Wu Yong let them laugh a few words, and then said: "It's not too early, I'll teach you to make bean food first, you go and prepare." ”

After speaking, Wu Yong said to Zhang Yang again: "Please arrange for some people to carry the finished tofu and bean curd to the kitchen, and I will use them now." ”

Zhang Yang nodded, and went to arrange for someone to work.

After a while, the cooks were ready, and the men made the fire, and all kinds of ingredients, including soy products, were piled up on the side of the stove.

Wu Yong nodded with satisfaction and began to distribute ingredients to the cook.

Wu Yong gave the first set of tofu to make braised tofu, tofu mixed with shallots, crispy tofu and so on.

A second group of dried tofu was given to make fried tofu, scallion tofu, braised tofu, etc.

The third group of bean skin is given and used to make braised bean skin, tofu skin rolls, fried bean skin, etc.

Give the last set of yuba to make cold yuba, stewed yuba, stewed yuba, and so on.

It was the first time for the cooks to see these soy products, and they were very curious, and they didn't know what to do with them in their hands.

Seeing this, Wu Yong said with a smile: "The ingredients have been handed over to everyone, and I will teach you one by one." ”

Wu Yong walked to the first group and said, "These are called tofu in your hands, you can eat them directly, you can taste them." ”

After hearing this, the four cooks couldn't wait to cut a small piece and taste it, and their eyes lit up, "This is good, the entrance is soft and rotten, and there is a fragrance of soybeans when you eat it." ”

Wu Yong smiled slightly, "This is what soybeans are made of, you will know later." I'm going to teach you how to make tofu now. ”

As he spoke, Wu Yong picked up a piece of tofu and explained while skillfully cutting it: "In addition to the acidic ingredients, this tofu can be matched with other ingredients, not only cold dressing, but also stir-fried, fried, stewed, boiled, stewed, etc. There are many delicacies that can be made with tofu, so I will teach you how to make braised tofu first. ”

I saw him pick up a handful of washed shallots, cut the white onions into sections, cut the green onion leaves into minced pieces, and then took two garlic cloves to pat them into minced pieces, and cut the tofu into small cubes.

Then heat the pan and pour oil, put the minced garlic and fry until fragrant, add a small amount of boiling water, then put a little sauce, a little salt, put in the diced tofu to burn, so that the tofu evenly tastes, and when the water is about to dry, add the green onion, hook some flour water, quickly put it out after boiling, sprinkle some green onions, and a braised tofu is completed.

The eyes of the four cooks were straight, as cooks, they doubted themselves for the first time in their lives, what they used to eat, but in terms of quality, compared with this braised tofu, it is simply a heaven and an underground, not to mention that the fragrance is much worse.

Wu Yong didn't care how ashamed they were, with the remaining chopped green onions and diced tofu just now, copy the diced tofu with hot water, and then put it in a pot, sprinkle with chopped green onions, add a little salt, a little sesame oil, stir a few times, and a portion of shallots mixed with tofu is completed.

Then Wu Yong made another crispy tofu.

Cut the tofu into thick pieces, beat the eggs into egg liquid, evenly dip the tofu pieces in the egg liquid, add oil to the pot, cook until it is 70% hot, put in the tofu pieces soaked in the egg liquid, fry until both sides turn golden, and set aside.

Mash the garlic cloves, pour hot oil, add salt and sauce, a little chopped green onion and sesame oil, mix into juice, and dip the fried tofu cubes in the sauce to eat.

There are four cooks in the first group, and after cooking three tofu dishes, Wu Yong plans to make another tofu soup.

This is also relatively simple, boil water, stir in flour water, then add diced tofu, shredded radish, shredded gourd, cabbage leaves, boil again, put in chopped green onion and a little salt, put it in a pot, drip in a little sesame oil, and a clear soup tofu soup is completed.

After the four servings of tofu were made, Wu Yong asked with a smile, "How is it, do you understand?" ”

The four cooks nodded, then shook their heads.

"So that the little chef will know, we can see it, but it's not clear if we can actually do it!"

Wu Yong nodded, "You guys try to do it yourself first, and I'll teach the other groups." ”

Turning around, Wu Yong walked to the second group and said: "These are called dried tofu in your hands, and they can also be eaten directly, but it is best to marinate and stir-fry, I will make four dishes first, you pay attention to learning." ”

Wu Yong first asked the man to boil a pot of water, then added two large spoons of sauce to the pot, and put in a package of spices such as cinnamon, star anise, and fennel wrapped in a cloth, and put a few washed eggs into it, covered the pot and began to cook.

