In addition to a few assistant chefs, the four chefs in the store are all more professional.

Xu Zhuo won't talk about it, without the system, he is a scum who can't even stir-fry.

Jianguo, who is proficient in side dishes and chopping vegetables and braised noodles, will also order simple cold dishes and stir-fried, but the experience of cooking is about equal to zero, and the slightly more complex dishes are directly lying on the nest.

Cao Kun's talent is not to mention, in addition to being good at making braised vegetables, he will also make some simple stir-fried and cold dishes, and the taste is also very average.

As for the newcomer Xue Mingming, except for small frying which is his strength, nothing else seems to be good.

And he was also fainting blood, not to mention slaughtering and other work, not to mention that he couldn't even see it.

It's really fate that brought a group of partial subjects together.

However, Xu Zhuo believes that as long as you study hard, you will definitely be able to develop into a general subject in the end.

"What are you guys eating?" The trio of skipping class walked in as they were discussing the key points of tofu with shallots in the kitchen.

There is no class today, and the three of them plan to soak in the store all day and have a good time.

Seeing the shallots mixed with tofu made by a few people, the little girl instinctively repulsed: "I'm so disappointed, I thought it was a hard dish, but it turned out to be a dish of shallots mixed with tofu." ”

Xu Zhuo took her a spoon: "Some dishes that you don't think are delicious are not necessarily really delicious." Try what I made, you definitely haven't eaten it. ”

Yu Keke really hasn't eaten this kind of tofu mixed with shallots, and the tofu dishes she eats are relatively high-end, such as Wensi tofu, Pingqiao tofu and so on.

The little girl took the spoon and tasted it in disbelief, her face suddenly full of surprise.

"Wow, this tofu tastes very good! Panpan, you hurry up and taste it, it's super delicious!"

In her eyes, the dishes made by Xu Zhuo are not unpalatable.

A few people tasted it, as if they had discovered a new world, and took the tofu made by a few people to eat outside, saving them from delaying their food in the back kitchen.

The study of shallots mixed with tofu has come to an end, although there are still various flaws in the work of several people, but as long as they master the correct steps and key points, the rest will rely on their own efforts, and the old man will not improve much if he continues to teach.

Then everyone began to prepare the ingredients and side dishes to be used this morning.

Jianguo drove to buy the crucian carp that the old man wanted.

Now that autumn is crisp, it is not only a good time to eat crabs, but also a time to eat fish.

Autumn fish, especially crucian carp, is the most fat and strong, and it tastes super good in stewed soup.

"Brother Mingming, let's kill crucian carp in the back kitchen later, do you want to wear sunglasses or something?"

Xue Mingliang waved his hand: "No, tell me when you slaughter, just don't let me see it." ”

Speaking of fainting blood, Xu Zhuo suddenly remembered that when he was making scrambled eggs with tomatoes yesterday, he didn't see him react when he fried all the tomatoes into minced pieces.

What's going on?

"Fried tomatoes don't have the same color as blood, and the most I can do is fry tomatoes, and I can't stand the darker color, such as tomato juice and ketchup. ”

While Xue Mingliang was busy, he was talking and laughing with Xu Zhuo like a bystander, discussing his blood sickness.

As long as it's not a bright red liquid, it's fine, and it seems that his problem is not as serious as he imagined.

But don't take it lightly.

For example, which dish is scrambled eggs with tomatoes, Xu Zhuo doesn't plan to let him make it.

In case any tomato is ripe more thoroughly, a puddle of bright red juice is spilled when cutting, which is not a good way to find excitement.

After nine o'clock, the kitchen and waiters in the store also came to work.

The old man asked a few people to hand over the work in their hands to a few cooks, said some side dishes for making tofu, and prepared to teach everyone how to make braised tofu.

Braised tofu is one of the most common ways to make tofu, and you can see it in both large and small restaurants.

This dish is a first-class dish whether it is served with rice or sake.

Especially in winter, eating two bites of hot braised tofu will sweep away the severe cold.

Compared to tofu with shallots, this dish is a bit difficult, but not very big.

In the old man's opinion, when did a few people learn to make pot collapsed tofu, and they can be regarded as entering the door in terms of making tofu.

Now they are hanging around the door at most.

Braised tofu is the same as tofu mixed with shallots, you still need to cut the tofu into pieces, soak it in salted water for half an hour, and then blanch it with salted boiling water.

However, the other steps are different from the tofu with shallots.

If you want this dish to be delicious, you should first use lard when stir-frying, so that the tofu will be more fragrant.

If you don't have lard, stir-fry some minced meat and it tastes good.

In addition to this, dashi stock is also an essential ingredient.

It is best to have pork bone broth, followed by chicken broth, the braised tofu made by these two soups has different tastes, one is more fragrant and the other is fresher, which can be adjusted according to your taste.

As for the other ingredients, it's more casual.

You can use carrot slices, fungus, garlic sprouts, parsley, etc., but today the old man didn't use these messy things, except for a Shandong green onion, other ingredients are useless.

"Because Lu cuisine is a palace dish, it is very particular about collocation, and basically people can see at a glance what ingredients are used in this dish, instead of filling it up with a bunch of messy things. ”

The old man's mouth was not idle when he was chopping green onions, and he kept telling everyone about the rules of court dishes.

Because of the different objects served in the palace dishes, people must be able to see all the side dishes at the first time, after all, those emperors are more life-saving.

If you give him a pot of Mao Xuewang or Malatang, the ghost knows if there will be conflicting food waiting for him in it.

And the messy side dishes are not in line with court etiquette.

The famous products in Lu cuisine, whether high-end or low-end, can see the ingredients at a glance, and even the pepper star anise inside can't be hidden.

For example, oily bean sprouts are bean sprouts, scallion roasted sea cucumber is green onion segments and sea cucumbers, and Shili ginkgo biloba is ginkgo biloba.

And today's braised tofu, the old man also made it in strict accordance with the tradition in Lu cuisine.

The ingredient that can be seen in this dish, except for tofu, is green onions.

But among the ingredients that can't be seen, there are not only lard broth, but also sauce and so on, which shows the restrained side of Lu cuisine to the fullest.

After the green onion was cut, the old man cut some minced chives, and sprinkled them to make an embellishment when they came out of the pot.

Then, the old man began to mix the sauce to be used in this dish.

The sauce is very simple, according to the amount of tofu, he prepared two spoonfuls of dark soy sauce, a spoonful of salt, a spoonful of sugar, add some water, and stir well.

Next, it's time for the old man's performance.

Yu Keke ran in with the DV and rushed in: "Grandpa, do you want to shoot this dish?"

The old man was originally a little moved, but then shook his head: "Forget about this dish, you can shoot it next time I make Wensi tofu." ”

Wensi tofu?

Xu Zhuo was a little curious, did the old man really plan to cook Huaiyang dishes again?