delicious master

Chapter 71 The Problem

As the saying goes, failure is the grandmother of success. To put it bluntly, failure is the mother of successful mothers.

After countless attempts, Tang Xiaokang was finally able to complete the production of chrysanthemum tofu within the specified time.

After the knife is dropped, the whole piece of tofu is very intact and there is no breakage. Looking at the timer again, it has been played for a total of 40 seconds.

Seeing the moment of time, Tang Xiaokang couldn't help but breathe a sigh of relief.

I finally met the production requirements.

Pick up the tofu with a knife, and put the cut chrysanthemum tofu into the water.

The finished chrysanthemum tofu should have 660 shreds of tofu, overlapping each other. After being put into water, it looks like a blooming chrysanthemum.

Only in this way, this is a complete chrysanthemum tofu.

The tofu in the hand is constantly rotating in the water, throwing out all the excess tofu blocks, and slowly cleaning up the scum on the tofu blocks.

The tofu block gradually took the shape of a chrysanthemum. After cleaning the tofu in the water completely, put it into another bowl of clear water.

The tofu floats quietly in the water. Countless tiny shreds of tofu are stacked together, like the petals of a chrysanthemum. The whole piece of tofu looks like a blooming ping-pong chrysanthemum.

Seeing this scene, Tang Xiaokang nodded in satisfaction. In this sentence, at least in terms of knife making, the tofu can be regarded as truly completed.

The remaining step is to start making clear soup.

The current chrysanthemum tofu soup is called matsutake chrysanthemum tofu soup, but it used to be two dishes in the State Guest Restaurant.

One is authentic chrysanthemum tofu soup, and the other is matsutake clear soup.

However, everyone later discovered that the two soups had many similarities in many aspects. After final improvement, the current matsutake, chrysanthemum and tofu soup was born.

Take the essence of the two, discard the dross, combine the advantages of both sides, and soon find many ways to solve the shortcomings between the two.

The chrysanthemum tofu soup dish also improves the taste.

In most places, chrysanthemum tofu soup is made with kelp. The umami flavor of the ocean and the fishy smell contained in the kelp can neutralize the beany smell in the tofu, and it looks more harmonious.

But this will greatly affect the taste of tofu itself, not to mention that the seaweed only slightly neutralizes the taste of tofu, and it is not very good at dealing with the fishy smell.

On the contrary, there is more smell of kelp itself, which makes the whole bowl of soup a bit weird.

Seaweed is not like seaweed, tofu is not like tofu, and soup is not like soup.

Generally speaking, the real chrysanthemum tofu soup uses mushrooms to make the soup. The fungus itself has that pungent earthy smell that can completely remove the beany smell of tofu, but it can also preserve the tofu itself. taste.

This breath from the earth is unusually soft, not as overbearing as the smell of the ocean.

And matsutake, as a treasure among fungi, is a very good choice in terms of taste and nutrition. What's more, the umami taste of matsutake itself and the thick taste like meat are even more impressive. love it.

Matsutake is very precious, so Tang Xiaokang asked his father that they didn't want much. There was only one box with more than a dozen matsutake in it. If you save some, you should be able to try it many times.

The thread did not process matsutake, Tang Xiaokang took out the silky chicken, put it in an iron bucket and started to stew the soup.

Put in boiling water, wait until all the blood foam is paid, and remove it little by little. This is what Tang Xiaokang does very carefully.

The chicken soup was simmered for nearly three hours. Except for adding a little ginger slices to remove the taste, nothing else was added. It was changed to a low fire and simmered for half an hour. The essence of the whole chicken was integrated into the soup. Once stirred, the chicken began to fall apart.

A lot of chicken has melted into the chicken soup, and the chicken has turned into soup dregs.

Remove the soup dregs, pour the chicken soup in the iron bucket into the prepared clay pot, and then start to process matsutake.

Matsutake cannot be soaked in water, as matsutake soaked in water will lose nutrition and aroma and affect the taste.

The correct method should be to use a bamboo knife to scrape off the dirt and impurities to expose the white part.

Then wet your hands with water, wash off the dirt on the matsutake, and then dry the water with kitchen paper.

I put my kitchen knife aside, matsutake not only cannot touch water, but also can't be touched by iron tools. Iron knives and steel knives will make matsutake smell fishy and affect the taste of matsutake.

So Tang Xiaokang took out the ceramic knife he had prepared a long time ago. This thing is very sharp, and it will not have much impact on many delicate ingredients. It is Tang Xiaokang's new love.

It's a pity that this ceramic knife has never been produced in the style of a Chinese kitchen knife, otherwise Tang Xiaokang must collect a few.

Cut the whole matsutake into [-]mm thin slices, stack them neatly, put them in a clay pot, turn the heat to medium and simmer slowly, put the chrysanthemum tofu and matsutake that have been soaked in water for a long time.

These two need to be fused with each other in the chicken soup. After about 5 minutes, Tang Xiaokang washed another tender green vegetable and put it in to absorb the umami of the chicken juice.

Add an appropriate amount of salt, add two drops of handmade sesame oil to enhance the aroma, and a bowl of chrysanthemum tofu is ready.

Take out two slices of matsutake as the bottom, pour in the soup, and put the whole chrysanthemum tofu into a small bowl. There is a red wolfberry on the chrysanthemum, and a fresh green vegetable soaked in chicken juice is floating next to it.

A bowl of authentic chrysanthemum tofu soup is out.

The faint scent of chicken, combined with the unique aroma of matsutake, makes this soup very exciting. The tofu cut into chrysanthemums blooms in the bowl, like a white ping-pong chrysanthemum, decorated with Adding a red wolfberry makes the whole dish even more beautiful.

This is a picture, but also a bowl of soup, simple but beautiful color matching, delicious fragrance.

Taking out a spoon, Tang Xiaokang tasted it lightly. The taste of tofu and matsutake were perfectly blended, and with a very subtle chicken juice, a bowl of soup was delicious but light, not delicate or artificial, but let People are so unforgettable.

【A bowl of amazing but not perfect matsutake and chrysanthemum tofu soup】

Looking at the system's evaluation, Tang Xiaokang nodded.

He is quite satisfied with this bowl of chrysanthemum tofu soup, at least it can make people feel amazing the first moment they taste it.

But Tang Xiaokang can also feel that he is not very good at controlling the chicken soup, the aroma of the chicken has not been fully brought out, and it is also not well integrated into the matsutake and tofu.

Although the combination of matsutake and tofu is perfect, the chicken soup that carries the two does not play a better role in it.

It is precisely because of this that it makes this bowl of soup a little regrettable. Most people can't taste it, but if the old man sees it, he can definitely feel that this bowl of chicken soup has held back matsutake and chrysanthemum tofu.

(End of this chapter)