gourmet restaurant

Chapter 453 Tofu as the title
Topic - tofu!
This is a question of specifying ingredients.

After Jiang Yang saw it, he couldn't help but heaved a sigh of relief. Fortunately, he didn't get any ingredients that he hadn't cooked before.It was just tofu, which was ok ok.

Dai Cheng was also relieved. Among the dishes he was good at, there happened to be a tofu dish.

Tofu, a magical ingredient, is made from soybeans that are ground, filtered, heated, and precipitated.Soybean protein is condensed together under the action of alkaline water at the working temperature to form a flocculent precipitate, and after compression, it forms our common tofu.

Tofu is a highly plastic material, and it has the aroma of soybeans. Adding some other seasonings can form a variety of tofu delicacies.

If the tofu is very tender, like water, it is tofu nao.Simply add sugar or salt and it's a delicious snack.

If the tofu is pressed dry, the water in it becomes very small, which is dried tofu.

The tofu is stinky and hairy, so it can be made into fermented bean curd and stinky tofu.

All in all, this is an amazing and amazing ingredient.

Whether it is tender, old, dry, or smelly, it can be cooked.All delicious ingredients!
Taking tofu as the topic, this topic is simple and easy, but it is also difficult to say!

The simple thing is that there are many tofu dishes, and almost every chef knows one or two.The difficulty is that because there are many dishes and the cooking is simple, it is not an easy task to use tofu dishes to beat the opponent.

When Jiang Yang came to the ingredients area, the most important thing was to choose tofu.

There are many types of tofu in the ingredients area, such as tender tofu, firm tofu, sour tofu, stinky tofu, fermented bean curd, stewed dried tofu, spiced tofu, tofu skin and so on.

Jiang Yang once again lamented the organizer's complete preparations!
It is really difficult for ordinary people to prepare these tofu.After all, tofu varies from place to place, and it takes a lot of time and money to prepare it completely.

Jiang Yang lingered, he had many tofu dishes in his mind, but it was hard to decide what to choose for a while.

In fact, with tofu as the topic, it is not necessary to cook pure tofu dishes.It's just that there is tofu in the dishes, and other ingredients are also available.

After a little thought, Dai Cheng had already decided on the dishes to cook.

Not long after Dai Cheng made his decision, Jiang Yang also thought about the dishes to cook.

The two of them chose their own tofu one after the other.After each went to pick out other auxiliary ingredients, they turned back to the stove.

…………

No one noticed that suddenly there were some figures in the auditorium.These figures are old men in their 70s and [-]s, sitting in different places, silently watching the game below.

"Tofu as the topic? This is interesting..."

…………

Dai Cheng returned to the stove and put aside the carefully selected tofu.

Under the surprised eyes of the audience, Dai Cheng picked up a potato and began to cut it.

Not cooking tofu dishes?How did you cut the potatoes?Could it be a potato and tofu dish?

The audience is full of doubts.

As soon as Jiang Yang returned to the stove, seeing Dai Cheng's actions, his pupils shrank!
This generation's knife skills... so strong!
The audience couldn't see what Dai Cheng was doing, but how could Jiang Yang not know?Dai Cheng is definitely not cooking tofu and potato dishes, but is getting familiar with kitchen knives!

Jiang Yang also did this on the first day, but he only cut one potato, while Dai Cheng had already cut four or five potatoes and hadn't stopped.

It is impossible to be familiar with kitchen knives with Dai Cheng's knife skills!The only explanation is that the dishes he wants to cook require a lot of knife skills, ordinary familiarity is not enough, you have to be able to do it like a finger!

Suddenly, Jiang Yang thought of a dish that had extreme requirements for knife skills!This dish is a dish from Su Cui. If it is as expected, what Dai Cheng is going to cook must be that dish - Wensi Tofu!
Jiang Yang withdrew his thoughts, no matter what dishes Dai Cheng wanted to cook, he couldn't care.

After withdrawing his thoughts, Jiang Yang looked at the tofu in his hand and calmed down.The tofu was cut out by Jiang Yang and became a square tofu about two centimeters.

Dai Cheng was still cutting potatoes, and he communicated with the knife in his hand between each knife.One knife after another, one knife is better than one knife.

not enough!not enough!not enough!This level is not enough!
Dai Cheng roared in his heart, and cut the potatoes quickly!

Vance Tofu has extreme requirements for knife skills.To make the top-level Vance Tofu, there must be no mistakes in knife work, but any mistakes will be infinitely magnified.

This competition cannot use the kitchen utensils that come with it, so familiarity with kitchen knives is necessary.Fortunately, Dai Cheng had a good understanding of the kitchen knife two days ago, otherwise it would have taken longer!

All right!

Dai Cheng thought to himself, although the feel is still not as good as the knife that has been with him for several years, but with a lot of practice just now, he should be able to fully display his knife skills in a short time!
The most difficult part of Wensi Tofu is to shred the tofu!Shredded tofu requires not only the chef's superb knife skills, but also the chef's patience and steady hands.

Imagine how difficult it is to cut into shreds, such as tofu, which can be broken by light force!

Dai Cheng cleared the cutting board and took a deep breath.

He's about to start cutting shredded tofu!

Remove the old skin on the surface of the tofu. This layer of skin will affect the taste of the finished dish and must be removed.

Slow down your breathing, and pick up the kitchen knife steadily.Put the tofu in a good place, and cut the knife carefully.

When the knife is raised and dropped, even the breathing is careful, for fear that if the breathing is heavy, the strength of the knife is not right, and the knife will be cut.

In the process of shredding tofu, water must be continuously sprinkled by hand to ensure the smoothness of the knife surface and to ensure that the shredded tofu will not be torn due to the lifting and falling of the knife.

Shredded tofu needs to be cut well, and it is impossible without three to five years of knife skills.

It took Dai Cheng more than three or five years to learn this dish?Yet even he had to be careful and careful in the cooking process.

The quality of the knife is directly related to the taste of Wensi tofu.

Maybe there are some that can be cut out, but whether the taste is good is another matter.This is because during the cutting process, the tofu shreds are broken or the thickness of the tofu shreds is uneven.

The difference in taste is very subtle, but this is the difference between the top-quality Vance Tofu and ordinary Vance Tofu.

See kung fu in the subtleties.

After the shredded tofu is cut, Dai Cheng gently puts the shredded tofu in clear water, gently slides the water surface with a spoon, and under the action of centrifugal force, the shredded tofu that sticks together is scattered.

Next, Dai Cheng put the winter bamboo shoots and shiitake mushrooms on the chopping board. These are auxiliary ingredients for Wensi tofu, and they also need to be cut into thin strips.

Put Jiangyang tofu in a pot and boil it in water to remove the beany smell of the tofu itself, and take it out for later use.

What Jiang Yang wants to cook is a famous dish in Sichuan Province - Mapo Tofu!
(End of this chapter)