gourmet food

Chapter 436 Pingqiao Tofu
There are two big differences between the recipe of Pingqiao Tofu and Wensi Tofu.

One is the raw materials for production, and the other is the production method.

Wensi Tofu uses soft tofu, the fat tofu is the best, while Pingqiao Tofu uses old tofu, and it is brine tofu with a slightly bitter flavor.

In terms of the production method, Wensi tofu is braised, and its quality relies on the production of top-quality clear soup.

Pingqiao tofu is made by stewing, and different ingredients make its grades different.

Today, for Mr. Wei, affordable Pingqiao tofu is the most suitable.

The first thing you need to learn is how to cut tofu!

Different from Wensi Tofu, Pingqiao Tofu requires cutting the tofu into diamond-shaped slices. Oh, no, it should be "split" the tofu into diamond-shaped "tongue slices".

The diamond-shaped "tongue slices" not only look very beautiful and pleasing to the eye, but after cooking, their texture and taste will also be greatly improved.

First, put the tofu in a pot of cold water, add a little salt, wait until the water boils slightly to remove the beany smell and the bitterness of the brine, pick it up and put it in cold water to cool down.

The cutting method of this "tongue slice" is also very unique. Chu Yunfeng knew how difficult it was as soon as he got started.

The first thing is to layer the tofu, then change the knife into prismatic shapes, and then start to "split" into diamond-shaped "tongue slices".

"Error, the error is more than 0.5 mm, try again."

The system requires each piece of "buckle" to be the same size, and if there is a slight mistake, you have to start over.

According to Chu Yunfeng's current advanced knife skills, he often makes mistakes and has to practice step by step without any shortcuts.

It took Chu Yunfeng a full day, 1 hours and 2 minutes to finish this hellish practice, and finally he was able to master the knife skills of this "tongue piece".

After "cutting" it, pass it through a stream of water to remove all the turbid things on the surface, so that each piece is the same size and looks very pleasing to the eye.

The rest of the side dishes also need to be changed into a diamond shape, especially the fungus and egg skin. This is just the traditional way of adding fungus.

But Chu Yunfeng considered Mr. Wei's current gastrointestinal function, so he canceled the fungus side dish.

But there is still a need to learn in the system space, and the subsequent production is relatively simple. It took Chu Yunfeng 2 hours and 18 minutes to complete.

Looking at the dish in front of him that didn't come out with a trace of heat, Chu Yunfeng's expression was a little strange, and there would be a good show soon!

"Peng Yue, help me buy some braised tofu. This tofu is useless."

Chu Yunfeng seizes the time to ask Peng Yue to run an errand, and while he is running, he can make the soup.

"Ah~! No, can't we use the ready-made tofu?" Although Peng Yue didn't know what Chu Yunfeng was going to cook yet, he wanted to watch it live and didn't want to leave.

"This tofu is not good. Go quickly. I will treat you to dinner tonight. Remember to buy more."

Chu Yunfeng took the time to tell him that tofu is easier to buy and can be found in any vegetable market or supermarket.

As for the soup, orthodox Pingqiao tofu only needs to use chicken stock, but Mr. Wei likes to eat crucian carp, so he needs to add crucian carp head and chicken stock to increase the fish flavor in the stock.

This can trigger Wei Lao's taste memory even more, otherwise, Chu Yunfeng would not strongly demand the use of these crucian carp.

Time is tight, so do it as soon as you say it, first cut off the head of the crucian carp, then fry it in lard for a while, then add chicken soup for cooking.

In the time it takes Peng Yue to make a round trip, the enhanced soup stock will be ready, and by then the tofu will be ready to be made.

"Are you okay? Don't talk nonsense and flash your tongue. What will you do if it doesn't work?"

Yueyue was a little unconvinced, and Grandma Jiang was too partial to him. If she were herself, she would not agree.

Seeing Chu Yunfeng ignore her all the time, Yueyue found that her active heart was hurt, so she wanted to use some sharp words to stimulate Chu Yunfeng and make him pay more attention to her.

But no matter how she tried to "provoke" him, it seemed to have no effect at all. Chu Yunfeng completely treated him like air, which simply made Yueyue extremely angry.

"Okay, give up, give up, don't get in the way here." Chu Yunfeng didn't have time to argue with Yueyue or get angry with her now.

You also need to use egg skins to make this dish, but there are no ready-made ones in the kitchen, so you still need to use eggs to make it yourself.

The production of egg skin is very simple, but the color needs to be golden, which requires the egg liquid to be stirred evenly, and the control of the heat is also very important when making it.

This was not a problem for Chu Yunfeng. He quickly made a few egg skins and set them aside to wait for them to cool down.

Teacher Jiang and Teacher Jiang even ate one of the extra egg skins. Seeing Yueyue swallowing her saliva, Chu Yunfeng didn't give it to her to try.

This made Yueyue purse her mouth and look at him angrily, wanting to kill him with her eyes, but Chu Yunfeng didn't even look at her and didn't accept the move at all.

Teacher Jiang still couldn't stand it, so he took one out and gave it to Yueyue, who then made Yueyue snort and make faces at Chu Yunfeng while eating.

After the egg skin cooled, Chu Yunfeng processed it into a prism shape. At this time, the fish head milk soup was also prepared. Coupled with the deliciousness of the chicken soup, the aroma of this thick soup made people salivate.

Peng Yue came back, Chu Yunfeng thanked him and hurriedly dealt with the tofu.

When Peng Yue saw the golden color left on Yueyue's mouth, he knew what everyone had experienced just now, and he picked up an egg skin and ate it.

At the end, I didn’t forget to ask Chu Yunfeng what kind of dishes he cooked?
After Chu Yunfeng answered him, he immediately added salt to blanch the water, and processed it immediately after it cooled.

As soon as the expert makes a move, he will know if there is any.

As soon as this knife skill was revealed, not only Yueyue and Teacher Jiang were stunned, but even Peng Yue was stunned. His mouth opened so wide that the egg skin almost fell out.
When Chu Yunfeng "chopped" the diamond-shaped slices, the sound of the kitchen knife touching the cutting board was very rhythmic. It could be said that the speed of each knife was the same.

Especially the understated casualness seen on his face, as if he was doing something very simple.

But the visual effect is inversely proportional to this kind of viewing, so it has a great impact on everyone.

After washing the "tongue slices" in water, Peng Yue was even more surprised. The diamond-shaped tofu slices looked almost the same size, and there were no flaws at all.

Cook up!

Burn oil!

This sense of ritual is indispensable!
After the ginger and scallions are fragrant, they are added into the broth, and then the "sparrow tongue slices" are added, and the auxiliary ingredients are added at the end. When it is time to start the stew, Chu Yunfeng injects the soul of this dish.

lard!

After loading the plate, Chu Yunfeng listened carefully. The "murder" in the yard was loud. It seemed that the chess game was not over yet.

Then, the fun is about to begin!

(End of this chapter)