I spread fantasy ingredients to the whole world!

Boom!

The soy milk filled with a barrel as tall as Zhou Mortal was slowly put by the stove, and the barrel still exuded a lustrous luster and the smell of soy milk.

Zhou Weilan just sniffed slightly, and the whole person was a little intoxicated.

To be honest, she just felt that her ingredients were not much different from Zhou Fan, and now she really felt the difference between a large stone mill and a small one; The kind of crushed bean juice and incomplete are completely two different forms.

It's a bit like the difference between pressed oil and milled oil.

Zhou Fan's soy milk was pressed by two huge stone mills; Of course, there is also a grinding component.

But Zhou Weilan's soy milk, that is purely ground, because it does not have the pressing feeling of the huge stone surface, so in the taste and taste, it is undoubtedly greatly reduced; The fragrance is even more incomparable.

Thoroughly squeezed beans thoroughly activate the milky aroma of soaked soybeans; And the milled beans, bean dregs are still left.

"No matter!"

"I'll do mine!"

Zhou Weilan was already there ready to boil his own soy milk.

And all tofu products, including dried tofu, old tofu, thousand zhang, etc., are cooled by soy milk, plus coagulant.

As for tofu flowers and tofu brains, they are not made of tofu, but soy milk is made into tofu, a product in the middle.

It can even be said that tofu is made by pressing tofu flowers.

"Tofu... It is made of boiled soy milk, and then added to the pot of coagulant, and solidified into a gel containing a lot of water..."

Xinhu Crimson was talking about the information on making tofu that he had just found, but Zhou Weilan was not slow at all in his hand, and the raw soy milk ground by stone grinding just now was filtered with a filter cloth, and then added water first, and then poured into the pot.

Syllable!

Laboriously lifted the small pot and turned on the fire and cooked.

"Hey, why do you want to add Shimizu?"

"Isn't the filtered soy milk boiled directly?"

Mito's glamorous puzzlement is exactly the doubt in the minds of many viewers.

"Because this filtered soy milk cannot be directly put on the pot and boiled, it will paste the pot!"

Xindo Crimson picked the purple hair, and took the mobile phone there: "Before boiling soy milk, you must first add an appropriate amount of water to the pot, because adding water with a greater density than soy milk can make the soy milk float on the surface of the water, so that the soy milk does not touch the bottom of the pot, and it is naturally not easy to paste..."

"So it is!"

"This female chef is also very good!"

"I know a lot!"

Mito suddenly felt that it was not enough to understand meat alone.

She didn't know at all that the research on tofu by the old three families, Juxia Lou, Beixian Lou and the world's first chef, had reached a terrifying point of one 007.

If you want tofu, she can't make it, and she is not worthy of being called the future chef of Beixian Lou.

"Next, prepare the coagulant!"

Zhou Weilan picked up a package of edible gypsum powder bought in the backyard, which is a coagulant that specializes in making tofu.

Unlike civil gypsum, this edible gypsum is completely non-toxic, and even, contains a lot of calcium and phosphorus, which has a certain effect on the prevention and treatment of diseases such as osteochondrosis and dental dysplasia.

Swish!

Put the edible gypsum powder in another large pot, add water, and start stirring.

After about a few minutes, the cauldron of soy milk next to it suddenly made a grunt boiling sound, and even, a trace of the aroma of soy milk permeated there.

This fragrance, of course, is incomparable to Zhou Fan; But now that this kind of taste can be made, among all the chefs in the scene, it is estimated that there are only a few in the box.

After the soy milk boiled, Zhou Weilan did not turn off the fire in time, but was observing the boiling soy milk.

"Is it cooked?"

Hojo Miyoko sniffed her nose, and the whole person was attracted by the scent of soy milk.

"Well... It doesn't seem to be yet! "

"This... This information says, how many times should soy milk be boiled? "

"I don't know why!"

Xinhu Crimson Sand, finally can't find it; Because the real craft will never be passed on.

False boil!

Zhou Fan was waiting for him to have another piece of kitchenware, so he was also observing Zhou Weilan's process of making tofu.

False boiling phenomenon!

When raw soy milk is heated to 80~90, a large amount of white foam will appear, and many people mistakenly think that soy milk has been cooked at this time, but in fact this is a false boil

The phenomenon, the temperature at this time, can not destroy the saponin substance in soy milk at all!

If you take soy milk at this time, you will taste the green taste of the beans, which is the saponin substance of soy milk... The soy milk produced by many soy milk machines is this taste!

"The correct way is to boil soy milk a few more times when boiling soy milk!"

Call!

Zhou Weilan suddenly increased the amount of fire, and the soy milk boiled again.

After boiling it for 3-4 years, she snapped and turned off the fire, and a perfect soy milk was freshly baked...

But Zhou Weilan did not hesitate much, picked up the heat-insulating gloves next to him, picked up the misty soy milk, and poured it into the cauldron of plaster next to him.

Suddenly, the originally silky milky soy milk suddenly began to shrink.

Whoops——

Zhou Weilan picked up a large spoon and began to stir it clockwise, waiting until the edible gypsum and hot soy milk were fully mixed before he couldn't help but exhale.

