delicious master

Chapter 61 Hanging Soup
Tang Xiaokang ignored Hong Tao, he already disdained to answer such stupid questions.

But even if Tang Xiaokang didn't answer, Hong Tao had already confirmed that what Tang Xiaokang was going to cook must be Wensi tofu, such tender tofu was suitable for this dish.

Thinking of this, Hong Tao no longer worried. Since Wensi Tofu, a legendary delicacy, is ready to be made, there is nothing to compare it to.

Arriving next to Jack, Hong Tao bumped him with his arm.

"You are lucky today, Jack. Master Tang is going to cook a famous Chinese dish, which is a very difficult dish."

"It's not as delicious as Fa Guo's food."

Regarding Hong Tao's words, Jack said directly.

Hong Tao didn't refute, just glanced at Jack with a smile. There was no need to argue about this matter at all, as long as Wensi Tofu came out, he believed that Jack would (unable to say).

Regardless of the two people who were discussing, after Tang Xiaokang made the mutton soup, he began to prepare to make Wensi tofu.

Hong Tao's guess was correct, what Tang Xiaokang wanted to do was naturally Wensi Tofu.

As a representative of Huaiyang cuisine, Wensi Tofu is almost a peak existence.

As a delicacy, Vance Tofu is also very nutritious. It has the effects of recuperating malnutrition, tonifying deficiency and nourishing the body. It is a good dish chosen by the elderly and children.

It was created by a monk named Wensi Monk during the Qianlong period of the Qing Dynasty. However, Wensi Tofu was not called this name at the beginning. The original name of Wensi Tofu was Assorted Tofu Soup.

However, there is such a sentence in "Tea Fragrance Room Congchao" written by Yu Yue of the Qing Dynasty: "Wensi's word is Xifu, Gong Poetry, and he is also good at making tofu soup and sweet porridge. Those who follow his method so far are called Wensi Tofu."

Since then, in addition to assorted tofu soup, the title of Wensi Tofu has become more and more widespread, and finally surpassed the tradition and became a representative.

When it comes to Wensi tofu, many people may think that this is a representative dish of Huaiyang cuisine, especially the tofu with distinct roots and silky hairs.

Because it has appeared in various documentaries and promotional videos all year round, many people think of him as a dish that is more performance-oriented than edible.

After all, for many people, the recipe of Vance Tofu looks no different from ordinary tofu soup. It looks good, but the taste is really not good.

Especially for those videos that show Vance Tofu's knife skills all the time, everyone can only marvel at the amazing knife skills of cutting tofu.

But for chefs, this kind of thing can basically be called: a layman watching the excitement.

Although Tang Xiaokang made Wensi tofu today, firstly, he wanted to eat it, and secondly, he also wanted to practice his knife skills.

However, just because it is a knife skill, it cannot be said that Wensi tofu is just a dish that tests knife skills.

As a representative of a cuisine, there is absolutely nothing to say about the taste of Wensi Tofu. It is a soup dish, a serious soup dish.

You can't make Wensi Tofu without good soup.

This sentence was said by the old man Tang Youwei when he taught Tang Xiaokang for the first time.

So for this dish, you still need to hang soup and make a pot of clear soup.

Wensi Tofu is not for watching, it can be used for performances, but it is definitely not for performances. Its ultimate purpose is to create a top-notch soup.This has to mention the clear soup of Huaiyang cuisine that has no sense of existence.

The soup in the kitchen is divided into two categories: milk soup and clear soup. In clear soup, there are different kinds of soup, high soup and top soup. The production process of top clear soup is very complicated. It can be roughly divided into boiled soup, simmered soup and hanging soup. So three steps.

When cooking soup, no chicken is not fresh, no duck is not fragrant, and no bone is not thick.

Sausage soup should have at least three ingredients: dry shame, red shame and white shame.

Diaotang pays attention to being oil-free, residue-free and colorless.

The soup seems to be clear and watery, but the umami flavor is mellow and lingering, with a lingering aftertaste. This kind of long-lasting delicious taste is called "guakou" in terminology.

As the saying goes, the singing voice is the chef's soup.

It's not just that Wensi Tofu needs a good pot of soup. As a chef, it is a basic thing to always have a pot of soup when cooking.

Soup is the secret of every cuisine and every chef. Basically, the taste of soup from every family is different. Tang Xiaokang's method is naturally from the recipe of Tang's family.

However, the hanging soup of Wensi tofu also needs to pay attention to the method in Huaiyang cuisine. Take out a three-year-old hen, which was also given by my mother’s company this morning. In fact, this chicken is not in the supply list. But as the company's prince, Tang Xiaokang's order must not be refused.

In the end, the employee who supplied the supply still took an old hen from the inventory for Tang Xiaokang, and reported it to the headquarters by the way.

When stewing the soup, chicken feet, buttocks, heads, these things are all unnecessary, cut them all off, and divide the whole chicken into pieces.

When making Huaiyang vegetable soup, it must be put into the pot with cold water. The style of cold water is from the inside out, so all his blood can be forced out, which is very clean.

As for the old hen, it was also specially selected by Tang Xiaokang. The old hen of more than three years, the chicken is very old and the taste is not good, but it is an excellent soup product. The chicken oil is very yellow. After the soup comes out, it will be fragrant. And thick.

The soup started to boil, and Tang Xiaokang turned his attention to the tofu in the pot.

In most restaurants, Vance Tofu uses boxed lactone tofu. The tofu is very tender and tastes great, but Tang Xiaokang actually prefers the usual handmade tofu. The tofu tastes stronger and will be more delicious. Keep the original taste.

The tofu made by the old lady is very good. The tofu made in brine has a lot of water and is very tender, even more tender than the boxed soft tofu. Tang Xiaokang didn’t dare to use force when he took it out. He was afraid that it would break if he moved it casually. .

Generally, it is rare to see such tender tofu outside. If he hadn't met the old lady, Tang Xiaokang would probably buy lactone tofu back, but now he has a better choice.

After taking out the tofu, Hong Tao directly dragged Jack into the back kitchen. Wensi Tofu and cutting tofu must not be missed. This is an amazing place.

"Today I will show you what a Huaxia chef is!"

Seeing Tang Xiaokang take out the tofu, Hong Tao couldn't hold back the smile anymore.

When the tofu is taken out, it cannot be shredded first. The tofu is too tall. If it is sliced ​​directly, the tofu will be twisted. In the end, it is still impossible to make a complete Wensi tofu.

Take out the kitchen knife and cut across the waist of the tofu. This is called horizontal chopping.

After calming his heart, Tang Xiaokang relaxed his hands. When cutting tofu, he must not mess up or stop. Any mistake will lead to failure, so from now on, his hands must be steady.

(End of this chapter)