The reason why Sun Lin chose to make tofu is because although the taste of tofu is light, if it is delicious, it will be very brilliant and easy to steal the taste.

This stealing the taste is to snatch the taste of those big fish and meat.

Whether it is brine tofu in the north or gypsum tofu in the south, it will have a faint bitter taste, which is because of the magnesium content, but because of this, the tofu will have a unique flavor.

If you are accustomed to eating Japanese food, you will find that the diet of the neon people is very light, there is no big fish and meat, and soy products, vegetables, and kelp are the mainstay, so the average life expectancy is very high. Neon Country is very unique in the dishes of tofu, Sun Lin once immersed himself in learning, in Kyoto, you can find famous restaurants with tofu as the main thing.

However, the tofu of the Neon Country is mainly soup tofu, which is boiled in the soup base and placed in a bowl with dipping sauce, which is refreshing and delicious.

In addition, there are tofu hot pot, flax tofu, 100 boxes of tofu, etc., neon people spare no effort to promote tofu to the world, the English word tofu is transliterated from the Japanese pronunciation "tofu", neon people participate in the proud proclamation, tofu originated in China, but in the neon country to get a new life.

That's right, in fact, Huaxia's cuisine of tofu is truly broad and profound.

Years later, it was just a mapo tofu dish that was a must-order in many East-Western restaurants in the United States.

Sun Lin had studied tofu in the past, and there were no less than thousands of well-known dishes for tofu cuisine in Huaxia.

Making an ordinary, but really flavorful tofu dish can be used to slap a villain like Liu Feng in the face.

Liu Feng's kitchen has both northern and southern tofu, which is to adapt to the needs of different dishes.

Of course, there is also neon tofu.

Liu Feng's apprentice saw that Sun Lin had chosen North Tofu (brine tofu), and immediately sneered: "The brine tofu has a strong bitter taste, you just use the brine tofu as the main dish, and you are not afraid of Miss Huang's bitter tongue." We have foreign tofu imported from the neon country, how about it? I don't know the goods, right? I haven't seen it, can I make it?"

When it comes to imported tofu from Neon Country, Liu Feng's apprentice looks arrogant.

Sun Lin glanced at this idiot as if he was mentally retarded, when Lao Tzu was making soup tofu in Tokyo and won countless neon people kneeling down to worship, you kid was still eating ashes!

Lao Tzu just wants to make Chinese tofu!

The neon tofu mentioned by Liu Feng's apprentice is actually lactone tofu, which abandons the brine and gypsum of the older generation, and uses gluconolactone as a coagulant, adding trehalose and vegetable gum and other substances to retain water. The bitterness is gone, but the taste and nutrition are greatly reduced.

Taste aside, brine contains calcium chloride and magnesium chloride, brine tofu contains high magnesium and calcium content, eat 200 grams of brine tofu, calcium is more than drinking half a catty of milk, especially magnesium is an element that is very beneficial to cardiovascular health, lactone tofu, there is no at all.

Lao Tzu is a person who talks about science, you tell me about foreign products?

What Sun Lin wants to do is Kung Pao Tofu, a very difficult dish to make.

The tofu is cut very standardly, and the onlookers ignore the past, but only Sun Lin himself knows that each of his knives has been carefully calculated to ensure that it is the most suitable for flavor.

Including cucumber diced, green onion white cut into sections, dried chili cut into small sections, he is just right, not only to ensure the perfect match between ingredients and accessories, but also to have a good appearance.

Seeing Sun Lin's knife work, Liu Feng's apprentice originally looked disdainful, and his expression became serious.

Sun Lin didn't care that he was watching from the side, Kung Pao tofu was very simple to make, but it was very particular about whether it was delicious or not.

Chen Hai looked nervous, and according to Sun Lin's instructions, he prepared all the accessories.

The next thing is to put an appropriate amount of cooking oil in the pot, and Sun Lin chose corn germ oil.

The pot began to make a sizzling sound, and Liu Feng's apprentice looked at it intently, with doubts, and fried it in oil.

However, seeing that Sun Lin only flicked a few times on the pot, and then poured in the sliced tofu, he was even more puzzled.

Of course, he could see that Sun Lin was testing the temperature of the pot with his fingers, and many masters would do this trick. Will Sun Lin be at this age?

Of course, Sun Lin won't tell this stupid guy that the oil temperature is only sixty percent hot, and the fire turns to medium heat in six seconds, and the medium heat turns to low heat in nine seconds.

Liu Feng's apprentice was dumbfounded, and even Chen Hai was stunned.

The most important thing in making this kung pao tofu is this process, which is a thousand miles away. The tofu is fried until golden brown, in fact, it is just that the surface is evenly coated with a layer of frying, and the inside is just cooked, tender and completely locked, and at the same time, the tofu itself has not been damaged without any damage, and the blocks are clear.

Although Liu Feng's apprentice is stupid, he still has some eyesight, and none of the golden tofu that he fished out is defective, which is simply amazing.

Cucumbers too, without any damage, are well preserved, but the moisture is completely locked, and the fragrance is restrained.

In fact, Sun Lin also has a more divine skill, which no one can see, that is, according to the firepower of this stove, the fried time is temporarily calculated and adjusted.

Commanding Chen Hai to burn another oil pot, he began to prepare the bowl juice, put salt, soy sauce, vinegar, sugar, water, and cornstarch in the bowl, and mix it evenly into juice.

Liu Feng's apprentice couldn't understand this way, as long as there was a slight imbalance in all the accessories, the taste would change a lot.

After the oil is heated in another oil pan, add the chili pepper and Sichuan pepper and stir-fry, add the green onion, ginger and garlic slices to stir-fry after the fragrance, and then add the Z County bean paste to fry the oil. The process is relatively simple, the only thing to keep in mind is not to over-fry, and the spicy flavor can only reach its fullest peak after the tofu is in the pot.

Of course, when stir-frying, the accessories should not be loose and broken, and the appearance should be kept good.

These are all manifestations of the skill of the chef.

The previous tofu is stir-fried again, and then the prepared bowl juice is added.

After a dazzling stir-fry, the tofu is officially cooked.

A dish of Kung Pao tofu with full color and flavor is considered complete.

That's it?

Liu Feng's apprentice was dumbfounded, although he had to admit that Sun Lin was very professional in the whole process and had a great chef's shelf, but this was a simple and simple home-cooked dish, there was nothing complicated, no matter how delicious it was, it was limited!

He seems to have seen that Sun Lin, a boy who is not ashamed of his words, is about to be slapped in the face.

He sneered twice, watched Sun Lin leave with Chen Hai, who was serving the plate, and strode to follow.

Look at your posture, I thought you were so powerful, it turned out to be pretending.