Tofu rice is a traditional custom of southern funeral rituals, after the funeral, the bereaved family should hold a banquet (known as "bean banquet") to reward the people who come to attend the funeral and help the funeral in the form of cash and kind, etc., and the invited person is generally not allowed to refuse, otherwise it will be considered very rude. In the past, this kind of banquet was generally vegetarian and mainly soy products, and then gradually changed, and now the delicacies on the tofu rice are almost as rich as a festive feast, and the only bowl of tofu soup is indispensable, so it is still called tofu rice.

After the funeral, the large canteen will also provide a banquet of tofu rice for the bereaved family and invite relatives and friends who attend the memorial service. In the past two days, the canteen chef took leave to return to his hometown, and Luo Feng asked Chen Jian to help.

"The knife has been caught again." Most of the people in the kitchen knew Chen Jian, and it wasn't the first time he had come to help. Seeing Chen Jian come in, they all smiled and quipped.

"Lao Ding, still laughing, it must be what you proposed. Except for me, are you at ease to find someone else? Chen Jian changed into a chef's uniform, chatting with everyone and tidying up the kitchen utensils.

This is his habit, before cooking, put the kitchenware, seasonings, etc. in the most familiar and comfortable position for him. Then take a small piece of fresh mushrooms from the bag, slice them and put them in the soup pot.

"What did you put in the pot?" Lao Ding, who was in charge of the spoon, hurriedly asked when he saw the ingredients added to the broth.

"Hey, mushrooms."

"We don't use vegetarian broth here, why do we put mushrooms?" Lao Ding said a little dissatisfied.

"This is not an ordinary mushroom, you will understand it when you taste it, and you will be shocked."

"You're going to mess up the flavor of this pot of broth, and I'm not only going to start, but I'm going to beat it up." Lao Ding waved a spoon and frightened.

"Don't worry, let's try it." Chen Jian slowly stirred in circles with a soup spoon, saw that the heat was almost over, scooped a spoonful and put it in a small plate and handed it to Lao Ding.

Lao Ding took it and took a sip in disbelief.

Rumble!

A nuclear bomb exploded in Lao Ding's mouth!!

He wanted to speak, but found that he couldn't open his mouth, not because he couldn't open his mouth, but because he was reluctant to open his mouth, as if as soon as he opened his mouth, this incomparable umami would fly away from his mouth.

Lao Ding covered his mouth with one hand, pointed to the soup pot with a small saucer with the other, and asked incoherently, "Is this ...... What is it? How...... How could it be ......"

"This I call it Shennong Snow Mushroom, a friend of mine who studies plants brought it to me from Shennongjia, and I brought a little bit to help this time. I'll make the rest of the soup stock in the store. ”

On the way here, Chen Jian had already thought of a set of words to introduce the origin of Lu Xing's fresh mushrooms, friends of botanical experts, Shennongjia These keywords can immediately make people think of rare and mysterious.

Sure enough, Lao Ding didn't ask again when he heard it, maybe he still wanted to ask for some, but when he heard that Chen Jian was going to use it in his own store, he knew the proportion, and then became excited, as a chef, he came into contact with a new and excellent ingredient, and naturally wanted to start trying the dishes.

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In addition to relatives and friends, most of them were colleagues and students from the university, and many seniors who had already graduated also came to attend.

After the memorial service, everyone moved to the canteen, at the dinner table, naturally faded a little sadness, friends and acquaintances who have not met for a long time can't help but say a few words, and wait for a few glasses of wine to eat, began to reminisce about the past, crying and laughing.

"Director Min, you have a program planning meeting in the evening, do you want to go first?" During the banquet, a young and beautiful girl asked the middle-aged man next to her softly.

"Wait a minute, when the tofu soup comes up, I'll take a bite and leave, it's a bit rude to go now." The middle-aged man said lightly.

"Okay, okay." Hearing the other party's answer, a look of embarrassment appeared on the face of the girl who made the faux pas.

I heard that Min Tao, the program director of the station, was also a student of his mentor, and he has always wanted to find an opportunity to get closer to him, but the other party is always cold and indifferent, and now that even the tutor has passed away, it seems that there will be no chance to hug his thighs in the future.

The girl was annoyed, and the waiter brought a large bowl of tofu soup to the table. Generally, tofu soup will add shredded meat, shredded carrots, egg flowers and other accessories, and some exquisite ones will also add shrimp and scallops to increase umami. But this bowl of tofu soup has no accessories except for a little chopped green onion.

"Hehe, it's really innocent, and it really has the backbone of a teacher." Min Tao smiled with some disdain, filled a small bowl, and planned to eat two bites before retreating back to the stage. I took half a day off today, and I still have a lot of things to deal with, and I have to work overtime when I go back.

"Huh?!" After the first bite, Min Tao was stunned.

"Superintendent? Isn't it tasty? The young girl froze as she watched the middle-aged man take a bite of tofu soup and asked hurriedly.

Min Tao ignored the girl's question, looked at the tofu soup in the bowl in surprise, and quickly scooped a spoonful and tasted it carefully.

The girl looked at the middle-aged man and didn't think it was very palatable, so she also served a bowl.

