The hot tofu is soft and tender, and it goes perfectly with chili oil and chopped sour bamboo shoots.

It's like eating jelly, but the taste of tofu is better than jelly.

It's so delicious!

Xu Zhuo racked his brains and couldn't think of suitable adjectives to express this texture and taste, and he still had these four words in his mind for a long time.

But if you can't remember it, you can't remember it, it doesn't matter.

The hot tofu made by the important Lao Luo is really delicious.

He brought out all the tofu chili oil and chopped sour bamboo shoots, and cut some chopped coriander, and whoever wanted to eat it served it himself, adding ingredients according to his own taste.

In order to entertain Lao Luo and his family, the old man specially made a table of tofu dishes.

Tofu with shallots, braised tofu, Yipin tofu, pot tofu, mapo tofu, tofu with tomato sauce, dried cold tofu, crucian carp tofu soup.

At noon today, I was supposed to make the little girl's birthday banquet, but Yao Meixiang was busy in the forest park and didn't have time to come back to eat, so Zhou Wen could fly back in the afternoon.

In addition, there are no private rooms in the Sifang Pavilion, so it is quite noisy during peak hours.

Wei Junming took the initiative to ask everyone to go to the Sichuan restaurant to eat tonight, there is a large private room there, and the kitchen equipment and ingredients are more complete than here.

Throwing a birthday party is definitely a small thing.

And after the opening of the Sichuan restaurant, the old man has not been to eat it, and today is the right time for the old man to taste the dishes of the Sichuan restaurant.

The old man has studied cooking all his life, and a few words of advice may be able to save the chefs a lot of detours.

"Tofu feast, it looks really good!" Li Hao filled himself a bowl of hot tofu, looked at the dishes on the table, and kept swallowing saliva.

At noon today, Meng Liwei went to a red stewed mutton restaurant to do a live broadcast, and no one robbed him.

So this table of dishes, Li Hao can enjoy it well.

Xu Zhuo looked at this table of tofu banquet and thought it was very good.

It's just that the old man chatted with Wei Junming for too long in the morning, so he didn't have enough time to cook.

So the old man didn't let them observe the last few dishes, which made Boss Xu very regretful.

Originally, he also planned to make a pot collapse tofu after watching the old man make pot collapsed tofu.

The pot collapse technique obtained in this way can be regarded as being used.

But for now, we have to wait a little longer.

However, after seeing the cold dried tofu on the table, Xu Zhuo felt that he could take this opportunity to make dried brine tofu.

Dried cold tofu and dried brine tofu are made by slicing and deep-frying tofu.

This kind of dried tofu is golden in color, crispy on the outside and soft on the inside, and there are many ways to do it.

Not only can it be mixed cold and stir-fried, but it can also be made into dried tofu in brine, and even when it comes out of the pot, it tastes good when dipped in tomato sauce.

In addition, the dried tofu is sliced with an oblique knife and stewed with pork and cabbage vermicelli, which is a particularly popular cauldron dish in the Central Plains, and some places are also called big stewed vegetables or big pot boiled vegetables.

Xu Zhuo tasted the cold dried tofu made by the old man, and the taste was superb.

The recipe for this dish is very simple, the fried dried tofu is cooled and cut into shreds, scalded with hot water, then a handful of shredded green onions are put in, sprinkled with salt, poured with light soy sauce, and finally drizzled with a little sesame oil.

After stirring well, the cold dried tofu is ready.

This dish is perfect with wine or porridge.

After Xu Zhuo ate a few bites, he said to the old man: "In the afternoon, I want to make some dried tofu in brine, so that I can't finish the tofu I bought today." ”

The old man patronized and chatted with Lao Luo, not caring about Xu Zhuo's words: "Yes, if you want to try any dish, you can do it boldly, don't worry about waste, good chefs are made of dishes." ”

With these words, Xu Zhuo put his mind at ease.

Because he didn't know how many dishes to add today, Xu Zhuo didn't update the recipe, but put a handwriting screen at the door, which said the new dishes added today.

There are three dishes: tofu with shallots, dried tofu and braised tofu.

Originally, Xu Zhuo wanted to write down the crucian carp stewed tofu, but he was worried that the old man's body would not be able to bear it, so he dispelled this idea.

Now there are several chefs in the store, except for Xue Mingming, who is still so-so in making braised tofu, Xu Zhuo, Cao Kun and Jianguo are not very skilled, and the key steps have to be pointed out by the old man a few times.

For example, the amount of seasoning and the amount of thickening, if there is no hint from the old man, most of the tofu made will overturn.

So it's better to be steady, anyway, it's still a long time, and I'm not in a hurry to push new dishes out.

After lunch, Xu Zhuo returned to the kitchen, planning to fry some dried tofu to make dried tofu in brine.

In previous years, dried tofu in brine was a very common snack in the Central Plains, but it has rarely been seen in recent years.

Xu Zhuo still remembers that the knife-cut noodle restaurant diagonally opposite the entrance of the high school made the dried brine tofu that was particularly memorable.

The shop looks tattered on the outside, but the business is very good.

As soon as you enter the door of the hotel, you can see marinated chicken heads, chicken feet, chicken livers, and dried tofu soaked in brine next to the counter.

These seemingly ordinary halogen products have enriched the high school life of countless people.

For example, Boss Xu, whenever he thinks back to his high school career, the first thing that comes to mind is this knife-cut noodle restaurant and several lo-mei in the store.

At that time, because of the tension of schoolwork, Xu Zhuo didn't go home for dinner at noon, and he always went to the door to solve it.

This knife-cut noodle restaurant is Boss Xu's first choice.

After entering the door, I first ordered a large bowl of knife-cut noodles, then asked for a few crispy chicken heads, fragrant and delicious tiger skin chicken feet, and a large plate of dried tofu in brine that I had been thinking about all morning.

The dried tofu in this store is simply a must, the fried dried tofu is soaked in the brine, and it tastes not only soft and delicious, but also rich in juice.

Not only does he like to eat, but Xu Wenhai and Chen Guifang also like to eat.

Sometimes he even specially asked Xu Zhuo to take some home when he got out of school.

Two years ago, when Xu Zhuo was assigned to Linping City to become the owner of the Four Sides Pavilion, the first thing he did was to take a taxi to the gate of the high school.

Come and find the delicious taste of memory.

As a result, when I arrived at the school gate, I found that the whole street had already changed.

The original row of low-rise storefronts has been turned into a commercial street, and not only the knife-cut noodle restaurant is nowhere to be found, but even the Qianli Xiang Wonton King and the small shop selling egg scones next to it have disappeared.

In its place, there are chains like Yellow Braised Chicken Rice.

He called several high school classmates, but everyone didn't know where their store had moved, which made Boss Xu very disappointed.

He originally thought that he would never be able to eat such delicious dried tofu in brine again.

I didn't expect the system to give this dish, and it was still a D-level signature dish.

According to Xu Zhuo's understanding of the signature dish, the taste of this dried tofu dish may be exactly the same as that of the knife-cut noodle restaurant.