Food starts with noodles

Wait until everyone has digested what he said before continuing.

After all was said, he started to do it.

Turn on the fire, heat the pan, and pour a spoonful of peanut oil into the pan first.

"Xiaozhuo, why do you need to slide the pan before cooking?"

Here it comes again, which reminds Xu Zhuo of the junior high school teacher who likes to ask questions.

But the atmosphere is quite good now, and there is no tension like that in junior high school at all.

"The slippery pan can effectively prevent sticking, and it can also make the pan heat more evenly."

Yu Peiyong smiled: "Didn't your grandfather teach you this?"

Xu Zhuo hummed: "This is what my godfather taught me."

Yu Peiyong met Wei Junming, he shook the pot and said, "Give him a call when you finish your work. I will cook at noon and invite him to drink."

"Ok."

After slipping the pot, Yu Peiyong poured a spoonful of crab shell oil into the pot.

As the temperature of the oil rises, a tempting crab aroma hits the face.

Then Yu Peiyong threw the scallions in.

Deep-fried chopped green onion with crab shell, this taste is really delicious.

The smell of crab is mixed with scallions, Xu Zhuo feels that this dish is absolutely delicious just by smelling it.

After the chopped green onions were fried, Yu Peiyong took a colander and picked out the chopped green onions from the pot one by one.

"Scallions inside will affect the appearance, so it's best to pick them out."

Then, taking the spoon, he dug two spoonfuls of bald butter from the jar and threw it into the pot.

The bald butter in the solidified state melted quickly when it entered the pot, and bursts of strong crab fragrance floated out of the pot.

Yu Peiyong turned down the fire, took a spoon, and kept stirring the pot.

"There are balsamic vinegar and flower carvings in the bald butter, so at this moment, high temperature is needed to force out all the vinegar and wine smells in it, otherwise the taste will not be good."

This dish is actually best made with freshly removed crab roe.

But when it was first removed, everyone was full of bald butter. Who would think of making crab roe tofu?

When the smell from the pot turned into a pure crab smell, Yu Peiyong poured the pork bone soup that Xu Zhuo had just prepared into it.

Then cover the pot and turn up the heat.

"Xiao Zhuo, let me have a look at mixing some thick gorgon water."

Such a professional term immediately confused Xu Zhuo.

"What is Thin Gorgon Water?"

Chapter 388

Yu Peiyong was a little surprised: "You don't understand the difference between Gorgon water?"

Xu Zhuo shook his head, he really didn't understand.

As for thickening the cornstarch, Xu Zhuo always thought it was just a matter of getting some starch water and pouring it into the pot.

What's wrong with this?

Jianguo and the others knew a little bit, but they only knew a little bit.

Cao Kun cooks braised pork, and thickening it with cornstarch is relatively new to him.

Xue Mingliang is good at stir-frying. Except for fish-flavored pork shreds and other dishes that need to be thickened, he doesn't know anything else.

Not to mention Jianguo, who has never been on the stove, and his understanding of thickening is limited to the most elementary stage.

As for Boss Xu, don't mention it.

Seeing the confused eyes of several people, Yu Peiyong was happy.

"It's okay, it's okay, while I'm fine, I'll tell you the difference and usage of Thicken Gorgon."

Thickening refers to pouring the adjusted powder juice into the pot when the dishes are close to maturity to thicken the marinade and increase the adhesion of the marinade to the raw materials.

Thereby increasing the powderiness and concentration of the dish soup, improving the color and taste of the dish.

Thicken Gorgon is generally divided into two types.

One is to add seasoning to starch water. This method of thickening is called juice mixing.

The other is pure starch water, which is called white juice in jargon, and is the most common way to thicken corn.

According to the cooking method and the characteristics of the dishes, there are roughly four methods of thickening: wrapping, pasting, flowing, and thinning.

Baoqian is generally used for dishes cooked by stir-frying.

The powder sauce is the thickest, and the purpose is to make the sauce fully cover the raw materials. For example, fish-flavored pork shreds, fried kidneys, etc. are all wrapped with cornstarch. After eating the dishes, there is basically no marinade left on the bottom of the plate.

Paste Gorgon is generally used for dishes cooked by simmering, smoothing, braising, and stewing.

The powder juice is thinner than Baoqin, and its function is to turn the soup of the dishes into a paste, so as to achieve the fusion of soup and vegetables, and the taste is smooth, such as sweet and sour pork ribs and braised large intestines.

Liuqian is generally used for large or whole dishes, and its function is to increase the taste and luster of the dishes.

After the dishes are placed on the plate, the marinade in the pot is heated, then thickened into the sauce, and then poured on the dishes.Such as braised big carp, Dongpo elbow and so on.

Thin gorgon is the thinnest in gorgon juice, also known as milk soup gorgon.

It is generally used for braised dishes, such as sea cucumbers with green onions, mushrooms and rapeseed.The purpose is to make the soup slightly thicker, highlighting the color, taste and freshness of the dishes.

