I am Qinxing No.1

Chapter 431 Common Food Ma Tofu

Teacher Yu gently knocked on the door knocker: "Master Cheng, Master Cheng?"

The real four-eyed Jingma tofu was famous in the hands of Zhou Ruming, but after this craft was passed on to his apprentices, he changed his name and surname to become a family craft, which reminded Zhou Dong of the joke made by Huai Liang.

"Old Zhou, when you see a good girl, hurry up and try to turn her into your wife as soon as possible and give you a big fat son, otherwise you won't be able to change your surname after this skill?

Is the surname Pan or Su?Zhou Aiguo is not bad, he has the same surname as you, just like your son. "

The courtyard door opened, and there was a middle-aged man in his fifties standing in the door. His hair was already half white, and he looked like a young man. He looked at the two teachers Guo Yu and smiled: "You are coming?"

"Come here, Master Cheng, you have worked hard today."

"It's hard work, but I'm in a good mood today, so I'm going to make mochi tofu, otherwise the craftsmanship handed down by my ancestors will be ruined sooner or later."

Master Cheng looked at Zhou Dong and Shen Qingxiong: "These two young people are your guests? Let me explain in advance, there is nothing else today, so I prepared mochi tofu. This food is a dish and a meal. It should be full if you eat it." no problem.

But if you guys want seven plates and eight bowls, you should go out and turn left on the main road, and go to Huacuiju. There are many dishes and chefs there. Is there anything you want to eat? "

"This Master Cheng can do it!"

Shen Qingxiong's eyes lit up, Master Cheng's seemingly unreasonable words made him look forward to it even more,
When he was in the team, his favorite was the prickly soldier. This master Cheng could see that he had the potential to be a prickly soldier. Most of these people have skills, and those who have no skills will be obedient and afraid of being disliked by others.

"It's fine if you have mochi tofu!"

Teacher Yu said, "We're here for Master Wang's hemp tofu, right? If we want to eat roasted duck, why don't we go directly to Bianyifang?"

Let me introduce Master Ah Cheng, this is the well-known young master of Huaxia Qinxing, the king of white cases, and the chef Zhou Dongzhou who won the Supreme Gold Sauce in the Xiangjiang Food Competition. "

"I heard that young and promising, but much better than me,
Please invite the four of you, all the ingredients are ready, but this tofu has to be fried, everyone wait a moment. "

Master Cheng let Zhou Dong and the others into a small courtyard. Compared with the common courtyards in old Kyoto, this courtyard is narrow and long. The width of the north and south sides is not suitable for building houses, so there are only three east rooms, and a built-in kitchen on the west wall. , there used to be a brick chimney on it, but now it is also blocked, probably because of environmental protection requirements, it is impossible to use firewood for cooking in the fifth ring road of Kyoto.

There are two Chinese toon trees, one big and one small, and a pomegranate tree in the courtyard. There is a four-eyed well near the kitchen in the west corner. Looking at the moss stains on the well platform, it seems to be quite old.

"This well is good, and there is still sweet water coming out. In fact, if it wasn't for this well, I'm afraid I would have moved away a long time ago.

My wife left early, and every time the girl came, she urged me to live in the newly bought building, hehe."

Like many people, Master Cheng also likes to praise his sons and daughters for their filial piety. From what he said, he should have a filial daughter.

After everyone was seated, Master Cheng brought tea and a few bottles of the most common Niulan Erguotou. It is said that this Erguotou is the best pairing when eating mochi tofu. It's as awkward as plowing the land with a golden hoe.

Zhou Dong also quite agrees with this. The knowledge of food matching is great. Ordinary wine and civilian food complement each other. One plus one is greater than two. Drinking 82 Lafite and eating fried stinky tofu is not right. Any Lafite will also smell like swill.

It is true to say that mochi tofu is a common food. This delicacy is actually the "leftover material" when making soybean juice.

Motofu is not tofu, but fermented bean juice is boiled over fire, and the bean juice that flows down after filtering with cloth is edible, and the thin green skin left on the cloth is motofu.

Because it has been fermented, this stuff has a special sour flavor like bean juice. People in old Kyoto are fond of bean juice, so naturally they especially love mochi tofu, just like Shaoxing people love fried stinky tofu.

However, compared with the bean juice that foreigners drink, the regional compatibility of Ma Tofu is relatively better, especially after the improvement of Master Zhou Ruming Zhou, it can be called "North and South can eat, no distinction between Beijingers", that is to say Even if you are not from Kyoto, you can still fall in love with Zhensiyanjing’s Motofu.

The key to the improvement lies in the two main ingredients, one is sheep tail oil, and the other is 'pheasant neck'.

Among all animal oils, sheep oil is the best, and among sheep oil, sheep tail oil is the best. According to traditional Chinese medicine, sheep oil is sweet, warm in nature, and non-toxic. It has the effect of detoxifying, and it is not as thick and greasy as lard, and it is easier to be degraded by the human body than vegetable oil. It is an absolute healthy food.

When frying mochi tofu, sheep tails are not actually refined into oil, but are refined into cubes slightly larger than oil residue, and fried together with mochi tofu. The red and yellow sauces started to lose their flavor.

When it comes to the critical moment of cooking, the young leeks with purple roots 'pheasant neck' are put in. The leek leaves cannot be used, but the little stem necks between the roots and leaves are used. After a few quick flips, this delicacy Even if it's done, it's better to eat it while it's hot, and it can also relieve hangovers, so why not pair it with Erguotou?

"Isn't that right, Lao Zhou, isn't the offal of soy milk similar to tofu residue? It's made from sheep's tail oil and chives. The taste is strong enough. Are you sure it's a delicacy?"

Listening to Zhou Dong's narration, Shang Qingxiong seriously suspected that this is not something people eat. Although he really didn't want to question the food recommended by the teacher, he finally couldn't help it.

Even though he is an idiot, he is also a persistent idiot, with sheep tails and pheasant necks, it sounds like something is not good.

"This thing is like stinky tofu, as long as you are willing to take the first bite, you will fall in love with him."

At this time, the courtyard was filled with a warm and sour aroma. Zhou Dong slightly shrugged his nose, and found that he couldn't find any faults if he only activated the perfect taste skill.

At least judging by the aroma alone, there is nothing wrong with it!
"I've kept you all waiting."

Master Cheng came out of the kitchen with a big iron pot, put it on the stone table, and took two bottles of Erguotou and a stack of fine white porcelain bowls from the kitchen.

This bowl is completely different from the bowl of fried noodles yesterday. Not only is the porcelain as fine as white jade, but it is also just the right size.

"Everyone, please?"

Master Cheng didn't look at the two teachers Guo Yu, let alone Shang Qingxiong, but looked at Zhou Dong with a smile on his face.
　I attended the starting point annual meeting in Shanghai yesterday and today, sorry for the lack of updates.

　　I'm going home tomorrow, because I have to catch a car in the morning, so tomorrow's two shifts should be in the evening, everyone, please forgive me, thank you :)

　　
　
(End of this chapter)