Zhao Xiaoman's almond tofu is already halfway ready.

Strictly speaking, almond tofu is actually a kind of molecular cuisine proposed abroad, which changes the shape of the ingredients but retains the previous taste, such as caviar lychee, tomato cherry, and mojito capsules.

The same goes for almond tofu.

As a dessert that is easy to make and has a high appearance, almond tofu has a good appearance rate in the molecular cuisine world.

Boil 牛 (nǎi) and almond syrup together, pour it into the melted agar, stir well, pour it into a square module and refrigerate it for 2-3 hours to remove the film, you can form a white lumpy object like tender tofu, drizzle it with a layer of sugar osmanthus, and you can eat it directly.

Zhao Xiaoman's side had already boiled the cow (nǎi) and almond syrup to cool, and picked off the first layer (nǎi) skin and put it aside for later use. The jelly that was just taken away is now also a pot of translucent liquid.

After testing the viscosity with chopsticks, Zhao Xiaoman poured the cow (nǎi) and almond syrup into the jelly and stirred well, then took out a square mold cut out of tofu.

Cover with plastic wrap and slowly pour in the prepared almond tofu juice.

Su Zifang: ......

Zhao Xiaoman happened to look back and saw Su Zifang's watch (qíng), and raised his eyebrows slightly: "What's wrong?"

"It's just that I feel that you're doing a lot of spirit (xìng). ”

"There's no way, only this one is convenient to get off the film, I was going to use an ice grid, but I didn't find a square one. Zhao Xiaoman covered the filled tofu cubes with another layer of plastic wrap and put them all in the refrigerator to start making tofu boxes.

It is different from the mirror box tofu made by Liu Jun of Wuxi Yingbin Building, which Suzi tasted at the Huaiyang Cuisine Conference.

The tofu box made by Zhao Xiaoman does not need such fine holes, and the old tofu is first cut into mahjong-sized tofu pieces, and fried in the pan until the appearance is golden.

Remove the excess oil, blot it with kitchen paper, cut three-quarters along the top and turn over the top layer, then pull out the tofu in the middle and make it into an empty box shape.

Zhao Xiaoman's knife work is steady, his hand movements are fine and fast, and the ten tofu boxes are all completed in the blink of an eye.

Next is the filling of the filling.

Zhao Xiaoman uses the Lu cuisine method, cut sea rice, shrimp and pig (ròu) into cubes and stir-fry until fragrant, add (chūn) bamboo shoots and shiitake mushrooms and stir-fry until they are ripe, then season them and fill them into the tofu box, and then put them into a steamer that has been inflated and steam for five minutes.

The main purpose of this step is to allow the flavor of the filling to be fully absorbed by the tofu box, so that the taste and aroma are more sufficient.

After steaming, turn off the heat.

Zhao Xiaoman re-wrapped the tofu box with egg liquid and held it in a frying spoon to re-fry it in the oil pan, the knife edge that had just been cut was locked by the egg liquid, and the taste of the ingredients inside was all contained in the box, brewing a bomb of aromas.

After all ten tofu boxes were processed, Zhao Xiaoman arranged the tofu boxes along the edge of the disc, decorated a broccoli ball in the center, and poured the freshly hooked oyster sauce cornstarch sauce, and the tofu box was completed.

Zhang Zidan's progress is also very fast, the tofu dumplings have been steamed in the pot, and the filling of the tofu is being processed.

Similar to the tofu box, Yipin Tofu is a famous Confucian dish, and it is also the practice of digging holes and filling fillings with old tofu, but the original filling is relatively high-end, and raw materials such as sea cucumber, fish maw, and matsutake mushrooms are used.

Today, Zhang Zidan adjusted the types of raw materials, using only chicken (ròu), shrimp, peas, shiitake mushrooms, etc., to make it more accessible to the people and easier to control costs.

Put the dug tofu aside, Zhang Zidan blanched the peas and shiitake mushrooms, mixed them with chicken (ròu) and shrimp evenly, simply seasoned and filled into the tofu, covered the tofu back, and put it in a casserole with a bamboo grate to prepare for steaming.

