Early in the morning, Polestar Liao Hall. Jiang Yunfeng, who had finished his part-time job because the sous chef had returned to the restaurant after his newlywed honeymoon trip, was sitting on the sofa with a solemn face, and took a sip of tea from his teacup from time to time. It seems to be waiting for something, and the anxious and uneasy mood also infects Kohei Soma on the side.

"Ah Feng, you've been sitting here since early in the morning, what are you waiting for?" Kohei Soma complained dissatisfiedly, "I won't be allowed to continue practicing in the kitchen, and there are only 7 days left before the opening of the academy festival." I still have a lot of details to perfect! ”

Looking at the thunderous Xingping Chuangzhen, Jiang Yunfeng calmed down and comforted, "Chuangzhen, don't worry. You've been practicing for so many days anyway, and you don't care about these hours. I haven't prepared my food yet, but the ingredients haven't arrived yet. ”

As soon as he finished speaking, there was a low, powerful sound of a car engine outside the house. Jiang Yunfeng said happily: "It's a long time coming!" "Hurriedly got up and ran out of the house." Hey, wait for me! Seeing this, Kohei Soma also caught up.

A Nissan GTR with a silver and white body and a Fujiwara store (for home use) on the body was parked smoothly in front of the iron gate, and Kohei Chuangzhen circled around the sports car with bright eyes, looked up and down, and said, "This is the latest GTR sports car this year~ Awesome!" It's beautiful. ”

The door slowly opened, and Fujiharata slowly got out of the car, leaning against the door and lighting a cigarette. "I'm looking forward to you! Uncle Wen, how is this car? Still satisfied? Jiang Yunfeng hurriedly stepped forward to say hello.

Fuji Harata showed his slightly red and swollen right arm, and replied indifferently, "It's still very fierce, but it's almost finished." That's right.. As he spoke, he wanted to walk to the back of the car, opened the trunk of the sports car, and said, "I will bring you what you want." ”

"Tofu?" Xingping Chuangzhen, who was in the fun, saw a trunk full of neatly stacked tofu, deducted a small piece in confusion, pinched it with his fingers, and then sent it to the tip of his nose to smell it gently, Zou frowned and said, "Ah Feng, these tofu are all bad, not only the texture is rough." And it has a sour taste. I can't use it. ”

"The rough texture I specially requested, the tofu is not bad, but it is marinated with acid, so it has a slight sour taste." After Jiang Yunfeng explained to Xingping Chuangzhen, he saw that the tofu in the entire trunk was not broken after running all the way, and he couldn't help but admire, "Uncle Wen's driving skills are really amazing!" It's no wonder that Tuohaijun can become the pillar of Autumn Name, and sure enough, the tiger father has no dogs. ”

"Okay, stop flattering me. Hurry up and unload the car, I still want to go home for lunch. ”

"Okay~" Jiang Yunfeng beckoned Xingping Chuangzhen and helped the tofu in the trunk to the kitchen one by one. After unloading the car, Fuji Harata didn't stay too long, extinguished the cigarette, threw it into the trash can on the side of the road, got in the car and said a brief goodbye to Jiang Yunfeng, and then drove away with the GTR.

"What a good uncle with personality, you can tell at a glance that he is a man with a story." Kohei Sojin looked at the distant sports car with admiration. "Chuangzhen, your father is also a man with a story, and his charm is no worse than Uncle Wen." Jiang Yunfeng patted Xingping Chuangzhen's shoulder and said with a smile.

"Impossible! You know my dad's decadent look. ”

"It seems that you still don't know the glorious past of Uncle Joichiro. Go back and make something delicious for Mrs. Wenxu and let her tell you. Let's go, go back to the kitchen, and since you're not going out today, come and give me a hand. ”

Back in the kitchen, Jiang Yunfeng picked up the kitchen knife, cut off a piece of tofu, and changed the knife into small tofu pieces two fingers wide and one finger thick. After the demonstration, he said, "See, Chuangzhen?" Cut all the tofu here like this. It doesn't need to be too even, just the thickness is the same as the width. ”

"That's a lot!" Kohei Soma looked at the stacks of tofu stacked on the cooking table, shook his head and sighed. Pick up a kitchen knife and follow the demonstration to start cutting the tofu. He asked curiously, "Ah Feng, what kind of tofu is this, such a rough texture." And what do you plan to cook with so much tofu? ”

"This is 'northern tofu', which is an easy-to-understand explanation, that is, tofu produced north of the Yellow River in China." Jiang Yunfeng picked up a piece of tofu, pinched it, and then said, "See, the hardness, elasticity and toughness are strong." Because the brine that allows the soy milk protein to coagulate is a by-product of the production of sea salt, I also specially instructed that the sour brine be added. So, the texture of the tofu is rough and covered with honeycomb-like holes, which is exactly what I wanted. When the marinade begins, the marinade will seep into the inside of the tofu cubes along these honeycomb-like pores, which can greatly shorten the fermentation time. This allows the tofu to retain its consistent taste inside and outside after deep-frying. ”

"Indeed." Kohei Sozana also picked up a piece of tofu and looked at it carefully, "It's very different from the tofu we usually use." ”

"Of course, all tofu in Japan is basically gypsum-dotted southern tofu, or inner fat tofu. The characteristic of these tofu is that the texture is more delicate than the other, but they are not suitable for my dish, and it takes a long fermentation time to achieve the state where it smells bad but tastes fragrant. ”