The swan song of tofu dishes?

Xia Yu is trying to bring the masterpiece of the former shell fairy to the table. Pen @ fun @ pavilion wWw. ｂｉｑUｇE。 ｉｎｆｏ

"Ten minutes!"

After going through the process in his mind again, Xia Yu smiled at Lei Zhe and Andrea: "Please wait for ten minutes!"

With that, roll up your sleeves.

Standing in front of the stove first, Xia Yu picked up an oil drum and poured fresh food grease into the iron pot that had just been erected on the stove.

This is a special frying pan.

Next to it, there are two other identical iron pots, both of which are clean, and they will have to be carried out separately later.

The 3 pots correspond to the three main points of "Tofu Trio".

Every point will be cooked and completed in one of the pots, and when the three become one, it is a true ultimate trio!

"Frying pan?"

Seeing Xia Yu pouring oil and firing, a group of people couldn't help but be surprised.

"What tofu dishes need to be fried?!"

This is Sota Aoki touching his bald head and asking in a muffled voice.

"Fried tofu?"

Shenyuan and the heroine are all thinking, "Well, this dish is also the main force in Chinese cuisine, and many restaurants can order it." In the frying step, pay special attention to let the tofu absorb the flavor, but not let the tofu break......"

"Yes, if the soft tofu is fried, the breakage rate is super high, right? The common soft tofu is not suitable for frying and cooking. The heroine will whisper.

Hearing the whisper, Dojima Silver also mixed in and said, "Tender tofu and soft tofu are often collectively referred to as southern tofu in the Chinese food world. Old tofu and hard tofu are called northern tofu. ”

"According to the production method, the southern tofu is gypsum tofu, and the northern tofu is salt-brraised tofu, so from the perspective of cooking, the watery and delicate southern tofu is suitable for hot pot and soup, and the northern tofu has good elasticity and stronger bean aroma, which is suitable for frying, stewing, stir-frying, etc......"

Suddenly, a voice interjected, interrupting the discussion:

"But what Chef Xia prepared is Nan Tofu, right?"

Andrea smiled skillfully, her fingers painted with lilac nail polish, and pointed firmly to the table, where the board was drenched with water, and under the light, the color was milky white and the texture was delicate.

Different from northern tofu, southern tofu is more snow-white, which makes people distinguish it at a glance.

Seeing that a group of people shut up, Andrea's lips hooked up a playful smile: "So, there is no need to mention any fragrant fried tofu." These basic mistakes of picking the wrong ingredients are not something that Chef Xia will not make. ”

So what is it exactly?

"There won't be a stronger tofu dish......"

Lei Zhe emphasized again, but before he finished the first half of his sentence, his pupils shrank suddenly.

Hot oil, estimating that the oil temperature was almost there, Xia Yu seemed very calm, moved a small stainless steel cooking basin, and then poured a lot of residues and crumbs into the basin.

A bean aroma is emitted from the residue.

"It's ...... Okara?"

The heroine, Ryoko Lina, opened her eyes in surprise, and there was surprise in her eyes.

It's not just okara.

Xia Yu stretched out his hand to the female cook, but before he could speak, Tamagawa Ayaka knew what he needed, uncovered a steamer, took two steamed taro, sliced them directly and put them in a bowl, mashed them into a puree, and then handed a bowl full of taro paste to the chef.

Next, the process is clear.

Witnessing Xia Yu mixing bean dregs and taro puree, carefully cleaning his hands, and constantly kneading the mud.

"Okara, taro puree, what is this?"

Everyone's questions were not answered as the cooking progressed, but piled up more and more.

Okara!

Taro puree!

Ryoko Lina's slender and good-looking eyebrows furrowed slightly, and her bright eyes focused on Xia Yu's every move, not letting go of any tiny details.

