Blanching is one of the most common cooking processes.

Most vegetables and some fishy meats are blanched before cooking.

What surprised Xu Zhuo was that he also needed to blanch tofu with shallots?

Isn't this dish just a dish of crumbled tofu and then mixed with some chopped green onions?

I always feel that blanching is a bit too much.

"To make tofu dishes, whether it is cold or hot, even if it is soup, it is best to blanch the water first, which not only tastes better, but also slightly differently in taste. ”

While the old man was operating, he told everyone about the matters to be paid attention to.

Take blanching as an example, it's not just a matter of pouring it into the water and boiling it, it's a matter of paying attention to it.

You have to boil the water first, add a spoonful of salt to the water, and then pour the large pieces of tofu into the boiling water.

The boiling time should not be too long, three or four minutes, mainly to clean up the harmful substances or additives in the tofu.

The tofu I bought today is hot tofu, made by pure stone grinding, and the taste is relatively pure, so I can't smell anything else.

But when it cools, the tofu often has a beany smell.

Blanch it with boiling water, and the smell of beany will disappear, and after the tofu is blanched, the umami substances in the tofu will be stimulated, so that it will taste better.

The practice of putting salt in the pot makes the tofu not easy to spread and the taste is more tender.

In addition, if the tofu wants to be delicious, it cannot be blanched directly, and it must be soaked in salt water for more than half an hour.

In this way, the tofu is more chewy and tastes more delicate.

These small details have never been paid attention to by Xu Zhuo before.

Now looking at the old man's operation, I realized that it was so magical.

After blanching, the taste of tofu is indeed different, and the smell is more pure, even if you don't put anything in it, it also makes people appetizing.

Set the blanched tofu aside and let it cool naturally, and start preparing the shallots for tofu mixing.

Before making this dish, Xu Zhuo always thought that shallots were chives.

But when the old man really put the chives and shallots together, Xu Zhuo found that there was not only a difference between the two, but also a big difference.

The so-called shallots are actually the green onion seedlings of the green onions, which have not grown yet, so they are called shallots.

And chives are a variety of green onions, even if they grow in the ground, they can't grow much.

In addition, shallots are short white and have long leaves, while chives are the opposite.

When cooking, chives are generally used as a decoration when the dish is out of the pot, or sprinkled a little to increase the flavor when cooking the soup.

And shallots are generally used in cold dishes.

For example, this dish of shallots mixed with tofu uses shallots, not chives.

"Grandpa, can't you use shallots for this dish?" Boss Xu no longer has the idea of shallots mixed with tofu anymore, on the contrary, he is now very interested in this dish.

It's really surprising that an ordinary dish of shallots mixed with tofu is so exquisite.

The old man pointed to the chives and shallots on the table: "Taste it and see what the difference between the two is." ”

Xu Zhuo first picked up the chives and pinched a piece of green onion white and put it in his mouth, the taste was fragrant, not much spicy.

But the shallots are different, not only spicy, but also a little rushed, and the smoke made Xu Zhuo cry.

After tasting it, he accurately stated the difference between the two types of green onions.

But what he can't figure out is, what is the connection between this shallot and tofu?

Is it just because the name of the dish contains the word shallot?

The old man did not directly say the difference between the two, but asked Xu Zhuo to cut some of the two kinds of green onions and put them on a plate, and when the tofu was almost dry, let Xu Zhuo use two kinds of shallots to make two kinds of shallots mixed with tofu respectively.

"Practice makes you know, and if you want to know why, you can make tofu again. ”

After speaking, the old man divided the fried tofu into two parts, added some light soy sauce to each serving, sprinkled some salt, and then drizzled with a little sesame oil.

He took a small spoon and handed it to Xu Zhuo: "Crush all these two kinds of tofu, and by the way, think about why you want to crush the tofu and eat it, and what is the benefit of crushing it." ”

This question not only made Xu Zhuo fall into deep thought, but even Jianguo and the others who were watching from the side were also very curious.

That's right, why should you crush the shallots and tofu and eat them?

It seems that no one has ever said why, and chefs rarely pay attention to this issue.

Xu Zhuo took the spoon and started to crush the tofu directly.

After crushing a few pieces of tofu, Xu Zhuo finally discovered the doorway.

Although the tofu has cooled on the outside, it is still quite hot on the inside, and when crushed, the warm tofu not only melts the salt, but also allows the flavor of light soy sauce and sesame oil to mix together.

Even if you just crush it with a spoon, you can smell the strong fragrance.

The aroma of soy sauce when the soy sauce is heated and the rich aroma of the sesame oil when heated like magic opens the taste buds instantly.

When all the tofu on the plate is broken, the flavor of the tofu and the seasoning are completely integrated.

Next, Xu Zhuo poured in the chopped chives and shallots separately and continued to stir with a spoon.

After the two plates of shallots and tofu were thoroughly mixed, there was no need to try at all, Xu Zhuo had already found the answer not to use chives.

Because the taste of chives is too light, when mixed with tofu, there is not much onion flavor at all.

On the contrary, after the shallots are mixed with the tofu, the tofu on the plate is still a little warm, so the shallot aroma is quickly stimulated.

The fragrance of tofu, the fragrance of shallots, and the fragrance of sesame oil, and a faint flavor of sauce in the middle, this taste is really amazing.

And after being decorated with green onion leaves, a dish that originally looked like tofu residue immediately became beautiful.

"The taste of the shallots is too light to make shallots mixed with tofu, of course, this is not absolute, whether to use shallots or chives, depends on the respective taste and the chef's preference. ”

After a dish of shallots mixed with tofu was made, everyone picked up a spoon and tasted it.

There is very little seasoning in this dish, except for a little salt, and the rest is light soy sauce and sesame oil.

But it is precisely because of the lack of ingredients that the aroma in the tofu can be tasted.

After the tasting, several chefs started at the same time, each made a plate of shallots mixed with tofu, and then cross-tasted to find out the shortcomings in their respective dishes.

Because Xu Zhuo has the skills to get started with cold dishes, he makes the best tofu with shallots.

The second is Cao Kun, although he has poor talent in cooking, but after all, he has been in the back kitchen for many years, and it is no problem to make a small cold dish.

What surprised Xu Zhuo was that Xue Mingliang was actually the one who did the worst.

Even Jianguo, who made shallots and tofu for the first time, was stronger than him.

, the chef who stir-fried is so slippery, and the cold dishes are so bad.

Well, there's another partial chef in the store.