Yu Peiyong was a little surprised: "You don't understand the difference between water and water?"

Xu Zhuo shook his head, he really didn't understand.

As for thickening, Xu Zhuo always thought that it was just to get some starch water and pour it into the pot.

What's wrong with that?

They know a little bit about the founding of the country, but they all know a little about it.

Cao Kun makes braised pork, and thickening is relatively unfamiliar to him.

Xue Mingliang is good at stir-frying, except for dishes that need to be thickened such as fish-flavored shredded pork, he doesn't know anything else.

Not to mention the founding of the country, I have never been on the stove, and my understanding of hooking is limited to the most basic stage.

As for Boss Xu, don't mention it.

Seeing the confused eyes of several people, Yu Peiyong was happy.

"It's okay, it's okay, while it's okay at this moment, I'll tell you the difference and usage of thickening. ”

Thickening refers to pouring the seasoned powder juice into the pot when the dish is close to maturity, so that the marinade is thick and the adhesion of the marinade to the raw materials is increased.

As a result, the powderiness and concentration of the soup will increase, and the color and taste of the dish will be improved.

There are generally two types of thickening.

One is starch water with seasoning, and this thickening method is called sauce.

The other is pure starch water, which is called white juice in the jargon, which is the most common way to thicken it.

According to the cooking method and the characteristics of the dish, there are four types of thickening methods: thickening, paste, flowing thickening, and thin thickening.

Thickener is generally used in dishes cooked by stir-frying.

The powder sauce is the thickest, the purpose is to make the sauce all wrapped on the raw materials, such as fish-flavored shredded pork, fried kidney flowers, etc.

Paste is generally used in dishes cooked by boiling, smoothing, stewing, and stewing.

The powder sauce is thinner than the thickener, and the effect is to turn the soup of the dish into a paste, so as to achieve the fusion of soup and vegetables, and the taste is smooth and soft, such as sweet and sour pork ribs and braised large intestine.

It is generally used in large or whole dishes, and its effect is to increase the taste and shine of the dish.

After the dish is served, heat the marinade in the pan and hook in the thickener before pouring over the dish. For example, braised large carp, Dongpo elbow, etc.

Thin root is the thinnest of the sauce, also known as milk soup root.

It is generally used for stewed dishes, such as braised sea cucumber with green onions, shiitake mushrooms, rape, etc. The aim is to make the soup slightly viscous and highlight the flavor of the dish.

After saying this, Yu Peiyong brought a small bowl and began to thin the thickener.

At the same time, he also said to several people: "Pay attention to the amount of starch water, do not exceed one-third of the total amount of dishes, otherwise the thin root will become a paste." ”

He took a small half bowl of water and scooped two teaspoons of cornstarch with a spoon.

After stirring well, the starchy water in the bowl is very thin, like milk.

Several people watched Yu Peiyong's operation and had a new understanding of Bo Qian.

As for other ways to thicken up, Xu Zhuo is not in a hurry to learn.

Anyway, Yu Peiyong still has to stay in Linping City for a few days, so he can slowly understand.

At this time, the stock in the pot has boiled, and the yellow and clear soup looks particularly attractive.

Yu Peiyong did not pour the tofu directly, but seasoned it first.

"Before you put the tofu, you must adjust the flavor so that the flavor can soak into the tofu, and if you season it at the end, it will easily break the tofu. ”

Seasoning is as simple as adding a little salt and pepper.

However, because bald butter has salt in itself, you have to be careful when putting salt, not too much.

After the taste was adjusted, Yu Peiyong poured the tofu into it and turned down the heat a little.

Let the stock slowly simmer as the tofu in the pot simmers.

After a few minutes, the soup in the pot gradually decreased, and the white raw tofu gradually turned a golden color.

At this time, Yu Peiyong said to a few of them: "You can thicken it now." ”

After speaking, he took the starch water that had just been mixed, stirred it twice with a spoon, and then poured it into the tofu along the edge of the pot.

Soon, the soup in the pot became sticky.

Yu Peiyong shook the pot twice, so that the soup and tofu in the pot could be combined as much as possible.

Then turn off the heat and remove from the pan and serve.

This dish is a soup dish and is not suitable for a plate.

Yu Peiyong took a look, found a small soup bowl from the cupboard, held the pot, and carefully put the tofu in it.

"Little clumsy, do you know why you use a soup bowl to serve it?"

Xu Zhuo was stunned for a moment, is this also a question?

He thought for a moment and said, "Because this dish has soup, if you put it on a plate, it will easily flow out." ”

Yu Peiyong shook his head: "Child, you have to remember that this dish must be eaten while it is hot, only when it is hot in the mouth, it is enjoyable to eat, and the crab flavor is strong." ”

"If it's cold, your mouth will smell like crab, so you should use a soup bowl, preferably a deep one, so that even if you eat it to the end, the tofu will keep the temperature very high. ”

Only then did the crowd come to their senses.

This dish seems simple, but I didn't expect it to be so exquisite.

After Yu Peiyong finished speaking, he grabbed a handful of chopped chives and sprinkled it.

This crab roe tofu with golden color, beautiful color and flavor is completely completed.

Xu Zhuo and a few people surrounded this crab roe tofu and subconsciously swallowed their saliva.

It stands to reason that they had just had breakfast and shouldn't be hungry.

But smelling this tempting fragrance and looking at the gluttonous color of this dish, I unconsciously want to taste it.

"Don't be stunned, try it all. ”

Yu Peiyong took water in the wok and washed the pot.

Twisting his face and seeing that a few people were still circling around the crab roe tofu, he couldn't help but open his mouth and urged them to taste it.

As a chef, don't be embarrassed to taste the food.

It is only possible to make it if you taste the texture and taste.

If you haven't even tasted a dish, can you do it well?

Xu Zhuo went to the disinfection cabinet and brought a few spoons, and one person gave one.

You can't eat this dish with chopsticks, because the tofu is very tender and easy to crush with chopsticks.

At this time, Xu Zhuo also understood why Yu Peiyong asked him to cut such a small piece of tofu, it turned out to be convenient to eat with a spoon.

He took a spoon, scooped a piece of tofu, put it to his mouth and blew it, and then put it in his mouth.

As soon as you enter the mouth, the aroma of crab roe spreads in your mouth.

The soup has a rich flavor and is slightly viscous, which brings out the smoothness of the tofu.

Chew it lightly and the tofu will melt in your mouth.

The rich and aromatic soup is paired with tender and refreshing tofu, and this dish is truly intoxicating.

Xu Zhuo ate several pieces of tofu in a row, and then reluctantly put down the spoon.

"It's so delicious, the tofu is so tender that you don't have to chew at all, it's so wonderful. ”

Yu Peiyong smiled: "Aren't you going to serve crab roe tofu in the store?" Take the crab roe, take another carrot, and I will teach you how to make the crab roe tofu delicious." ”

Well?

It was not surprising to bring the crab roe over to Xu Zhuo, but what he didn't understand was what to do with carrots.

Could it be that carrots should be added to crab roe tofu?

"Grandpa Yu, what are you doing with carrots?"

"Oh, I forgot to tell you, boil butter. ”

"What?"

"Butter?"

"Isn't that for Western food?"