Food starts with noodles

If you want to turn your face, someone next to you will tell you that this is a wine table culture.

In fact, fart culture is just a group of authority dogs who use the wine table to play hooligans and play authority under the guise of culture.

If you are not happy with yourself, you can only find a sense of superiority from others.

When he was just in college, some cadres of the student union used to force Xu Zhuo to drink with a glass of wine.

And the consequence is...

Boss Xu's way to enter the student union was completely blocked.

Thinking back to the past, Xu Zhuo is very lucky. Fortunately, he didn't join the student union, otherwise he would have delayed playing games.

After saying hello to several elders, Xu Zhuo came to the back kitchen and started preparing Bawang tofu.

But before doing it, he first needs to make some soy milk with a soymilk machine.

The multi-functional soymilk machine for the back kitchen can be brewed without soaking beans.

Xu Zhuo added the washed soybeans and water according to the instructions, and it took about half an hour before the soybean milk was ready.

Xu Zhuo filtered the soy milk and put it in a basin to cool down, then began to beat the eggs.

The soy milk must be cold. If it is hot, the egg liquid will become egg flocs when it is poured in, and it cannot be made into tofu.

Egg liquid requires whole eggs and egg yolks, and the ratio of the two is one to two, so it takes a lot of eggs.

Xu Zhuo beat about twenty whole eggs, and then beat about a dozen egg yolks. Only then was the egg liquid ready for use.

After breaking up the egg liquid with an egg beater, Xu Zhuo filtered it and poured it into a basin for later use.

Then he prepared some milk and poured it into the soy milk, stirred it evenly, filtered it again, poured it into the egg liquid, and then used a spoon to fully mix the two liquids.

After this step is done, it's time to steam the pot.

Chapter 1098 "Tofu" Not Tofu

Steaming egg tofu is the same as making egg custard. Before steaming in the pot, cover the mouth of the pot with a layer of plastic wrap.

And this plastic wrap also needs to pierce a few holes with a toothpick.

"Why do you have to pierce a few eyes? Can't you not pierce? It makes me feel obsessive-compulsive."

Guo Xingwang, who was at the side, was doing nothing. After seeing Xu Zhuo's operation, he couldn't help interjecting and asking.

This question made Xu Zhuo laugh: "This egg liquid won't solidify if it's not eye-catching. It's a failed product."

Guo Xingwang became interested as soon as he heard it: "Why?"

Xu Zhuo knew a little bit about this question. He said with a smile, "After piercing the eyes a few times, the water vapor inside will come out, and the water will be reduced to solidify. Otherwise, the water will remain inside and the egg liquid will not solidify."

Xu Zhuo didn't know if this was true, anyway, as long as he could fool Guo Xingwang.

After putting the pot into the steamer, Xu Zhuo took the opportunity to prepare the ingredients for Bawang Tofu.

What Xu Wenhai said is correct, this dish can be made into sweet and sour taste, or hot and sour taste, anyway, it is just to change the ingredients of the sauce, it is not too difficult.

But what Xu Zhuo wants to do now is a more complex flavor.

There are sweet, sour, spicy, and even garlic, onion and other flavors.

Although this kind of sauce has a lot of flavor, in fact, there are not many ingredients to be used. Specifically, there are white sugar, rice vinegar, light soy sauce, dark soy sauce, beautiful pepper, garlic, shallot oil, and starch.

Beauty pepper is a kind of red pepper with a lower spiciness than millet pepper and a higher appearance than Ervitex. Because the whole body is bright red, it is named Beauty pepper.

The spiciness of bell pepper is average, and the color is bright red, so it is often used as an ingredient for color matching in dishes.

The Bawang tofu made by Xu Zhuo is also the same this time, which will make the dishes look better, and the moderate spiciness can also suit most people's tastes.

Because it's not the time to make the sauce, Xu Zhuo just gathered all the ingredients and didn't make it.

The steaming speed of egg tofu is very fast. After 10 minutes, the eggs in the pot have solidified. It looks a bit like a super-sized jelly, and it also looks like a pot of yellow jelly that has just been made.

As far as appearance is concerned, people will like it at a glance.

