Food starts with noodles

Not much, but for someone who doesn't take spicy food, it's a huge step forward.

In addition, he also ate some kimchi and pickles today.

This really surprised Xu Zhuo.

Health-preserving people are particularly disgusted with pickled dishes.

When the shop was opened last time, Song Yafei was not at all interested in the kimchi assortment.

Unexpectedly, today I also picked up a piece of sour radish and tasted it.

After thinking about it, Xu Zhuo decided to bring Cao Kun with him the next time he asked Song Yafei to drink.

Xu Zhuo's drinking capacity is average, and he doesn't have that much research on spicy dishes.

But Cao Kun is different. Cao Kun has a good drinker and is very experienced in cooking stewed vegetables.

It should be very rewarding to communicate with Song Yafei, a health expert.

After clearing the dining table, Xu Zhuo drove the little girl back to sleep, while Feng Weiguo took Yu Peiyong around the store like a tour guide.

When Xu Zhuo came back, the two old men were comparing each other with a can of bald butter.

Xu Zhuo went over to look, one can was made by the old man, and the other was made by Yu Peiyong.

Yu Peiyong tasted two cans of bald butter separately, and then said to Xu Zhuo, "Your grandfather's talent is truly unique, and I'm convinced."

Xu Zhuo originally wanted to smooth things over for the old man.

It never occurred to Yu Peiyong to say such a thing.

"Grandpa Yu, don't be joking. My grandpa said that what you do is much better than what he does."

After finishing speaking, Xu Zhuo repeated what the old man said that day.

Yu Peiyong was immediately happy.

"This is the bald butter I made for my granddaughter. Can I use poor-quality hairy crabs? The crab roe and crab paste used here are all from top-quality Gucheng Lake hairy crabs, which are comparable to the quality of Yangcheng Lake hairy crabs."

After he said this, Xu Zhuo finally understood: "So, it's a tie?"

Yu Peiyong shook his head: "No, I lost."

"Why?" Feng Weiguo was a little puzzled.

He really wanted to taste the difference between two cans of bald butter, but he didn't bring allergy medicine with him today, so although he wanted to, he still didn't dare to take the risk.

Xu Zhuo also looked at Yu Peiyong curiously.

Since the ingredients are of the same quality, it means a tie. How could the old man win?

Yu Peiyong smiled and said to Xu Zhuo: "Son, don't forget, I have been making bald butter for at least 30 years, and this is the first time for your grandpa. Tell me, who will win?"

Xu Zhuo was stunned.

He had always forgotten that it was the first time the old man made bald butter.

It is the first time to make bald butter to achieve Yu Peiyong's level, which is really amazing.

"I told Ke Ke yesterday that your grandfather's talent is very high, he just... just didn't work so hard."

People with high talents are often lazy, at least people with less talents work harder.

A simple example, McGrady and Kobe in the NBA.

Almost everyone has a consensus that McGrady's talent is higher than Kobe's.

But their careers were very different.

Although they are all legendary players, Kobe's reputation can fill a page.

On the other hand, McGrady, apart from the 35 seconds and 13 points that touched God, the remaining honor that can be won is the two-time scoring champion.

While chatting, Jianguo came in with a plate of tofu.

When Yu Peiyong saw the quality of the tofu, he immediately became interested.

"Xiao Zhuo, are you interested in learning how to make crab roe tofu?"

Xu Zhuo nodded quickly: "I think so, I saved a lot of crab noodles before, just waiting for my grandfather to teach me how to make crab noodles tofu, but he went on a trip and left me aside."

Yu Peiyong smiled: "It's okay, I will teach you today, this dish is very simple."

Crab roe tofu, or crab powder tofu, is actually not difficult to make.

The difficulty is that the requirements for tofu are high.

Generally for this dish, it is best to use lactone tofu.

But today, when Yu Peiyong saw the tofu brought by Jianguo, he thought it was of good quality, so he started thinking about cooking.

In recent years, the price of crab has been rising year after year, so the crab roe in the crab roe tofu dish has long been replaced by salted egg yolk.

However, although the taste of salted egg yolk is similar to crab roe tofu, it is still not as delicious as real crab roe.

Especially make crab roe tofu with bald butter.

Xu Zhuo's only feeling is luxury.

It's so extravagant!

But it's not a big problem to try it yourself once in a while.

As soon as Feng Weiguo heard that Yu Peiyong was making crab roe tofu, he hurried out and hailed a taxi to go home to get the bottle of anti-allergic medicine.

And Xu Zhuo, under Yu Peiyong's guidance, was preparing the ingredients for crab roe tofu.

The ingredients for this recipe are simple, save for the finished bald butter.

The rest is tofu and green onion, very easy to prepare.

