Rebirth as a Cooking God

A swan song for tofu dishes?

Xia Yu is trying to bring the masterpieces of the past Fairy Bei to the dining table.

ten minutes!

After going through the process in his mind, Xia Yu smiled at Lei Zhe and Andrea and said, Please wait ten minutes!

After saying that, roll up your sleeves.

First, standing in front of the stove, Xia Yu picked up an oil drum and poured fresh food grease into the iron pot that had just been set up on the stove.

This is a special frying pan.

Next to it, there are two other identical iron pots, both of which are clean and will be used for different processes later.

The three pots correspond to the three key points of Tofu Trio.

Each key point will be cooked and completed in one of the pots. When the three are combined, it becomes the real ultimate trio!

Oil pan?

Seeing Xia Yu pour oil and fire, a group of people couldn't help but be surprised.

“What tofu dish needs to be fried?!”

This was Sota Aoki's question in a muffled voice, stroking his bald head.

Fried tofu?

Kanbaru and the heroine were both thinking, Well, this dish is also a mainstay in Chinese cuisine and can be ordered in many restaurants. In the frying step, special attention must be paid to making the tofu taste delicious, but not allowing the tofu to be damaged...

Yes, if the soft tofu is fried, the damage rate will be very high, right? The common soft tofu is not suitable for frying and cooking. The heroine will whisper.

Hearing the whispers, Dojima Ginya got involved and said: Tender tofu and soft tofu are often collectively called southern tofu in the Chinese food world. Old tofu and hard tofu are called northern tofu.

According to the production method, southern tofu is gypsum tofu, and northern tofu is salt-marinated tofu. So from a cooking perspective, southern tofu, which is more watery and tender, is suitable for hot pot and soup, while northern tofu has good elasticity and a stronger bean aroma, and is suitable for frying and stewing. , stir-fry and other cooking processes...

Suddenly a voice broke in, interrupting the discussion:

What Chef Dan Xia prepared is Nan Tofu, right?

Andrea smiled cleverly, and her fingers painted with light purple nail polish pointed steadily at the table, where a plate of water-stained tofu looked milky white in color and tender in texture under the light.

Different from northern tofu, southern tofu is relatively white and can be distinguished at a glance.

Seeing that a group of people had shut up, Andrea raised a playful smile on her lips: So, there is no need to mention the fried tofu. Chef Xia will not make these basic mistakes of picking the wrong ingredients.

So what exactly is it?

“There will never be a better tofu dish…”

Lei Zhe emphasized again, but before he could finish the first half of his sentence, his pupils suddenly shrank.

After heating the oil, he estimated that the oil was almost hot. Xia Yu moved a small stainless steel cooking basin very calmly, and then poured a lot of leftover ingredients into the basin.

A bean aroma comes from the residue.

Is this...bean dregs?

The heroine, Ryoko Lina, opened her eyes wide in surprise, with surprise in her eyes.

Not just bean dregs.

Xia Yu reached out to the female chef. Without opening a word, Tamagawa Ayaka knew what he needed. She opened a steamer, took out two steamed taros, sliced ​​them directly into a bowl, mashed them into puree, and then Hand a bowl full of taro paste to the chef.

Next, this step of the process is very clear.

I watched Xia Yu mix the bean dregs and taro paste, carefully clean his hands, and keep kneading the paste.

Bean dregs, taro paste, what are you doing?

Everyone's questions were not answered as the cooking progressed, but instead accumulated more and more.

Bean dregs!

Taro puree!

Liangzi Lina's slender and beautiful eyebrows were slightly wrinkled, and her bright eyes paid attention to Xia Yu's every move, not letting go of any tiny details.

Soon, the mashed taro was mixed with the fried bean dregs, and some soy sauce and bean paste were added for color and seasoning. A layer of sweat appeared on Xia Yu's forehead, but he was seriously swinging the knife, dong dong dong dong, accompanied by the sound of the knife. There was a sound, and pieces of flesh-colored flakes two fingers wide and as long as a finger were neatly stacked on the chopping board.

