Chapter 554: Brothers Compete in Cooking Skills Across the Air! This Dish Is Mediocre. Is It Really a First-Class Tofu? 【Please Subscribe】

"Hoho, we're going to make Confucius' first-grade tofu!"

Shen Jiayue proudly posted a message in the group, which immediately attracted Chen Yan's inquiry:

"Kongfu first-grade tofu? How to make it? Is it delicious?"

If it's delicious, let the chefs at Lin Ji's kitchen cook it. I've been worrying about what to eat for the past two days. If there's something delicious, I'll naturally try it.

However, her answer was:

"My Xubao said that you may not be able to eat real first-grade tofu with money now, and others probably don't know how to make it. If you want to eat it, just wait until we go back. But when it is ready, I will send it to you. Pictures, after all, we have a deep love for each other as sisters, how could I forget you?"

Chen Yan: "!!!!!!!!!"

Stinky Yueyue, just wait for me!

She put down her phone angrily, looked at Chen Yuanyuan who was discussing Ziqiang Shengjian's expansion plan with Dou Wenjing and muttered:

"My sister-in-law is getting more and more excessive now, and you don't care."

Sister Yuanyuan smiled:

"Aren't you good sisters who are more affectionate than Jin Jian?"

"Shit, take good care of her when you get back. It's really unreasonable to get angry at me when she eats something delicious."

Dou Wenjing asked curiously:

"What delicious food did she mention again?"

"Yipin tofu, I was surprised to find that you can't buy it with money now. Only her Xubao can make it. It made my skin crawl all over. I show off my affection all day long and don't know how to restrain myself."

Dou Wenjing: "..."

Chen Yuanyuan: "..."

Isn’t that true of you too?

Don't tell anyone about the other, you two sisters are all the same.

A few people were chatting when Xie Baomin and his wife came upstairs along the stairs, followed by Xie Yufei, Xie Yuhang and Geng Lele. This girl was inquiring about the two brothers' studies.

"Chef Xie? Teacher Su? Why are you here?"

Chen Yan stood up and said hello, then took the teapot and poured a cup of hot tea for each of them.

Xie Baomin said:

"The two kids were clamoring to go to Tsinghua University, but there were a lot of people. We were about to go back when we happened to meet Lele, so we planned to come here for lunch... Didn't Yuanyuan go back to her hometown to celebrate the New Year? Why are you here so early?"

Dou Wenjing on the side said:

"Yuanyuan was appointed as the general manager of Ziqiang Shengjian by our boss, so she came to work early to arrange the work plan for the first half of the year."

Su Peipei asked:

"You won't be working at Sizhong Store after the new year?"

"Well, I will work in Huihuang Building after the year. Then I can come to the store to have lunch with Sister Yan, Mr. Dou and Panpan."

Thinking of the winter she spent working in No. 4 Middle School, Chen Yuanyuan also had mixed feelings.

During those few months in No. 4 Middle School, she never had lunch on time.

Because I was quite busy during the meal, I couldn’t even think about food even if I had something to eat. I had to wait until the lunch rush hour passed before I could eat two fried buns or ask the neighbor to deliver a bowl of rice noodles.

The reason why Sizhong Store can surpass the Yingchun Street Main Store and even leave all stores behind is closely related to the efforts of Sister Yuanyuan.

Su Peipei said with some regret:

"Then it will be difficult to chat with you in the future."

"Teacher Su is always welcome to visit the company in Huihuang Building."

After speaking, Chen Yuanyuan took the cut cake made by Lin Xu for everyone to taste.

Geng Lele pinched a piece and tasted it, and immediately fell in love with this fragrant and sweet snack. She took a photo and sent it to Yan Lin:

"Godmother, come to the capital quickly. My brother Xu has made a new snack, which is fragrant, sweet and delicious."

Yan Lin replied:

"Okay, we will go to the capital soon. I feel uncomfortable doing anything in a place with many elders."

ha! It turns out that a big boss like my godmother, who is worth tens of billions, can’t stand the nagging of her elders?

The reason why Geng Lele went to Tsinghua University for a walk today was because she didn't want to chat with her relatives and elders at home. It was also her idea to have lunch at Linji Food, so that she didn't have to go home to eat with her relatives.

She finished the sliced ​​cake in a few mouthfuls, looked at Chen Yan and asked:

"When will Sister Yue come over? I also prepared a small red envelope for Dundun."

Chen Yan said angrily:

"Don't mention her, she will make me angry all day long. She just sent a message saying that she wanted to eat some first-grade tofu, and she also said that she couldn't buy it with money..."

As she was speaking, she noticed Xie Baomin sitting next to her drinking tea, and asked tentatively:

"Chef Xie, can you make first-grade tofu?"

