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Chapter 305 Vance Tofu

Master Luo smiled slightly: "If I'm not wrong, he should be making Wensi Tofu again."

"Vance Tofu?"

Not only the guests present, but also the bullet screen was taken aback. Most people really don't know what Vance Tofu is.

Ye Yan smiled, it was true that his first dish was Wensi tofu.

Take out a bowl, fill it with some boiling water, and put all the cut tofu into the water. Immediately, balls of tofu like clay begin to disperse, and those that have been ridiculed and called "bean curd" are gradually blooming , Turned into tofu shreds as small as hair, instantly turning decay into magic!
This will remove the yellow water and beany smell.

As Ye Yan stirred it with chopsticks, these "hair strands" swirled with the water flow without breaking at all. This knife skill is unmatched by anyone!

"My God! This saber skill is terrible!"

"666, did the war dog in front know? Do you think City Lord Ye's sword skills are fake?"

"Come on, Ding Hongzhi's barrage, continue to say that this is cheating, can't it be that Chef Luo cut it for Ye Chengzhu?"

"Wensi Tofu is very particular about knife skills. This dish itself is not even as important as knife skills."

"This shredded tofu is probably thinner than a strand of hair. I really don't know how it was cut out. Chef Huaxia is terrible."

……

Ding Hongzhi's eyes narrowed, he was a little surprised: "How is this sword skill possible?"

Ye Yan looked at him with a smile. If he had the strength, these little tricks would be self-defeating.

Ignoring Ding Hongzhi any more, Ye Yan concentrates on his own dishes, and it is better to be serious when doing one thing.

Ye Yan took some fresh mushrooms, removed the stalks, and washed them with water. Paoding Jieniu's knife technique represents a realm of knife skills, not just limited to killing cows.

The light of the knife flashed, the mushrooms were cut into thin strips, and Wensi tofu has many homely methods, and the materials and knife skills have been simplified a lot, which is not very good.

A good Wensi tofu should be as thin as a hair, and each material is carefully selected. However, there are no necessary materials here due to the limited materials, so we can only choose this way.

25 grams of shiitake mushrooms, providing umami flavor, shredded for later use.

25 grams of ham.Not those starchy hams wrapped in plastic, but genuine marinated pork legs, preferably Jinhua ham.Intensely scented, it provides a mellow aroma.Cut into thin strips and set aside.

50 grams of chicken breast meat has the effects of warming the middle and replenishing qi, tonifying deficiency and replenishing essence, strengthening the spleen and stomach, activating blood vessels, strengthening muscles and bones, and adding essence, and also adding a sense of heaviness to it.Clean it, cook it and cut it into shreds for later use.

15 grams of lettuce, providing a refreshing taste, also cut into thin shreds for later use.

If you want to make good Wensi tofu, a bowl of high soup is essential. Many restaurants will have a pot of old soup, which is a rare treasure. Some traditional Chinese chefs have never bothered to use MSG, even though most hotels now use MSG , but this is Ye Yan's persistence.

Now that time is running out, Ye Yan can only wait for the broth to be cooked, waiting for the time for the soup to be completed.Ye Yan continued with his next dish, cold noodles with shredded chicken.

Use the remaining cooked chicken breasts and cut them into strips about one centimeter long. It is worth mentioning that when making cold chicken breasts, you can add cooking wine, chives, and ginger to remove fishy smell and enhance the flavor. Add some salt.

Use the remaining cooked chicken breasts and cut them into strips about one centimeter long. It is worth mentioning that when making cold chicken breasts, you can add cooking wine, chives, and ginger to remove fishy smell and enhance the flavor. Add some salt.

Then another boiler was set up. Ye Yan looked up and saw that their respective teams were in full swing.

Ding Hongzhi is also a good cook, he doesn't know what he is doing, but the aroma is tangy.

Looking away, Ye Yan continued to deal with the shallots, onions, and shallots in his hands.

Jing scallions are a kind of scallions with tall plants, white and sweet, and are produced in the north. Different from chives in the south, one is big and the other is small.

Jing scallion only needs the white part of the scallion, break it, divide it into two and cut it into sections.Onions are also sliced.Cut chives into two sections, divided into white and green. The white part is called white and the green part is called green. It is easy to distinguish, and then set aside.

Throw the scallions and onions into the pot, add oil, wait until the aroma is released, remove the onions and discard them.Then add the green part of the scallion, fry until it changes color, then take it out and throw it away, so that the pot of meat becomes fragrant scallion oil, then throw the white part of the scallion and deep fry until golden, then take it out, if you like Stay and eat.

Pick up the oil and filter the residue with a sieve to get scallion oil, set aside.

"Ha, it smells so good." Er Ke smelled the smell and walked over.

Ye Yan smiled: "What do you want to do here?"

Er Ke blinked her eyes: "Can I abandon the darkness and turn to the light?"

"Yes." Ye Yan and Er Ke teased, but they didn't stop their hands.

Shredded Chicken Cold Noodles are actually mixed noodles, so naturally they need sauce, about two spoonfuls of soy sauce, four spoonfuls of sesame paste, and one-third spoonful of sugar, according to personal preference, or no sugar.If there is not enough sauce, put more in proportion.

Pour together and stir well, set aside for later use.

Boil a pot of water and throw away the noodles, cook them and pick them up. When they become soft and float, they are cooked. Then drain the water and wait for it to cool down.

Ye Yan reopened the pot and added 100ml. When the oil was hot, add 10g of crushed dried chilies and 10g of white sesame seeds.

"Hey!"

The oil pan was suddenly extremely intense, and the aroma of dried chili and white sesame was stimulated, and the aroma was overflowing, making people salivate.

Put a little vinegar in a bowl, and a bowl of chili water is enough.

Then pour in the oil and stir well, then scoop it up and put it on another plate, add sesame sauce, shredded chicken, fried scallions and lettuce to relieve the greasy, some vinegar and adjusted chili water.

So Ye Yan finished the first dish, cold noodles with shredded chicken. Each noodle absorbed enough scallion oil and became extremely plump and shiny. Arranged neatly, the roots are the same size, decorated with a few emerald green lettuce, full of color, fragrance and taste.

Then drizzle with chilli water, and you're done!

Shredded Chicken Cold Noodles, each noodle has absorbed enough scallion oil, and it becomes very plump and bright. A few slices of emerald green lettuce are decorated, bright red chili oil is poured on the shredded chicken, flowing slowly, and the plate is exquisitely arranged, which can be described as full of color, fragrance and taste.

At this time, Ding Hongzhi also had an attractive aroma and spicy taste.There is already a traditional Sichuan dish on the table, shredded pork with pickled peppers, twice-cooked pork, and fried rice with eggs.

Green peppers and red peppers shuttle among them, and a handful of green onions are sprinkled, perfect.

Qin Xuan held the microphone: "Wow, it seems that Ye Chengzhu of the red team and Ding Hongzhi of the yellow team are both very capable. Now the whole live broadcast hall is full of fragrance."

"666, City Lord Ye's culinary skills are actually real."

"That Ding Hongzhi's craftsmanship is also good."

"Oh, look at Ruofeng's team, that Fang Xue is not simple, she seems to be from Jiangsu cuisine, right?"

"I'm hungry after watching."

……

(End of this chapter)