walked out of the kitchen with it, ready to put it outside for everyone to taste.

However, as soon as he came out, he found that Master Gao was drinking tea and chatting with He Guangchang, He Jiashun, Ning Shoubang, Geng Lishan and others. There were a few others who were a bit unfamiliar, and Zeng Xiaoqi should have found them.

"Everyone is here. This is the Wang Zha lineup I can find. Let's start shooting now... Eh? You make this mochi tofu, why is it different from what I eat in the store? It smells so good."

As Zeng Xiaoqi was talking, she found that the mochi tofu that Lin Xu was carrying had a strong aroma, and she couldn't help swallowing.

Lin Xu didn't expect everyone to come so early, he said:
"Then let's go upstairs to take pictures. It's not difficult to set up a few machines anyway...Xiao Dong, make room for a private room, take a picture of the food tasting, and put some dim sum on the table that goes well with mo tofu."

"Okay boss, I'll go right away."

Uncle Gao glanced at the mo tofu his apprentice was carrying:

"That's right, better than your senior brother. He still can't make this kind of traditional snack well."

can not do well?
It shouldn't be such a simple snack.

Just as Lin Xu was about to say that his senior's skills shouldn't be so bad, he suddenly thought of Xie Baomin's statement that Xie Baomin was not good at white cases, and then he realized that if he didn't do well in what the master said, there was a high probability that he would not be able to stand out among his peers.

Just like he is not good at white cases but makes out the noodles that Qiu Zhenhua is good at. What he is not good at is just that he can't get [-] points.

Soon, the upstairs will be furnished.

It happened that Cai Heping also came, and everyone went upstairs together, ready to try this Beijing snack that many people dream of - fried mochi tofu!
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(End of this chapter)