Food: Start with a big spoon in the university cafeteria

The major universities said that they took advantage of Xu Ming’s advantage and were very embarrassed, so these chefs left Xu Ming to help, and waited until the chefs came back from the culinary learning.

So the next day, there was a group of cooks from other schools in the kitchen.

None of the students knew what had happened.

The teachers who came to communicate all went to the cafeteria to help.

Then the school issued a notice, everyone knew the reason.

It turned out that the food in the canteens of major schools was not delicious, so the chefs came to the canteen of the University to learn and communicate.

The school also offered to pay tuition.

The specific details of the matter naturally cannot be widely announced, and the final results can only be announced.

At this time, the students of Huada University suddenly stood up.

When the UW canteen was on fire on the Internet, some people in these colleges and universities looked down on BGIA and felt that a group of sports students could only attract people by relying on the canteen.

Say what bad learning to go to BGI and so on to show the bull of their own school.

I didn’t expect that these institutions of higher learning would one day spend money to learn to cook in their school cafeteria, which was simply not too cool.

One by one, they raised their eyebrows on the Internet.

Sure enough, Xu Ming is their BGI yyds!

…

Xu Ming was not in a hurry to teach these chefs dishes at this time.

He was preparing to chew Lu Tianrui to make tofu.

I didn’t expect to recruit a random handyman, and the family actually made traditional tofu.

Lu Tianrui has been helping his family make tofu since he was a child.

When Xu Ming tasted the tofu made by Lu Tianrui himself, he decided to let him make tofu full-time, after all, there are many bean products needed every day in the canteen.

His handmade tofu tastes much better than what he buys on the go.

Tofu in A City contains many types, not only ordinary white tofu, but also thin dried golden tofu, spiced tofu with a firm taste and shiny appearance, thin tofu skin, sausage-shaped “vegetarian chicken”, silky bean blossoms, and fermented tofu milk.

Moreover, there are many ways to eat tofu, which is a must-have dish in the canteen every day.

But handmade tofu modern chefs rarely specialize in making tofu.

Unexpectedly, when everyone was resting and chatting, they found that Lu Tianrui’s family was making traditional tofu, and the shop in his hometown was still very large, and someone went to order tofu every day.

“Tofu can make a lot of dishes, and my family has eaten tofu since I was a child.”

Everyone talked about the dish of tofu, and Lu Tianrui was very good at it.

He was tired of eating tofu for many years, and he had no appetite when he saw the dishes about tofu.

“For example, dried tofu and spiced tofu can be cut into slices, made with chili spices, eaten directly as a snack, or fried with other ingredients.”

“When I was a kid, my snack was dried tofu and road.”

“And tofu milk is also delicious, and it is suitable for making a long time to eat and cook dishes.”

“White tofu can be boiled directly or fried and then boiled, or used to make soup.”

“And the soybeans used to make tofu can also be eaten by bean sprouts.” I will also do this, when I was a child, the vegetable was bean sprouts. ”

Lu Tianrui said that his family’s food was a handful of bitter tears.

What he envied most since he was a child was the pig slayer next door, and there was meat to eat every day.

Sometimes he would exchange the meat for tofu so that his family would have meat to eat.

“I like to eat tofu, and I’m so happy to make tofu at home.”

The dishes that Xiaoji likes to eat are tofu, and he can’t get tired of eating them every day.

This will listen to Lu Tianrui’s words and stare at him enviously.

“Making tofu is very simple, soak dried soybeans in cold water for a few hours or overnight, then add water to grind into soy milk, filter and remove the residual solids, that is, okara.” Okara can also be cooked, and I remember there was a dish called “Okara Duck”. ”

“The filtered soy milk is boiled, stewed, and then coagulants are added, such as gypsum or salt brine. If it is made with salt brine, dissolve it in water, add it to the hot soy milk in batches and stir until it begins to solidify. Plaster can be added without heating. ”

“Fresh tofu that has not been pressed is called “bean blossom”. ”

“If you want to make a kind of compact tofu that can be cut into pieces with a knife and has a fixed shape, you have to pour the solidified liquid into a mold covered with fine cotton cloth and cover it with a wooden board to press out the excess water. How firm the tofu is, mainly depends on how much water is squeezed. For example, the white tofu used in mapo tofu is watery, tender and smooth; The dried tofu moisture is squeezed more thoroughly, and it is as dry and hard as red wave cheese. After the dried tofu is made, it can be put in a brine pot and simmered, or it can be smoked on a shelf. ”

After listening to Lu Tianrui’s description, everyone suddenly felt that making tofu seemed very simple.

It’s not that you want to eat tofu at home, you can’t do it yourself.

“Is it that simple?”

Xiao Ji asked in surprise.

“Yes!”

Lu Tianrui nodded affirmatively.

He grew up making tofu before he even started school.

For him, it was simple.

“It’s easy to make tofu, it’s not easy to make tofu!”

Quan Youcai saw that everyone was eager to try to make tofu and said.

“The water quality of making tofu is very important, your hometown is already Sichuan City, the water quality there is good, the mountain spring water of the mountain will taste good, you take the tap water in the city to do, the flavor quality will be completely different.”

Lu Tianrui looked at Quan Youcai in surprise, he didn’t expect to be able to guess that he was a person from Sichuan City through tofu, it was really powerful.

“And the difference in coagulants also has an impact on the taste of the finished tofu, the bean blossoms made of gypsum are a bit like custard, while the salt-brine bean blossoms are slightly elastic, and the bean blossoms that are soft and tender enough to be scooped up with a spoon are tofu brains.”

Everyone chatted, and Xu Ming bought various brands of water also arrived.

“I bought mineral water, pure water, natural water, mountain spring water, and we tried which water made the best tofu.”

Xu Ming took Lu Tianrui and began to make tofu, the chefs in the back kitchen were busy, and the chefs of major universities just came to help make tofu together.

After an afternoon of experiments, everyone successfully made several large pots of tofu.

Needless to say, the tofu tube is enough.

Ma Po Tofu Xu Ming personally made two large pots, enough tube!

The traditional mapo tofu uses beef paste, but now the restaurants outside basically use pork.

But the minced meat in the evening is not very fresh, Xu Ming directly does not put any meat, making vegetarian mapo tofu.

This requires the courage of the artist, the cooking is arbitrary, the recipes are changed according to the mood, and the dishes produced by this are as delicious as ever.