The genius villain's mother is going crazy in the kid's variety show by relying on food

Chapter 399 Chicken Tofu!
Not all viewers know the dish of chicken tofu.

Soon someone started to popularize science in the barrage:

Yuan Mei mentioned the method of "preparing meat dishes in vegetarian style and vegetarian dishes in meat style" in "Suiyuan Food List".

For example, the kitchens of some temples have the technique of making vegetarian dishes taste like meat. This is the so-called "eating chicken tastes like chicken, eating meat tastes like meat". It can also be called using vegetarian dishes to support meat.

However, the dish of chicken tofu is exactly the opposite. It emphasizes "eating chicken without seeing the chicken, eating meat without seeing the meat", which means using meat to support vegetarian dishes!

This dish may seem simple, but it is actually the ultimate in simplicity and embodies the ultimate in flavor. It once occupied a place in state banquets and is truly the pinnacle of culinary skills!

Even from some modern perspectives, this chicken tofu dish can be called the pioneer of molecular cuisine.

Molecular cuisine is hyped up.

However, leaving aside those fancy gimmicks, there are also innovative technologies such as foam method, reverse spheroidization technology, and liquid nitrogen technology.

Ultimately, it is nothing more than the molecular deconstruction, reorganization and application of food ingredients.

Then how can chicken tofu pudding not be considered molecular cuisine?

The audience, who had learned more, were amazed:

[My ancestors are so awesome! ]

[It turns out that the molecular cuisine invented in modern times has already appeared hundreds of years ago! There are so many treasures in our culture! ]

[Many cuisines nowadays are just over-hyped, but how can they compare to the breadth and depth of Chinese cuisine? That’s why I feel so sad when I see many young people eating French, Japanese, and Korean cuisines all day long! ]

【Food is a personal choice after all, and everyone has different tastes. I just hope that when some people like exotic food, they won’t belittle our own Chinese food.】

[Degrade? Not only will I not degrade, I will even boast! Our Chinese food is the best in the world! If you don’t agree, I will throw the video of Nanzhi making chicken tofu in its face! ]

【Ahahahaha, this word 'it' is very vivid! 】

[You guys are really good at chatting. My mouth is watering so much that it's about to flood the people downstairs! Anyone who has been to Yongnianlou can tell me what the chicken tofu pudding made by Nanzhi tastes like! ]

[Oh my god, sister, you reminded me! I finally got today's live number, and I can order food at noon. I must wait for my sister Zhi's food! ]

[Oh my god, I'm so envious. Why wasn't I the one who got the winning number? Sisters, when you get rich, don't forget each other! Remember to come back and describe the taste to us after you eat it! ]

[Why don’t you eat? Why don’t you eat? Why don’t you let me eat…]

……

The barrage of comments flowed across the screen at a crazy speed.

This strong resentment seemed to break through the screen and reach Song Lin, bringing him back to his senses.

He hesitated and said:
“From the looks of it, this is the most perfect chickpea pudding I’ve ever seen.”

none of them.

He silently kept these four ostentatious words in his heart.

Song Lin is an insider in the industry and a top chef who has been on the celebrity chef list. He is certainly capable of judging the quality of this chicken tofu dish.

Chicken tofu pudding is rarely seen in major restaurants in China nowadays because it is too difficult to make.

Nanzhi's actions throughout the process seemed ordinary.

Just hanging a pot of broth;
Just chopped up two chicken breasts;
Just dump the seasoned chicken breasts into the pot;

……

Everything was done so effortlessly, as if this dish was not difficult at all.

However, any imperfection in any link will cause the dish to fail.

Even the Sichuan cuisine master Song Lin knew didn't always make chicken tofu pudding successfully. Take the seemingly simplest step of pouring minced chicken into clear soup, for example.

When pouring, first of all, the temperature of the pot must be just right.

If the fire is too strong, the chicken puree will be dispersed immediately.

If the fire is too low, the heat will not be enough to make the chicken float, but it will sink to the bottom immediately and even burn the pot.

In addition, starch is added to make the chicken sticky.

If it is not done properly, the starch and soup will produce gelatinization, which will ruin the clear soup like white water, making it turbid, and the chicken puree will lose its stickiness and be washed away.

Even if all the above steps are done, the heat is still important during the cooking process. You need to adjust the heat over time to control the increasing temperature in the soup and let the chicken tofu pudding take shape little by little...

Therefore, good chicken tofu must not float on the surface of the pot, because that means there is too much egg white, which will cause the chicken mince to be heated unevenly, and the part that emerges from the soup will dry out and taste old.

The most perfect chicken tofu pudding is one that is suspended in the soup.

Just like the pot of chicken tofu pudding made by Nanzhi, it is not perfect, but better than perfect.

Nanzhi smiled, scooped up a small bowl of chicken tofu pudding and handed it to Song Lin:

“Whether it’s perfect or not, try it first.”

Song Lin wanted to say that there was no need to taste it and his answer would not change.

But if a bowl of chicken tofu pudding is placed in front of you, only a fool would refuse it!

So, Song Lin took the small bowl amidst the envious and jealous gazes in the kitchen.

During the handover, the white and soft tofu pudding sways gently, making duangduang sounds, and looks very elastic.

However, after Song Lin picked up the spoon and scooped a small spoonful of chicken tofu into his mouth...

His pupils couldn't help but dilate!
This is an expression of extreme shock!

Because Song Lin discovered that even though he had prepared himself mentally that this would be the most delicious chicken tofu pudding, he was still shocked by its taste!

Fresh! So fresh!
The essence of the entire soup was absorbed by the chicken tofu, spreading evenly and delicately to every corner, and then occupying every corner of his mouth. Even his breath seemed to carry the flavor of chicken!

He took another sip, and the extremely soft chicken tofu melted like a cloud on the tip of his tongue, turning into nectar and flowing into his esophagus. The wonderful and delicate taste made him almost unable to feel the chewing process, and it also slid through his senses like a cloud, leaving a trace of melancholy.

The final aftertaste, from the tip of the tongue to the entire mouth to the stomach, then to the nasal cavity, brain and the top of the head.

All his sensory nerves were activated and amplified, and he was reluctant to let go of the extremely fresh taste.

There is a cool breeze under my armpits, and my body and mind feel extremely comfortable. This is probably the wonder of ascending to heaven from the ground.

After a while, Song Lin came back to his senses with a sigh.

"Hey."

"Gudong. Isn't it delicious? Gudong."

At some point, Song Lin's taciturn eldest apprentice left his position as head chef, sneaked to Song Lin's side, and stared at the bowl in Song Lin's hand.

As soon as Song Lin nodded, he immediately took the bowl over, as if he was a disciple waiting to do the hard work.

As for the others, it’s not that they don’t want to go, but they just don’t have the courage to go.

Song Lin: “…”

filial piety!
So filial!

"Don't worry, I'll finish it!"