Food starts with noodles

Originally, he thought that not many people would eat braised pork rice, but looking at the current situation, he estimated that two large pots of braised pork would not be enough to sell.

At ten o'clock, Zheng Jia yelled and broke into the kitchen: "Boss, today's takeaway order has officially exceeded [-], and we are going to deliver it!"

Xu Zhuo did some calculations, and five hundred takeaways seemed like a lot, but after excluding labor, delivery staff and other costs, the profit was at most 3000 yuan.

Takeaway is really a small profit but quick turnover industry.

I hope that the dinner can reach this much, and the profit of the takeaway can reach [-] a day.

In this case, it is only slightly closer to the courtyard house in the capital.

With so many takeaways, braised pork rice accounts for at least half of them.

The rest is lo mei like sheep hoof rabbit head.

There are almost 100 servings of stir-fry and rice bowls.

At this moment, Feng Weiguo is hurrying up to prepare the side dishes and plans to start frying them at 10:30.

Not long after Xu Zhuo cooked the stewed meat in the big pot, the chicken soup was also ready.

Taking advantage of the fact that he was not too busy at the moment, the old man planned to teach Xu Zhuo the tofu egg soup.

As for when Xu Zhuo will be able to make it, it is unknown.

The difficulty of this dish lies not in making it, but in the side dishes.

The few ingredients that need to be used must be cut into diamond-shaped thin slices like tofu.

This is not only beautiful, but also easier to stimulate the fragrance.

For example, shiitake mushrooms, after being sliced ​​into thin slices, are slightly stimulated with hot oil, and the fragrance can be released.

After cutting the luncheon meat and shiitake mushrooms into diamond-shaped thin slices, Xu Zhuo began to cut the tofu.

Compared with luncheon meat and shiitake mushrooms, slicing tofu into thin slices is a test of knife skills.

Xu Zhuo took the slicing knife and dipped it in clean water.

Then gently peel off the old skin on the surface of the tofu.

Next cut the tofu into [-] cm thick slices.

After cutting, take a piece of tofu and place it flat on the chopping board, and start slicing it vertically.

Cut this thick tofu slice into [-]mm thick slices.

This step not only tests the skill of the knife, but also the quality of the tofu.

When the tofu of average quality is cut at this step, it will immediately show its original shape.

Not to mention cutting into thin slices of one millimeter thick, even if it is two millimeters thick, it is impossible to make tofu with poor quality.

Although Xu Zhuo had skills in hand, he was still a little nervous when making this step.

It is not so easy to turn a one-centimeter-thick tofu slice into a one-centimeter-wide and one-millimeter-thick slice.

Moreover, it must be ensured that the tofu slices cannot be broken or have obvious defects, which can stump many chefs.

But Xu Zhuo also has skills.

Although I was a little nervous, I still cut all the tofu slices in a leisurely manner.

After cutting, use a kitchen knife to carefully take four or five pieces of tofu and stack them together.

First cut along one end with a diagonal knife, so that the head of the tofu slice becomes a bevel.

Then cut the tofu into diamond shapes according to this angle.

After everything is cut, boil water in a pot and prepare to blanch the tofu.

However, the tofu slices are too thin, so the blanching should be "gentle".

After the water boiled, Xu Zhuo sprinkled a spoonful of salt into the pot, then turned off the fire.

When the water in the pot is no longer boiling, carefully put in the tofu and gently push it with a spoon to let all the small tofu pieces fall apart.

The tofu slices are too thin, and many tofu slices will crumble if they are blanched in boiling water.

Therefore, we can only blanch the water by soaking in boiling water to remove the beany smell in the tofu.

After soaking for 10 minutes, Xu Zhuo took the tofu out of the pot with a slotted spoon and put it aside to control the water.

Taking advantage of the time to control the water, Xu Zhuo scooped a few spoonfuls of chicken soup into the pot and brought it to a boil slowly.

Then pour in the dry tofu and simmer slowly over low heat.

This will replenish the lost moisture from the tofu.

After soaking in salt water, the water in the tofu will be driven out, and the tofu will also become gluten. This is also the reason why the tofu after blanching is not easy to break.

After simmering in the chicken broth, the chicken broth refills the tofu as moisture.

The reason why this dish tastes more delicious is the secret.

Chapter 410 Fragrant, so fragrant!

Seeing the tofu rolling in the chicken soup, Xu Zhuo looked at the old man in surprise and asked, "Grandpa, isn't this exactly the same as Pingqiao's tofu recipe? Where is your innovation?"

The old man smiled: "The rest are all my innovations."

In order to prove that he wasn't talking too much, the old man took the initiative to do it.

First use hot oil to slick the pan, and then put a piece of lard in it.

After the lard melts, put sliced ​​green onion and sauté until fragrant, then add sliced ​​shiitake mushrooms, after the fragrance of the mushrooms floats out, add sliced ​​luncheon meat.

Xu Zhuo stared blankly at the old man's operation. This step is indeed different from Pingqiao tofu, because Pingqiao tofu does not have any steps of stir-frying, even if it is fried, it is done from warm oil to low heat.

