Master Huo walked into the county government with square steps, and the solemn county government front "Mirror hanging" several gilded characters shining. The adults sat down in the hall, their two deep eyes looking straight ahead.

After a while, the master hurriedly stepped forward and announced: "Master Huo, it is Shen Wei of Hexia Town who is beating the drum, this is his form." ”

The master presented the form, and the adult looked at it fixedly, and patted the shocked wood: "Don't bring people in yet!" ”

"Yes!"

"Two of you, come in." The official said loudly, this sound scared the boat people surnamed Li to tremble, but after all, Young Master Shen had seen the world, so he tidied up his clothes and entered the yamen.

Young Master Shen looked up and saw the county lord in official uniform sitting precariously, his majestic gaze made people awe-inspired.

"The little one, I've seen the adult." Young Master Shen hurriedly saluted according to the rules, and the boatmen also fell to their knees.

"My lord, please be the master of the villain."

"Is it true that the money boss of Hexia Street did not keep his word and deducted the payment?"

"Adults, how dare the little ones lie? The villain's words are true. "The boatmen's heads are broken.

"Someone's coming! Bring Qian to the court. A stick was thrown on the hall, and the crisp voice echoed in the county office......

Young Master Shen hurriedly whispered a few words to Xiaolong, and Xiaolong nodded frequently and left the county government and went straight to the river.

Besides, the back kitchen of Song Ji Restaurant is busy at this moment, and Boss Song personally lectured the back kitchen: "Everyone, today is the time for our restaurant to have a long face, and the full moon wine of the young master of the Shen family is also the best opportunity for the chefs to show their faces." Today, everyone is familiar with the other dishes. It's the 'Pingqiao Tofu' I just learned, and I'm not very relieved. ”

"Boss, I dare to pack the ticket, we will definitely make this new dish the same as the local taste of Pingqiao Town." Chef Zhang, who had just returned from his studies, immediately boasted about Haikou, and Boss Song looked at the tofu that had already been prepared in the basin next to him, and he nodded frequently.

"Well, decent. It's up to you today, the old rules, and you will be thanked for doing a good job today. ”

"Boss, you go and prepare the silver, we're busy." Chef Zhang said to the dealer, "Here, let's make some final preparations." ”

Speaking of Pingqiao tofu, it is natural not to mention Pingqiao. Pingqiao is a remote market town more than 20 miles south of Shanyang County, Huai'an Prefecture, and the historical records record that as early as the Song and Yuan dynasties, it has formed a large market with a beautiful environment in the south of the city.

Most of the merchants and eunuchs who came from the south to the north settled here, so Pingqiao's commerce was developed, which greatly promoted the local economic development. Naturally, it also promoted the rise of Buddhist culture, once the temple incense flourished, especially the Tushi Temple was the most prosperous, and over time gradually formed the annual temple fair on the first day of March, also known as the laughing people's meeting.

During the temple fair, various mass cultural performances are held and various business activities are carried out. Wu Chengen has a poem under the river: "The short tent is tired of the river bridge, and the pillow arm of the green flag sleeps alone." The sunset ox is returned to the shepherd flute, and the tide comes to the fish and rice to collect merchant ships. Around the fence of wild vegetables flat water, the village cooking on the other bank smokes each other. will seek two acres in this, and listen to the cicadas. ”

In order to attract customers, the owners of snack bars in Pingqiao Town competed to improve their cooking skills, and gradually formed unique dishes, and "Pingqiao Tofu" is its best choice.

Chef Hu uses fresh crucian carp brains, chicken soup and tofu to make a stewed "Hu's tofu". The stewing process of Pingqiao tofu is like this, first of all, when making tofu, the raw pulp and cooked pulp should be filtered with a fine white cloth to filter the slurry water, and the tofu made in this way is fine, and the salt brine is used, so that the tofu is fine, tender and fragrant, and must not be used plaster.

The second is to drain the yellow flower water in the tofu, the method is to boil the tofu in a pot of clear water, scoop it up as soon as the water is boiled, and use a knife again to chop the tofu into thin slices and put it in cold water for a while.

Then with condiments, diced chicken, minced meatballs, minced fish balls, shredded eggs, shrimp crumbs, bamboo shoot crumbs, melon seeds and pine nuts are pounded into crumbs, green onions, garlic, ginger, starch, pepper, lard, soy sauce, salt, etc.

Chef Zhang put the wok on the heat, and after heating it, he slid the pan with lard, and the fragrance was immediately fragrant. Then add the green onion and ginger, then put the prepared salted braised tofu and other condiments, and fry it in the pot a few times, and finally put the chicken soup and soy sauce, and wait for the pot to boil slowly.

"Master Zhang, today's Pingqiao tofu will definitely make the master famous." The dealer couldn't help but say when he saw Chef Zhang's skillful operation.

Chef Zhang didn't respond, all his thoughts were on cooking, and at that moment, the pot was boiling, and the hair-thin tofu was tumbling in the boiling pot. He stirred it with a spoon and covered it again. After a while, he scooped in a little starch to thicken it, and then waited for the pot to penetrate.

At the last moment, the chef unveiled an appropriate amount of pepper, garlic and coriander, and immediately opened the pot and divided it into eight large bowls. At this moment, it is fragrant and tender, oily but not greasy, tender but not slippery, vegetarian is pure, and the delicious Pingqiao tofu with meat is the lungs of the human body.

The other dishes were served in order, and the upstairs was full of people, and the diners chatted loudly, talking about the latest things in the north and south, and tasting whether the authentic Huaiyang dishes in the restaurant were delicious enough.

There were only a few green leaves left on the lion's head on the table, and the guests ate very happily and praised the authenticity of the restaurant's dishes.

"Pingqiao tofu is here!" Several shop juniors served food at the same time, and the guest of honor table on the third floor was served by the twenty-eight beauties themselves, and the male guests couldn't help but take a few more looks.

I want to know what happens next, and listen to the next part.