He took advantage of this time to make a small fried tofu and a garlic sprout fried tofu.

Stir-fried tofu is relatively simple, cut the dried tofu into thin slices, cut the leeks into sections, after the oil in the pot is hot, add the green onions, ginger and garlic and stir-fry until fragrant, then pour in the shredded tofu, stir-fry until the shredded tofu becomes soft, then sprinkle a little salt, pour in the leek segments, and fry soft to get out of the pot.

Garlic sprouts fried tofu is the same, cut the dried tofu into strips, choose the garlic sprouts, wash them, drain the water, cut them into sections, heat the pot and put a little oil, pour in the green onions, ginger and garlic and stir-fry until fragrant, then pour in the garlic sprouts and dried tofu, stir-fry a few times, add salt to taste, mix well and get out of the pot.

The two dishes are fried, and the brine over there is also boiling. Wu Yong first took out the eggs and let them cool, peeled off the shell, and then poured them into the brine with the dried beans, stirring and explaining.

"After the brine boils, you should switch to low heat to keep the water slightly boiling, and keep stirring to know the bottom of the pot under the paste, so that the marinated tofu will not be deformed and rotten. After the dried tofu is cooked thoroughly, remove the fire, cover the lid, and simmer for a while, which will be more flavorful and refreshing. Do you understand? ”

The four cooks remembered every word of Wu Yong with their hearts, and they didn't know how to answer.

Wu Yong frowned slightly and asked again, "Is there anything else you don't know?" ”

The four cooks came back to their senses and said, "Remember, thank you for the little chef's advice." ”

Taking advantage of the time to stew the dried tofu, Wu Yong fried another scallion and dried tofu.

"All fried teas are the same, to master the order of the ingredients, easy to cook are the last to cook, especially the green onion and coriander these condiments, just put in the pot before the pot."

Wu Yong cut the shallots into sections, slice the dried tofu, and said the essentials of stir-frying tea, wait for the hot oil in the pot, add the dried tofu slices, fry until the surface is slightly yellow, add the green onion and stir-fry, a little salt to taste, and then stir-fry a few times, you can get out of the pot.

After the three fried teas were made, Wu Yong took out the braised eggs and braised tofu, controlled the moisture, then cut the tofu into strips, sliced the eggs, and adjusted a bowl of sauce to make a braised egg mixed with tofu.

After doing this, Wu Yong let the four cooks in the second group practice freely, and then walked to the third group and said: "Your group is bean skin, and you can eat it directly, but it is best to eat it with cold salad and rolls, I still make four dishes first, you pay attention to learning." ”

After speaking, Wu Yong still got a pot of brine first to prepare to make braised bean skin.

Taking advantage of this period, Wu Yong made another cold bean skin and a fried cabbage with bean skin.

Cold bean skin is the easiest, cut the bean skin into shreds and prepare, and cut the coriander for later use. Boil water in a pot, blanch the bean skin for one minute, wait until the bean skin is slightly cooler, then pour it into a large basin, add the seasoned sauce and coriander, and mix well.

Stir-fried cabbage with bean skin is mainly to see the knife work, bean skin and cabbage should be cut into diamond shapes, and then go through hot water, and then add oil to fry the green onions, ginger and garlic first, pour in the bean skin and cabbage and stir-fry, add salt to taste, simply stir-fry a few times, you can get out of the pot.

So far, almost all of them are vegetarian dishes, Wu Yong thought about it, and then prepared to make a bean skin meat roll and a piece of shredded pork with Beijing sauce. So they asked them to fetch a piece of pork.

This kung fu, Wu Yong is not idle, he got some braised bean skin.

After that, he said to the four cooks: "These braised bean skins can be mixed cold or stir-fried, and you can learn to match them yourself." ”

The four cooks nodded, and when Wu Yong saw that the pork was coming, he divided the pork into two and arranged for one of the cooks to chop the pork into minced meat, and the other to cut the pork into thin strips and marinate it.

