Douluo Continent on the tip of the tongue

Chapter 415 The soul of Yipinguo

"Hey! Such a big pot?" Tai Lei stared wide-eyed, looking at his nephew and grandson who were not far away, they began to gobble up the big pot, and couldn't help feeling a little greedy.

He looked at the other three branch masters sitting in front of him, and couldn't help but suggest, "Why don't we have a taste too?"

"Yes, yes, but we can't eat so much, right?" Yu Hua raised his eyebrows and said.

Tai Lei and Niu Yue have big appetites, and it is no problem for the two of them to eat six servings of fried rice with eggs, but myself and Zhao Yunsheng only have one serving, which is still not enough.

"Why don't you... call another disciple?" Niu Yue couldn't help but ask, he was also a little greedy for that big pot of delicious food.

"That's true..." Zhao Yunsheng was about to agree, but was interrupted by a voice from the side.

"No, just add us two old guys." Tang Qianqiu, who was sitting at the next table, said with a smile, "I asked Miss Fuya just now, this table can be put together, and it happens that the six of us can eat together. pot."

Opposite Tang Qianqiu, Qi Poxiao nodded reservedly and smiled, the two of them were also talking about this Jixi first-class pot just now.

The two Ultimate Douluo also wanted to taste it, but the Jixi First-Class Hot Pot was quite large, but they both had small appetites, so they had no other options. When they were in distress, they happened to inquire about the four branch masters of the Tang Sect. Transsion, isn't this hard-working guy here?

"Grand-nephew of Tai Lei, I feel very kind when I look at you." Qi Poxiao sat beside Tai Lei and patted Tai Lei on the shoulder, "I think back then, when the old man hugged you, you still peed The old man single-handedly..."

During the stewing process, the pork belly is filled with the flavors of various other ingredients. In addition to the original strong and pure meaty aroma, it also has a few different flavors, which is extraordinarily delicious.

So the colorful golden pheasant escaped again, and this time the egg of its brother-in-law, the emerald swan, suffered.

Freshly baked tofu can be sprinkled with seasoning powder and eaten directly. The so-called fragrant tofu at many roadside stalls is actually similar. You can also wait for the fried tofu to cool after it comes out of the pan and add it to other dishes for cooking.

As for the method of deep-fried tofu, it is actually not difficult. You only need to cut the old tofu into pieces, soak it in light salt water for half an hour, then drain the surface water to prevent the frying pan, and finally put the hot oil directly into the pan for deep frying Just wait until the surface is golden and expand, the steps are very simple.

Sitting beside Mu Liufeng, Zhou Long's chopsticks were holding fried tofu buns one by one.

This oily tofu is made from aged tofu instead of soft tofu.

After the surface is pierced, the taste of soup and various other ingredients can easily flow into it along the opening, dipping into the meat filling in the deep-fried tofu and the fluffy interior of the deep-fried tofu, making it more flavorful as it is stewed .

Because the egg skin is not as firm and muscular as the dough skin, it is actually a loose and porous structure. The meat filling of the egg dumpling can directly contact the external soup during the stewing process, so it is more added than the dumpling. The taste, coupled with the deliciousness of the egg skin itself, makes it more rich in taste.

...

The door master spoke in person, and the four branch masters naturally had no objections. With the help of Fu Ya, they quickly put the two tables together, and then ordered a Jixi Yipin Hotpot.

Not far from the seats of the branch masters of the Tang Sect, several old men and old ladies sat together. These are the elders of the Haishen Pavilion. Gathering a table, they all looked at each other, a little dumbfounded.

The difference between egg dumplings and normal dumplings is not only the difference between the use of eggs and flour for the skin.

Such a wonderful egg dumpling entrance, Mu Liufeng couldn't help but beam with joy and admiration in his heart.

Sitting opposite Tang Zi, Mu Liufeng picked up a piece of golden half-moon-shaped egg dumpling beautifully, biting half of it in one bite, and his face suddenly felt a little more comfortable.

The egg dumplings in Yipinguo are not completely similar to the egg dumplings we tasted.

These three are simply the soul of Yipinguo.

There are all kinds of ingredients added to the cooking of Jixi Yipinguo, but there are three kinds of ingredients that are absolutely indispensable, that is, fried tofu buns, pork belly and the egg dumplings that Mu Liufeng is tasting.

Fortunately, they don't need to worry about not being able to eat.

All the elders: "..."

It is also called "duck clip", which is made of duck eggs spread into egg skins and stuffed with meat instead of regular eggs.

The egg skin on the surface has a mellow and rich egg aroma, and it absorbs the aroma of the soup and other ingredients during the stewing process, making it extra delicious. The meat filling is minced with pork and water chestnuts. It is delicious, smooth and tender with a bit of sweet taste, delicious but not greasy, and the end is wonderful.

Fried tofu buns, also often called fried tofu, are actually the product obtained after processing tofu.

The pork belly is half fat and half thin, and the pork belly of rare pig is used, so the fat and thin are mixed, and it tastes fat and thin, but not greasy.

"Xuan Ye, how about we also order a pot of this Jixi first-grade pot? We can definitely eat it with you here." An old man said with a smile, but then his face froze, "Hey, where are you going?"

Because of the different coagulants, the coagulation process of the three is different, so each has a different flavor and taste.

"I'm planning to order a pot myself." Xuan Ye got up silently and sat alone at another table beside him, "You guys have influenced my cooking."

孽 孽!
...

Ah this...

Seeing that he could finally eat this pot, Tai Lei immediately smiled, but soon, he couldn't laugh anymore.

Among them, the old tofu refers to the tofu made by the traditional marinated tofu process, the soft tofu is the tofu with gypsum as the coagulant, and the lactone tofu is the tofu with glucose lactone as the coagulant. Tender, is a type of tofu that is only available in modern times.

"Wow!" Throwing a large piece of pork belly into his mouth with chopsticks, Tang Zi's face suddenly became a little more satisfied.

The types of tofu can generally be divided into three types: firm tofu, soft tofu and lactone tofu.

The fried tofu produced in this way is somewhat similar to fried dough sticks. The surface is crispy and the inside is fluffy. The fried tofu bun in Yipin Guo is to pierce a part of the crispy surface on the basis of fried tofu, and add meat filling to the fried tofu to stew together. cook.

Taylor: "..."

Old tofu contains the least amount of water, is easier to fry and bubbles, and has a crisper texture, so it is the best choice for deep-fried tofu.

The fried tofu buns fully absorbed the soup that belonged to Jixi Yipin Guo. With Zhou Long biting lightly, the delicious soup that blended all kinds of delicious ingredients splashed out between his lips and teeth. The crispy fried tofu The surface of the bun becomes soft and tender during the long-term stewing process, but due to the original frying step, it has a somewhat unique toughness, and the taste is quite peculiar when chewed.

Different from the meat filling in egg dumplings, the meat filling in fried bean curd buns is chive pork filling. The rich and unique aroma of leek and the deliciousness of pork are thoroughly integrated during the stewing process, with a bit of leek toughness. The meat filling is springy and tender, and the soup is fully absorbed in it, which is wonderful.

Zhou Long shook his head with unsatisfied intentions, then picked up another one and swallowed it in one gulp.

This pot is really wonderful!

(End of this chapter)