Fan Qianqian smiled and said: "Son, you really don't think it's a big deal to watch the excitement! This dish is not difficult to say, it is not easy to say." It is difficult for those who are not good at knife work. For a person like Long Xi who is diligent and hard-working, and his sword skills are like gods, it is very simple. However, this simplicity was bought with her countless hard sweats, and it may have paid the price of blood. ”

Long Xi thought for a while and said, "That's it." Let's make it a little more difficult, I'll go up to the top of the difficulty, blindfolded and cut dry shreds, what do you think?"

Cai Yilan nodded with a smile and said, "I have a small request, I hope you can make a creative dish made with tofu at the family banquet." ”

Long Xi agreed.

On the day of the family banquet, Cai Yilan really drove a small car to pick up his eighty-year-old silver-haired old mother, followed by more than a dozen cars, sitting Cai Yilan's brothers and sisters, children and grandchildren, etc.

Long Xi and other guests arrived, and they performed blindfolded shredded shreds in the transparent kitchen.

At this moment, the guests felt as excited as watching a vaudeville show.

I saw Long Xi blindfolded with a black cloth, picked up a kitchen knife in his right hand, and dried a piece of white square tofu on the cutting board with a delicate texture, pressed tightly and drained water, and slowly slipped it into eighteen slices of uniform thickness, and then groped to cut out each piece of dried tofu not only neatly and evenly, but also its thickness could not exceed the dry silk of the matchstick.

Her heart is as calm as water, without any distractions, and she has reached the realm of unity of heart and eye.

After cutting, she heard thunderous applause, knew that she had succeeded, and immediately removed the black cloth and breathed a long sigh of relief.

Then, she put the dried silk into boiling water and blanched it, gently turning it with chopsticks to disperse, and thousands of dried silk "bloomed" like "chrysanthemums".

She carefully fished out the dried shreds, drained the water, soaked them in boiling water twice for about two minutes each time, rinsed them with clean water and then drained them to remove the bitter taste of the yellow swill.

Immediately after, she cut shredded chicken, ham, and spring bamboo shoots as fast as lightning.

Then, he stir-fried the shrimp, put it up, scooped the chicken broth into the pot, put the dried shreds on the left side of the pot, and then put the shredded chicken and spring shoots on the right side of the pot, added the shrimp and cooked lard, and left it on the fire for about a quarter of an hour. When the soup is thick, add soy sauce and salt, cover the pot and cook for about 5 minutes.

She first scooped up the dried shreds and put them on a plate, then divided the shredded chicken and spring bamboo shoots around the dried shreds, and sprinkled them with shredded ham and shrimp on top.

Mrs. Cai took a few bites and said with a smile: "The color, fragrance and taste are complete." Silky into the button, the slightest in the flavor. ”

Cai Yilan also tasted a few bites, even if he had a "golden tongue", he really couldn't find anything wrong.

Immediately afterwards, Longxi began to make Wensi tofu, braised tofu, mapo tofu, bacon fried edamame tofu, spicy stinky tofu, sour and hot mold tofu, braised tofu, sauerkraut stewed tofu, Hakka stuffed tofu, sweet and spicy shrimp jelly tofu, fried tofu stuffed ham, tofu box, tofu box, honeycomb tofu, tofu casserole, pot collapsed tofu, Diao Chan tofu, Dongpo tofu, Zhenze black tofu, spiced tofu, orchid tofu, tofu rolls, fish tofu, lotus tofu, Mingzhu tofu and so on.

EACH TIME SHE MADE ONE, LO BROUGHT IT TO THE TABLE.

Each dish is served in a small white porcelain blue and white plate, the portion is not much, and the appearance is exquisite, and it looks very exquisite.

The guests tasted one dish after another, and they were all complimented by each other.

But how can the surprise that Long Xi gave them be so simple?

There's something she'd spent a morning making this morning, and now it's time to present it.

I only heard Mo Kun's nervous voice outside the door: "Be careful, be careful." ”

After a while, I saw Mo Kun, Xiaolu, and TI walking in with a three-foot-long wooden plank covered with a stainless steel cover.

The three of them walked very slowly, slowly squirming like snails, and their movements were even more cautious, as if they were carrying some fragile eggs.

When everyone saw this, they couldn't help but be curious. What is the name of this dish?

Everyone is also looking forward to it, and it can be seen that they are looking forward to this dish of Longxi.

Mokun immediately lifted the cover.

When everyone saw the statue under the hood, they all gasped.

I saw that the wooden board is carved out of the eight immortals across the sea with tofu, the waves are magnificent from afar, the momentum is extraordinary, and each character is so lifelike, smooth and clear, under the background of the slightest cold air, it is like the eight immortals flying in the clouds, such as in the fairyland. On top of that, you won't find any two characters with the same expressions, and each of them has a very good look at their characters, not only in shape, but also in a god-like way, which is truly a great work.

