Food: Start with a big spoon in the university cafeteria

“Pure water, no impurities, the tofu made is very clean and tastes good.”

“Distilled water is similar to pure water.”

“Mineral water, mineral water with prominent elements, such as high strontium content, the taste difference is not large, but the bean taste of pure water seems to be a little stronger.”

“This mountain spring water and underground spring water are simply fake, there is no difference.”

“Overall, the tofu made of pure water is the best, the color is good, and the bean flavor is also there, but it is still not as good as the mountain spring water in my hometown.”

The tofu that was done, Lu Tianrui directly tasted it with a spoon, and suddenly tasted the difference.

Xu Ming nodded secretly, a good seedling for making tofu.

It may have inherited the genes of his parents to make tofu.

It was great, and his canteen had another general.

The people who make tofu this time have it, and it is better than buying, which is great!

So much tofu can’t be wasted, so no chef has started to find ways to make different tofu dishes.

Xu Ming casually took a plate and let Xiao Lang cut it into 2 cm square pieces and soak it in boiling hot light salt water.

Generally, in order to make tofu dishes, in order to make a better taste, the tofu will be blanched to remove the bean smell.

But this just made tofu, eat the hot tofu taste, a little hot and set the shape is good.

High heat pan.

Pour in the oil, heat to a pan to smoke, add the bean paste.

After experimentation, in addition to Xu Ming’s homemade watercress sauce, the mapo tofu made with Pixian old watercress is the most delicious.

The sauce is fully ripe, with a beautiful dark maroon color and a deep and long flavor, stir-fried to produce aroma and color, and the whole bottom of the pot is full of red oil.

Add tempeh and sea pepper noodles, stir-fry for a few seconds to bring out the aroma, then add ginger and garlic, and also sauté until fragrant.

A very important step at this point is to let the sauce keep bubbling slightly “grunting” and let the oil slowly guide its flavor.

Once these spices have been fried, there is no such state of aroma.

Remove the tofu from the hot water with a colander and shake off excess water and gently place in the pot. Add the broth and white pepper noodles.

Gently push the tofu into the sauce, using the back of the spatula so as not to crush the tofu blocks.

Bring to a boil over high heat, then simmer over low heat for a few minutes to allow the tofu to fully absorb the flavor of the sauce.

After the tofu in the pot is grunting and bubbling and boiling, the cut garlic sprouts are all poured in.

When the ripeness is just right, add the water mustard powder and stir gently to thicken the soup.

The same practice is repeated twice until the soup and tofu water are blended.

After cooking, pour all of them directly into a large iron basin and sprinkle with a layer of pepper noodles.

How spicy it is depends on how much peppercorn noodles are placed.

Xu Ming made a pot of spicy, and a pot of general spicy.

Anyway, it is impossible not to be spicy.

So there is still a lot of tofu left.

“This mapo tofu has no meat!”

Xu Ming’s dishes came out of the pot, and the students could all gather around.

“Regardless of whether he has meat or not, are you afraid that it is not delicious when you look at the color?”

“Obediently, I can smell this spicy fragrance behind here!”

“This kind of mapo tofu has never been eaten, it looks like it has an appetite, is it a green onion or garlic seedlings!”

“I dreamed last night, dreaming that I was queuing up all night, and I didn’t eat Xu Shen’s dishes when I woke up!”

“Good fellow, my boyfriend gave me crazy pie drawing, I came to say that after Xu Shen’s dishes were grabbed for me, the result was that the opposite was directly silent!”

…

Queuing is also a boring thing.

Especially in the canteen queue, it is really amazing, even the mobile phone is not paying attention, the aroma of various foods, a strong drill into the nose, there is no heart to do anything else.

So everyone got together to chat, some talked about vegetables and some talked about gossip, and it was very lively.

Xu Ming did not cook after making two pots of mapo tofu yesterday, and cooked curry in the teaching season.

“Making curry is very simple, you first cut all kinds of ingredients, the essential ones are yellow onions, potatoes, turnips, broccoli.”

“The taste of the meat can be fat beef, pork or pork, chicken, beef, etc., vegan.”

“First put the onion fried to soften and add curry powder, the chopped onion is thickly wrapped in curry powder, change color after adding meat and stir-frying, add vegetables to cook together, boil the water according to the ratio of curry rice and water, and then put the curry powder, and then put the coconut milk.”

…

So the three big pots of curry were ready, all on the special price window.

Chicken curry rice – 10 yuan.

Vegetarian curry rice – 8 yuan.

Beef brisket curry rice – 13 yuan.

I have to say that Xiaoji is really suitable for making curry rice.

Potato carrot chunks of the same size, the same size and shape after being softened, look particularly healing.

The yellow-brown curry is dotted with yellow potato pieces, red carrots, and green broccoli, which is really very appetizing.

This is the first time that the cafeteria has produced curry rice, and everyone has bought a novel to try it.

It is said that curry is simple, and it will not be unpalatable to put ingredients and water plus curry casually.

But this will send the curry powder in this canteen to the mouth, which simply subverts the cognition of curry.

The most important thing about curry rice is curry powder.

Xu Ming uses cloves, cinnamon, fennel, cumin, cardamom, coriander, mustard, huroba, black pepper, pepper, and turmeric powder for coloring…

Dozens of spices are perfectly matched to form a curry powder.

So this curry rice won’t be too hard to eat at all.

Xiao Ji was not yet familiar with the ratio, so the curry rice he tried for the first time was sent to the special price window.

In fact, this taste is already very good.

Totally better than all the curry rice on the market.

And this curry powder is still natural, absolutely no artificial chemical additives are added.

The taste is great, and the curry that comes out of the pot is really amazing when you taste it, and you really feel the magic of the spices.

All ingredients fully absorb the aroma of curry powder.

The curry is simply a delicate way of taking advantage of the spices.

However, the method used for curry powder is different from the curry blocks sold outside, after slightly stir-frying the onion, the curry powder is poured into the pot and stir-fried, and then the meat, vegetables are put and boiled with water to simmer to taste.

Heat the oil under the pan, wait for the oil to smoke, you can add the chopped onion to fry the incense, fry until the onion is yellow, add curry powder and stir-fry.

The amount of curry powder here is the key to determining the thickness of the curry, and the curry taste will be good if the proportion is good.