Boiling water cabbage is naturally not this kind of cabbage that has only been boiled in water. Everyone knows that this dish was created by a famous chef of Sichuan cuisine, a master surnamed Huang, when he was in the imperial dining room of the Qing Palace, and later carried forward in the hands of Sichuan cuisine master Luo Guorong, bringing this cooking technique out of the country of Sichuan and Shu. As a result, it has become a delicacy at the high-end banquet of the Beijing Hotel.

It is worth mentioning that Mr. Luo, who was sitting on the judges' bench at this time, was the descendant of Luo Guorong.

The ugly duckling became a white swan, of course, with his own efforts. But it's his white swan parents who are really powerful......

At this time, the boiling water that Li Gengxin and Nalan Qiancheng were talking about was actually a skillfully cooked soup. The key to this boiling water is the hanging soup. The soup should be strong and clear, clear as boiling water, and the finished vegetables look like a few cabbage hearts soaked in clear water at first glance, and a star of oil flowers can not be seen, but when eaten in the mouth, it is fragrant and refreshing. Boiled cabbage is actually a high-quality consommé dish.

At this time, Nalan Qiancheng must have been sure and told Li Gengxin with a certain face that this boiling water tofu is not a high-grade clear soup dish.

"What is this for?" Li Gengxin subconsciously underestimated.

"Boiling water tofu?" Li Xiaoteng looked at the coarse porcelain bowl in front of him with a blank face, his face was full of confusion. Then he grinned, turned his head and said to Mr. Luo beside him: "I didn't expect the other side flower to make a dish of boiling water tofu, hehe, didn't it just hit your gun?" Guan Gong played a big knife in front of him, and Confucius bought articles in front of his door...... Hehe! Mr. Luo, as we all know, your ancestors made boiling cabbage and carried forward the authentic one! ”

"I've been waiting for a long time, and I don't think the flower will let me down. Hehehe......" Master Luo picked up the spoon and scooped a mouthful of the soup in the bowl, and gently sucked it down.

"Huh......" Master Luo glanced blankly at the tofu and boiling water in the sea bowl. Subconsciously said: "This is not boiling water!"

"Isn't it boiling water? Well...... This is indeed water, not soup! I just thought it was a variant of boiling cabbage. Seemingly...... It seems that I am thinking too much. Li Xiaoteng's expression became embarrassed, and his smile looked a little helpless.

After all, expectations are high. Unexpectedly, the soup turned into water in the mouth.

If you say that when you eat something, you are quite high. When I ate it, I found that the taste was similar to what I thought. That's a relief, of course. And when you eat it in your mouth and find that it is even more delicious than you expected, it is naturally exciting. And when you eat it in your mouth, it is far from what you expect, and that sense of loss is not a foodie, and you really can't experience it. Of course, a lot of the truth makes sense.

Li Xiaoteng was not discouraged, scooped the square tofu with a spoon, opened his mouth and took a bite. Suddenly, the look on his face changed!

"Woo! There is meat! Li Xiaoteng muttered a vague sentence in his mouth, and looked back at Teacher Luo in surprise.

"Huh...... I didn't expect that the flowers on the other side brought us Shih Tzu tofu! Teacher Luo was already one step ahead of Li Xiaoteng at this time, and swallowed the tofu in his mouth into his stomach. Sucked and drooled, a faint flush appeared on his face.

Yang Hongli held the square tofu in front of him with a spoon, silently distracted.

At this time. A camera appeared in front of Yang Hongli. Suddenly, I heard Hua Dan Chunni, the head of Beijing Satellite TV, smile at Yang Hongli and ask: "Hello Miss Yang Hongli, this dish is a dish made by Chef Dai Mengrao." I believe that the judges are looking forward to what kind of feast Dai Mengrao, the king of chefs, will present to us, and the dust has settled at this time, I don't know what you want to say? ”

Yang Hongli was stunned for a moment, looked up at Chunni, and out of the corner of his eye, he noticed that the camera behind Chunni and many cameras in the distance were aiming at his side. I knew in my heart that I had to say two words or something.

Then, Yang Hongli smiled elegantly and said softly: "This dish made by Master Dai Mengrao is actually very famous. Although it looks simple and unpretentious, it is like a person who has read poetry and books, and his heart is full of connotation. ”

"There is so much attention to this boiled tofu?" Chunni had a professional smile on her face, but the smile seemed a little stiff for a moment.