Next, the birth of tofu (aide) only needs time to wait.

After cooling, it forms naturally.

"This guy, haven't you started doing it yet?"

Zhou Weilan wiped his sweat and subconsciously looked up at Zhou Fan, but Zhou Fan raised a thumbs up at her, causing Zhou Weilan to directly give him a hygienic eye.

It's all this time, this guy still doesn't forget to mock himself?

Is it interesting?

In Zhou Weilan's opinion, Zhou Fan's praise is really redundant; Of course, Zhou Fan sincerely felt that Zhou Weilan's process of making tofu was quite professional; Even if he had just been assaulting in the Kitchen God Space for 8 hours, he could only do what she did at most.

"Yo, it's finally here!"

Zhou Fan watched as several security guards carried a huge iron pot and walked towards him.

This was the last kitchen utensil he asked the referee to buy - a large iron pot.

"Oooh, another big guy!"

"This 1367 chef really surprises us every time!"

"What the hell is he going to do in such a cauldron?"

Not only the audience present and the chefs in the box, but also the hosts on the scene were looking forward to what dishes Zhou Fan was going to use this cauldron.

The four of Zhou Weilan and Xue Che Erinai are of course no exception.

"Begin!"

After Zhou Fan arrived in the big iron cauldron, his careless emotions were immediately swept away.

Instead, prudence is required.

One by one, work and rest combined; This is Zhou Fan's purpose of cooking, as long as he is invested in the production of dishes, his mind will be completely on cooking, and there will be no more distractions in his heart.

Such an attitude, Zhou Weilan on the side obviously felt it.

Just now Zhou Fan's waiting, because he was not cooking, so he could rest; But now, he is undoubtedly involved in the process of making tofu.

Bang!

The huge iron pot filled with half a pot of water was set up by Zhou Fan on top of the stove.

Then, there was a large wooden barrel full of soy milk, which Zhou Fan put in a large iron pot.

But before that, Zhou Fan had to go through a process.

Filtration!

Whoops——

The soy milk turned silky milky white and flowed into another large vat, full of rich aroma.

Again and again, Zhou Fan was there filtering the okara in the soy milk.

"Sure enough!"

"He is going to use a big iron pot to burn soy milk in wooden barrels!"

Zhou Weilan guessed, and many chefs actually guessed it; However, some people thought that Zhou Fan would pour out the soy milk in the barrel and boil it directly in a large iron pot; Unexpectedly, he used the most primitive firing method.

Insulated steamer method!

It is to use the boiling water in the iron pot, plus a steady stream of strength, to make the soy milk in the barrel boil.

Of course, this is possible, although it is more time-consuming and labor-intensive.

Rumble!

The flame in the stove was turned on by Zhou Fan to the maximum, and then the soy milk in the barrel was fired there.

"Why didn't the chef add water?"

Mito Yumei suddenly discovered the difference between making tofu between Zhou Fan and Zhou Weilan; Just now, in order to prevent the paste pot, Zhou Weilan adopted the method of density of clear water; Now Zhou Fan is also burning soy milk, but he did not add water to the barrel.

"Because of the bottom of the pot!"

Rina Tsuki Erina's rare opening, her eyes flashed with thought: "The female chef just added water to prevent the bottom of the pot from coming into contact with soy milk, so as to paste the pot; But the Lord... Chef—"

Erinai gritted her teeth, and finally continued: "The chef's wooden barrel is not in contact with the bottom of the pot, and it is heat conductive boiling, which is very different from direct boiling!" "

"Got it, got it!"

Mito Yumei couldn't help but glance at Erina, who was worthy of Miss Erina, and her talent for cooking was really amazing.

With only different operating methods, the reasons can be analyzed. (Read violent novels, just go to Feilu Fiction Network!) ）

But in the next second, her eyes widened again.

Because of Zhou Fan's tofu production, there was once again a deviation from Zhou Weilan.

His initial boiling was no different from Zhou Weilan just now, waiting for the soy milk to boil many times, and then adding solidified raw materials.

But coagulant, Zhou Fan did not choose to eat gypsum, but used a crystal similar to MSG.

"What is it?"

Mito Yumei was stunned, and Erina, Shinto Scarlet next to him, including Zhou Weilan, all looked at the coagulant raw material in Zhou Fan's hand.

Obviously, that's definitely not eating plaster.

"It's gluconic acid-lactone!"

Liu Siya, the world's first chef in the box, watched intently; The other chefs were visibly confused.

In terms of understanding tofu, this is obviously what she knows best.

"Gluconic acid - lactone, coagulant, white crystal or white crystalline powder, almost odorless, taste first sweet and then sour. Soluble in water. It is mainly used in the production of tofu, and can also be used as a milk product protein coagulation, without any toxicity, but beneficial to the human body..."

"Lactone tofu!"

After hearing Liu Siya's introduction, the chefs present instantly thought of an ingredient.

Tofu, of course, is not just one.

Zhou Weilan makes the most traditional tofu, also called brine tofu, because of the dishes she will make later.

