The live broadcast life of Lao Linzi in Northeast China

Chapter 141 The origin of this dish (for subscription)

After sautéing until fragrant, Li Yuan took out the oil and put it in a bowl aside, keeping it for later use.

Add water to the pot to clean the seasoning smell that just remained in the pot, then pour the pork rib soup into the pot, put the tofu in your hands, clean up all the hard skin around the tofu, and put it in the pot middle.

"When you buy it, you must buy this kind of tender and fresh water tofu. I don't like the kind of tofu that is too hard."

"As for whether loach can get into tofu, apart from the heat, the most important point is the soup. The soup must be cold before it can be put in the pot. Otherwise, if the temperature of the soup is higher than that of the tofu, it will It's easy to fail."

"And how much soup is there, it must be able to submerge the loach, just submerge the loach, so that they have enough room to move."

After Li Yuan finished speaking, he slowly put the previously washed loach into the pot along the side of the pot. The whole process was very gentle.

In fact, the main principle of the so-called loach drilling tofu is to let the loach be forced into the tofu by the heat to hide, and then wait for the soup to boil and burn them all to death in the tofu, and then cook with a variety of seasonings on a low fire.

However, the failure rate of this dish is actually very high, but the failure is not due to the taste, but... the presentation.

The most difficult part of the dish of loach drilling tofu is whether the loach can successfully drill into the tofu.

Because once the water temperature rises too fast, or too much seasoning is added, the loach is likely to be stimulated and die before it burrows into the tofu.

And severe loach will jump up and down, destroying the appearance of the tofu. After the whole pot comes out, it will be loach crushed tofu.

So technically speaking, the failure rate of this dish is quite high, which is probably the reason why many people have heard of this dish, but few people are willing to cook it.

"Attention everyone, when making this dish, don't rush to add seasoning, just stew it slowly with pork rib soup."

Li Yuan put the lid on the pot, and then gave instructions to the briquettes beside him.

"Balls, low fire, burn slowly, the slower the better."

The coal ball looked serious: "Wow!"

Studio.

"The briquettes work, the anchor rests... This division of labor is really amazing!"

"Anchor, you are a landlord, right? It's too much labor. The briquettes are so small, and you let him work?"

"The key is that the briquettes also cooperate."

"Biqiu, if I were you, I would have run away long ago. With such an unreliable master, life is hard for a dog!"

"Why are you all focusing on the briquettes? Isn't it time to wonder if the loach got into the tofu?"

"Yeah, I forgot if you didn't tell me."

"The failure rate of this dish is still very high, and I don't know if the host can succeed."

"Our son of the Li family is a chef, so of course we can't fail!"

"That's right, I believe in our anchor."

"God of Cooking? Isn't that also self-proclaimed? Is there a certificate? Is there an award? Nothing, just a cowhide king."

"Hmph, doubt our anchor? After a while, you will know how powerful the anchor is!"

About 15 minutes later, Li Yuan came to the kitchen and was about to lift the lid of the pot. At this time, all the netizens in the live broadcast room were also focused on the cauldron, waiting for the moment to witness the miracle.

open the pot.

"I'll go, this loach really got into the tofu!"

"Did you really get in?! I thought the anchor was lying to us!"

"I didn't expect that you really succeeded as an anchor?"

"Come, come, who said just now that the success rate of loach and tofu is low? Who doesn't believe that our anchor is here? Just ask if you are slapped in the face?"

"666, the anchor is too good!"

Li Yuan looked at the soup that was slowly boiling at this time, the tofu was still standing firmly in the middle of the pot, and the loach that had been scattered had completely penetrated into the tofu at this time, but the tofu was still intact all.

If it is accidental that the loach can get into the tofu, but the tofu is still intact when the loach gets into the tofu, then this is really a test of skill.

After seeing this scene, those people who didn't believe in Li Yuan at first finally praised Li Yuan's skills one after another.

Li Yuan opened the lid of the pot and put it aside, and then put the heated oil into the pot.

"After the loach has penetrated into the tofu, this is the best time to add seasoning."

Li Yuan: "The briquettes, it's time to add fire."

Hearing Li Yuan's words, the briquettes on the side immediately obediently filled the stove pit with firewood.

After increasing the firepower, Li Yuan put soy sauce, refined salt, and five-spice powder into it, covered the pot and started to simmer again.

"After adding the seasoning, it still needs to be simmered for about 15 minutes before it comes out of the pot. Don't be impatient."

"Take advantage of this time, or I will tell you the origin of this loach drilled tofu."

Studio.

"Okay, okay, I like listening to the anchor tell stories the most!"

"Is there any reason for this loach drilled tofu?"

"Isn't it just a dish? What's the reason?"

"Isn't there a reason for the rice noodles? The anchor said there is!"

"Okay, okay... There are so many of you, why don't I accept it?"

Li Yuan: "Actually, the invention of the loach-drilled tofu dish was just a coincidence."

"It is said that this dish first originated in a place called Temple Street, and there was a fisherman named Xing Wenming in it."

"This man usually lives by preying on fish and shrimp, but when he fishes, he often catches some loach. The big loach is easy to sell, but no one wants the small one. Throw it away. It's a pity, but they are sold, and no one buys them, so every time they can only be taken home and eaten by Xing Wenming himself."

"But no matter how good it is, it will definitely get boring after eating for a long time, so Xing Wenming thought about how to make some new dishes to eat. He heard the old man say that stewed fish with tofu is more delicious, so he bought it from the street. I bought back some tofu, green onions, ginger and other seasonings, and I plan to go home and cook them together."

"It's just that the little loaches were too difficult to clean up, so I had to put them whole in the pot and cook them with ginger and garlic together with the tofu. When I opened the cover after cooking, I found that the little loaches had all gone into the tofu, except for the tail. It's outside."

"And when he ate it, he found that the taste was quite good, so he spread the word to ten, ten to a hundred, and the recipe spread in the local area. Later, in order to call this dish vividly, he simply named it 'Loach drilled tofu'."

Studio.

"I'll go... This dish is so casual, right?"

"Is the origin too simple? Why do I feel that the anchor made it up on the spot..."

(End of this chapter)