Authentic Pingqiao tofu pays attention to mildness.

From start to finish, the best thing about this soup is its mildness.

Even after it is ready, the tofu soup will be drizzled with light oil to lock in the heat of the tofu, so that the dish does not seem to smoke at all and is relatively mild.

But in fact, the temperature of this dish is very high, if you don't pay attention when eating, you will burn your mouth.

Therefore, there is a saying in this dish that "you can't afford it with a spoon, you can't afford it, and you can get it with a spoon".

But what the old man cooks now is a typical Lu cuisine.

Stir-fry first to fully burst out the aroma of the ingredients.

Then add pork bone broth.

The authentic Pingqiao tofu uses chicken soup and crucian carp brain to enhance freshness.

Before the old man said to make chicken soup, Xu Zhuo thought it was for making Pingqiao tofu.

It turns out that the chicken soup is only used to blanch the tofu slices for the second time.

Now he adds pork bone broth into it, and the style of this dish has become a Shandong style.

Because Huaiyang cuisine rarely uses pork bone broth.

Even for the sake of flavor, Huaiyang cuisine prefers to use ham meat instead of pork bone soup.

After the soup in the pot boiled, the old man began to season it.

Tofu dishes are usually seasoned before adding tofu. This is to prevent the tofu from being smashed.

The seasoning is very simple, one spoonful of sugar, two spoonfuls of salt, and one spoonful of pepper.

Then the old man took the tofu slices out of the chicken soup, and after controlling the water a little, poured them into the broth.

After the tofu is poured in, turn off the heat and let the broth in the pot slowly simmer the tofu.

"Crack two eggs and whisk them thoroughly."

After the old man ordered Xu Zhuo, he started to make the water.

This kind of tofu soup should not be too thick, so a thin soup is enough.

After the eggs were broken up, the old man held the egg bowl in one hand and started pouring egg liquid into the pot along the side of the pot.

Round and round, no repetition at all.

After the egg liquid enters the soup, it will quickly spread out to form a perfect egg flocculation.

As soon as the egg liquid was poured, the old man immediately poured in the thin gorgon that he had stirred.

Use the back of a spoon to gently stir over the soup, so that the gorgon water and soup in the pot are thoroughly mixed together.

Then turn off the heat and take out the pot.

This Rusu hybrid tofu egg soup is ready.

The old man took the pot, poured the tofu soup into the soup basin, and sprinkled a handful of coriander, and it was done.

The first half of this dish is exactly the same as the Pingqiao tofu in Huaiyang cuisine.

But the second half is a typical Shandong cuisine practice.

Xu Zhuo took a small bowl, filled a bowl of tofu soup for himself, scooped up a spoonful, put it near his mouth and blew it, carefully sucking it into his mouth.

The aroma immediately diffused in the mouth.

It has the aroma of tofu, lard, and pork bone broth. After chewing the tofu carefully, the deliciousness of the chicken soup emerges again.

In addition, there are aromas of coriander, mushrooms and luncheon meat.

Xu Zhuo was immediately intoxicated by the fusion of so many scents.

Yu Peiyong is really right, the old man's talent in cooking is really amazing.

I just watched the recipe of Pingqiao tofu a few times in other people's kitchens, and according to the characteristics of this dish, I creatively changed it to Shandong cuisine.

This kind of rich and fragrant tofu soup tastes very different from the famous Hirahashi tofu.

It's not like Xu Zhuo hasn't seen examples of magical changes in dishes.

But most of them will be changed to be nondescript.

For example, the low-calorie hot dry noodles are a typical representative of the magic reform of dishes.

I didn't expect the Pingqiao Tofu, which was modified by the old man, to be so good, and there was even a feeling that the green came out of the blue and was better than the blue.

Can high talent really do whatever they want?

Xu Zhuo finished the tofu soup in the bowl.

However, I still felt that it was not satisfying, so I drank two more bowls in a row, and then reluctantly put down the bowls and chopsticks.

"How is it? Is it delicious?"

The old man had a smile on his face, like a child waiting for praise.

Now that Boss Xu is full, it's okay to say a few rainbow farts.

Anyway, every time the old man cooks food, commercial bragging and rainbow farts are necessary links in the back kitchen.

At this moment, everyone was busy with their own work, so Xu Zhuo tasted the old man's craft by himself.

So this glorious and difficult task fell to him.

"It's amazing. I didn't expect that tofu can do this and taste so delicious. This is the limit of my imagination. Especially the step of blanching the tofu in chicken soup is simply a stroke of magic ..."

Listening to Boss Xu's rainbow fart, the old man smiled as if he had drunk honey.

But listening to it, brows frowned: "Blanching water with chicken soup is the procedure of Huaiyang cuisine..."

what?

Boss Xu opened his mouth, he didn't expect that the rainbow fart that he racked his brains would actually go dumb.

It's okay, let's do it again.

But after thinking about it for a long time, he didn't know what to praise.

Praise the old man for seasoning well?

It feels more like insulting the old man.