Shiji Starts from the Beginning of the Month

"Her? Absolutely not!"

Erina seemed to remember something and shouted angrily.But when he thought about what he had just agreed to Jiang Xia, he said with some entanglement.

"Forget it, Fei Shazi, help me ask her, what can be made from gluconic acid solution, don't say I asked."

"That, all right."

It seems that Erina-sama is still very angry about the previous things, Fei Shazi thought to himself, but this is also good, in this way, Erina-sama belongs to him alone.

Fei Shazi met Alice not long ago, so he also knew the relationship between Miss Alice and Master Erina.

After waiting for a long time, Jiang Xia finally received the message.

[Gluconic acid solution can be pressurized to obtain gluconolactone, which seems to be able to solidify the turbid liquid, and I don't know what it is used for.By the way, this time I helped you! 】

Ignoring the last sentence, the moment Jiang Xia saw the lactone, he finally knew what Ryuji Ishikawa was making.

Lactone tofu, this is a new way of making tofu in the previous life.

Traditional tofu uses brine or gypsum as a coagulant, and what we get is the southern tofu and northern tofu we are familiar with!

And gluconolactone is a new coagulant. Compared with traditional tofu, lactone tofu has a fine and white texture and a longer shelf life.

More importantly, the lactone tofu has a soft and glutinous taste, and the mouth is crispy, which is almost a perfect match for the mapo tofu dish!

Unexpectedly, Ishikawa Ryuji experimented with lactone tofu by himself.

You know, it's not as simple as coming up with a new material.

If Jiang Xia didn't have previous life experience, he would never have thought that gluconic acid solution could extract gluconolactone!

Even if it is brine and gypsum, these are the people of China who don't know how many generations, through experimentation.

It is conceivable how much effort Ryuji Ishikawa put in and how many materials he tried before he discovered this by a coincidence.

Fortunately, this inheritance has not been broken.

"I think, I already know the secret of Senior Ishikawa's special mapo tofu."

Looking at the cave in front of him, Jiang Xia said with emotion.

In fact, he is a little uncertain now, whether it is good or bad for the food industry to treasure some secret recipes.

Hearing Jiang Xia's words, I was the most excited for a long time.

"Really, Master Jiang Xia, can you really reproduce Master Shi Chuan's mapo tofu?"

This is a barrier for me in Sichuan cuisine. If Jiang Xia really helps him make special mapo tofu, then he will be able to break through the barrier and study more dishes with a better state of mind.

For a long time, I also know that it is not advisable to spend too much time studying a dish that has been lost.

But he just couldn't convince himself.

Because that day, the middle-aged bearded man who beat himself up said to him with a smile.

"Hey, you are very nice, you are quite to my liking, learn how to cook with me!"

So, for a long time, I don't want to let him down, at least, I have to learn his proudest dish.

"Teacher Jiang Xia, can you really cook Brother Ishikawa's dishes? I have been to Yuanyue several times, but the cooking of those students is far from Brother Ishikawa's."

When Shi Chuan settled down in the village, Kua Tian was only in his twenties, and he was also a young man who grabbed food from the crowd.

"Well, actually, we are all very sorry for the death of brother Shi Chuan. In fact, I was the one who took him up the mountain that day, but I had a temporary emergency. He said that it would be fine to go alone. Who would have thought of that."

Kua Tian actually has a feeling of remorse for that day, and Ishikawa is a person with a very good personality.

Otherwise, he would not cook for free in the village, so that the poor villagers who can only eat pickled vegetables and coarse grains every day can also enjoy that top-level cuisine.

Ishikawa often said that cooking should be prepared for everyone to eat.

The food should be made so that everyone can eat it.

It is the way of Ishikawa cuisine that everyone can enjoy the changeable spicy and crisp taste of Sichuan cuisine.

This is also where Ishikawa likes Chinese cuisine, because a large part of Chinese cuisine comes from ordinary people.

"Come on, let's go down the mountain."

After figuring out the most critical point, there is no need to stay on the mountain anymore.

Jiang Xia believes that as long as he does some more research, he can completely reproduce the special mapo tofu.

This will take me a long time to cooperate and try.

It is not to say that the taste of Ishikawa can be achieved by using lactone tofu and following the method of mapo tofu.

The type of tofu has changed, and the method of making it naturally needs to be adjusted accordingly.

This is something that only Jiuwo can do, because only Jiuwo is the one who eats that dish the most. Every time Jiang Xia tries, Jiuwo needs to compare the taste with the taste in his memory.

Then a little bit of optimization steps, improve the process, and finally, you can get a final recipe!

Cooking has never been an easy task!

Chapter 97

As for the recipe, it wasn't Jiangxia's stuff in the first place. After discussing with Jiugao, they decided to publish it in Yuanyue's Chinese Cuisine Research Association.

Nagano Village, the village where I lived as a child, has a very different atmosphere today.

The original quiet and leisurely atmosphere of life was completely replaced by the hustle and bustle today.

The reason is not because of anything else, but because Jiang Xia is about to remake Ishikawa Ryuji's special mapo tofu in the small room where Ishikawa Ryuji used to cook!

