Gao Xiao Leng

Chapter 304 Steamed Tofu

Wei He and the other three onlookers actually had many questions they wanted to ask Gao Xiaoleng, but they couldn't ask them through a barrier, because Gao Xiaoleng couldn't hear them even if they asked them.

For example, Chef Wei wanted to ask Gao Xiaoleng, isn't it boiled to make stinky tofu? How can we steam tofu?

And Gao Xiaoleng's next method is also different from Wei Chuzi's previous method of making stinky tofu, because Gao Xiaoleng boiled a pot of brine next, there are a lot of aniseed and other things here, such brine usually needs to be cooled It can only be used, and the high cooling directly uses the ice attribute function of the enchantment to cool these brines.

Then I immersed all the steamed tofu in the cold brine, and then I saw Gao Xiaoleng sealed the crock containing the stinky tofu with a small enchantment, sealed the stinky tofu with the enchantment, and What a great deal.The chef Wei used to seal it with a broken sack.

Generally speaking, if you leave it at room temperature for three to five days in this way, you can make stinky tofu grow hair, which is also called hairy tofu.

But everyone is waiting to eat it. Naturally, it is impossible to put it at room temperature for three to five days before taking it out to eat, and the hairy tofu that really grows like that is close to stinky tofu, so it will not taste good if it is fried. .

The most delicious fried stinky tofu is between long-haired and non-hairy. If the critical value can be found, the fried stinky tofu will be the most delicious.

The fried stinky tofu sold by that little brother is close to the critical value of the extremely delicious taste. Unfortunately, the little brother sells fried stinky tofu with too many stinky rules. Each person can only buy one piece of fried stinky tofu every day. Can't we change clothes and come back again, can he still recognize it?

And where is there such a businessman? Isn't all businessmen looking for a prosperous business?

Wouldn't it be nice to sell out early and call it a day and go home with my wife and children?

Therefore, it is impossible for Gao Xiaoleng to use the method of waiting at room temperature. He used the method of heating, and this heating must not exceed [-] degrees, otherwise the brine will roll over, and that is not the case of making edamame. Boiled tofu.

Gao Xiaoleng can only grope for this temperature slowly by himself. At this time, Gao Xiaoleng is extremely focused, and he has already immersed his consciousness into the earthen pot. It's too cold.

After Gao Xiaoleng's precise analysis, the edamame here must reach more than [-] degrees, and the brine in it must not boil, so that there is a chance to make edamame in a short time.

But the atmospheric pressure in this underworld is almost the same as that in the underworld, and the boiling water is about [-] degrees, so it is difficult to meet the conditions for making edamame in a short time.

But Gao Xiaoleng is also a person who has gone to school after all, and his high school physics is not for nothing. As long as the pressure in the crock is increased, the boiling point of the brine in it can be increased.

In other words, as long as the pressure in the crock is increased to more than two atmospheres, brine can be obtained at two hundred degrees without boiling.

However, considering that the earthen jar was just an ordinary earthen jar, it couldn't reach that kind of hardness at all, so Gao Xiaoleng had no choice but to use the power of the circle to strengthen the strength of the earthen jar.

Making edamame is so troublesome, I would have brought a pressure cooker back from Yangjian if I knew it.

However, the pressure cooker may not be able to meet such requirements, because the so-called pressure cooker is just a pot with better sealing.

The high pressure in its pressure cooker is also all the cramped high pressure formed by the boiling water vapor in the pot in a closed small space.

This is exactly the opposite of Gao Xiaoleng's need to use absolute high pressure to increase the boiling point of brine, so if he wants to make edamame in a short time, he has to spend some ghost stones.

Gao Xiaoleng studied the technique of heating and pressurizing for more than half an hour, and finally found the trick. After a few minutes, the stinky tofu in the crock began to grow hairs.

When the stinky tofu just started to grow hair, Gao Xiaoleng immediately stopped heating and pressing.

When Gao Xiaoleng lifted the lid of the earthen jar, the furry tofu covered evenly was presented in front of everyone.

The next frying action is simple, but there are still bright spots.

To put it simply, it is not to stick your hands. This is not to avoid the smell, but mainly to prevent the hair on the edamame from being damaged.

Gao Xiaoleng uses the method of shaking the pot. Simply put, he pours out all the brine in the crock pot, and then shakes all the tofu out of the crock pot in a way of beating cattle across mountains.

Seeing the pieces of fluffy edamame entering the boiling oil pan one after another, everyone couldn't help swallowing wildly.

The stinky tofu has entered the frying stage, so it is naturally under Gao Xiaoleng's control. Looking at the fried stinky tofu, everyone's mouth is watering.

Gao Xiaoleng took out a large pot of fried stinky tofu, then casually squeezed a piece of fried stinky tofu and stuffed it into his mouth.

At this moment, the three people watching outside began to scratch their heads, and Gao Xiaoleng's expression also showed a surprising change, there was surprise, daze, aftertaste, but finally shook his head.

Gao Xiaoleng eliminated the barrier, and then picked up half of the pot of fried stinky tofu.

"Take it and throw it away, it's still far from the best in my mind." Gao Xiaoleng handed over half of the pot of fried stinky tofu to the eagerly watching chef Wei.

This cook is definitely a foodie, even a bold foodie.

As soon as Cook Wei put half of the pot of fried stinky tofu on the table, he stretched out his big rough hand and grabbed a handful of fried stinky tofu and stuffed it into his mouth.

Wei Chuzi's taste is much lower than Gao Xiaoleng's. If this fried stinky tofu can surprise Gao Xiaoleng, then it can make Wei Chef ecstatic. If he was not afraid that his dancing would delay eating fried stinky tofu, he would I want to express my inner ecstasy by dancing.

The chef Wei stuffed the fried stinky tofu into his mouth one by one, and Wei He and Wang Chong also realized that if they didn't do anything, most of the pot of fried stinky tofu would all go into the big belly of the chef Wei It's inside, but it can't be pulled out by then.

So Wei He and Wang Chong also joined the ranks of rushing to eat fried stinky tofu. Originally, they both wanted to wash their hands and find a pair of polite chopsticks to eat.

It seems impossible now, when the two of them find the gentle props, there will be no fried stinky tofu here.

Wang Chong eats more than Chef Wei, and she eats faster than Chef Wei. It turned out that Wei He only ate a few pieces of fried stinky tofu, and Wang Chong and Chef Wei had already eaten a dozen. .

Wei He didn't care to savor it any longer, she had to be aggressive for a while.

(End of this chapter)