"Is the soup stock okay?" Zhang Zidan looked at Mu Fei.

"Okay, I'm just going to fight, how much do you want, I'll bring it to you. Mu Fei held up a bowl and gestured.

"About two bowls are enough. ”

"Okay. ”

Zhang Zidan took the broth and poured it all into the casserole, put a few slices of ham, light soy sauce and oyster sauce into the soup, covered the pot and began to simmer.

"Boss Su, it will take about half an hour on my side, you can prepare first. Zhang Zidan saw that Su Zifang hadn't started to prepare yet, so he reminded.

"I'm going to have the soup ready right away, soon. ”

Su Zifang glanced at the two pots on the stove when he spoke, and it had reached the state he wanted, so he began to prepare the ingredients.

Wensi tofu is easy to cook, as long as the bowl of soup is adjusted, there will be no problem, the difficulty lies in the fire square tofu,

Strictly speaking, the one made in Guanglin was actually modeled after Gu Pingping's method and honey-stained fire recipe, with ham, tofu, and salty (ròu) as the main ingredients, wrapped in honey-soaked cabbage, which did not achieve innovation in essence.

Today he plans to rework the dish.

Cut the tofu into three-centimeter-square pieces, paste the ham slices around it, take out the square holes of the winter melon, and then put the tofu and ham into the winter melon and steam them in the pot.

"Hey, didn't this dish do it before?" Zhao Xiaoman asked curiously.

"Isn't it Huofang Tofu, why did it change to a winter melon cup?" Mu Fei glanced at it and was full of questions.

"It's a bit of a new idea, try it out, and thanks to your idea of using tofu as a mold, I just came up with that. ”

"Oh, I see. Zhao Xiaoman nodded and continued to ask: "After the winter melon is steamed, it is transparent, do you want to wait and use the winter melon to directly serve the tofu and ham." ”

"Yes, and with the soup stock and scallops, the steamed winter melon will be fresher and will be able to bring out the flavor of the ham. Su Zifang had already processed the tofu and put it into the prepared winter melon one by one.

Remove from the pot, steam the winter melon, and just wait for the heat to arrive.

Mu Fei's mapo tofu has been cooked, and the representative dishes of Sichuan cuisine made by him, a chef of Yunnan cuisine, look quite good.

The red oil, (ròu) foam, spicy and fragrant, you can feel the extreme freshness and spiciness, so that Su Zifang can't help but secrete saliva and want to scoop a spoonful to taste it.

However, considering that Mu Fei was a wolf who mixed noodles with pickled peppers, Su Zifang still suppressed the heart of eating crabs for the first time, leaving this opportunity to other warriors.

Mu Fei also has a dish of chicken juice bean curd.

The original chicken bean curd is also a type of molecular cuisine, stirring chicken (ròu) until it is a thin paste, mixed with soybean flour, poured into a clear broth and simmered to make it look like bean curd.

When Mu Fei took the bean curd just now, Su Zifang thought that Mu Fei wanted to incorporate the bean curd into this dish.

But seeing his current handling methods, Su Zifang suddenly had an explosive mentality.

Mu Fei omitted all the first steps, only put the bean curd in a bowl, poured a spoonful of broth that sucked away the foam and (ròu) dregs, and finally sprinkled with onions, garlic and cooked ham, and sure enough, it was a chicken bean curd with chicken juice as its name suggests.

"You're done?" didn't even Zhang Zidan (jìn) question.

"yes, yes. Is there something wrong?" Mu Fei said seriously: "I can't make that chicken bean curd, isn't this chicken bean curd?"

Su Zifang: ......

Although he didn't want to admit it, what Mu Fei said was really right.

Literally, this bowl of chicken soup and tofu brain can indeed be called chicken bean curd.

"You won. The three people in the back kitchen stretched out their thumbs and gestured.

At this time, the kitchen door was pushed open suddenly, and Xue Yi walked in from the outside with a vegetable basket, looked at the dishes in front of the crowd and said loudly, "How are you preparing?"