"Yo, you still know a lot, and the eight major cuisines know it. Although you don't know how to cook, you're actually to the point. ”

"Don't doubt it, forget it, what did we just say? Authenticity is the pursuit of southern cuisine, and the pursuit of thick flavor in northern cuisine is a counterexample. ”

"Because the purpose of this technique is not to reflect the superiority of the ingredients, but to try to cover up the bad taste of the ingredients. In this way, it is necessary to solve the situation that the ingredients are limited or even not fresh. ”

"This technique is called flavor change, and it is not only the foundation of northern cuisine, but also has obvious advantages in a wide range of applications. To put it bluntly, in the eyes of northern chefs, there is no such thing as food that cannot be cooked. Even if it smells foul, it can be turned into a delicacy. For example, with a bowl of sauce, I can make you happily eat the bad wood. ”

"If you learn this hand to the extreme, you can not only turn vegetarian into meat, but also turn meat into vegetarian, and even change the texture and nature of the ingredients. It allows you to feast on the months when you can't eat something. Just like crab racing, whoever knows how to cook this dish can live a crab addiction all year round. ”

"So you know why Lu cuisine is the only northern cuisine, but it can be the first of the eight major cuisines, right? In addition to the long history, in addition to the fact that Lu cuisine is the birthplace of Chinese cuisine, the key reason is here. ”

"To put it bluntly, the techniques of Lu cuisine are the most mature and perfect among all cuisines. What is steaming, boiling, roasting, stuffing, frying, stir-frying, boiling, boiling, frying, dregs, wax, salt, soy sauce, vinegar, sauce, wine, honey, pepper...... As long as there are other cuisines, Lu cuisine is all available. And explosion, cannon, chopping, slipping, pot collapse, pouring and the like, but exclusive to Lu cuisine, there is no other cuisine. ”

"Our Shandong cuisine has both original flavor techniques, which can pursue the original flavor, and is longer and shorter than southern cuisine, as well as unique flavor changing techniques, which is unique. This is called a two-pronged approach, which means that there are no shortcomings. Otherwise, Lu cuisine is spontaneous. Other cuisines are affected. Our Lu cuisine is the ancestor of Wanliu Gui Ancestor, understand? The gap is here. ”

"Come on, if you don't believe it, just look at the pot collapsed tofu on the table, other cuisines don't do this tofu. In particular, this one I made was a little different. Among them, there is not only the method of Titian to improve freshness, but also the wonder of changing taste. Can you try it, isn't it different from the usual ones in the restaurant?"

As he spoke, "Zhang Dascoop" took chopsticks and sandwiched a piece of pot collapsed tofu for Ning Weimin.

At this time, there was not much left of this dish on the plate, just three or four pieces.

In the process of chatting between the two of them, Zhang Shihui and Bian Jiangong's mouths were not idle, and almost all of them stuffed this plate of tofu into their stomachs.

Although they are not usually too greedy people, they can't stand this "big spoon" only freshly made hot dish, which is really delicious.

As a result, if you don't pay attention, you will become Zhu Bajie eating watermelon.

But they don't eat in vain, and the tongue is still somewhat useful.

Listening to "Zhang Dascoop" prescribe a question to Ning Weimin, while the two of them blushed, they also took the initiative to answer, and the answer was really revealed.

One said, "Master Zhang, you're absolutely good at making this tofu." It doesn't smell like tofu, but it's delicious. Different from the pleasure of big fish and meat, it can satisfy my cravings compared to meat and vegetables! If I want to eat rice today, I can eat at least half a catty. How can you make such a delicious taste? It doesn't look like tofu anymore......"

The other also said, "I'll tell you what you're talking about." In addition to the salty aroma of this dish, it also has a sweet "fresh" taste. It's this umami, and it's different from all the restaurants I've eaten. Tofu can be made like this, it's really a cap! You should go to the state banquet......"

At this time, Ning Weimin, who had already eaten the tofu in his mouth, couldn't help but nod his head in agreement.

"Indeed, it's really fresh, why is it so fresh?"

"Zhang Dascoop" was completely happy, and pointed to the young man in front of him one by one.

"Hehe, I didn't expect that you guys don't look at the amount of food they eat. It's really not for nothing, and I get to the point at once. If you want to know what's going on, I'll tell you about it. ”

"This pot collapsed tofu, and the restaurants outside have to do it, almost all of them are local methods in Shandong. Cut half a catty of southern tofu first, and then put it in a bowl with three centimeter slices. 3 eggs, crushed and poured into a tofu bowl, add a little stir-fried chopped green onion and mix well.

"Put vegetable oil in the wok again, heat it, pour in the tofu and eggs, and spread it into a round cake. Wait until both sides are fried until golden brown, then add rice wine, soy sauce, refined salt and sugar to taste, and then thicken. ”

"After it comes out of the pot, this dish should be golden in color, with a tangy green onion fragrance, wide juice and thick flavor, it is delicious to eat.

As for the level, it is actually in the taste of the tofu and the heat of the fried tofu. ”

"But if you do this, the tofu still has a strong flavor, and it is only accompanied by eggs, and the taste is too monotonous. At the same time, this dish has a difficult problem to solve. It's especially easy to scatter juice, and when the juice is scattered, it won't taste good. Therefore, when eating, it must be served hot, and it must be served as soon as it comes out of the pot. If you want to delay, it's all over. ”

"As for me, there are two main areas of improvement. First of all, the sliced tofu is dipped in egg batter and fried. The tofu is smeared with shrimp puree made from fresh shrimp meat on both sides, and the rice wine used to remove the smell should also be soaked in shrimp roe. This not only makes the dish look better, but also ensures the flavor and richness of the dish. Where does umami come from? ”

"And one of the most important secret ingredients is that instead of starch, the bone broth is hung from chicken and duck racks and pork bones. Because there is collagen in the naturally boiled bone broth, the soup prepared by this method is fragrant and thick, and it will not diarrhea when it is cold, and it will become a frozen child. ”

"I understand, it's because of this change, the accessories are more expensive than the main ingredients, and of course they have become delicious and delicacies. Is that still not delicious? This is fine work. Hidden underneath the seemingly ordinary, there is an extraordinary ......"

Talking about cooking with "Zhang Dascoo", especially when eating his dishes, is definitely an unexpected and rare enjoyment.

I am afraid that few people can have such a good opportunity to receive such an authoritative gastronomic baptism together on the spiritual and physical levels.

As a result, such a seemingly ordinary meal became a great contribution to Ning Weimin, Zhang Shihui and Bian Jian.

They can't help but admit that they are lucky enough to be able to eat this bite, which is really a blessing they have accumulated for eight lifetimes.

Because there is probably only one culinary master in the entire capital.

Willing to put so much effort into fiddling with a plate of tofu, and being able to do it so amazingly.