"Have you heard, Jiu I brought a teacher from Yuanyue, who seems to be making the tofu made by Chef Ishikawa, the one called Motofu."

"It's Mapo Tofu, I said, you have been to Yuanyue several times to participate in the [Yueyue Festival], you should remember this name."

The villagers of Nagano Village, after becoming the suppliers of Yuanyue's ingredients, their living standards have improved a lot. Moreover, Yuanyue will also invite them to participate as suppliers' representatives in various activities.

"Speaking of which, it is thanks to Chef Ishikawa that Nagano Village is in its current state. Back then, if he hadn't taught us how to grow high-quality vegetables, we would not have been selected by Yuanyue."

An old man in a village recalled that some planting techniques taught by Ishikawa changed the quality of their crops from ordinary to high-end.

It is also because of this that he was able to become Yuanyue's supplier. Ishikawa is not necessarily a bad person, but his arrival has indeed changed everything in the village.

One side of water and soil supports one person, and one person can also change one side of water and soil.

The villagers of Nagano may not enshrine Ishikawa as an earth god, but they will accept this kindness in their hearts.

Because, true gratitude never needs to be expressed through long-term behavior, but it is kept in the heart, and when there is an opportunity, it will be fully confessed.

At the other end of the village, the one Ishikawa used before has been transformed into a small kitchen house, and Jiang Xia has already started his cooking.

After many attempts, Jiang Xia finally figured out how to make Ishikawa's mapo tofu thoroughly.

Looking at the summed up recipes, Jiang Xia suddenly felt an inexplicable sense of familiarity.

Wait a minute, isn't this the one? By the way, this is actually the legendary Little Master's dish, Magical Mapo Tofu!

No, it should be called Magic Lactone Mapo Tofu now, but from the way of making it, Ishikawa’s tofu is obviously closely related to the original version.

That's right, the background here is Huaxia, but many years later in the world of Xiaodangjia, that is to say, the Sichuan cuisine cook of Shi Chuan's ancestor.

It should be the line that masters the inheritance of magic mapo tofu!

If I had learned this dish a long time ago, then I might not have won the kid in the first halberd food competition.

It's not simple, it's really not simple, the more Jiang Xia explores, the more he discovers the unfathomable depths of this world.

By the way, if it is from the background of the master, is the super chef really the ultimate level?

Above the special grade, I am afraid there are even higher grades!

Before, I thought that Kojiro Four Eyes was so powerful, but now that I think about it, I guess, in this world, he is just a little bit better than ordinary chefs.

Probably only Mr. Schapper's kind can be regarded as truly entering the field of top-level cuisine!

Blocking these distracting thoughts, Jiang Xia looked at the kitchen utensils in front of him. He boasted that he was going to reproduce the lost dish today. If the car overturned, it would be really embarrassing.

"For a long time, help me."

The kitchen does not necessarily have only one person, and cooking does not necessarily have to be a stage for one person. Helping the kitchen is equally important for a dish.

If I help with the ingredients for a long time, Jiang Xia can focus more on the steps of cooking.

If the taste of Ishikawa's cooking is not up to par, these villagers may not find out, but I will definitely find out after a long time.

Since I promised this kid, and now I see hope again, I must help him realize his wish, absolutely not because of the gap in my own cooking skills!

This is the promise between men!

Magic mapo tofu is a very famous dish in Chinese Xiaodang family. Its biggest feature is that it uses beans instead of the first-class minced beef used in the five-flavors integration to achieve the ultimate six-flavors integration.

And Ryuji Ishikawa used the method of Xiaodangjia's final Liuwei version.

well known!

Using lactone tofu to make mapo tofu, although it is tender, the bean flavor will not be enough, because the coagulation effect of lactone is more like jelly!

Freeze the water and soy milk together!If the water content is high, there will be no flavor like that of traditional tofu after extrusion.

The Magic Mapo Tofu uses soybeans instead of minced beef, which just makes up for the lost bean aroma.

As for the mild meaty flavor in Mapo Tofu, Jiang Xia soaked soybeans in broth, so that the soybeans also had a meaty flavor.

The soaked soybeans were minced by Jiuga. From a distance, they looked no different from minced meat.

Heat oil and sauté minced shallots until fragrant, then add minced soybeans.

This step is mainly for frying, adding soy sauce, the flavor of the gravy infiltrated in the middle of the soybeans can be stimulated to the greatest extent.

While Jiang Xia was frying soybeans, I had already cut the pre-made lactone tofu into small pieces for a long time, waiting for Jiang Xia to use them.

With a powerful kitchen assistant, Jiang Xia's bonus is definitely not as simple as 1+1!

After the soybeans are fried, put them on a plate and put them aside, the next step is to deal with the tofu.

Compared with traditional tofu, lactone tofu is very easy to break when fried. After being broken, the taste is not so good. Therefore, the action of frying tofu is much higher than that of traditional tofu.

In fact, most complex or more high-end ingredients will have higher requirements for cooking skills. I just don’t know if there are those high-end ingredients in this world.

Relying on proficient skills, Jiang Xia controlled the sliding of the tofu pieces in the iron pan, and each piece maintained a complete shape. The tofu didn't need to be fried for too long, just simply overheated.