Chang Xiude picked up the plate of special tofu from the mobile food preparation cart and walked towards Fang Yu with a smug smile.

"Well, this is the unique tofu you said, and it's not that hard to find."

Fang Yu was indeed a little surprised in his heart, he didn't expect Chang Xiude to really be able to jump out of his language trap and find his true goal.

Wei Zhen said secretly: "No, there is a problem here. His thinking direction at the beginning was obviously wrong, and he didn't know why, but after glancing at you, he suddenly changed direction and jumped out of the trap you set for him. ”

Fang Yu agreed with Wei Zhen's opinion that there must be something in it that he didn't know or didn't find.

Chang Xiude saw that Fang Yu was speechless, and became more and more proud, "Why don't you speak, I don't know how to answer after I exposed the trick." Look, the so-called unique tofu is like that, and I don't think that's it. ”

Fang Yu suddenly asked: "Examiner Chang, dare to ask if you know what kind of tofu this not very good tofu is." ”

"Haha, it's just... Uh" Chang Xiude wanted to talk about brine tofu, but suddenly he was excited, and he thought that he was almost taken away by Fang Yu again.

"Hehe, you want to trick me, in fact, you don't know what this tofu is called." Chang Xiude's mind turned, and he skillfully threw the question back.

Fang Yu had long expected that Chang Xiude would not obediently admit his ignorance. He smiled slightly and said, "I only need one sentence to prove that I know what kind of tofu this is." ”

As he spoke, he turned to Director Yan and said, "This tofu is made with bean juice. ”

Chang Xiude laughed when he heard this: "This is not jade tofu, of course it is made of beans, it is difficult to make it with eggs." ”

Unexpectedly, Director Yan was surprised, nodded and said, "That's right, it's true, we don't make this kind of tofu, I didn't expect you to recognize it today." ”

Fang Yu turned around, raised his eyebrows and spread his hands, and said to Chang Xiude: "I have proven that I do recognize this kind of tofu, it's your turn." ”

Chang Xiude looked at Director Yan and Professor Zhuang, hesitated for a while, and said, "This kind of tofu is not ordered with brine. ”

This time it was Fang Yu's turn to laugh: "As long as anyone who has tasted this kind of tofu can tell it, Examiner Chang, your answer is too perfunctory." ”

Chang Xiude hurriedly added: "It's not a plaster spot either. ”

Fang Yu looked at Chang Xiude with mocking eyes:

"Did you just see, smell, and taste all you saw? I dare to say that no matter which candidate in the room can say this like you just did, as a senior chef, you only have this level? It's ridiculous. ”

Chang Xiude was annoyed and angry, and asked rhetorically: "Where did I say it wrong, is this tofu ordered with gypsum or brine?" ”

"Of course not, but Examiner Chang, why don't you just say what point it uses?" Fang Yu didn't intend to let Chang Xiude go at all, and continued to ask.

"You, you... Don't deceive people too much. Chang Xiude didn't know how to answer, so he had to find a way to change the topic.

Fang Yu saw that Chang Xiude was already out of words, so he ignored him anymore, turned his face to Professor Zhuang, and saw that Professor Zhuang was looking at him with a surprised expression.

Fang Yu didn't know why Professor Zhuang looked at him like this, but he still said to him in a formal manner:

"Director Yan said just now that you have lived in the capital for a long time, I think you must know this kind of tofu."

Professor Zhuang nodded and said, "Yes, although this kind of tofu was the first local specialty of Donglu Province, it was really popular in the capital a few years ago. ”

The onlookers were very curious when they heard Fang Yu and the examiners talk about this tofu back and forth, and finally one of the candidates had the courage to ask:

"Examiner, what kind of tofu is this? Can you tell us about it? ”

Professor Zhuang smiled mildly and took the plate of tofu from Chang Xiude's hand. Say to the candidates:

"This kind of tofu is relatively rare in the south, so it's no surprise that you don't recognize it. It's called sour tofu, and it's a variety of tofu with a long history. ”

"Sour tofu? Does it taste sour? The candidate continued.

Professor Zhuang laughed and handed over the plate containing tofu, "You taste it." ”

The candidate reached out and pinched a little tofu and put it in his mouth and tasted it, "Hey, it tastes good, there is no bitterness or sourness, the bean fragrance is very strong but there is no beany smell, it is delicious." ”

As soon as Qian Duoduo heard that it was delicious, he also had the courage to come over and ask for it, Professor Zhuang smiled and handed him the tofu plate and asked him to share it with other candidates to taste together.

Everyone was very curious, and they all came around to taste a little, and then praised this kind of tofu for its smooth and tender taste and rich bean aroma, and it tasted good when eaten directly.

Qian Duoduo distributed the tofu to everyone, and then respectfully asked Professor Zhuang to tell everyone about the special features of this sour tofu.

With so many eyes hungry for knowledge, Professor Zhuang suddenly felt as if he was back in class and his interest came up.

He pointed to Fang Yu and said: "This candidate has actually said that the most special thing about this kind of tofu is that it does not use any brine or gypsum in its production, and only uses one thing, that is, soybeans." ”

"Only soybeans? So how does it turn into tofu? Qian Duoduo asked puzzled.

"Just use bean juice. Oh, it's not the kind of bean juice made from mung beans that you drink in the capital, but the principle is the same. The juice that is drained after making tofu is fermented and turned sour, and it becomes sour pulp. Use this sour pulp to order tofu, the tofu made is not bitter or sour, and the bean flavor is still strong, so it is called sour pulp tofu. Professor Zhuang explained carefully.

Seeing that everyone listened carefully, Professor Zhuang also came up to talk about sex, and continued:

"There is also an interesting folk tale about the origin of sour tofu. It is said that there was a soy milk seller in Donglu Province who was particularly stingy and fed on the leftover soy milk every day, and his wife couldn't stand this kind of life, so she ran home. When he learned about it, he chased him to his wife's house and wanted to take his wife back, but he was closed.

When he returned home depressed, he found that the remaining soy milk had become a little rancid and turned into sour pulp. With his stingy character, he must be reluctant to fall. So I mixed these soy milk into the newly made soy milk and wanted to sell it quietly. He didn't expect the soy milk with sour pulp to turn into tofu, did he taste it, and felt that the taste was much better than what was sold on the market.

He was very happy, and immediately ran to his wife's house again, and ran back as soon as no one was prepared. When he returned home, he showed his wife the tofu he had made, and she also thought it tasted good. So the two switched to selling tofu, and the remaining soy milk in the future was naturally used to make sour milk, and his wife no longer had to drink soy milk every day. ”

After Professor Zhuang finished talking about the knowledge of sour tofu, the candidates found it very interesting and immediately responded with warm applause.

Professor Zhuang also smiled and nodded to the candidates.

When the applause stopped, Professor Zhuang turned to Fang Yu,

"Young man, I can now be sure that the plate of mapo tofu I ate on the fifty-fifth was indeed not made by you. Your plate of tofu also had a deep impact on me, but it is exactly the same as the plate on the 55th. If today's assessment is a points-based system, I will give you 200 points. ”

Fang Yu asked sensitively, "It's not a thousand-point system." ”

Professor Zhuang couldn't help laughing when he heard what Fang Yu said: "Don't worry, it's a 100-point system, and your cooking skills deserve an extra 100 points." ”