Li Xiang's hand made Xue'er on the side also very surprised, although she didn't know how to cook very well, but looking at Li Xiang's appearance didn't look like pretending, and from the eyes of other cooks, he also saw that his young master should behave beyond their expectations. Pen, fun, and www.biquge.info

After the chicken soup boiled in the pot, Li Xiang ordered people to turn the high heat into a low heat, and at the same time put in the dried shrimp that had been soaked, and then put the ingredients down one by one, in the order that the chef surnamed Li said.

After all the ingredients are put together, it is slightly stewed, and the heat is increased and the soup is tightened, under the simmering of everyone, the soup slowly dries, and the tofu wafts out a fragrant smell, after the simmering process of high fire, small fire, and large fire, the tofu has completely absorbed the deliciousness of the chicken soup, as well as the fragrance of shiitake mushrooms, and the melon seed foam and pine nut foam are unevenly distributed on the surface of the tofu, which looks numb and numb.

Li Xiang saw that the soup had almost been collected, so he quickly threw in a small piece of salt, shook the cauldron left and right, and when the salt was even, he ordered to put away the fire.

Li Xiang put the finished tofu in a blue and white porcelain bowl, there were some tiny holes around the tender tofu, and it was steaming, smelled the aroma next to the tofu, and said with a smile: "I want everyone to taste it, how different is this taste from the seven-flavor tofu made by Zuixiao Lou." ”

Almost all the people here have eaten the seven-flavor tofu made by Zuixiaolou, and Li Xiang has actually eaten the seven-flavor tofu, but it was only before he crossed over, so he naturally didn't know the taste of the seven-flavor tofu.

Xue'er saw that the seven-flavor tofu made by Li Xiang was very similar to the signature dish of Zuixiao Lou in terms of appearance and aroma, and she couldn't help but admire Li Xiang a little, it stands to reason that a chef needs a lot of effort to make a good dish, and Li Xiang just listened to other chefs talk about the production process, and he can make such a dish according to the cat and the tiger, although he has not tasted the taste yet, but from the perspective of this appearance, it is already eight points similar.

Everyone scooped a mouthful of tofu with a small spoon and put it in their mouths, savoring it, Li Xiang stared at everyone's expressions, his face was full of expectation.

There are a total of five or six people around, the expressions on everyone's faces are different, Li Xiang himself also took a spoon and scooped it, this seven-flavor tofu only has a faint tofu flavor, more is the fresh fragrance of various other ingredients, because it is tender and smooth enough, as soon as it is put in the mouth, it seems to be like melting, and it quickly slid to the bottom of the tongue, and it didn't have time to swallow, it slipped into the stomach, for Li Xiang, he was still quite satisfied with what he did, at least to the level of his previous life, but he did not have the original taste of seven-flavor tofu in his impression, Comparisons are not possible.

"How? What do you think, Master Li, you say first" Li Xiang asked as he looked at everyone.

The cook surnamed Li nodded and said: "Young master, it's really ashamed to say it, I've been a cook for more than ten years, but I asked myself that the taste of this seven-flavor tofu is not as good as that of the young master, but there are some differences between the young master's seven-flavor tofu and the seven-flavor tofu made by Zuixiaolou, I really can't say what the difference is, I just think that the seven-flavor tofu in Zuixiaolou has a peculiar taste." ”

Li Xiang showed a disappointed look on his face, and turned to the others: "What do you think?" ”

Xue'er touched her lips and said slowly: "Young master, I have also eaten the seven-flavor tofu made by the drunken Xiaolou several times, and the young master's cooking should not be much different in terms of color and fragrance, but it is what Master Li said just now, the seven-flavor tofu made by the drunken Xiaolou has a unique taste, and this taste is not necessarily good, but this taste is relatively special and memorable." ”

Several other guys also expressed the same opinion, Li Xiang frowned, carefully recalled his steps just now, if this step was not wrong, there should not be such a big difference, unless......

Li Xiang suddenly said: "Master Li, are you sure that the drunken night building only puts these seven kinds of ingredients and no other seasonings?" ”

Master Li patted his head, and suddenly said: "The materials must be these kinds of materials, if there are any materials added, we should know." ”

"Hmph, I'm sure he added some things, but I don't know what he added," Li Xiang snorted and paused, "It may be his own secret sauce, which only he has the cooking method of, and it is precisely because of this sauce that this sauce makes this seven-flavor tofu have a taste that others can't imitate." ”

Li Xiang can be said to understand the chef's profession, many chefs will not easily teach others some of the dishes they are good at, in case the apprentice starves the master, some traditional old shops in the previous life also used some old soup to maintain the unique taste of their own dishes, these old soups have used some special preservation methods, after using some, they will add some, so as to maintain the consistency and uniqueness of the soup taste, some soup bases may be many years.

"Then what should we do, if this sauce is the only one he has, then how can we imitate it for a while." Cher said worriedly.

Li Xiang closed his eyes, pondered for a moment and said: "Even if his sauce is homemade, there are certain rules to follow, we don't require it to be made exactly the same, we just need to find out the source of that special taste, and then go through our own processing, I believe that even if it is not his original sauce, the difference in taste is not too big, and I believe that the guests may not be able to eat it." ”

In fact, Li Xiang has already asked the wasp drone to investigate the signature dishes of various restaurants in Rongde County, of course, even if he doesn't make these dishes, those dishes of later generations can also make diners come to Chunfeng Lou. Because there is a Xi Shi shopkeeper here, as well as representative dishes of Sichuan cuisine in later generations, such as fish-flavored shredded pork, kung pao chicken, husband and wife lung slices, mapo tofu, back pot meat, Dongpo elbow, etc.

The major achievement of Sichuan cuisine in the Two Song Dynasty lies in the fact that its cooking began to be sent abroad, so that overseas Sichuanes and ordinary people who are not Sichuan people can eat flavored food with local characteristics in special restaurants, which is the beginning of Sichuan cuisine becoming an independent cooking system for the first time.

The Sichuan cuisine of later generations is the salt gang dish in the Yandu area, boiled beef, fire whip beef, Fushun bean curd, hot yellow throat, beef Buddha baked elbow, steamed beef, wind radish hoof flower soup, hibiscus mullet fillet, juicy green onion roasted carp, hot hairy tripe, Xie Jiahuang jelly, Zheng Zhaoshou, hot and sour vegetables, Lijiawan loach fish, cold rabbit, cold beef cold series, bean curd, diving fish, fresh pot rabbit, fresh pepper rabbit, beef Buddha baked elbow and so on.

And these salt dishes are also available in Chunfeng Building, in order to overpower all the restaurants, Li Xiang has moved these classic dishes that Sichuan people love to eat to the Great Song Dynasty.

As for the famous Luzhou Laojiao liquor in later generations, it cannot be brewed for a while and a half, after all, it is necessary to make a wine cellar, distillation equipment and so on. However, as soon as this classic liquor of later generations comes out, it will definitely shock the entire Great Song Dynasty. (To be continued.) )