In fact, at this time, the Shiwei Pavilion is studying how to eat bean curd.

Fu Shiyi inadvertently said a solution a few days ago, and finally let Zhang Chunsheng figure it out.

That day, Fu Shiyi said that it was bean curd.

Bean curd is nothing unusual.

After all, tofu can be made now.

But people who don't know the trick really can't do it well.

Especially the bean curd.

What is particular is a tenderness.

If you can't hold the chopsticks, you can't do it.

But it's too firm, and the texture doesn't work.

It should break when touched, but it should not be loose.

And it must not smell beany or not.

So heat is also a big problem.

Fu Shiyi doesn't like the tofu ordered by the brine.

That's why I mentioned the use of plaster.

After the plaster powder is melted with water, it is used as a material for the coagulation of soybean milk.

After pouring the plaster powder water into the soybean milk, it should be kept warm and let stand.

The tofu that comes out of this way doesn't have a particularly big brine taste.

And there is not a particularly large beany smell.

The only problem is that the proportions are very difficult to control.

And Fu Shiyi does not have any material schedule, so the proportion needs to be constantly explored.

Fu Shiyi didn't expect Zhang Chunsheng to be able to do it, but he didn't expect Zhang Chunsheng to be so unwilling to admit defeat.

I have to do it.

I tried it in the afternoon, and there were more than a dozen proportions.

In the end, it really happened.

When Fu Shi went back, he was really a little surprised when he faced the small pot of bean curd.

Then he blurted out, "Isn't that easy?" Eat it cold! ”

The crowd was skeptical of the proposal.

Fu Shiyi demonstrated to them on the spot, what is meant by everything can be cold.

Mainly salted bean curd. Originally, it was also a mainstream way to eat.

Remembered the salty and sweet struggle.

Fu Shiyi simply really made two flavors.

One flavor is salty.

Add the soy sauce, peppercorn powder and mashed tempeh, chopped green onion, a little dogwood oil, and a little chicken powder.

That's a plate of dipping sauce.

But Fu Shiyi also likes to add something else.

Add the soybeans that have been fried in oil until they are crispy and crispy.

They were poured on top of the tender bean curd.

Then, stir it slightly and eat it directly.

The other flavor is sweet, and the sweet one is even simpler.

Directly dilute the brown sugar into brown sugar water. Then add a spoonful of sugar.

It is also served as hot and stirred well.

Fu Shiyi put these two flavors in front of Li Changbo, and asked him to try the dish with a smile: "Li Xianling has a taste and sees which flavor is more delicious." ”

Looking at this Fu Shiyi's smile, Li Changbo felt that she had some ill intentions.

But he still calmly picked up the spoon - this can be regarded as a kind of love between the little lady and him.

Anyway, Fu Xiaoniang won't hurt him.

Since Fu Xiaoniang wants to tease him, he is satisfied with Fu Xiaoniang.

Seeing that this little lady is happy, he himself is also happy.

A spoonful of sweet bean curd in your mouth.

Li Changbo tasted it carefully.

I was kind of amazed by the taste.

But the old saying comes out: "It's very tender, it's delicious." ”

Fu Shiyi pushed the bowl of salty one in front of him again.

Then he invited with a smile: "Li Xianling will try this bowl again." ”

Li Changbo also ate a spoonful.

Although it is still the same delicate texture, the taste is completely different. The spicy, slightly salty taste seems to match this texture perfectly.

When Fu Shiyi asked Li Changbo which flavor was better with an expectant face, Li Changbo replied thoughtfully: "Both flavors are very good." Sweet and warm for a winter morning. But the savory ones are also very good. ”

But if you want to continue to ask what is good, Li Changbo can't say why.

Regarding Li Changbo's practice of loving both, Fu Shiyi expressed some anger: "Can't Li County Ling choose a favorite?" ”

How can such a two-party dispute between the salty party and the sweet party be embarrassing?

A bean flower has been, Fu Shiyi bluntly asked the tone of a resentful woman.

Li Changbo was a little surprised, and after thinking about it for a while, he was cautious: "Could it be that this matter is very important to deal with the little lady?" ”

Of course, Fu Shiyi couldn't explain his inexplicable emotions.

So in the end, I sighed: "I just want to know which one is more delicious." ”

Li Changbo finally chose one: "That's still salty." ”

Fu Shiyi glanced at Li Changbo in surprise, in fact, she thought that Li Changbo would prefer sweetness.

didn't expect it to be the same as herself in the end - she herself likes both sweet and salty, but prefers salty taste.

However, this matter is not a big matter, Fu Shiyi quickly made a few more copies for people to send to Mrs. Du and Mrs. Lu.

And it was distributed to all of you in the pick-up hall.

Of course, everyone has both sweet and salty tastes.

Fu Shiyi also asked specifically: "Let's see if you prefer sweet or salty." ”

But after making so many servings, there is actually a small half pot of bean curd left.

Zhang Chunsheng was a little hesitant: "Do you want to sell it outside?" Otherwise, I'm afraid it will be broken tomorrow, right? ”

Fu Shi rubbed his hands: "Who told you to put it away?" I see there are still fish in the pool, let's eat bean curd fish tonight. ”

Zhang Chunsheng looked confused.

Others are looking forward to it: Mrs. Fu is going to study new dishes again!

Although I don't know what bean curd fish is and what kind of flavor it is, it doesn't affect everyone, and I look forward to it from now on.

Fu Shiyi is also a little salivating: the delicious bean curd fish in my memory, I will reproduce it today and feast on it.

Douhua fish is actually a Sichuan dish.

Of course not yet.

The main ingredients of bean curd fish are bean curd, soybeans, red pepper, garlic and green onions.

Although there is no red pepper now, fortunately, there is still dogwood to replace.

The main taste of this dish is smooth and tender.

The grass carp is slaughtered, scaled, gills, and gutted.

After washing, cut it open from the back. Then the bone and skin are removed.

Only the net meat remains. This fish is then thinly sliced.

The head of the fish is also split.

Heat oil in a pot, add green onion and ginger and stir-fry the pot.

Add a little more wine.

Fry the fish head a little and then pour water into the fish broth.

Then use another pot, also add oil. Roast the meat, then add the dogwood, garlic slices, Sichuan peppercorns, and stir-fry until fragrant. Pour in the fish broth, add a little wine, sugar and vinegar.

The most important thing is to also add a little pepper.

After boiling, the residue is filtered out, leaving only the soup base.

Cook the fillets in the broth, remove them and cover them with the bean curd.

Sprinkle sautéed soybeans and chopped green onions in the middle.

Heat a little more hot oil and pour directly over the fillet.

Sprinkle a few more sprigs of cilantro at the end. As a decoration and Titian.

The dish is done.

The tenderness of the fish and the smoothness of the bean curd. Combined, coupled with spicy flavor - how can the taste be called a cool word?