He came to the last group and said: "Your group is yuba, which is also a kind of soy products, this is not to be eaten directly, you must first soak the yuba soft and soak thoroughly before you can cook, yuba is best fried and used for soup, or I make four dishes first, you learn first." ”

As he spoke, he took out some of the already soaked yuba, dried it dry, and made a cold yuba first. This should be the easiest to do, get some garlic paste, a trace of vinegar, a little salt and sesame oil, pour it into a basin and mix well, and finally sprinkle with fried sesame seeds, a crispy cold bean curd is completed.

After that, Wu Yong made another stewed bean curd with celery, stewed bean curd with radish, and fried bean curd with garlic sprouts.

After making four courses of yuba to eat, Wu Yong asked the cooks in this group to practice diligently, and then returned to the third group to teach them to make tofu skin meat rolls and shredded pork with Beijing sauce.

The tofu skin meat roll is not difficult, first chop the pork into a meat filling, add his special spice powder, then add green onions, minced ginger, stir well, and then prepare a piece of bean skin, smear the bean skin with an even meat filling, and then roll the bean skin tightly, tie it with a fine straw rope, and steam it in the pot. Steam and cut into slices.

The shredded pork in Beijing sauce is a little difficult, first add egg white to the marinated shredded meat and mix well, heat a little oil on the fire, pour in the marinated shredded meat, quickly spread it, and fry until the shredded meat changes color and is served. Leave the bottom oil in the pot, pour in the soybean sauce and stir well, then pour in the fried shredded meat and stir-fry, and wait until all the shredded meat is evenly stained with the sauce. Then put the bean skin into a pot of boiling water and boil thoroughly, remove it and set aside, remove the white onion and cut it into thin strips for later use. In this way, a serving of shredded pork in Kyoto sauce is complete.

In this way, Wu Yong taught everyone to make food in groups, the most troublesome of which was the third group, because to use pork, spices are indispensable, and the meat filling is also chopped, marinated shredded meat, and finally steamed and fried in the pot, and the ingredients will be wasted if you don't pay attention to it a little.

Wu Yong stayed in the third group for the longest time, but the four cooks in the third group still did not do well. Helpless, Wu Yong had no choice but to let him continue to chop the minced meat, cut the shredded meat, and let him complete the rest.

As for the fourth group, the practice of yuba, in addition to cold salad, is stewed, boiled, stewed, stir-fried, this does not require too much technical content, do more, you will be proficient, although their group is slow, but the most stable.

The most labor-saving is the dried tofu that belongs to the second group, except for the marinade is fried, as long as the heat is in place, the method of dried tofu is very simple.

Although the tofu in the first group is also trouble-free, it needs to be fried, which is a bit difficult, and it will be fried if you don't pay attention to it, and there is also tofu soup, which often adds more flour, resulting in the bottom of the pot.

After Wu Yong finished teaching, the women on the scene began to be busy, and they were grateful to Wu Yong for teaching them the secret recipe for eating, and they secretly swore in their hearts that they must carry forward what they have learned in the future.

Cooking bean food here, Wu Yong took the time to take a look at the place where the pig was killed, at this time everyone listened to Ren Laosan's command convincingly, and it was the first time they had seen that a pig could be killed so cleanly, even the hair had to be collected, and it could not be wasted!

They really gained knowledge today, and they had to give the pig a clean bath in advance to kill the pig, saying that the pig had been raised for a year and had feelings, so they couldn't just go unclean, and the pig also had to be decent.

Hearing this, the slaughter of pigs has reached a certain level, why didn't they think of killing pigs before.

There is also the treatment of pig heads and pig offal, and even pig blood must be collected, saying that it is to be made into blood sausage.

They were so ashamed that after so many years of killing pigs, it was the first time they knew they could do this. At the beginning, he was ashamed to say that he was a countryman and didn't know how to kill pigs.

Now it seems that he and others are a joke, but fortunately, people have not seen them in general, explaining to them how to kill pigs, and also explaining to them what they can do with pork.

What a shame for them!

When everyone saw Wu Yong's arrival, they all showed a grateful expression, if it weren't for this Xiao Langjun insisting that the two Ren family stay and kill pigs, they wouldn't have learned so many pig-killing techniques today.

And it is said that these techniques have been passed down by this Xiao Langjun, which makes this group of people even more respectful.

Wu Yong saw that everyone was looking at him respectfully, and he didn't know why, but the main purpose of his visit this time was to see if the pork was ready, and he would need it later.