Originally. I came to interview the judges by myself, in fact, there is a deep meaning, and I specifically found Yang Hongli. Naturally, I also wanted to hear some words from Yang Hongli's mouth that could praise and disparage the other side flower, but I never thought that Yang Hongli would give such a high evaluation of the other side flower.

Yang Hongli coughed lightly at this time. Then he said: "This dish is the legendary Diao Chan Tofu. Tofu can be made into this kind of appearance, and the cooking skills are already at the peak. Han Palace Tibetan Jiao, jade letter mud, a traditional flavor from the folk dishes. With a strong local flavor, except for the western and southwestern provinces in the land of China, there are many folk productions, but it is the first time I have seen it to be made like this! ”

Chunni was stunned, and at this time, Li Xiaoteng smiled, and said loudly to Chunni: "This dish really gave all our judges a feeling of ebb and flow, and Jieshi listened to the waves. ”

"yes?" Chunni turned to face Li Xiaoteng.

I only heard Li Xiaoteng continue: "The method of cooking this Shih Tzu tofu is actually to put the loach in a container first, pour in water and put a small amount of salt, after feeding overnight, then pour the loach into a pot with tender tofu and heat it, let it drill around, and add green onions, monosodium glutamate, ginger and other condiments. The tofu in this dish is white, delicious and spicy, and the soup is greasy and fragrant! Although Master Dai Mengrao's production is very legendary, it is slightly different, but it is also very good! ”

After Li Xiaoteng finished speaking, he turned his head to look at Teacher Luo beside him, and subconsciously asked, "Teacher Luo, what do you think?" ”

Teacher Luo glanced at the distance of the venue at this time, his eyes narrowed slightly, and he saw Hong Honghong following behind the other side of the flower. Dai Mengrao walked in front of Li Gengxin at this time with a bowl of coarse porcelain in his hand that was exactly the same as that in front of him.

At this point, they don't know what they're talking about.

After coming back to his senses, Teacher Luo calmed down and smiled at Chunni in front of him. Only then did he say: "The legend of loach drill tofu was created by a fisherman in Zhoukou. He spit out the mud from the small loach in the basin at home, put it in the pot and cover the pot, and boiled it with ginger and garlic and tofu. When the lid was lifted after cooking, it was found that the small loaches had been buried in the tofu, and only a small number of small loach's tails were left outside the tofu, and the fishermen later named the dish "Loach Drill Tofu".

After several improvements by the chefs, it became a famous dish at banquets. Xiao Teng also said just now that the production method is usually to put small loaches in clear water to spit sand. Of course, you can put salt in this spit, but the real professional practice is to put the small loaches in a basin of clean water with egg white liquid to remove dirt and wash them off. Pour cold pork rib soup into the casserole, put the whole tender tofu and loach, cover and simmer for a while, the loach is forced by the heat to burrow into the tofu and hide, wait until the soup boils and all the tofu is scalded to death, and then cook over low heat and add a variety of condiments. ”

As Master Luo spoke, he glanced at the coarse porcelain bowl in front of him, frowned and said, "Master Dai Mengrao's method of dealing with small loaches should be a professional traditional method, but the specific production process is a little different!" For example, she should put cold water in the pot, turn on low heat and put the tofu in the middle of the pot, and then put the loaches around, and when the water in the pot is slowly heated, the loaches will drill into the tofu. Naturally, there is no problem in the front, but in the back, after all the loaches are drilled into the tofu, the tofu should be taken out and placed in a soup bowl and poured with broth. Then she put in salt, pepper, ginger, green onions, and steamed these things, and she took it out directly and scooped only a spoonful of water, which ......"

As he spoke, Master Luo raised his hand and scooped a mouthful of "water" with a spoon and put it into his mouth.

"This ...... Isn't this a lot of discoloration? Chunni listened to Master Luo's words, and suddenly a gleam flashed in her eyes, and she hurriedly asked, "Is it ...... Is this dish a lot of tarnished? Chunni's words just came out.

Suddenly, I saw Master Luo in front of me, and suddenly two lines of crystal tears slowly flowed from his eyes.

Chunni was stunned, subconsciously looked down at the coarse porcelain bowl, and hurriedly asked Master Luo, "Master Luo, is the water in this dish very spicy?" (To be continued.) )

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