Although I have seen Wensi tofu many times in the video, it is the first time Su Zifang has seen it in reality.

The whole bowl of Wensi tofu made by Xue Yi is packed in a blue and white porcelain bowl, and the soup noodles are filled with fungus silk and green vegetable shreds, and the ink is black and green, like a pot of ink landscape painting.

Scoop up a spoonful and put it in your mouth, and the shredded tofu will all melt in your mouth, and it is extremely delicious.

Xue Yi doesn't need to use only vegetarian soup like Monk Wensi, the soup base made of chicken racks, ham, dried bamboo shoots, and pork ribs is filtered to remove the fat, and it should be as clear as water before thickening.

"It's delicious!" Shen Anyan praised generously.

[A perfect Wensi tofu, S-grade.] 】

A system prompt appeared in front of Su Zifang's eyes, mercilessly striking at Su Zifang, who had not made B-grade Wensi cuisine so far.

"Zifang, can you tell me about it?" Xue Yi finished drinking the tea in his hand and put on a posture of being a junior.

"What are you talking about?" Su Zifang said.

"How about this Wensi tofu?" Xue Yi asked a little childishly.

"This bowl of Wensi tofu is full of color, flavor, and shape, black, white and green intertwined into an ink and wash picture, which looks particularly exquisite, and the delicious soup hung out of several raw materials better sets off the freshness of the ingredients, tofu and fungus should be specially treated, there is no beany smell, and the green vegetables are also, the heat is just right, not crisp or rotten. ”

Su Zifang almost finished reading this evaluation of Wensi Tofu according to the systematic evaluation.

"Tut-tut......" Xue Xinjian couldn't stop babbling on the side, "Boss Su, why don't you consider writing a food review with me, your mouth is as if I was eating Hu spicy soup just now, and you haven't eaten the essence of this bowl of Wensi tofu at all." ”

"Uh......"

Su Zifang suddenly had a strange idea, as if the Wensi tofu he didn't make last time was also intended to be used to make Hu spicy soup.

Who did Hu Spicy Soup provoke?

However, before he could think deeply, he was drawn back to Xue Yi's other question.

"Zifang, tell me why I let you eat Wensi tofu first?"

"I ...... I don't know. ”

Su Zifang thought about many possibilities, but he was denied them one by one, hesitated for a moment, and shook his head.

"Heh, it seems that I am too anxious. You've only been cooking for so long, and this knowledge is really beyond your realization. Xue Yi smiled and summoned the three of them to the three sets of ducks and explained: "There are few people who can cook three sets of ducks, and even fewer people can eat them." ”

"Most people think that food should be eaten right out of the pot so that it tastes best, but there are always a few exceptions, such as three sets of duck. ”

"The three sets of duck that have just come out of the pot must taste the soup first. But you can't cut it all at once. ”

"Why is that?" asked Shen Anyan curiously.

"Tell me about it. Xue Yi didn't answer, and looked at Xue Xinjian.

"Yes, Grandpa. ”

"Three sets of duck are the top dishes in Huaiyang cuisine, because the ingredients contain domestic ducks, wild ducks, and suckling pigeons, also known as three heads and six arms. The three sets of ducks that are well done should be the domestic duck fat and tender, the wild duck is fragrant, the pigeon is fine and crispy, and the taste is excellent. However, due to the difficulty of raising and the selection of materials, many restaurants have replaced wild ducks with local chickens. ”

"Speaking of the three sets of duck eating methods, because this dish belongs to the clear soup dish, it pays attention to the clear color of the soup without residue, and the step of turning the meat and blanching is indispensable in the production process. ”

"Hey, what is blanching meat?" asked Shen Anyan, poking Su Zifang's arm.

"A method of handling ingredients, especially in dishes that require deboning, involves turning the deboned meat out and blanching it once, then turning it back and blanching it again. ”

"In the three sets of duck dishes, the pigeon is blanched and stuffed with ham and shiitake mushrooms, stitched with needles, pine needles, and then processed in turn the operation of wild duck and domestic duck. ”

Speaking of the field that Su Zifang was familiar with, he finally got the right to speak.

"It sounds so complicated, it must be delicious!" a little star appeared in Shen Anyan's eyes.

Su Zifang: ......

Let's not talk about how precious the ordinary three sets of ducks are, the three sets of ducks made by Xue Yi can almost be used as a model for special first-class technicians to learn just by virtue of their fame, but there is only one comment here in Shen Anyan that it should be delicious.

Foodies are really simple!

"That's right, what Boss Su said is very correct. Xue Xinjian added, "It is precisely because of this way of making three sets of ducks that there is also a special way to eat it - Qijiao soup." ”

"What's that?" Shen Anyan was full of doubts.

"I don't know. Su Zifang shook his head.

"The meaning of the soup is that this dish can be drunk with seven flavors. Xue Xinjian said proudly, "This dish comes up first, the outermost layer is the taste of duck soup, and when the duck is cut, the local chicken inside will be exposed, and then you can taste the chicken soup, and when the chicken soup and duck soup are mixed for a while, it is a new taste." Open the chicken belly is the taste of the pigeon, and after mixing, you can taste the taste of chicken soup and pigeon soup, so it is counted as seven flavors, so it is called seven soups. ”

"I see, it's amazing!" Xue Xinjian had already begun to lick his lips, as if he was about to rush up and start in the next second.

"I understand!" Su Zifang suddenly realized.

"The reason why this dish can't be tasted at the beginning is that it has to wait for the steam inside to re-condense to form the soup, and on the other hand, the pressure of the steam inside makes the soup more flavorful. ”

"Yes, that's it. Xue Xinjian made a gesture of thumbs up, "I didn't expect you to be so smart, Boss Su." ”

"I'll just take you as a compliment. ”

"Okay, it's almost, Zifang, you bring a knife, I'll open three sets of ducks." Xue Zhi's explanation had been completed, and he took out a knife and slashed lightly on the duck's belly.

As soon as the knife fell, the white and tender duck meat parted in half, revealing the chicken inside, and a rich aroma of chicken soup instantly rose.

"Hurry up and try it. ”

In fact, before Xue Yi could speak, the three porcelain spoons had already stretched out into the basin.

"Suck and slip. A spoonful of duck soup entered his throat, and the mellow duck fragrance lingered between Su Zifang's mouth, and he couldn't help but accelerate the secretion of saliva.

"Whew. He scooped up another spoonful of the slightly scalding chicken broth, and the oily and delicate texture slid down the throat into his stomach, making him feel as if he had swallowed the essence of a whole chicken.

"Hiss!" The soup ends with a sweet pigeon soup, probably because the pigeon has thin skin, and the flavor of the ingredients filled in the pigeon's belly is oozing from the soup, and it is very satisfying to drink.

"And the last knife!" Xue Yi's hand holding the knife was very steady, and he carefully cut it along the belly of the pigeon, revealing the ham and mushrooms filled inside.

The shiitake mushrooms that soak up the soup are shiny and the ham has a rich aroma.

For a time, duck incense, chicken incense, and pigeon incense were mixed together to weave a symphony of wonderful flavors.

What a wonderful taste and what a blissful dish.

For a while, Su Zifang, like Shen Anyan, had only one thought left.

"It should be really delicious, right?"