Humph, what the hell, your Xubao can cook it. I still don’t believe it. If Chef Xie can’t cook it, I’ll drive to see Uncle Gao right away.

If you don’t believe it, you can’t eat first-grade tofu!

Xie Baomin put down his tea cup and said:

"Yes, this is a mock-vegetarian dish, which is to make meat dishes into vegetarian dishes. I saw some nondescript ones on the Internet before, and I also want to take the time to make an authentic first-class tofu... My junior brother makes this dish at home. Already?"

When Chen Yan heard this, she immediately started to get angry:

"Well, he is the only one who can cook this dish, and no one else can do it... Why don't you show us your hand? It doesn't matter whether you eat it or not, I just want to open my eyes."

Xie Baomin said with a smile:

"There are many chefs who know how to cook this dish, but if you spend money to buy it, you probably won't be able to buy it, because the chefs who can cook it are not short of money, and the people who are qualified to eat it don't have to spend money."

Seeing that everyone's interest was aroused, Su Peipei urged and said:

"Stop it, go to the kitchen and make it. It will open our eyes. How can you make meat dishes look like vegetarian dishes? Why haven't I eaten them before?"

The two brothers Xie Yufei said one after another:

"Mom, the chickpea pudding I ate yesterday was an imitation vegetarian dish."

"On New Year's Eve, the chicken porridge that Master made was also..."

Only then did Su Peipei realize that since chicken bean curd and chicken porridge are both imitation vegetarian dishes, this first-grade tofu must not be as simple as ordinary tofu.

She urged Xie Baomin and said:

"Hurry up and make more, let us all have a taste."

Faced with this request, Lao Xie could only comply.

After all, the world is big and my wife is the biggest.

I have been busy celebrating the New Year these days, and it’s really time to stretch my arms and legs, so as to compete with my junior brother in cooking skills in the distance.

He came to the kitchen door and said to Zhu Yong:

"Prepare a chef uniform for me, and I will teach you how to cook a high-end dish that cannot be sold at a high price."

High-end dishes that can’t be sold at a high price?

All the chefs in the kitchen were stunned, not understanding what kind of dish this was.

Is Yipin Tofu a high-end dish? There is no doubt about that.

But the price of this dish is really not worth it, because in terms of appearance, it is just an ordinary braised tofu, and there is no fishy taste at all.

This kind of dish can sell for thirty.

But the finished product and the energy invested in the entire dish would not make a profit even if it were sold for three hundred copies.

This is the origin of what Lin Xu and Xie Baomin said about spending money on food.

The investment and return are not directly proportional, and no one would be willing to cook this kind of dish.

Yinzhou Scenic Area.

In the kitchen, Lin Xu put a pot of water on the stove and turned it on.

Taking advantage of this time, he cut the tofu into fingertip-sized pieces, waited for the water to boil, carefully poured the tofu in, and began to blanch.

When making tofu, whether it is stir-fried, served cold or cooked in soup, it is best to blanch it.

This will not only remove the beany smell of the tofu itself, but also activate the fresh flavor in the tofu.

If you use gypsum tofu, blanching it can also remove the odor of the gypsum itself.

Soon, the water in the pot boiled again. After boiling for three or four minutes, the tofu was almost cooked through. Lin Xu held the pot and poured the soup and tofu into the large colander next to it.

Bump it twice with a colander to remove excess water and set it aside for later use.

Then according to the amount of tofu, put the wok on the stove again, add two bowls of clear chicken soup to the pot, then pour the tofu in and continue to blanch.

Blanching in chicken soup can maximize the fresh flavor of tofu. At the same time, the floating protein in the soup will automatically adhere to the tofu, making the tofu more fragrant and tender.

This is why many tofu dishes require the use of stock, which really enhances the taste.

The reason why chicken soup is used is to increase the umami flavor of the tofu. During the production process of this dish, minced pig fat is added, fried in lard, and finally simmered in stock.

This will cause the tofu to have a very strong aroma, so blanch the tofu in chicken soup to increase the umami flavor of the tofu.

After boiling in the chicken soup, take it out and let it dry for a while. When the temperature of the tofu drops down, put it into the thick chicken soup stewed by the old hens and continue to blanch it.

Although blanching twice is to increase freshness, the focus is different.

Clear chicken soup can increase the umami flavor, while thick chicken soup can increase the taste and make the tofu taste more moist.

Moreover, using this repeated blanching method, the fishy smell in the tofu can be completely cooked out, so that when you eat it, you will clearly feel that it is tofu, but there is no fishy smell at all.

Blanch again for about five minutes, take it out and drain the water.

Then pour the tofu into a basin and crush it into puree with a spoon.

After grinding, pass it through a fine mesh sieve twice to make the tofu taste as fine as possible.

