Watching the tofu tumbling in the chicken soup, Xu Zhuo looked at the old man in some surprise and asked, "Grandpa, isn't this exactly the same as the method of Pingqiao tofu, where is your innovation?"

The old man smiled: "The next thing is all my innovation." ”

In order to prove that he didn't say big things, the old man took the initiative to start doing it.

Start by sliding the pan with hot oil and then put a piece of lard in it.

After the lard melts, add the green onion slices and stir-fry until fragrant, then add the shiitake mushroom slices, and the fragrance of the shiitake mushrooms wafts out and then goes to the luncheon meat slices.

Xu Zhuo watched the old man operate blankly, this step is indeed different from Pingqiao tofu, because Pingqiao tofu does not have any stir-fry steps, even if it is stir-fried, it is carried out from warm oil and low heat.

Authentic Hirahashi tofu is gentle and gentle.

From start to finish, the most important feature of this soup is its mildness.

Even after it is done, the tofu soup is drizzled with oil to lock in the heat of the tofu, causing the dish to look like it is not smoking at all and is relatively mild.

But in fact, the temperature of this dish is very high, and if you don't pay attention to it when you eat it, you will get burned to the mouth.

Therefore, this dish has the saying that "the spoon can't afford it, the gas can't be angry, and the spoon gets angry".

And now the old man is making a typical Lu cuisine.

Stir-fry first to bring out the aroma of the ingredients.

Then add the pork bone stock.

The authentic Hirahashi tofu is made with chicken broth and crucian carp brain.

Before the old man said to boil chicken soup, Xu Zhuo thought it was for making Pingqiao tofu.

As a result, I didn't expect that the chicken soup was only used to blanch the tofu slices a second time.

Now he adds the pork bone broth to it, and the style of this dish has become a solid Lu flavor.

Because there are very few pork bone broth used in Huaiyang dishes.

Even for the sake of flavor, Huaiyang cuisine prefers to use ham meat rather than pork bone broth.

After the soup in the pot boiled, the old man began to season it.

To make tofu dishes, it is generally seasoned first and then added to the tofu to avoid the tofu being crushed.

The seasoning is simple, a spoonful of sugar, two spoonfuls of salt, and a spoonful of pepper.

Then the old man took the tofu slices out of the chicken broth, controlled the water a little, and poured them into the broth.

Once the tofu is poured in, turn down the heat and let the stock in the pot simmer slowly.

"Crack two eggs and stir thoroughly. ”

After the old man instructed Xu Zhuo, he began to make water.

This tofu soup should not be too viscous, so a thin thickener will suffice.

After the eggs were stirred, the old man held the bowl of eggs in one hand and began to pour egg liquid into the pot along the edge of the pot.

Round by round, not repeated at all.

Once in the soup, the egg mixture spreads out quickly to form the perfect egg flakes.

As soon as the egg mixture was poured, the old man poured the thin thick potato he had stirred into it.

Use the back of the spoon to gently stir on top of the soup to allow the water in the pot to blend with the soup thoroughly.

Then turn off the heat and remove from the pan.

This Lusu hybrid tofu and egg soup is ready.

The old man took the pot, poured the tofu soup into the soup pot, sprinkled a handful of coriander, and was done.

The first half of this dish is exactly the same as the Pingqiao tofu in Huaiyang cuisine.

But in the second half, it is a typical Lu cuisine practice.

Xu Zhuo took a small bowl, filled himself with a bowl of tofu soup, scooped a spoonful and put it to his mouth, blew it, and carefully sucked it into his mouth.

The scent suddenly spreads in the mouth.

There is the smell of tofu, the smell of lard, and the smell of pork bone broth.

In addition, there is the aroma of coriander, shiitake mushrooms, and luncheon meat.

So many fragrances fused together, which made Xu Zhuo immediately intoxicated.

Yu Peiyong is really right, the old man's talent in cooking is really good.

I just watched the practice of Pingqiao tofu a few times in people's kitchens, and according to the characteristics of this dish, I creatively changed it to the flavor of Lu cuisine.

This rich and fragrant tofu soup is very different from the famous light Hirahashi tofu.

The example of the magic change of the dish Xu Zhuo is not unseen.

But most of them will be changed to nondescript.

For example, the kind of low-calorie hot dry noodles is a typical representative of the magic change of dishes.

I didn't expect the old man's modified version of Pingqiao tofu to be so good, and there is even a feeling that the blue is better than the blue.

Is it really possible to do whatever you want with high talent?

Xu Zhuo drank the tofu soup in the bowl after three or five to two.

But I still didn't feel like it was enjoyable, so I drank two bowls in a row, and then I reluctantly put down the dishes and chopsticks.

"How's it going?"

The old man had a smile on his face, like a child waiting for a compliment.

At this time, Boss Xu is full of food and drink, and it is no problem to have a few rainbow farts.

Anyway, every time the old man cooks food, business blowing and rainbow farts are a necessary part of the kitchen.

At this time, everyone was busy with their own work, so Xu Zhuo tasted the old man's craftsmanship alone.

So this glorious and difficult task fell on him.

"It's amazing, I didn't expect tofu to be able to do this, and it can be so delicious, this is simply the limit of my imagination. In particular, the step of blanching the tofu in the chicken broth is a stroke of genius......"

Listening to Boss Xu's rainbow fart, the old man smiled as if he had drunk honey.

But when I listened to it, my brows furrowed: "Blanching water with chicken soup is the step of people's Huaiyang cuisine......"

Yes?

Boss Xu opened his mouth, but he didn't expect that the rainbow fart he racked his brains would be dumb.

It's okay, then another wave.

But after thinking about it for a long time, he didn't know what to boast about.

Praise the old man for his good seasoning?

It feels like it's more like insulting the old man.

Praise him for being authentic?

Thickening is the basic skill of the chef, and it is a bit fake to use this boast.

Praise him for how well the eggs are drizzled?

I feel like I'm going to be beaten every minute.

Xu Zhuo thought about the old man's magic change, and there was really nothing to boast about.

But the taste is really good, and it is completely different from Pingqiao tofu.

"Hmm...... That one...... Oops, it's very delicious anyway, and the taste is really unforgettable...... Jianguo, come on, come on, it's time to serve rice, hundreds of servings, can't delay time......"

Boss Xu was entangled for a long time, and he didn't know how to praise the old man.

So I hurriedly diverted the topic with two perfunctory sentences.

Save the old man from being angry.

It seems that in the future, we will have to learn from Feng Weiguo how to praise people.

Feng Weiguo changes his tricks every time he praises people, and he can't show any traces of praise, and he makes people feel refreshed.

And every time I want to praise someone, it is very fake and exaggerated.

Alas!

Sad!

The old man was patronized and excited, and he didn't care about this.

He looked at Xu Zhuo and asked, "You say, should I let Yu Yatou take a picture and upload it on the Internet?" This way of making tofu soup is more ...... It's more chic. ”

Xu Zhuo knew that when he made a new dish, he wanted to make a new dish in front of Yu Peiyong.

It's not the old man's picture or anything.

Probably that's love...... Brotherhood!