The dough has already swelled, Su Miao brought the dough back, opened it in the middle, poured in alkaline water, kneaded the dough smooth and round, kneaded it into long strips, and picked it into a dough.

She poured another layer of peanut oil on the dough, stirred it well, and rolled it out into a round dough the size of a bun wrapper.

At this time, the tofu has been cut into granules, add a little salt to the boiling water to simmer the tofu grains, remove the beany smell, take it out and soak it in clean water. I have to say that the tofu of Hongyun Tofu Fang is indeed good, although it is all broken, it is still tender and soft, elastic, and it is more and more tender and smooth when it floats in the water, clear and pleasant.

According to Su Miao's instructions, the tempeh was cleaned slightly, drained and put into a mashing cup, added garlic cloves, and pounded into a puree with a hammer. Although it is mashed, it should not be too crumbled like minced garlic, and this step is mainly to make the tempeh and garlic cloves better blend together and borrow flavor from each other. Then use low heat, cold oil under the peppercorns, slowly fry the fragrance, use a sieve to remove the peppercorns, leaving the pepper oil. Put the mashed tempeh paste in a pot and bring it to a simmer, at this time pour a large amount of chili powder into the pot, add a little salt, sugar and soy sauce, and stir well with a spatula.

The aftertaste was stirred in a circle in the sauce pot with a bamboo spatula, and he glanced at Su Yan, who was rolling the skin carefully, paused, and looked at Su Miao, who was chopping the beef filling:

"May I ask you what this is for?"

Su Miao stopped chopping the stuffing, showed a big smile, and replied triumphantly:

"Master Su Miao's cosmic invincible super strong dark cuisine will definitely make the hearts of those who eat it ape. Confused! ”

Looking at her confident appearance, the corners of her mouth twitched fiercely, hoping that she wouldn't do anything weird.

The tempeh hot sauce has been simmered for a quarter of an hour. The spicy flavor is rich, with a strong fresh fragrance, and the aftertaste takes the tempeh hot sauce out of the heat and spreads it cold.

Su Miao smiled and put the fried wok on the fire to heat, used peanut oil, first put in the beef filling and stir-fried, and then the beef filling was fried until golden brown. Stir-fry with tempeh chili sauce, red pepper powder, salt and sugar until fragrant, then add the tofu cubes. Add an appropriate amount of stock to the pot and bring to a boil until the tofu is flavorful. Reduce the juice over high heat, add garlic sprouts and minced ginger at this time, hook a thin layer of thick with wet starch, and add a little minced pepper and sesame oil before starting the pot.

Numb, spicy, hot, crispy, fragrant, fresh. Moisturizing and shiny. The red and white are suitable, the color and taste are good, and they are impeccable. Although the tofu is cut into fine grains, if you look closely, it is not rotten. The long garlic sprouts stand upright in the tofu, green and attractive, and the oil is very bright, as if they have just been picked from the ground, fresh and crispy. Exuberant.

Aftertaste stared at the mapo tofu in the fried wok and paused. The corners of his eyebrows twitched fiercely, and he said in surprise:

"Are You Supposed to Be ......?"

Su Miao looked at him, showed a big smile, and nodded.

"Hey, what is Tong Ran doing?" Su Yan suddenly spoke, looking at the other side in surprise with a pair of big eyes.

Su Miaohe was slightly stunned when he heard this, and looked at him with his gaze, but saw that Tong Ran's assistant had cleaned the two extra-large sea fish, cut them in half, and first steamed the two fish in a pot with spices until they were half-cooked, and when all the fishy smell was removed, and the fresh fragrance of the sea fish became stronger and stronger, he took out the fish, opened it from the middle, and began to dig many small holes in the half of the fish.

Tong Ran mixes the crushed glutinous rice with granular tofu in a one-to-three ratio, then rolls the glutinous rice mixed together into pearl-sized balls, and then puts all the kneaded balls into small holes dug out of the fish. Until all the pearl balls are placed in the fish, cover the other piece of fish with another piece of fish, and the two pieces of fish come together to form a complete fish shape, at which point continue to steam in a steamer until cooked through.

The scallops and hens are put into the soup pot and simmered in water to make a large bowl of soup.

Put the steamed pearl balls in a soup bowl, then pour the boiled chicken broth into the bowl until it is full, and put a green bamboo leaf in the center.

It is another spring and white snow, and at the same time, it is also a rather chic dish, plain and elegant, clear and mellow, quite charming.

In fact, this dish is based on "pearl tofu", and Tong Ran named it "Qingzhu Lying Snow...... The level of the named master is nothing more than that, Su Miao flattened his mouth with contempt, and named the fake master!

The game went well, both sides were unhurried and unhurried, and there were no accidents in the middle, and before the time limit, both groups of players basically completed their tasks.

The guy came up to the stage to pick up the food, and while picking up the plate, he asked Su Miaodao as usual:

"What's the name of this dish, girl?"

"Two yellow orioles singing green willows." Su Miao replied seriously.

“…… Girl, you ...... Isn't it steamed buns? The corner of the man's eyebrows twitched fiercely, and he said with a sneer.

