gourmet food

Chapter 421 Anxious Waiting
Chu Yunfeng originally didn't plan to cook today. Since Peng Yue said so, he would try one dish first to see how Mr. Wei reacts.

The chefs who come to cook all bring their own ingredients, and they only need to cook for Mr. Wei. There are nannies at home to cook for others.

Peng Yue didn't bring many ingredients, and most of them were for his own use. Chu Yunfeng also saw a piece of tofu in the refrigerator, so he agreed to show off his skills today.

When making braised tofu in Sichuan, bean paste is always added. Although the spicy level of bean paste is not high, since you can't make spicy dishes, today's braised tofu needs to "do as the locals do".

There are actually two ways to make non-spicy braised tofu in Chu Yunfeng's mind, but they are both shortened versions of these two dishes in Sichuan cuisine.

Because bean paste cannot be added, the dishes are reduced, and the choices of seasonings are also different.

Because Mr. Wei has gastrointestinal digestion problems, the dishes he cooks cannot be fried, which is why the dishes have to be reduced.

If the tofu is directly braised with seasonings, it will be an ordinary braised tofu.

If the tofu is first cut into cubes, fried in oil until the skin becomes peeling, and then fired, it is not called braised tofu.

In Sichuan cuisine, fried tofu is then braised, so this dish is called "Bear Paw Tofu", but it has more ingredients than ordinary braised tofu.

It needs to be cooked with pork and garlic sprouts. The taste is definitely very good.

The kitchen in Wei's home is open-plan, with a total of two stoves and four stoves, which is convenient for the two of them to cook separately.

Due to the special circumstances during this period, soup stock is cooked every day, which is convenient for the chefs who come to cook. It is a bit troublesome to bring your own soup.

The braised sea cucumber dish made by Peng Yue is an authentic Shandong cuisine. The origin of Shandong cuisine is Shandong. It is characterized by the use of salt to enhance the freshness and the soup to enhance the freshness. The seasoning emphasizes the salty and pure taste to highlight the original taste.

Shandong is rich in green onions. When you watch many TV dramas about Shandong, you can see how comfortable it is to take a green onion, dip it in miso, and eat steamed buns while eating.

These are the characteristics brought about by the long-term food culture, so most dishes of Shandong cuisine use onions, ginger and garlic to enhance the aroma and flavor. Onions are used in stir-frying, stir-frying, stir-frying, grilling, roasting and other methods, especially the roasted onions. Dishes are especially good with a strong aroma of green onions.

Especially this braised sea cucumber dish with green onions. In addition to sea cucumbers, its main ingredient is green onions.

The aroma of the green onions needs to be soaked into the oil, and then the aroma of the oil adds to the flavor of the sea cucumber.

Sea cucumber is actually similar to abalone. It is not very tasty in itself. It relies on the flavor of seasoning and soup to increase the taste.

So the most important part of this dish is making scallion oil.

In fact, the preparation of this dish is similar to sea cucumber roasted with liver oil, and the principles are the same.

When Peng Yue was about to start cooking, Chu Yunfeng also cut the tofu.

Since he couldn't make fried tofu, Chu Yunfeng cut all the tofu into small dices instead of small slices.

Then blanch it in water first. The purpose of this is to remove the beany smell in the tofu and prevent it from taking away the flavor of the broth.

Although there was soup stock, Chu Yunfeng cut some pork belly and stir-fried it in the pot to add a little more flavor to the meat.

The pork belly is cut into slices, not cubes. It needs to be fished out after stir-frying. Normally, Chu Yunfeng would cut the pork belly into minced meat. After stir-frying, the dish will be more fragrant.

But today's situation is special. The stir-fried meat is a little difficult to digest, so Chu Yunfeng only takes the aroma of the meat and adds an extra braised flavor.

In fact, this dish only requires the addition of stock, but adding a little more meaty flavor will make the dish taste richer.

Chu Yunfeng also wanted to see if this would arouse Mr. Wei's "interest". After all, more fragrance would increase people's appetite.

The biggest regret today is that the system cannot be used to synthesize it. If the system can synthesize it, maybe it can make Mr. Wei directly have the desire to eat?
The mission issued by the system has clearly told me that this incredible function cannot be used in this mission.

Chu Yunfeng had been thinking on the way here, why the system did not allow him to use the synthesis function. Is there any reason that he didn't know about?

Thinking from the opposite direction, Chu Yunfeng vaguely guessed that if the fragrance of the ingredients reaches a certain level, then Mr. Wei should be able to eat.

In this way, Chu Yunfeng seemed to understand something.
The reduced version of braised tofu is quite simple and does not require many ingredients, such as garlic sprouts, soy sauce, oil, sugar, refined salt, stock, water starch, etc.

Chu Yunfeng quickly cooked the tofu. After adding water and starch to thicken it, a piece of tofu that was ruddy in color, soft and fragrant was ready.

Peng Yue's side also started cooking. The color of the dish was similar to his own, but the aroma of green onions was much stronger, making him gulp down.

"Hey, it's all done. Let's take it out. The old man was having a lively chat with them, just in time for them to taste it."

Teacher Jiang smelled the aroma and walked into the kitchen with Secretary Zhou. When he saw that Chu Yunfeng had also cooked a dish, his eyes lit up and he quickly urged them to serve it.

It seems that this Xiao Chu is really thoughtful. He has remembered all the things that he told him before that he should pay attention to, especially the old man likes to eat tofu. It seems that he has kept it in mind.

But even though the dishes were done, it was hard to say whether the old man was interested or not. After all, he had cooked a lot of dishes before.

There are many dishes made with this tofu, such as assorted tofu, but the old man didn't react at all.

Ah~!

Look at these two young people!
The two walked in front carrying the dishes. Teacher Jiang and Secretary Zhou followed behind with bowls and chopsticks, and soon arrived in the yard.

"Come on, come on, the two little chefs have cooked a dish, old man, come and try it!"

Teacher Jiang's greeting made Minister Jin and President Hou stand up immediately. That was because they smelled the fragrant scallion oil and their appetites were aroused.

Seeing Chu Yunfeng also carrying a dish, President Hou secretly wondered, could it be that Chu Yunfeng also made one?
The two dishes were placed on the table together. Everyone looked at Mr. Wei, especially Teacher Jiang. There was tension and concern in his eyes, and he could tell that he was very anxious.

Teacher Jiang placed the bowl and chopsticks in front of Mr. Wei, then took a stool and sat next to him, sighing slightly, waiting to see if the old man could move his chopsticks.
(End of this chapter)