Shen Jiayue looked at this scene and felt that this dish was really difficult.

And this is just the beginning, there are many next steps.

Lin Xu spread a piece of pig skin on the chopping board, cut a piece of cooked pig fat, which was about one-third the weight of tofu, and then smashed it carefully with the back of a knife until the fat was completely smashed into minced meat.

Beijing, in the kitchen of Lin Ji Gourmet.

Xie Baomin was also doing the same action. He said to Zhu Yong and others:

"In all similar dishes, don't forget to add lard, especially cooked pig fat. It not only increases the flavor, but also makes the taste more moist and fluffy."

Pig fat is widely used in Chinese food. No matter the texture or taste, adding pig fat will have an immediate effect.

Zhu Yong asked curiously:

"Chef Xie, can this first-grade tofu dish only contain tofu and pig fat? Can I add some shrimp?"

"Yes, adding shrimp can make the fresh aroma more balanced and taste better. However, you must remember to use fresh shrimps, which also need to be crushed into puree and sieved. Only in this way can the tofu be delicate and lubricated."

Smash the pig fat into puree, sift it, mix it with the tofu, then add a few egg whites, a little salt, a little sugar, and a little pepper.

The next step is to stir.

In order to save effort, Xie Baomin directly picked up the egg beater and completely beat up the tofu, pig fat and egg white in the basin.

Then he brought over the soaked potato starch.

Decant the excess water from the top, scoop out a ball, put it into a basin, and continue to stir with a whisk.

Soon, the ingredients in the basin turned into a white, sticky paste.

Get a deeper square tray, brush it with a layer of grease, put the evenly stirred tofu paste in it, and put it in the pot for steaming.

"To put it bluntly, this dish is to add fresh and flavorful ingredients such as pig fat to tofu, and then make it into tofu again. When making it, you should pay attention. The more starch, the worse the taste of tofu, but if it is less, it will not be easy to shape, so Finding that critical point where the tofu just takes shape is the key to the entire dish.”

Xie Baomin shared the secret of making this dish without reservation.

In the Yinzhou Scenic Area, Lin Xu was also busy chatting with Shen Jiayue.

Since this girl is keen on cooking delicious food and learning techniques, it is natural for her to understand the principles and concepts behind these delicious foods.

Only in this way can we understand everything and learn the essence of cooking.

"Hmm... It feels so profound, but I will try to remember it. When my cooking skills improve, I can make it for everyone to try... By the way, Xu Bao, besides tofu, what other ingredients can be used for this dish? "

"You can use chicken breasts to make it like chickpeas, and you can also add fish paste, pig brains, crab powder, pork liver and other similar ingredients. However, be careful with pork liver. It is too fishy and even ordinary chefs can't handle it. Let alone a beginner.”

There are many similar methods, and there are many ingredients that can be used. It just depends on how to mix them.

Not long after, the tofu was steamed. Take it out of the steamer and let it cool. Then turn the tray upside down and pour out the re-solidified tofu inside.

Shen Jiayue blinked, thinking that the person who invented this dish must be very bored.

How else could you come up with this way of cooking tofu into tofu?

Normal people can't do this kind of thing.

Set up the oil pan, add lard to the pan, and when it starts to burn, Lin Xu uses a kitchen knife to cut the tofu into thicker slices.

Cut the remaining egg yolk over and pour it over the tofu slices.

When the oil in the pot was hot, he used chopsticks to hold the trembling pieces of tofu, put them into the pot, and began to fry them.

Because it is coated with egg yolk, the tofu becomes golden as soon as it is put into the pot.

But you can't fish it out at the moment. You have to fry it for a while, wait for the tofu slices to float, flip it over, fry it for a while, and then scoop it out piece by piece.

After doing this, the dish is two-thirds complete.

The golden tofu slices are the same as the roasted tofu sold in restaurants, but who would have thought that there is something else inside and the cost is much higher than that of tofu?

After everything was fried, Lin Xu changed the wok, heated it up, added half a spoonful of lard, put the onion and ginger in and fried until fragrant.

Then pour in two large bowls of soup stock made from pork bones, ham and other ingredients.

After heating, place the tofu piece by piece in the pot, pour in a little dark soy sauce, bring it to a boil again, then turn down the heat and start simmering.

In the kitchen of Linji Food, Xie Baomin said:

"It's easy to stick to the bottom of the pot. If you think it's not safe, you can put a bamboo grate on it and cook it with white grill. However, it should be noted that the simmered tofu is very soft and tender. Be careful not to rot. Once it is damaged, the whole dish will be ruined. Lost value."

To put it bluntly, this dish is to satisfy the wealthy people's desire to be vegetarian.

But being vegetarian is just a talk, not really eating it, but just pretending to experience the amazing feeling of eating meat as a vegetarian.