Cut the tofu into small pieces of one centimeter square, the bald butter and the crab shell oil squeezed last time are all ready, wash the scallions and cut them into chopped green onions.

After all the ingredients were ready, Yu Peiyong called Jianguo and the others over.

Let's get started.

Chapter 387 Learning to cook from Yu Peiyong

Yu Peiyong teaches cooking, which is different from Wei Junming and the old man.

Wei Junming teaches cooking, and every step will be explained, which is very suitable for beginners to operate.

For example, Boss Xu, if Wei Junming hadn't taught him every detail at that time, he probably wouldn't have entered the role so quickly.

But the old man is the opposite.

The old man teaches cooking, but he doesn't do it if he can't do it, and he doesn't explain it if he can't explain it.

If you don't ask him, he can cook a dish from start to finish like no one else is there.

How much you can learn depends on your talent.

Those with high talents can learn a lot while the old man is cooking.

Those with low talent don't understand what this operation is at all.

Therefore, those apprentices of the old man either leave after a few days of study, or they are leaders in the industry.

Although he doesn't have to be a master chef, at least he can be a chef or head chef of a big hotel.

Now Yu Peiyong is teaching cooking, but it's a different situation.

He likes to ask questions.

For example, now, when he was blanching the tofu, he asked casually.

"Xiao Zhuo, why do you need to blanch tofu?"

Xu Zhuo knew about this problem: "Blanching the tofu can remove the beany smell in the tofu."

Yu Peiyong nodded: "Yes, but there is one more thing. Blanch the tofu in boiling water, which can make the tofu taste smoother and tenderer, and the color whiter and more beautiful. When you make tofu dishes, in addition to directly frying tofu In addition, other tofu dishes are best boiled in water."

Maybe it's because he is willing to work hard and is more diligent, so Yu Peiyong teaches cooking and likes to draw inferences from one instance.

Learn to cook a dish with him, and you can learn a lot of cooking skills horizontally.

This is something neither the old man nor Wei Junming has.

So from the very beginning, Xu Zhuo fell in love with Yu Peiyong's way of teaching cooking.

After the water boiled, Yu Peiyong sprinkled a spoonful of salt into the pot, poured Xu Zhuo's cut tofu into the pot, and praised Boss Xu by the way.

“Nice knife, tofu cut perfectly.”

He really knows how to lead apprentices.

A casual compliment not only makes it easier to concentrate, but also creates a sense of pride and confidence in cooking.

But my old man can only pretend to be coercive.

In the same situation, at most, there will be a sentence that is clearly flattering, but actually pretending to be coercive.

For example: "It's a good cut, it's almost as good as when I was 13 years old."

The old man is more egotistical, don't care if you are happy or not, I will talk about it first.

But Yu Peiyong made people feel like a spring breeze.

Both are grandpas, the gap is really not small.

The tofu was boiled in the pot for four to five minutes, Yu Peiyong turned off the heat, poured out the tofu to control the water.

Next, start to make crab roe tofu.

Before doing it, Yu Peiyong said: "Let me tell you a few points that need to be paid attention to. When I do it later, let's discuss what you don't understand."

This is really level.

He didn't ask everyone to ask him, but used the word discussion instead.

In fact, he understands everything, but Xu Zhuo and the others don’t understand anything, it’s too polite to talk about it

Xu Zhuo couldn't help sighing.

Yu Peiyong is really impeccable in life.

When communicating with him, I don't feel aggressive, nor do I feel oppressed because of the big difference in status.

No wonder they are also the chefs of the state banquet. The old man is not well-known in the circle, but Yu Peiyong is well-known both at home and abroad.

This guy is really good at it.

Yu Peiyong paused and began to explain the main points of making this dish.

The main purpose of this dish of crab roe tofu is to express the tenderness of the tofu.

So when there is no good tofu, chefs like to use lactone tofu.

In the process of cooking, if you want to keep the tofu tender, you can't let the tofu touch the hot oil.

Because tofu will harden when it comes into contact with hot oil, it is no problem to make tofu hard when cooking other dishes. Sometimes it is specially fried to increase the taste of tofu.

But for the crab roe tofu dish, once the tofu is fried, the whole dish is ruined.

In other words, this dish is not fried.

Instead, it is simmered in broth with crab roe.

In addition, this dish needs thickening, but only a thin layer.

If you thicken too much, the tofu will lose its smooth texture and become sticky instead, which will affect the overall sense.

Another point is that if this dish wants to be delicious, pork bone broth should be added.

Pork bone soup can increase the flavor and allow the tofu to fully absorb.

But today I use bald butter, which itself contains a lot of lard, so the pork bone soup can be omitted.

But when making this dish, it is best to use pork bone soup to increase the flavor.

Yu Peiyong didn't speak fast, he paused after a few words.