Xu Zhuo took off the plastic wrap on the basin and put the basin in cold water to cool it down.

At this time, Wei Junming came to the kitchen. As Xu Zhuo's godfather, Wei Junming really witnessed Xu Zhuo's growth from the beginning. The higher Xu Zhuo's achievements, the more he likes him as a godfather.

He washed and walked over, patted the egg liquid in the basin that had completely solidified and said: "This egg tofu is good, it solidifies very well, do you need my help?"

Xu Zhuo smiled and shook his head: "No, you can check it out for me when it's done later."

Listen and talk more.

Wei Junming really didn't understand. The old man and Xu Wenhai always said that Xu Zhuo couldn't speak and didn't know how to get along with others.

Is this what people who can't speak say?

"I'm going to Yangzhou in a few days. I haven't been there in the next year. It's summer vacation soon. I'm going to give some lectures. Don't you want to go too? How about we go to school together?"

Xu Zhuo nodded: "Okay, I just want to recommend a very experienced teacher to the school, so I have to talk to them carefully this time."

Wei Junming looked at Xu Zhuo and asked curiously: "Is it He Guoan from the capital? Master Ji from the capital said it in our group two days ago, and everyone welcomed it, but the school has been worried that the treatment is not good."

This is indeed the difficulty of the school.

According to He Guoan's status in the culinary circle, he could find a job in any big restaurant and earn tens of thousands of dollars a month.

But the salary of teachers in colleges and universities is not so good, only a few thousand yuan.

They were always worried that He Guoan would give in at school.

You must know that after news of Ge's unloading the grinder and killing donkeys spread these days, He Guoan's reputation has risen, and countless restaurants in the capital want to invite He Guoan to be the head chef.

Even if he doesn't do anything, as long as he raises his arms, he can attract countless customers to the store.

Of course, what these store owners value is not He Guoan's cooking skills or management skills, but his current fame and the traffic behind him.

He Guoan did not agree to them, but waited for Xu Zhuo's progress.

If Xu Zhuo could talk about Tongyang University, he would teach.

If he cannot teach, he will find other ways out.

For a chef, it is definitely a dream to be a teacher in a university.

And an experienced head chef is also what the school wants.

They don't want to cultivate a bunch of nerds who can only talk on paper, and they want to let students know some survival methods and skills of back kitchens in school.

These contents cannot be taught by teachers who stay in school all the year round, only those who have worked in the front line will know.

As for people like He Guoan who have worked in first-class restaurants for many years, they are talents that the school has been longing for.

Xu Zhuo felt that such a matter of a man's love and concubine's intentions should be talked about very high, and now that He Guoan has been in the limelight, in order to avoid having long nights and dreams, he decided to go to Yangzhou to finalize this matter.

To save He Guoan from being raided by other stores.

The father and son agreed to go to Yangzhou, and the temperature of the egg tofu also dropped.

Xu Zhuo took the basin out of the water and wiped off the water on the bottom of the basin to avoid water dripping on the chopping board.

After finishing these, Xu Zhuo turned the pot upside down on the chopping board, and patted the bottom of the pot lightly, so that the whole egg and tofu in the pot would fall from the pot onto the chopping board.

Wei Junming said on the side: "Actually, when you steamed just now, you only need to put a layer of plastic wrap on the bottom of the basin, and now you don't have to worry about it. Just flip it over and the egg tofu will fall out of the basin."

Xu Zhuo was stunned for a moment. He thought that he would be very handy if he had the skills to do this kind of thing, but he didn't expect Wei Jun to think of a more practical trick after just a few glances.

As expected of a person who has been in the culinary world for many years, his experience in this field has made him even more obsessed.

Soon, there was a muffled sound in the basin.

Xu Zhuo took the pot away, and a whole piece of yellow egg tofu was on the chopping board.

However, because the basin was neither oiled nor covered with plastic wrap when it was made, the egg tofu next to the bottom of the basin was a bit uneven.

But it doesn't matter much.

Xu Zhuo picked up a slicing knife and brought a bowl of clear water. After dipping the kitchen knife in the water, he began to slice the tofu.

Egg tofu is very similar to jelly, it trembles when cut, but the delicate texture of egg tofu is unmatched by any jelly.

