The braised tofu made by the old man still has to be simmered for a while, and it is idle anyway, so it is better to try the big flip spoon in hand.

The old man hugged his arms and watched Xu Zhuo's operation without saying a word.

Seeing that Xu Zhuo was so sure, the old man had already guessed that he would, but there was no harm in showing it.

After Xu Zhuo cut the tofu, he turned on the fire and boiled the water, and planned to blanch the tofu like the old man.

When the water boiled, he entered the system and checked what the hell that spoon technique was on.

After entering the system, Xu Zhuo took a serious look at the introduction of the spoon worker.

As he guessed correctly, spoon workers, like knife workers, are also divided into twelve types.

Shake the spoon, turn the spoon, turn the spoon, drag the spoon, small flip spoon, hang the spoon, help turn the spoon, turn the front spoon, turn the back spoon, turn the left spoon, turn the right spoon, turn the big spoon.

However, what is really used in ordinary times is the size of the spoon and the spoon, and several other techniques are only used on specific occasions.

For example, turning the spoon backward and backward left and back, what can be used at ordinary times is just turning the spoon forward.

Unless you make the famous dish of Shaanxi Phnom Penh cabbage, you will use all four kinds of spoons, which is a dish with four kinds of spoon turning techniques, and the jargon is called flower beating four doors.

Huada Simen belongs to the high-end techniques in cooking, similar to Huada Simen, as well as pearl inverted roller blinds, flying fire stir-frying, turning the pot and blooming lotus, etc.

However, these are still far away from Xu Zhuo.

He hadn't even mastered the easiest way to shake a spoon right now.

Spoon workers are different from knife workers, knife workers can only eat one or two things in the back kitchen.

However, when the spoon is used, it is often a combination of several techniques.

Like now, Xu Zhuo can only use a single technique, and he can't fry a dish smoothly at all.

But it's not much of a problem to put on a show.

After blanching for four minutes, Xu Zhuo took the tofu out of the pot and put it on a large colander to control the water.

At this time, the braised tofu made by the old man was almost cooked.

Xu Zhuo planned to finish the second half of the dish first, and then perform the big spoon.

When the lid is lifted, a rich fragrance comes to the face.

This dish is so fragrant.

Lard with broth, really can't stand it.

The old man turned up the heat and prepared to collect the juice.

After the juice in the pot became less, the old man began to thicken the tofu with starch water.

Thickening is the most important part of braised tofu, and it is also an indispensable link.

The effect is the same as making boiled meat slices and finally pouring hot oil on the knife-edge chili peppers.

It is a soul-infusing process.

Whether tofu is good or not, the key is thickening.

When making braised tofu, this step is very particular, not just pouring starch water into the pot.

The sauce is less hooked, and the tofu does not have a soft and smooth taste.

But if there are too many hooks, the tofu will taste sticky again, not only sticky, but also greasy.

And the thickening is also very particular about the morning and evening.

If the thickening is early, the juice will lose its lubrication effect and become sticky like glue.

If it is too late, the fragrance of the sauce will not come out, and a pot of good tofu will be blind.

When the soup in the pot became slightly viscous, the old man slipped and poured starch water into it, and the soup in the pot suddenly became viscous.

Then the old man shook it twice, and after the soup and starch water were fully integrated, he took a spoon and scooped some cooked peanut oil into the pot.

Shake it twice more, and the tofu in the pan becomes oily and smooth.

Then the old man came with another big turning spoon, and the tofu in the pot was thrown high from the pot like a whole piece, rotated one hundred and eighty degrees in the air, and then landed steadily in the pot.

Not only did the tofu cubes not crumble, but the shape also became much more beautiful.

After turning the spoon, the old man shook it twice to make the tofu in the pot a ball, and then took the opportunity to put it on the plate.

Sprinkle with a handful of chopped chives and a dish of braised tofu is ready.

The old man wiped his hands and said to a few people: "Taste them all and feel the taste of this dish." ”

It's a home-cooked dish that everyone can make, but when it comes to making it, it's not homely at all.

From blanching to cooking, there are requirements for every link.

And there are many techniques used in the whole process of stir-frying.

You need to think about it.

Xu Zhuo tasted a piece of tofu made by the old man, which was salty and delicious.

Because the tofu has been fried, it tastes slightly tough, but it is not particularly obvious.

After biting into it, the soft and tender Tofu has a fresh fragrance, which instantly dissolves the greasy feeling on the appearance of the tofu, which makes people want to stop.

After tasting two bites, the more I ate, the better it tasted.

And not only is the tofu delicious, but the green onions inside are also exceptionally sweet, which complements the tofu.

Cao Kun tasted two bites, and said with some regret: "I didn't get chili peppers, I'm afraid it would be more comfortable if I put some chili peppers." ”

The old man nodded: "When you do it, you can try to put some chili peppers in it yourself." However, the pepper is different, and the time it takes is also different. ”

If you use dried chili peppers, you should put them after the green onions to avoid frying the chili peppers for too long.

If you use wet chili peppers, such as Erjing Tiao or millet spicy, put them together with green onions, so that when you add them to the soup, you can just fry the flavor of the chili peppers.

If you plan to add chili oil, you have to thicken it before drizzling it.

Avoid heating the chili oil for too long, as the aroma will evaporate with the steam.

After the old man finished speaking, he said to Xu Clumsy Nunu: "Come, let me see your big flip spoon." ”

Boss Xu was not stunned, and immediately started to make braised tofu.

I just finished reading the old man's approach, and I hurried to make it while I still had some impressions in my mind.

It doesn't matter if it tastes good or not, at least the steps can't be wrong, otherwise your talented character will collapse again.

Fry the tofu, turn the spoon, put the green onion segments, add the sauce, add the stock, simmer, thicken, pour oil, turn the spoon, and remove from the pot.

After a series of dazzling operations, Xu Zhuo also made a dish of braised tofu.

However, compared with what the old man made, what he made was average in terms of color and taste.

The soy sauce is a bit too much, which causes the tofu to be too heavy in color.

The sauce is a little too much, and it looks like the tofu is covered with a layer of glue.

The tofu is also a little over-fried, and it tastes a little hard to bite.

And because it was fried too hard, the flavor of the broth could not be immersed, and it was a great failure overall.

However, it is not without merit.

Xu Zhuo's big spoon is very well done.

The two perfect big spoons not only surprised the old man, but even Jianguo and several of them were curious.

People who couldn't even beat eggs well before, the big spoon actually played so slippery.

Could it be that he was pretending to be a pig and eating a tiger last time?

"Xu Zhuo, when did you practice the big flipping spoon? Why don't we know?" Jianguo looked at the few pieces of tofu he turned over on the stove, and asked Xu Zhuo in some surprise.

It's all the same thing that works in the store, why are you always making progress secretly?

Is it really possible to be handsome and do whatever you want?