After talking about this, Yu Peiyong brought a small bowl and started to thin the gravy.

At the same time, he also said to several people: "Pay attention to the amount of starch water used, and it should not exceed one-third of the total amount of the dishes, otherwise the thin gorgon will turn into paste gorgon."

He took half a bowl of water and scooped two small spoonfuls of cornstarch with a spoon.

After stirring evenly, the starch water in the bowl is very thin, like milk.

Several people watched Yu Peiyong's operation, and gained a new understanding of Bo Qiang.

As for other ways to thicken the corn, Xu Zhuo is not in a hurry to learn.

Anyway, Yu Peiyong will stay in Linping City for a few days, so he can get to know him slowly.

At this moment, the broth in the pot has boiled, and the pot of clear yellow soup looks very attractive.

Yu Peiyong did not pour the tofu directly, but seasoned it first.

"Before adding the tofu, you must adjust the flavor well so that the flavor can be immersed in the tofu, and if you season the tofu at the end, it is easy to break the tofu."

The seasoning is very simple, just add some salt and pepper.

But because there is salt in the bald butter itself, so be careful when adding salt, not too much.

After adjusting the taste, Yu Peiyong poured the tofu in and turned down the heat a little.

Allow the stock to simmer slowly over the tofu in the pot.

After a few minutes, the soup in the pot gradually decreased, and the white tofu gradually turned into a golden color.

At this time, Yu Peiyong said to them, "You can thicken the corn now."

After finishing speaking, he took the starch water that he had just adjusted, stirred it twice with a spoon, and poured it into the tofu along the side of the pot.

Soon, the soup in the pot became viscous.

Yu Peiyong held the pot and shook it twice, so that the soup and tofu in the pot could be combined as much as possible.

Then turn off the fire, take out of the pot and put on a plate.

This dish is a soup dish, not suitable for packing into a plate.

Yu Peiyong took a look, found a small soup bowl from the cupboard, held the pot, and carefully poured the tofu into it.

"Xiao Zhuo, do you know why you use a soup bowl to serve it?"

Xu Zhuo was taken aback, is this also a question?

He thought for a while and said, "Because there is soup in this dish, if it is served on a plate, it will flow out easily."

Yu Peiyong shook his head: "Child, you have to remember that this dish must be eaten while it is hot. Only when it is hot will it be enjoyable and the crab flavor will be strong."

"If it's cold, your mouth will smell like crab, so you need to use a soup bowl, preferably a deep one, so that the tofu can maintain a high temperature even if you eat it to the end."

The crowd understood.

This dish seems simple, but I didn't expect it to be so complicated.

After Yu Peiyong finished speaking, he casually grabbed a handful of chopped chives and sprinkled it on.

This crab roe tofu with golden color and delicious color and fragrance is completely completed.

Xu Zhuo and the others surrounded the crab roe tofu and swallowed subconsciously.

It stands to reason that they just had breakfast and shouldn't be hungry.

But smelling the tempting fragrance and looking at the greedy color of this dish, I unconsciously want to take a bite.

"Don't be dazed, try it all."

Yu Peiyong filled the wok with water and cleaned it.

Turning his face to see several people still circling around the crab roe tofu, he couldn't help but ask them to try it.

As a chef, don't be shy about tasting dishes.

It is only possible to make it if you taste the texture and taste yourself.

I haven't even tasted a dish, can it be done well?

Xu Zhuo went to the disinfection cabinet to get a few spoons, and distributed one to each person.

You can't eat this dish with chopsticks, because the tofu is very tender, and it is easy to crush the tofu with chopsticks.

At this moment Xu Zhuo finally understood why Yu Peiyong asked him to cut such small pieces of tofu so that he could eat it with a spoon.

He took a spoon, scooped up a piece of tofu, put it near his mouth and blew it before putting it into his mouth.

As soon as you enter the mouth, the aroma of crab roe spreads in your mouth.

The soup is rich in flavor and slightly viscous, which brings out the smoothness and tenderness of the tofu.

Chew lightly and the tofu melts in your mouth.

The rich and aromatic soup, paired with tender and refreshing tofu, this dish is really mesmerizing.

Xu Zhuo ate several pieces of tofu in a row, and then reluctantly put down the spoon.

"It's delicious. The tofu is so soft that you don't need to chew it. It's wonderful."

Yu Peiyong smiled: "Aren't you going to serve crab powder tofu in the store? Bring the crab powder and a carrot, and I will teach you how to make crab powder tofu more delicious."

Ok?

Xu Zhuo was not surprised to bring crab powder over, but what he didn't understand was what to do with carrots.

Could it be that carrots should be added to crabmeat tofu?

"Grandpa Yu, what are the carrots for?"

"Oh, I forgot to tell you, it's for cooking butter."

"What?"

"butter?"

"Isn't that for western food?"

Chapter 389 Boiling Butter