"Ah, why is it so delicious!" The girl cried out in surprise. I thought that a bowl of tofu soup without even minced meat should have a bland taste. Unexpectedly, the fresh and tender taste of the tofu highlights this umami, no teeth are needed, and between the tumbling of the tongue, the viscous and delicious soup wraps the squeezed and crushed tofu, as if the sun shines on the fine diamonds, refracting the colorful light.

Two or three mouthfuls of a small bowl of tofu soup were eaten, and I wanted to hold another bowl, but found that a large bowl of tofu soup had been swept away, and then I saw that there were still people holding bowls and licking the remaining soup at the bottom of the bowl.

"Waiter, another bowl of tofu soup!"

"We want a bowl at the table too!"

"We want two bowls!" The shouts of adding food recurred in the cafeteria.

"Waiter, we want it too!" The middle-aged man also raised his hand and said.

"The ancients said: Tofu tastes far better than bird's nest, it's really honest and don't deceive me. This tofu soup is a must. Min Tao said to the girl.

"Yes, yes, I've never eaten such a fresh tofu soup, and it's not like the umami flavor with more MSG, and I don't have a dry mouth. It's so fresh that it makes people want to eat another bowl after eating it. The girl also said excitedly.

The waiter placed an order for additional dishes and continued to serve them one after another. But with this tofu soup, eating other dishes feels a lot more tasteless.

But the middle-aged man soon discovered that there was also a big difference between the dishes on the table. Some dishes look like stir-fried dishes in a very ordinary cafeteria cauldron, with an average taste, and they can't talk about any color and texture, so they can only be used to satisfy the stomach.

And there are a few dishes that are noticeably different. For example, this steamed sea bass, the steaming method is relatively simple, but the doorway inside is not simple at all. When adding, cooking wine and green onion and ginger are less, can not cover the fishy smell of fish, add more bitter and spicy tongue, when steaming, after a long time or the heat has passed, the meat will be old, there is no smooth and tender taste, the time is short, it will be sandwiched raw and not cooked thoroughly, and the fish will not be enough to taste.

The timing and timing of the heat depends on the chef's experience, and the inexperienced chef can only keep opening the lid and poking the fish with chopsticks to see if it is cooked through. However, if you open the lid too often, the aroma of the dish will dissipate with the steam, and the skin will wrinkle and lose its luster due to the repeated changes in hot and cold temperatures.

The most astute chefs, with accurate judgment, can open the lid once and then get out of the pot. This is the case with the steamed sea bass on the table today, the color of the fish is silvery and shiny, as if it is alive. When you take the chopsticks to clamp it, you can feel the elasticity of the fish, and when you put it in your mouth and chew it, it looks like a carp jumping in and out of the waves.

In addition to the umami of the fish itself, there is also a hint of deep taste like the sea. Eat a few more bites, as if a fish into the ocean, suddenly enlightened.

As the leader of the TV station, I have also eaten a lot of restaurants, hotels, and famous chefs, but this kind of taste and taste that is getting better and better the more you eat is something Min Tao has never experienced.

The dining table in the canteen quickly became distinct, some dishes moved together as soon as they came up, swept away, and some dishes were eaten and no one cared. And the sound of shouting another tofu soup is endless.

"Xiao Meng, isn't your channel planning a food show, this tofu soup can be used as a program material." The middle-aged man suddenly said to the young girl beside him.

"Huh? Oh yes, this tofu soup is definitely the most delicious vegetarian dish I've ever tasted. Meng Jingyi was surprised and delighted when she heard the middle-aged man's words.

"But this is the funeral home's cafeteria...... Although it is a bit topical, will it affect the ratings of the show? Meng Jingyi suddenly felt a little worried.

"Well, your concerns are justified, after all, the cafeteria of the funeral home is not a place that ordinary people will frequent." Min Tao nodded in response.

"You don't have to be here, there should be a way to eat this dish. Today, the cafeteria invited the chef of Liuweifang to help, and these dishes should be made by him. A voice came from the side.

Min Tao turned his head to look, and it was a young monk with a flat head and a gray cloth monk's robe who spoke. The table next to them happened to be a vegetarian table for the monks who came to do the business.

"Rokumifang? Seems to have heard of it. Min Tao had some impressions of the name of the store.

"It's a nearly 50-year-old shop, and it's still a little famous in the old town." The young monk continued.

"I found it, at No. 66 Nangang Lane, there are four stars on the Internet, which is not bad." Meng Jingyi has already used her mobile phone to search for the review network and found the information of Liuweifang.

"Okay, the time-honored brand in the old city, this is more suitable for putting it in the show than the funeral home, you go to the field tomorrow to investigate, and talk to the leader of your group, you have to plan well and make a hit show."

Meng Jingyi was overjoyed when she heard this, she has been in the TV station for more than a year, and she still can't become a regular if she is still hanging on to the position of intern choreographer, but the rules of the station are who plans and who is responsible, and Min Tao's words mean to hand it over to himself.

The young monk listened to the words of the two, smiled without saying a word, and continued to bury his head in eating, muttering as he ate: "The craftsmanship of the knife has improved rapidly, but I have made a revitalizing advertisement for you." ”