delicious master

Chapter 60 Vance Tofu

Back in Dongju, Tang Xiaokang put the tofu in his hand directly into warm water to raise it.

Tofu is very tender, so cold water cannot be used, as it will accelerate the solidification and affect the taste of tender tofu.

The old lady is very experienced. When serving soup Xiaokang tofu, she also specially added juice to prevent the taste from changing.

When making tofu, it is necessary to squeeze out the moisture inside to destroy the ingredients of soybeans and make them solidify. However, after the tofu is formed, a lot of water is needed to maintain the taste of the tofu.

It has to be said that it is a very wonderful transformation.

Prepare milk powder for winter melon first, and let him stay aside. My mother’s company has already supplied a batch of goods this morning, but the quality of black goat meat in the South China Sea is not easy to control, so Tang Xiaokang is still the same as grandpa. Let Wu Boss to supply.

By the way, when those employees came to deliver the goods this morning, they also gave Tang Xiaokang a fence, which was enclosed near the sweet-scented osmanthus tree to prevent chicken droppings in the yard.

After buying tofu, Tang Xiaokang started to catch the chickens. After a lot of trouble, he finally locked these guys together. As for the occasional reed chicken that came out of the slaughterhouse, Tang Xiaokang didn't bother to pay attention to it. Just turned back.

Since it is not a factory chicken, it cannot be fed with chicken feed. Insufficient fat will affect the taste of chicken.

For this reason, Tang Xiaokang also specially bought some mealworms, and fed them with the Wuchang rice in the back kitchen. The mealworms are rich in nutrients, especially the ones that have been artificially bred are even fatter, and the Wuchang rice contains a lot of trace elements. , the fragrance is also more intense.

The reed chicken cultivated in this way must have a great taste.

Putting the tofu and knife skills aside for now, Tang Xiaokang started making mutton soup. There would be relatively few people on weekends, which made Tang Xiaokang much more relaxed.

Since the opening of Dongju, there has been basically no publicity. The daily diners are basically tap water. After coming in for a taste, they are almost inseparable. The number of repeat customers is far greater than the number of new customers every day, almost one hundred The ratio of one to one is going on.

This is something Tang Xiaokang deliberately did. Dongju is not a hotel or a restaurant. It is just an ordinary private restaurant. He cannot receive a large number of customers every day like a restaurant. This is not what Tang Xiaokang wants to pursue. .

All he needs are food-loving gourmets who come to taste food and talk about life.

For food, everyone should maintain respect. This is the continuation of other lives, and it is the best gratitude for life.

The original purpose of cooking itself is to improve the taste of food, with respect for life, to bring out the best of each ingredient.

Filling the stomach is not what human beings have always pursued, at least for everyone in China, it is not.

This is why from ancient times to the present, people in China have never been curious about the outside world when it comes to food. Thousands of years of development can even lead history further forward. Eating this kind of thing has always been with us.

This is our talent, and it is our inheritance in our bones. As a Chinese, even if he can't burn, he can at least eat.

When breakfast time came, Tang Xiaokang got some dried osmanthus and soaked it in the tofu to increase the fragrance of the tofu.

Hong Tao arrived on time as usual, but today he did not come alone. Instead, another taller man came.

The other person is a foreigner, who should be from Europe or the United States, as to why.

The big upturned nose, blond hair and blue eyes don't look like Chinese people.

I don’t know how tall he is, but he is at least 1.8 meters and a half. Standing next to Tang Xiaokang, the other person is still less than half a head taller.

"Morning, Master Tang!"

Greeting Tang Xiaokang, as for the foreigner beside Hong Tao, his eyes were still looking around, sizing up the environment here.

"Hong, is this the gourmet place you mentioned?"

When he asked Hong Tao, some English was mixed with his broken Chinese, which made Tang Xiaokang even more sure that this person must rarely come back to Huaxia.

"Don't worry, there is a saying in China that you can't eat hot tofu in a hurry. Food requires patience. Jack, your patience is not enough."

After saying this to the foreign man beside him, Hong Tao couldn't help but walk towards Tang Xiaokang.

"maybe."

Shrugging his shoulders, Jack didn't agree with Hong Tao's words.

"Master Tang, this guy is a native of the country. He always thinks that his country's food is the best food in the world. Although he is my friend, I can't tell him. What can I do? Let him increase his knowledge today."

Some gritted their teeth and said to Tang Xiaokang, looking at Hong Tao's appearance, he must have suffered a lot in the debate.

However, this kind of thing is related to the competition between the cuisines of the two countries. Tang Xiaokang felt that he could not embarrass the chefs of Huaxia, otherwise the ancestor of the Tang family would be able to get up from the grave and strangle his unworthy descendant to death.

Fa Guo Cuisine is well-known all over the world. Apart from the fact that oriental food has never been publicized and its reputation is not obvious, Fa Guo Cuisine itself does have some strength. Tang Xiaokang once tasted their foie gras. I don't agree with the method, but the texture and taste of foie gras is really impossible to pick.

It's just that Tang Xiaokang didn't like this way of blasphemy. After trying it once, he never tried it again.

He can't change the world, he can only change himself.

Silently put down the spoon in his hand, Tang Xiaokang showed a understanding look on his face, and said to Hong Tao: "Don't worry, you two are lucky today, see if I have any tofu over there."

He raised his chin and pointed at the four pieces of tofu kept in a basin by the door.

"Mapo tofu?"

The moment he heard tofu, Hong Tao couldn’t help but think of it. The spicy taste of Sichuan flavor paired with bland tofu made Hong Tao’s mouth water just thinking about it. Moreover, this dish is indeed famous overseas in China and the most popular dish. wide one.

It is very suitable for foreign people to experience, and you can feel the charm of national dishes in a blink of an eye.

"Although mapo tofu is delicious, it is not easy to reflect Chinese culinary skills. A Jiangsu dish, Huaiyang cuisine."

The first thing Tang Xiaokang thought of when he saw Hong Tao was mapo tofu, and Tang Xiaokang almost put the mutton soup on Hong Tao's head.

Can you be a bit promising? You can’t eat Mapo Tofu anywhere. There are so many stores outside, and there are not many that can burn the texture and taste of Mapo Tofu. What’s the challenge?
Besides, he is not from Chuanjiang, and he is really not good at cooking orthodox Mapo tofu.

"Fuck, it can't be Wensi Tofu!"

Hong Tao was stunned when he heard that it was a Huaiyang dish. If we talk about the most famous tofu dish in Huaiyang cuisine, except for the artistic Wensi Tofu, it is basically difficult to have second thoughts.

(End of this chapter)