The soup in the pot was simmering.

About fifteen minutes later, Lin Xu opened the lid of the pot.

A strong fresh aroma wafts out from the pot.

The stock inside has been significantly reduced, and the remaining soup has become much thicker.

Carefully remove the tofu from the pot and place slices on a plate.

When you pinch it, each piece will tremble, which means that the tofu is completely soft.

Take out all the tofu, remove the onion, ginger and other ingredients, bring the soup to a boil again, stir constantly with a spoon, and then pour in a spoonful of water starch.

Stir slowly in the pot with the back of a spoon. When the soup becomes thicker, pour half a spoonful of chicken fat into the pot.

Mix well and carefully pour over the tofu.

Shen Jiayue took pictures of this scene and was filled with admiration.

Who would have thought that a seemingly ordinary tofu dish could have such a cumbersome preparation.

In the store in Beijing, Zhu Yong and the others looked at the prepared first-grade tofu and couldn't help but want to say:

"That's it?"

No wonder the price can't be justified. No matter how you look at the whole dish, it's just a grilled tofu dish, and it's still grilled plain, with no minced meat at all.

If this is served to the customer rashly, it is estimated that the customer will be tempted to call the 315 hotline to complain.

"Is it ready? Chef Xie?"

Chen Yan couldn't wait any longer. Before her cousin started selling drugs in the group, she planned to strike first and let Xiu Yueyue feel what it was like to fight back.

Xie Baomin came out with a large plate of tofu and said with a smile:

"Okay, it's almost noon, let's just prepare for lunch."

Chen Yan looked at the plate of tofu in surprise. She just said that this is the first-class tofu? But thinking about Xie Baomin's cooking skills, I feel that this dish should be bad on the outside but golden on the inside.

She held up her phone, clicked a photo, and then sent it to the group, and enthusiastically liked Shen Jiayue:

"It's just a first-grade tofu. It's like no one has ever eaten it. Do you want to listen to the sound of my sister's mouth?"

Hum hum, are you the only one who has a taste of tofu?

I have it too!

Just after sending it, Shen Jiayue also posted a photo of Yipin Tofu in the group, and then asked:

"Why did you send my photo again?"

Chen Yan said proudly:

"Look at the delivery time...wait a minute, the first-grade tofu you sent is similar to mine!"

Shu Yun, a melon-eater in the group, posted a question:

"Are you sure this isn't a portion?"

Dou Wenjing, who has been following this whole process, replied:

"No, the boss lady's portion was made by the boss, and Mr. Chen's portion was made by Chef Xie... but the appearance is really the same."

After replying to the message, Dou Wenjing quickly called her parents:

"Dad, where did you go? Come to the restaurant to eat. Take a taxi to Linji Food on Yingchun Street. I said I would accompany you after I finished my work. I have to go out alone..."

In Longqishan Scenic Area, Lin Xu looked at the photos taken by Chen Yan and couldn't help but smile and said:

"I didn't expect that my senior brother is so good at making first-grade tofu. This talent is really enviable."

As a loser, I admire the most talented players, and my senior is exactly this kind of person.

It's perfect right from the start, which is really shocking.

But fortunately, I have a system, so I can barely draw a tie.

He sent the two photos of Yipin Tofu to his master, Uncle Gao, who quickly commented:

"Your senior brother was careless and perfunctory when arranging the plate. There was a green onion leaf stuck to the side of the second piece of tofu in the upper left corner. He didn't notice it. This is a taboo. High-end dishes must be done in a formal and orderly manner, but you can't see them. chopped green onion."

High-end dishes pay attention to what goes into the pot and what goes into the plate.

This means that the chopped green onions used for stewing dishes in the pot must stay in the pot and cannot be brought to the plate, while the chopped green onions that need to be garnished on the plate need to be placed separately.

High-end cuisine implies Chinese classical aesthetics and philosophy, which emphasizes round sky and square space and symmetrical style, which is completely different from Western style which often leaves large areas blank.

After listening to the master's story, Lin Xu replied:

"Master, please stop running back and forth. Give me extra lessons after the new year. Every time I listen to your lectures, I feel like I've gone back to elementary school and started over."

Although the plug-in is at hand, it is impossible for the system to directly give you many cooking concepts. Only people like Master who have been around the stove for a lifetime understand the core and principles of cooking.

Uncle Gao replied:

"After the new year, I have to help Lao Guo with the Cantonese Cuisine Museum first. After I finish my work, I will go to the capital. If you have anything you don't understand, you can ask your senior brother or Lao Qiu."

After seeing this message, Lin Xuda was about to reply, but suddenly the system prompt sounded in his mind...

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I'm in good condition today, ready for the third update. This chapter has 5,400 words. Please vote for me, brothers!