"Yes, what's wrong with the steamed buns, can't the steamed buns be called 'two yellow orioles singing green willows'?" Su Miao said confidently, her chin raised, "You look down on steamed buns?" ”

"No, I think there are no yellow orioles and no green willows in this plate of steamed buns?"

"Is there snow in the 'Hidden Pearls'?" Is there bamboo in the green bamboo lying snow'? Ah, there are bamboo leaves, but is there snow? Su Miao Zhenzhen said, "Besides, why is there no green willow, isn't this green onion emerald green?" ”

The corners of the man's eyebrows twitched even more, and at this moment he hated himself for talking too much, and smiled hehehe: "Yes, yes, yes, what the girl said!" "Grab the plate and hurry away.

"Second sister, can you do it?" Su Yan was a little worried and asked in a low voice.

"Why not, it's so fun, it's much more fun than Tong Ran's 'Green Bamboo Lying Snow'." Su Miao looked disappreciative and said with a smile.

Aftertaste glanced at her, "This is what you said about your dark cuisine?" ”

"Why, don't you think it's funny?" Su Miao raised her eyebrows and asked.

"No, it's dark." Aftertaste answered.

The second game of the tofu race: Qingzhu Woxue VS two yellow orioles singing cuiliu!

In terms of practice, the practice of green bamboo lying in the snow is not difficult, but it is extremely unique in terms of ideas and practices. The purpose of choosing glutinous rice is to give the crumbled tofu a sticky texture, so that it can be softer and more elastic when made into balls. The fish selected is an expensive deep-sea fish that is transported alive by water, and the fishy smell has been carefully disposed of in the first step, at this time, the meatballs are filled into the fish, and then covered with another piece of fish, this step is needless to say that it is also known that it is to remove the beany smell of tofu and let the delicious aftertaste of the unique sea fish be deeply soaked in the meatballs, and the steaming method is used to allow the sea fish to better release all the essence, and at the same time firmly lock the moisture in the ingredients. It will not lose moisture during high temperature cooking, which will dry out and harden the food, which will affect the taste.

The soup is made with a good amount of shellfish and chicken sauce, and the scallops, hen and salt are simmered in water to make a delicious soup. Don't look at the fact that there are only two ingredients and one seasoning, it looks very simple, but in fact, this step is the most difficult part of the whole dish, the fewer ingredients, the more difficult it is to make something exquisite, but once it is successfully made, it will be exquisite.

This soup is like this, delicious, delicious to the extreme, slightly milky white soup, but clear as water, you can smell a special mellow aroma from a distance.

There is no oil on the soup, and when I taste it, I only feel a trembling body, and there is an indescribable fragrance rippling between my lips and teeth, which cannot be dissipated for a long time.

In an instant, it seemed to be full of energy, but it was not a sudden and intense feeling, but calm, peaceful, and natural.

This soup gives people a very calm, very peaceful, very elegant, elegant as if it were those ink paintings that make the literati feel fresh and beautiful, without colorful, without extravagance and exaggeration, and some are just low-key and elegant.

When I was fascinated by the soup, I scooped up a spoonful of pearl-sized snow-white balls and put them in my mouth, which was soft and glutinous, and the beads were smooth and beautiful. The softness and tenderness of the tofu and the sweetness and sweetness of the glutinous rice combine to create an unforgettable taste. The bean aroma is still there, as is the rice aroma, and the two aromas do not clash with each other, but instead converge with the fish aroma, raising the freshness of the previous soup to another level.

When the pearl balls are bitten by the teeth, the thick flavor spreads, and at the same time, a bigger surprise ensues. At the center of the meatballs is a small lump of crab paste with a mellow and creamy taste, and the sudden taste of such a delicious taste makes people almost swallow their tongues with excitement.

The teeth and cheeks are fragrant, and the aftertaste is long.

The tasters were all intoxicated, because this humble gentleman-like fresh and elegant green bamboo lying snow became fresh and elegant, and no one was willing to put down the soup bowl.

Master Jiang swept around the rippling faces of the judges, smiled, and said:

"Seeing that you are still eating so much, why don't we take advantage of this momentum to score this dish first?"

The judges ate comfortably, ate a bowl of green bamboo lying in the snow, swept away the fatigue of the early morning, all of them were full of energy, and the excitement was unsettled, and after listening to Lord Jiang's proposal, Lord Ge took the lead in agreeing:

"Since Master Jiang has said it, okay, let's raise a card first!"

This remark attracted more people's echo.

So all of a sudden, the judges started holding up their cards!

Green bamboo lying snow, five, five, five, four, five, five, five, five......

"Oh no, the Qingzhu Woxue judges seem to be quite useful!" Su Yan furrowed his eyebrows and whispered worriedly.

Su Miao's lips tightened.

Although she is an opponent, she always works against Tong Ran, but she has to admit that Tong Ran's green bamboo lying snow is really good, especially in the boiling of the bottom soup, the craftsmanship is quite amazing, even if it is so far away, the warm, gentle, quiet, peaceful, and quiet delicious mellow is still floating smoothly, and even a little umami has not been reduced.

Even if she goes to judge, she will give a high score for this green bamboo lying snow. (To be continued.) )