Xu Zhuo was going to make rice rolls, but after looking at the ingredients in the kitchen, it was a little insufficient.

Chaoshan-style rice rolls will put a lot of ingredients, such as shrimp, scallops, oysters, and minced pork liver, etc., anyway, there are usually a dozen or twenty kinds of them.

But the store doesn't have any of these ingredients.

In terms of aquatic products, in addition to a few hairy crabs raised by Yu Keke because of curiosity, the rest is the crucian carp used by the old man to make crucian carp tofu soup.

There are no conditions for making Chaoshan rice rolls.

Of course, if you force it, it's not impossible.

It's just that in order to let Song Yafei taste the taste of his hometown, Xu Zhuo decided to do it tomorrow.

Just prepare all the ingredients today.

"Brother Fei, let's do it tomorrow, the ingredients are not enough today, I'll ask the provincial city to send me some seafood later." Xu Zhuo said to Song Yafei apologetically.

Xu Zhuo didn't know that Song Yafei would come today, otherwise he would have prepared all the ingredients needed to make rice rolls.

But since they came, they naturally wouldn't let him go like this.

He continued: "I'm going to make pot tofu, and you can help me check it later." ”

Chaoshan rice rolls require a lot of preparation before making them, so it's normal that they can't be made at this time, but Song Yafei understands it very well.

There is even some anticipation.

If Xu Zhuo yelled at this time, he would be disappointed.

"Xu Zhuo, can I watch you do it in the kitchen?" Hearing that Xu Zhuo was going to make pot collapsed tofu, Song Yafei rubbed his hands a little embarrassed.

Xu Zhuo was stunned, what's the situation?

Is this trying to learn how to make tofu?

"After the fame of Lao Luo's tofu came out, I also bought a piece and went back, and the old lady saw it and said that she wanted to eat pot collapsed tofu, but I didn't do it well after making it once, so I wanted to observe and observe, what points need to be mastered to make this dish. ”

Well?

Boss Xu was just thinking about how to deepen his relationship with Song Yafei, but he didn't expect it to be sent to the door.

Since he wants to see the pot collapsed tofu, let's tell him the essentials of the pot collapsed tofu.

Although I don't dare to guarantee that Song Yafei will do it immediately, at least he can do it in a decent way, and there will not be too much deviation.

Pot collapse tofu is a classic Lu dish, and it is also a tofu dish that Xu Zhuo likes to eat.

The tofu is impregnated in seasoning, dipped in egg liquid and fried in an oil pan, and then the stock is added to the soup stock and collapsed over a slight heat, and the finished dish is pot collapsed tofu.

This dish is dark yellow in color, neat in shape, fresh and fragrant in the mouth, and rich in nutrients.

It is not difficult to make the pot collapsed tofu, as long as you grasp a few key points, it will definitely not be unpalatable.

After Xu Zhuo introduced Song Yafei, he began to prepare the ingredients for the pot collapsed tofu.

The first is to cut the tofu.

Cut the tofu into thick slices, about seven millimeters to one centimeter.

It is best not to exceed one centimeter, if it is too thick, the flavor will not penetrate and affect the taste.

Moreover, the tofu slices are too thick, and it is also difficult to eat.

After chopping, Xu Zhuo spread the tofu flat on the cutting board and evenly sprinkled a layer of salt and pepper on top of the tofu.

"Don't sprinkle too much salt on it, just give it a little bit of a base. ”

After sprinkling salt and pepper, place the tofu slices side down with salt and evenly place them in a tray and sprinkle with a layer of salt and pepper.

Marinating in advance allows the flavor to penetrate and it tastes even better.

While it was time to marinate the tofu, Xu Zhuo began to prepare other ingredients.

The first is the egg yolk liquid.

This dish is practical and easy to use, but in order to make the color of the finished dish look better, Xu Zhuo chose egg yolk liquid.

Anyway, the crabs in the store have always been ordered, and the leftover egg whites will not be wasted.

Xu Zhuo took two bowls, grabbed an egg with one hand, and chatted with Song Yafei about travel while doing egg white separation with one hand.

He didn't even look at it, and cracked the egg open to allow the egg white to flow into the bowl accurately.

Then take the egg and put it on top of the other bowl, gently press the middle finger, the eggshell separates, and the yolk falls exactly into the bowl, and there is no egg white at all.

And in the whole process, there was no spilling of egg liquid, this method of beating eggs, Song Yafei was embarrassed for a while.

He entered the industry earlier than Xu Zhuo and is older than him, but this method of beating eggs is really not possible.

Xu Zhuo skillfully beat six egg yolks, sprinkled a little salt in them, and then stirred them up with chopsticks and set them aside for later use.

Then he cut the green onions, ginger, peppercorns, star anise and millet spicy and prepared the broth.

"I'm doing this very simply, when you make it at home, you can also prepare some minced pork with half of the fat and lean, so that the pot collapsed tofu tastes more fragrant. ”

After the tofu slices were marinated for about ten minutes, Xu Zhuo took the starch and sprinkled a layer on the front of the tofu slices, then turned the tofu over and sprinkled another layer.

After the tofu was stained with starch on both sides, Xu Zhuo got up the pot and added oil, turned on the fire to heat the oil pot, and began to fry the tofu.

When the oil is hot, he holds the tofu with chopsticks, dips it in the egg yolk liquid, and when the tofu is evenly coated with the egg yolk liquid on both sides, he throws it into the pot.

Song Yafei watched Xu Zhuo's skillful operation from the side, and admired it very much.

So skilled, I must have practiced for a long time.

Just now, when Xu Zhuo said that he would let himself be the gatekeeper, Song Yafei thought that Xu Zhuo had never cooked this dish before.

As a result, it is now found that what people say about the check is just a polite remark.

The family of chefs is really different.

After the tofu in the oil pan was fried, Xu Zhuo began to turn the noodles.

Because of the egg yolk liquid, the tofu is fried until it is golden and buttery, and it looks particularly gluttonous.

Aside from the taste, just this golden color, Song Yafei thinks it is delicious.

At least it's better than the color of the tofu he made with egg mixture.

There is really knowledge everywhere in life, if he didn't come to consult Xu Zhuo, he really didn't know that this dish could use egg yolk liquid, and he didn't expect the effect to be so good.

After the tofu was fried, Xu Zhuo poured out the oil in the pot and restarted the pot to burn the oil.

After the oil is hot, pour the ingredients such as green onion, ginger, pepper, star anise, millet and spicy into the pot and stir-fry, pour in some cooking wine and light soy sauce, and put in a small spoon of salt, a little sugar, and a little pepper.

After simmering slightly, pour in two spoonfuls of stock.

Bring to a boil over high heat to allow the flavors of the stock and seasonings to blend together.

"Putting white sugar is mainly for freshness, you can't put too much, if you don't want to use white sugar, you can also use chicken powder or chicken juice instead, in addition to this broth, you can also use chicken soup. ”

While Xu Zhuo was cooking, he talked to Song Yafei about the main points of this dish.

If you like to eat fragrant, you can use pork bone broth to make it, which will make it taste more fragrant.

In addition, when frying, you can replace peanut oil with lard, so that the fragrance is stronger and the tofu is softer.

If you feel that the pork bone broth is too greasy, you can also use chicken broth instead.

Cooking with chicken soup can make the tofu taste more delicious and more in line with the eating habits of the elderly.