"Ordinary gypsum tofu, the texture is not fixed by lactone tofu... This kind of tofu, changing our traditional method of using brine gypsum to make tofu, can reduce protein loss, and improve the water retention rate of tofu, nearly 1 times more tofu than conventional methods... And the tofu is tender, shiny, palatable, and amazingly elastic! "

"Cons..."

Liu Siya smiled: "It's fragile, but it's not easy to stir-fry!" "

Many boxed tofu bought in the vegetable market looks very white and tender, like jelly, and has a strong elasticity when shaken.

This is inner fat tofu.

Traditional tofu production, mostly using gypsum and brine as coagulants, its process is complex, the yield is low, the storage period is short, and the human body is not easy to absorb; Inner fat tofu, on the other hand, is the opposite.

"What the hell does he want to do with so much lactone tofu?"

To be honest, there was not a single chef present who would use lactone tofu to cook; The reason is of course very simple, although lactone tofu is good, it is not suitable for cooking at all, especially stir-fried dishes.

Cold cuts, soup, lactone tofu is very suitable.

Whoops!

Zhou Fan stood on the chair he was sitting on, scooping the soy milk in the large wooden barrel over and over again, and the soy milk was boiling there.

The last bit of sunset fell, making the halo emitted by soy milk reflect a dazzling red.

Gooo

After a while, the entire examination room was filled with the rich aroma of soy milk, not to mention the chef candidates present, even the audience on the sidelines, they couldn't stand it at all.

This fragrance can simply hook out people's souls.

"Burning soy milk? Is it so fragrant? "

"Why didn't you find out before?!"

"Can't stand it, it's so fragrant... More than ten times more fragrant than my soymilk machine! "

"I really want to drink it?"

"What kind of chef is this, I must go to his restaurant to drink a bowl of soy milk!"

"Me too!"

Countless spectators were shouting there, but Zhou Fan stared intently at the heated soy milk in the barrel, and the moment the first glowing slurry boiled out.

It's too late, it's too soon!

Snap!

Zhou Fan directly turned off the stove fire.

"Huh?"

The foursome of Erina's didn't understand again.

Why is it turned off directly before it boils?

What about the false boiling phenomenon?

Everyone you look at me, I look at you, no one does not quite understand; Until, after the soy milk in the barrel began to cool down, he... The stove was turned on again.

Boil, turn off again.

After 3-4 years, Zhou Fan picked up the gloves, picked up the large bucket full of lactone tofu, picked it up from the large iron pot, and then put it on the ground, allowing it to cool and condense by the wind.

At this point, Zhou Fan's lactone tofu can be regarded as a great success.

The light faintly precipitated in the tofu; With the time of placement, it slowly emerged, brighter and brighter, more and more flashy.

"I was like... Know what he's going to cook! "

Liu Siya in the box watched Zhou Fan concocting various spices in front of the desk, dried shrimp, green onion, sesame oil, chicken essence, soy sauce, chopped pepper...

The dried shrimp are soaked there in warm water.

"Tofu with spring onions?"

The old interpreter said a cold joke, because he looked at Zhou Fan's deployment at this time, which was completely similar.

Many chefs around also smiled.

Obviously, this is impossible.

Because if Zhou Fan made this entry-level cold dish, then this dish, let alone Zhou Weilan's opponent... It was Liu Xiaochu and Liu Xianlan, he couldn't defeat it.

It's not that tofu with green onions can't work, but this dish is obviously not in line with Zhou Fan's fanfare.

Do you need such a large bucket of fat tofu for a servant of tofu mixed with green onions?

"I don't understand..."

Tang Bajun retreated, shook his head, and waited for Zhou Fan to finally reveal the answer.

Zhao Siya pointed out thoughtfully, and Lao Xie asked there, and she didn't say.

"Look at it, don't you know?"

"Hopefully... I guessed right! "

Zhao Siya exhaled deeply: "If I really expected well, then his dish, when finally presented, would be terrifying!" "

"Don't say Wei Lan, Xiao Chef and Xianlan are hanging!"

"Depend, can you not be a riddler, be careful that I will go to the world's first kitchen tomorrow and smash the plaque of your house!"

Lao Xie, who had a steel rod next to him, said through gritted teeth.

"Alright!"

Zhao Siya shrugged, and finally under everyone's indignant gaze, she spoke lightly: "Food eagle!" "

"Eating eagles?"

"Yes, it's the food eagle!"

"He wants to use such a big piece of tofu and carve a dish out!"

"Impossible!"

Lao Xie was the first to disbelieve: "Absolutely impossible!" "

"Such a big battle, he only wants a food eagle; Just now, it's not that no one has done it, that tofu Xi Shi, is a food sculpture! "

"Can that be the same?"

Zhao Siya retorted there: "It's not a food eagle, it's all worthy of being called a food eagle!" "

"It depends on the skill of the chef; At least, do you dare to say that the tofu he makes today has any flaws? "

"Is this the same tofu as tofu Shih Tzu?"

“......"

Everyone present was a little silent!

Yes, the key to determining whether the carving is delicious or not, in addition to the skill, the most important thing is - the ingredients!