Yu Peiyong teaches cooking, which is different from Wei Junming and the old man.

Wei Junming teaches cooking, and each step will be explained, which is very suitable for beginner apprentices to operate.

For example, Boss Xu, if Wei Jun hadn't taught him everything at that time, it is estimated that he would not have entered the role so quickly.

But the old man is the opposite.

The old man taught him to cook, and if he could not do it, he would not do it, and if he could not explain, he would not explain.

If you don't ask him, he can finish a dish from beginning to end as if no one else is around.

How much you can learn depends on your talent.

If you are highly talented, you can learn a lot of things when the old man is cooking.

Those with low talent don't understand what this operation is at all.

Therefore, those apprentices of the old man will either study for a few days and leave, or they are industry leaders.

Although you don't have to be a celebrity chef, you can at least mix with the head chef or head chef of a big hotel.

Now Yu Peiyong teaches cooking, but it is a different situation.

He likes to ask questions.

For example, now, when blanching tofu, he asked casually.

"Xiao Zhuo, why do you blanch tofu?"

Xu Zhuo knows this problem: "Blanching tofu can remove the beany smell in tofu." ”

Yu Peiyong nodded: "Yes, but there is another point, blanching the tofu with boiling water can make the tofu taste smoother and tenderer, and the color will be whiter and more beautiful." When you make tofu dishes, except for the fried tofu directly, it is best to blanch other tofu dishes in water. ”

Maybe it's because he is willing to work hard and is more diligent, so Yu Peiyong teaches cooking and likes to draw inferences.

Learn to cook a dish with him, and you can learn a lot of cooking skills horizontally.

This is something that neither the old man nor Wei Junming has.

So as soon as he started learning, Xu Zhuo fell in love with Yu Peiyong's way of teaching cooking.

After the water boiled, Yu Peiyong sprinkled a spoonful of salt into the pot, poured Xu Zhuo's chopped tofu into the pot, and praised Boss Xu by the way.

"The knife work is good, and the tofu is cut perfectly. ”

He really knows how to take apprentices.

A casual compliment not only makes it easier to concentrate, but it also creates a sense of pride and confidence in cooking.

And his own old man can only pretend to be forced.

In the same case, at most, there will be a sentence that is clearly praised, but in fact pretending to be forced.

For example: "It's a good cut, it's almost as good as when I was thirteen." ”

The old man is more self-conscious, it doesn't matter if you're happy or not, I'll talk about it first.

And Yu Peiyong makes people feel like a spring breeze.

are also grandfathers, and the gap is really not small.

The tofu was boiled in the pot for four or five minutes, and Yu Peiyong turned off the heat and poured out the tofu to control the water.

Next, start to make crab roe tofu.

Before doing it, Yu Peiyong said: "I'll tell you a few points that need to be paid attention to, and when I do it later, we will discuss what you don't understand." ”

That's really a level.

He didn't say let everyone ask him, but replaced it with the word discussion.

In fact, he understands everything, but Xu Zhuo and the others don't understand anything, and it is too polite to say that the discussion is too polite

Xu Zhuo couldn't help but sigh.

Yu Peiyong is really a leaky person.

Communicating with him, I don't feel aggressive, and I don't feel oppressive because of the big gap in identity.

No wonder they are also chefs at state banquets, the old man has a poor reputation in the circle, but Yu Peiyong is well-known at home and abroad.

This man is so good at getting things done.

Yu Peiyong paused for a moment and began to explain the key points of making this dish.

The main purpose of this dish is to show the tenderness of the tofu.

So when you can't find good tofu, chefs like to use lactone tofu to make it.

In the process of cooking, if you want to keep the tofu tender, you must not let the tofu come into contact with the hot oil.

Because the tofu becomes hard when it comes into contact with hot oil, it is okay to harden the tofu when cooking other dishes, and sometimes it is fried to increase the texture of the tofu.

But in the dish of crab roe tofu, once the tofu has been fried, the whole dish is ruined.

That said, the dish is not stir-fried.

Instead, it is simmered in broth with crab roe.

Also, the dish needs to be thickened, but only in a thin layer.

If you thicken it too much, the tofu will not taste smooth and tender, but will become sticky, affecting the overall senses.

Another point is that if this dish wants to be delicious, you need to put in the pork bone stock.

Pork bone broth adds flavor and allows tofu to absorb well.

However, today I used bald butter, which itself contains a lot of lard, so the pork bone broth can be omitted.

But when you usually make this dish, it is best to use pork bone broth to increase the flavor.

Yu Peiyong didn't speak quickly, and paused after saying a few words.

Wait until everyone has digested what he said before continuing.

When all was said and done, he got to work.

Turn on the heat and heat the pan, first pour in a spoonful of peanut oil in the pan.

"Little clumsy, why do you have to slide the pot before cooking?"

Here it is again, which reminds Xu Zhuo of the junior high school teacher who loves to ask questions.

But the atmosphere is very good now, and there is no tension at all like in junior high school.

"Sliding the pan prevents sticking and heats the pan more evenly. ”

Yu Peiyong smiled: "This is not what your grandfather taught you, right?"

Xu Zhuo snorted: "This is what my godfather taught me." ”

Yu Peiyong saw Wei Junming, and he said while shaking the pot: "I'll call him when I'm done later, I'll cook at noon and invite him to drink." ”

"Okay. ”

After sliding the pot, Yu Peiyong scooped a spoonful of crab shell oil and poured it into the pot.

As the oil temperature rises, an enticing crab aroma hits the face.

Then Yu Peiyong threw the green onion into it.

Fried green onions in crab shell oil, the taste is so fragrant.

The crab flavor is mixed with the fragrance of green onions, and Xu Zhuo thinks this dish is absolutely delicious just by smelling this taste.

After the green onions were fried, Yu Peiyong took a colander and picked out the green onions in the pot one by one.

"Chopped green onions can affect the aesthetics in it, so it's best to pick them out. ”

Then, taking a spoon, he scooped two spoonfuls of bald butter from the jar and threw them into the pot.

When the bald butter in the solidified state entered the pot, it quickly melted, and a rich crab aroma wafted out of the pot.

Yu Peiyong turned off the heat, held a spoon, and kept stirring in the pot.

"Balsamic vinegar and flower carving are put in the bald butter, so you need to use high temperature to force out all the vinegar and wine flavor in it, otherwise it will not taste good. ”

This dish is actually made with freshly removed crab roe, which tastes the best.

But when it was first dismantled, everyone's mind was full of bald butter, who would have thought of making crab roe tofu?

When the flavor emanating from the pot turned into a pure crab flavor, Yu Peiyong took the pork bone soup that Xu Zhuo had just prepared and poured it in.

Then cover the pot and turn the heat to a high level.

"Xiao Zhuo, mix some thin water for me to see. ”

Such a professional term suddenly blinded Xu Zhuo.

"What's the water?"