Mohe is located in the extreme north of the motherland, and there is basically no way to carry out planting here. Because it's so cold, it's not deep underground and it's tundra.

The green of the grass can only be seen in the short period of late spring and early autumn, when it is less than thirty days, and the rest of the time it is cold, only the pine trees stand tall in the snow, and the dwarf shrubs are not very good at growing.

Under such a natural environment, it is impossible to even grow in greenhouses, and all the vegetables and fruits consumed by Mohe Town and Arctic Village have to rely on the south to transport here. Not to mention the high cost and high price, you don't necessarily have to eat it.

Therefore, this table of tofu banquet can be said to be a big investment of the host's family, if it weren't for the large number of guests staying today, such a sumptuous table would not be prepared.

Hao Dong can estimate how much effort it takes to make this meal, and if he wants to do it, it will take at least half a day.

Because tofu is such a thing, there are old and tender. And there are several dishes on this table that are made of tender tofu, and the meticulous work in the hands is absolutely grinding.

Of course, when it is said to be a tofu feast, it is naturally made of tofu into various dishes, and there are meat and vegetarian dishes here, not that all the tables are vegetarian tofu.

Some boiled tofu, stir-fried bacon with dried tofu, pan-fried tofu and pea pureed tofu are relatively easy to make, while others are really special.

The first thing to bear the brunt of is naturally cod tofu.

Cod is a local specialty, and it is an absolutely high-quality fish product produced in the depths of the glacial lake in the cold of the lake.

Usually cod and tofu are cooked together to make cod stewed tofu, but in fact, cod can also be made with tofu soup, and today the proprietress made both.

In fact, the process of these two dishes is similar at the beginning, both cod is fried in oil first, and then tofu is added.

The difference is that after the cod is fried, you need to add another oil pan and stir-fry peppercorns, onions, ginger, garlic and so on.

Then the fried cod pieces are simmered in water, seasoned with cooking wine, soy sauce, sugar and oyster sauce, and finally a little balsamic vinegar.

Wait until the cod pieces are flavorful, then add the white tofu cubes that are not old and tender, continue to cook on low heat until the soup is almost dry, sprinkle garlic sprouts and coriander and put on the plate, this is the cod stewed tofu.

The broth of this dish is golden red, and the cod and tofu cubes are topped with the broth, which is so fragrant that you will definitely want to try it.

Cod tofu soup is much simpler.

After the cod is fried, add the tender tofu cubes under water, then add salt and pepper noodles to taste, and after boiling, turn to low heat and simmer for a while, and the soup gradually becomes thick and white.

After serving on the plate, add a little sesame oil, which is refreshing and fragrant, and it is very appetizing.

The cod here is so famous, and the young travelers are not very humble to each other, and these two dishes are almost sold out as soon as they are served.

Fortunately, Hao Dong and the others were brought to the two tables of the boss's family by Antigua and Barbuda, so that they could taste this local flavor more leisurely.

In addition to these two dishes, the one that caught Hao Dong's attention the most was the Wensi tofu.

Strictly speaking, this dish belongs to Huaiyang cuisine, but now there are more people who can cook it in the north and south.

This is a standard kung fu dish.

Wensi Tofu itself is a soup soup that contains a variety of ingredients such as tofu, chicken breast, ham, shiitake mushrooms, and green vegetables.

But this soup is not just about throwing these ingredients together and boiling them, you first have to cut all the ingredients into thin strips, including tofu.

This step is definitely not possible if you are not a veteran.

Chicken breast and ham are easier to say that they are shredded, and the tender tofu itself seems to be broken when touched, but it must also be cut into thin strips like hair cabbage, which must be clear and continuous, and the chef's hand stability and the sharpness of the knife are required.

There is such a link in the kitchen apprentice to practice such knife skills. Those who are talented and willing to work hard can also see results in a relatively short period of time; If you meet someone who is stupid and impatient, it is normal to fail to practice in three or five years.

Hao Dong has the skill of how to cut shredded tender tofu in his mind, but his body is not completely controlled by the chef's memory now, and his own consciousness is still in it, but he doesn't dare to say that he will definitely be able to cut it if he is asked to cut it now.

And the big bowl of Wensi tofu served by the boss in the year, all the ingredients in it were cut into uniform lengths as thin as hair, Hao Dong blurted out involuntarily when he joked:

"The proprietress is a good knife worker, this is fine, this is a stable thing that can't be caught up in the surgical room!"

Hao Dong's words are a bit exaggerated, but everyone loves to listen to good words, the proprietress - that is, Ambata's mother, her face immediately bloomed, and she patted Hao Dong on the shoulder: "You baby is the sweetest, eat more, it's enough!" ”

Hao Dong has been drilling underground for a month, and every meal is rat meat, and the stomach is almost constipated, and his body is somewhat weak. The two slaps of the proprietress almost slapped him on the ground, so frightened that he didn't dare to say anything more, just stuffed his head.

In addition to these, there are also Hongwu tofu with a stuffing heart in the middle and jade white jade dumplings in clear soup, both of which are dishes that take a lot of effort.

Hongwu tofu is now very delicate, the middle of the filling heart should be mashed with pork and shrimp egg yolk, and then add seasoning and a little water, stir until it feels heavy, and the taste will be more smooth and elastic.

Take the remaining egg whites from the egg yolk and beat it until it foams, add a little starch to mix it until it is viscous, and set it aside.

For tofu, you can't choose something that is too old or too tender. Because it is too tender to be difficult to handle, and if it is too old, the taste will be reduced.

The selected tofu should be made cylindrical with a mold, and then carefully sliced horizontally with a knife into a very thin sheet.