Seeing everyone's stunned expressions, Mo Kun showed a slight smug smile on the corner of his mouth, and said, "This dish of Longxi is called 'Eight Immortals Crossing the Sea'. ”

"Good. What a Eight Immortals across the sea. Mrs. Cai gave the first praise of this family banquet! She is worthy of being a gourmand mother, and she has eaten all the delicacies of the mountains and seas, but it is the first time to see such exquisite tofu products!

Cai Yilan said: "It's really rare to carve such a magnificent scene with extremely soft tofu, I asked myself if I could do it." ”

Fan Qianqian is Cai Yilan's good friend and one of the guests today, she asked lightly: "Is it difficult to carve tofu?"

Cai Yilan bowed his head and said: "This carving tofu is actually a very difficult thing, I dare to pack tickets There are no more than fifty masters in the world who can make such exquisite tofu carvings." First of all, carving tofu can only be carried out underwater, which can greatly increase the difficulty of carving, because the water is darker, so this is a test of a chef's eyes and hand sensitivity, and the tofu is very easy to scatter, so you can't start too heavy, can not have the slightest carelessness, as long as a little mistake, then you have to start over, this is not easy. ”

Everyone listened to Cai Yilan's words, and they all nodded frequently and praised them.

Cai Yilan said: "So far, Chef Long has really not had any dishes that have disappointed. Still, I would like to see her come up with a creative dish. ”

Mo Kun smiled and said, "There really is! Yesterday she made her own poached tofu! You see, she is already making it!"

It turned out that Long Xi racked his brains yesterday and meditated hard for half a day on the creative dish of the final finale, but he had no clue.

Suddenly, she saw a pale gold sachet embroidered with the Buddha pattern given to her by her grandmother on the dresser, and she smiled happily as if she had been empowered.

At this time, I saw Long Xi skillfully peeling off the skin of a whole chicken that had been plucked with a knife almost completely, cutting the chicken skin into a square of about eight centimeters long, and the leftovers were gone.

She cut out a total of nine squares, wrapped a piece of Bagong Mountain tofu soaked in rose dew into each cube of chicken skin, and wrapped the squares into a small "bag".

Then, she sealed the "bag" of the small "bag" with cooked braised goose intestines and fried it in boiling oil.

When the chicken skin turns golden, it will be steamed on the dish for a while, and then it will be served on the pot with red plum blossoms, accompanied by a plate of rose sauce, mulberry sauce and magnolia sauce.

When Mrs. Cai saw this appearance, she first shouted "good".

I saw that on the white porcelain plate with green bamboo pattern, there were nine golden and bright "sachets", they formed a five-star shape, the center and the surrounding of the "star" were dotted with a little red plum blossoms, and there were three small white porcelain plates on the side of the dish, respectively there were red rose sauce, yellow mulberry sauce, purple magnolia sauce. Mrs. Cai is a native of Suzhou, and Suzhou people are very fond of flower food, and there are many foods made from flowers in Suzhou, such as flower dew and flower sauce.

Long Xi did this, which can be regarded as his favor.

Cai Yilan clipped a "sachet" to his mother, and asked for one himself, and then asked everyone to eat it with their hands.

They unravel the goose intestines, but they feel fragrant and fragrant.

Cai Yilan took a bite of tofu, only to feel that it was extremely tender, melted in his mouth, and left a fragrance on his teeth and cheeks. The chicken skin is also very sweet and tender, and the goose intestines are very flavorful.

With a satisfied smile, he asked, "Chef Long, how did you come up with this?"

Long Xi said honestly: "This is thanks to my grandmother. If I hadn't seen her sachets, I wouldn't have figured it out. Today is Mrs. Cai's birthday, and I don't have anything to do, so I made a dish myself as a gift to Mrs. Cai, wishing her every year and today. ”

She said as she brought out a plate of dishes.

This dish is made with the equipment of molecular cooking, which is made of chocolate to make a goose egg shell with a large hole, mango flesh to create a semi-liquid goose egg yolk, cheese to create the Danbas effect, and other ingredients to make a small white goose that has just hatched out of the eggshell.

She said: "This is the scene of the little white goose just hatching out of the eggshell, which means the mother's fertility grace and praises the greatness of maternal love." ”

Cai Yilan smiled and said, "Chef Long is really a good heart, I have to thank you very much." Qianqian, I would like to consult your opinion. Aren't we going to make a movie called "The Chef of the Tang Dynasty"? If you agree, I want to add this innovative dish of yours to the movie, and we want to hire a food consultant for the film, and we want you to come to our studio for an interview, what do you think? Qianqian, you are also an investment in this drama, Xiaolu, you are the male lead, what do you think?"

Fan Qianqian smiled and said, "I also have this intention." Xixi, are you interested? I see that you usually like to watch movies, don't you?"

Xiaolu smiled and said, "Uncle Cai, the hero sees the same thing!"

Long Xi was very surprised, surprised, and didn't know how to react for a while.

As the food consultant for the movie starring Fan Qianqian and directed by Cai Yilan, this is what many people dream of!

Mo Kun smiled and pushed her, and said with a smile: "What are you doing stupidly, quickly agree! This kind of thing doesn't happen very often!"