Pssssssss...

He grabbed these flesh-colored flakes with his hands and threw them all into the boiling oil pan that was emitting smoke.

Suddenly, the patio open-air kitchen echoed with sweet cooking music, and the rhythm was very lively.

Soon, an exaggerated fragrance billowed out.

Andrea's little nose was like that of a puppy, sniffing non-stop, her cheeks were slightly flushed and she said: What on earth is this? Is it a dish, or a fragment of a dish? The taste is really amazing!

The mixture of taro and soybean flavors stimulated her body and mind, and her beautiful eyes gradually became misty.

No one answered her.

The cooking continued at a brisk pace.

It's ten minutes, it's ten minutes, Xia Yu won't delay for a second.

Dried Tofu, done!

Staring at the flakes floating in the oil pan, it was too easy for him to control the heat with the Dzogchen Explosive Flame. Xia Yu could guarantee that the dried tofu alone would not be surpassed by the reincarnation of Shaoan or Fairy Bei.

So, the first piece of the puzzle of Tofu Trio is ready!

There are still two items left: Tofu Noodles and Thickened Tofu!

After taking out the fried tofu to control the oil, Xia Yu abandoned the oil pan, turned around neatly, washed his hands, and then stood in front of a workbench specially designed for kneading dough.

Give me tofu!

He said.

How much? Hojo Miyoko asked.

half!

As he spoke, he also threw a strip wrapped in thick cloth to the female cook.

Miyoko Hojo untied the layers, and there was a sharp bamboo blade inside. She met Xia Yu's eyes, saw the encouragement in his eyes, and breathed in: I will do my best!

This female student with a strong and iron-fisted physique specializes in Chinese cuisine, not to mention her knife skills. When she got the appointment, she didn't hesitate at all and immediately started wielding a light bamboo blade!

Swish, swish, swish!

Ten seconds later, Miyoko Hojo brought a plate of cut tofu cubes to Xia Yu.

“Good knife skills!”

After giving a small compliment, Xia Yu took the plate of tofu and immediately buried his head.

Here, there is a key process——

Control water!

Silky tofu has a lot of water. The excess water will be superfluous for subsequent cooking and will ruin the taste.

The original method of processing the tofu is not to cut the tofu, but to use a heavy stone to squeeze out the rich moisture of the soft tofu without crushing the tofu.

But this process is not suitable for learning now and selling now, and it takes a long time.

Therefore, Xia Yu had already made his own considerations. No matter what, he only had one goal at this time——

Quickly removes excess moisture.

Hiss!

A thick layer of kitchen paper was spread on the countertop, and the tofu pieces were reassembled and arranged on the kitchen paper like a puzzle.

Everyone was stunned when they saw Xia Yu taking out a bright kitchen knife.

ah!

What is he going to do? Cut tofu on paper?

Before the discussion even started, Lei Zhe, Dojima Gin, and Andrea shut their mouths.

Snapped!

With a slap of the kitchen knife, a dazzling light flashed by. Everyone took a closer look and let out a sigh.

The blade of the knife seemed to hit the tofu block quickly, but it was used with extremely delicate force. Not only was the tofu not broken, it was completely preserved, but the kitchen paper underneath absorbed the seeping water, and the traces spread.

And so on.

Bang bang bang!

Just when this process was about to come to an end, the kitchen knife that had fallen down suddenly sank with great force.

Lei Zhe said with a look of horror in his eyes: This is going to...

It’s still tapping, but this time the tapping is not to remove moisture, but to break up the tofu.

Everyone stared closely at the kitchen knife that was gradually moving away.

The nearby shots nicely record the changes of the pieces of tofu underneath, as if the ice and snow were melting, after the kitchen knife is removed.

A puddle of finely chopped tofu paste was spread out on the wet paper!

Although the festival is about to pass, the author still wants to say: Have a healthy Dragon Boat Festival!