Soon, the taro paste was mixed with the fried bean dregs, and some soy sauce and bean paste were put to mix and season, Xia Yu saw a layer of sweat on his forehead, but he was seriously waving the knife, knock knock, accompanied by the sound of knives in the wrong way, and the flesh-colored flakes with two fingers wide and finger length were neatly stacked on the board.

"Boom ......"

He grabbed the flesh-colored flakes and threw them into the boiling and smoking oil pan.

All of a sudden, the patio open-air kitchen resounded with pleasant cooking music, and the rhythm was very bright.

Soon, an exaggerated scent poured out.

Andrea's little nose was like a puppy, she sniffed non-stop, her cheeks flushed slightly, and said, "What is this, what is this? Is it a dish, or is it a fragment of a dish? This taste is really amazing!"

The mixture of taro and soybean flavors stimulated her to ripple physically and mentally, and a pair of beautiful eyes gradually filled with mist.

No one answered her.

The cooking continues at a brisk pace.

said that it was ten minutes, just ten minutes, Xia Yu would not delay for a second.

"Dried tofu, done!"

Looking at the flakes floating in the oil pot, for him who has the Great Perfection Explosion, it is too easy to control the heat, Xia Yu dares to guarantee that the point of "dried beans" alone, no matter what Shao'an and Fairy Bei reincarnates, it is impossible to surpass.

So, the first piece of the puzzle of "Tofu Trio" is done!

"There are still two points left: "Tofu noodles" and "thickening tofu"!"

Scooping out the fried tofu to control the oil, Xia Yu discarded the oil pot, turned around cleanly, went to wash his hands, and then stood in front of a workbench dedicated to kneading dough.

"Give me tofu!"

He said.

"How much?" asked Miyoko Hojo.

"Half!"

As he spoke, he threw a strip wrapped in thick cloth to the female cook.

Hojo Miyoko unraveled layer by layer, and inside was a sharp bamboo blade, she looked at Xia Yu's eyes, and saw that his eyes were encouraging, so she inhaled and said, "I will do my best!"

This female student with a strong and iron-fisted physique, specializing in Chinese cuisine, needless to say, knife work, she was appointed, without the slightest hesitation, and immediately waved a light bamboo blade!

Whew!

More than ten seconds later, Miyoko Hojo brought Xia Yu a plate of cut tofu cubes.

"Good knife work!"

After a little praise, Xia Yu took the plate of tofu and immediately buried his head.

Here, there is a key process -

Water control!

Tender tofu has a lot of water, and the excess water will appear redundant for the next cooking, and it will ruin the taste.

In the original recipe, the tofu is squeezed out without cutting the tofu and using a whole heavy stone without crushing the tofu.

However, this treatment is not applicable to learning and selling, and it will take a long time.

Therefore, Xia Yu already had his own considerations, no matter what, he only had one goal at this time-

Quickly removes excess water.

Shhh

A thick layer of kitchen paper was laid on the countertop, and the tofu was reassembled and arranged on the kitchen paper like a puzzle.

When everyone saw Xia Yu take a bright kitchen knife, they were stunned.

"Ahh

"What is he going to do? Cutting tofu on paper?"

Before the discussion began, Lei Zhe, Dojima Gin, and Andrea closed their mouths.

Syllable!

The kitchen knife struck, the dazzling light flickered, and everyone looked at it and sighed.

The blade of the knife seems to slap quickly on the tofu block, but with extremely delicate force, the tofu is not only unbroken and intact, but the kitchen paper underneath absorbs the seeping water, and the traces spread.

And so on and so forth.

Bang Bang Bang!

Just when this kind of treatment was coming to an end, who knew the whereabouts of the kitchen knife, and the ground sank violently.

Lei Zhe looked shocked and said, "This is to ......"

It's still a slap, but this time it's not to remove moisture, but to crush the tofu.

Everyone stared at the kitchen knife that was gradually moving away.

The nearby footage well records the changes like the melting of the ice and snow in the pieces of tofu under the bottom after the kitchen knife is removed.

A puddle of finely chopped tofu puree, impressively spread on the wet paper!