Xu Zhuo sighed while cutting, this egg tofu is too beautiful, isn't it?

Not to mention cooking, even if it is cut into slices and placed on a plate as a decoration on the table, it is very comfortable to look at.

After cutting the egg tofu, Xu Zhuo set it on the oil pan and prepared to fry it...

Chapter 1099 Making the Juice

Set up the oil pan, pour oil into the pan, Xu Zhuo turned the heat to the maximum, and started to burn oil.

While waiting for the oil to heat up, Xu Zhuo was not idle.

He first chopped up the diced peppers that will be used for the sauce later, and chopped some minced garlic.

Yu Keke doesn't like to eat ginger, so he didn't chop ginger, but chopped two slices of ginger. After frying fragrant, he can take it out of the pot and throw it away without affecting the appearance of the dishes at all.

After finishing this, he stirred some starch water in a bowl, which will be used later when making the sauce.

When Xu Zhuo was preparing to fry, several chefs came over to learn.

In fact, the main thing is to wait to taste it, but I am embarrassed to talk about my mouth.

Guo Xingwang watched Xu Zhuo throw down the oil pan and was busy making sauce ingredients, and asked curiously: "Hey, hey, why did you make the sauce before frying it? You won't make it later. late."

Xu Zhuo said while he was busy: "I can't wait, it will be too late. After the tofu is fried, I have to make the sauce quickly, and then pour it hot while the skin of the tofu is crispy, so that the two can be better. When combined together, the taste will be even better.”

Xu Zhuo put the minced garlic in a bowl and chopped a large bowl.

The reason for cutting so much is because it will be used twice later, and the dosage is relatively large.

After all the ingredients for the sauce were prepared, Xu Zhuo found a large plate, poured some cornstarch into it, and then put the sliced ​​egg tofu into it, so that both sides of the tofu were coated with starch.

You don't need to stick too much starch, just hang a thin layer.

These tofu slices were cut a little thinner, about three to four millimeters in size.

The size of the tofu slices is slightly larger than that of mahjong, because if it is cut too large, it is easy to break when frying, and the tofu slices are smaller, and it is more convenient to eat.

Xu Zhuo put these starch-soaked tofu slices on a starch-sprinkled tray for frying later.

After everything is done, the oil temperature is almost up.

The oil temperature for frying this kind of tofu must be high, so that the starch on the outside of the tofu can quickly become crispy and hard, forming a protective layer on the outside of the tofu.

This will make the temperature of the egg tofu inside rise again, and the taste will become more tender and smooth.

If the oil temperature is too low, the outer layer of dry starch will fall off in the hot oil.

Once the egg tofu is not protected by the dry starch, it will shatter little by little in the oil pan. The water in these pieces will splash around when it encounters hot oil, which is easy to hurt people, and it is also easy to cause frying pan. .

Therefore, in the step of drying the starch, it is necessary to ensure that the outside of the tofu is completely covered with dry starch, and there is no omission.

When the oil was [-]% hot, Xu Zhuo started frying.

Wei Junming stood by the side, for fear that something might happen to Xu Zhuo while frying.

Guo Xingwang and the others also stood aside, listening carefully to the discussion between Xu Zhuo and Wei Junming about fried food.

Although these are some theoretical knowledge, they are very useful. After all, they are a summary of the experience of the two.

Picking up the tray, Xu Zhuo started throwing the tofu slices into the pot with his hands.

He was fast and didn't stop until there was no gap in the pot.

Don't touch the tofu slices just out of the pan, because the outer skin has not been fried in hot oil at this time to get the starchy hard shell, so it will break when touched.

You have to wait until the tofu slices are completely floating on the oil surface, and the air bubbles around the tofu slices are reduced before turning over. At this time, the tofu slices are basically deep-fried.

When Xu Zhuo was flipping the tofu slices with chopsticks, Wei Junming had already picked up the colander and started picking out the fried tofu slices with chopsticks.

After frying the pot, Xu Zhuo asked Guo Xingwang and Wei Junming to fry the remaining tofu together, and the others were not idle, and began to place the tofu on the plate.

It takes a certain skill to arrange this kind of tofu.