Put a small filling heart on the tofu slices, brush the egg white paste on the side, and then take another tofu slice to cover it, and press the edge, which becomes a tofu embryo.

At this time, the oil pan should be raised next to it, and when the oil temperature is hot, you can put the tofu embryo down and fry it, and fry it until the middle of the embryo bulges up to form a small ball, which can be fished out.

After all the tofu balls are successfully set, the temperature of the oil pan is increased to seven or eight percent hot, and then the tofu balls are fried until the appearance is golden.

At this time, the tofu balls are really done.

So you can season the tofu balls.

In the hot oil pan just now, leave a little base oil at the bottom, first add green onions and ginger and stir-fry until fragrant, and then take them out.

Continue to put a small amount of water in the pot, add white sugar to boil into a thick syrup, and then put hawthorn and vinegar to boil out the sweet and sour sauce.

The tofu balls are put on a plate in advance, and a little wet starch is added to the boiled sweet and sour sauce to thicken, and then directly poured hot onto the tofu balls, and the sweet and sour taste is all over the house at once, and this Hongwu tofu is ready.

This dish is sweet and sour, and it is very appetizing. And the workmanship is exquisite, obviously the tofu is very tender, but the tofu balls are still full and not broken, which is enough to show the craftsmanship of the proprietress.

Qi Jue couldn't help but ask Hao Dong while eating: "Will you do this?" ”

Hao Dong's black line, his heart said that these are all kung fu dishes, and according to their current situation, it is basically impossible to cook and eat.

The process of another clear soup jade white jade dumpling is similar to this Hongwu tofu, only slightly simpler.

This is a dumpling wrapped in a dumpling skin made of tofu and boiled in chicken broth, which is not exactly the same as ordinary dumplings.

Because it is a dumpling wrapper, this time the tofu can be cut larger when the cylinder is cut first.

The more convenient way is to take a can directly, cut the two ends, press the tofu, and then take it away, leaving the cylindrical tofu.

Then, still using a knife, the cylindrical tofu slices are divided into many thin slices.

In the middle of the round slices, the pork is wrapped with a variety of good ingredients to adjust the filling, and the tofu slices are folded and sealed in half, and they become tofu dumplings.

This dumpling is easy to disperse when cooked directly in the pot, so you need to steam it in the basket first to set it.

When the appearance is fixed, you can boil the soup stock made from chicken or pork bones and put the tofu dumplings in it.

Finally, add green vegetables, shredded bamboo shoots, shredded mushrooms and other accessories to the soup, and the taste is ready to serve.

In addition to these delicate dishes, there are also more bold dishes such as chicken shaved tofu.

This kind of dish that only needs to be fried in the pan, and the egg liquid and shrimp are mixed with tofu and stir-fried immediately, and the seasoning is especially liked by young people, because of the rice.

Today's chicken shaved tofu is still a little salty, just right to mix with rice. Hao Dong's table is okay, but the travelers have their own tricks in order to grab the last spoonful, and they can't make a fuss.

In addition, tonight's drink is a blueberry wine made from local specialty blueberries, which is rarely drunk elsewhere.

Each of the more than 20 young people drank a lot, and even fruit wine was always a little alcoholic, and if they drank too much, they would go up, and it would be even more lively.

Infected by this emotion, coupled with the fact that he hadn't eaten a good meal for a long time, and the Anti-Barbuda family was very kind and would not put pressure on people, Hao Dong unconsciously ate a little bit.

As a result, when he was about to put his chopsticks and finish work, three sets of after-dinner snacks came out of the kitchen.

Almond tofu is not actually tofu, but is made by boiling agar mixed with almond syrup. Sprinkled with sugar osmanthus on the noodles, sweet and delicious, and it will not fill his stomach, Hao Dong felt that he could still stuff a little.

The tofu with sauce is actually a bit like bean curd, but the soup is made by the proprietress herself, and the ingredients are very rich.

Crushed peanuts and sesame seeds are seasoned with light soy sauce and sugar, plus chili pepper, peppercorns, chopped green onions, etc., and finally fish sauce and coriander.

Poured on the white and tender tofu cubes, the red and bright color, the spicy and fluffy taste, even if you are full, you will feel hungry and can't help but want another piece.

Both of these will not fill his stomach, and Hao Dong couldn't help but stuff a little more into his stomach.

But the last one is really a little bad, it is a large plate of tofu skin buns.

The stuffing is a delicious combination of shiitake mushrooms, bamboo shoots, and horseshoe pork, and the tofu skin is golden and translucent, and the mouth is tied up with long old leek leaves, and they sit on the plate like a cannon.

Through the outer tofu skin, you can even see the bright color of the four-color stuffing inside. Coupled with the round shape of the bun itself, and the smell of fresh fragrance, Hao Dong suddenly felt that this was simply torture.

I can see if I can't eat anything, and my stomach hates it when I use it!

Compared with Hao Dong's embarrassment, Qi Jue's performance was much calmer. It even seems that he still gives people a feeling that he hasn't eaten much, and Amba has been giving him dishes and telling him to "don't be restrained, eat more".

However, Hao Dong sat next to Qi Jue, and he knew very well how much Xiao Qi Ye had eaten.

If you want to say seriously, it's probably Antigua and Barbuda who haven't eaten much, because he's been helping to greet people. As for Qi Jue's words, Hao Dong felt that he had probably eaten more than double the amount of what he had eaten.

It's a pity that Xiao Qiye's face doesn't change, and it's not like some people who will have a bulging belly if they eat too much - for example, Hao Dong himself, judging from his appearance alone, he will never be able to see it.

Hao Dong is depressed, Xiao Qi Ye is strong in other places, even the big stomach king is better than others, what kind of person is this!