Food starts with noodles

The old man picked up the kitchen knife and began to cook the most important step of this dish, and also the most testing step of knife skills.

He put the tofu cubes flat on the chopping board, and then used a kitchen knife to stick to the top edge and slice them in.

This knife must be close to the top side of the tofu block, but it must be guaranteed not to cut through, so that the tofu will be more beautiful.

When the tofu is cut to the end and stops, it is generally possible to lift the entire surface without breaking it, and this is considered a success.

After the slices were finished, the old man lifted the edge of the tofu, and the white tofu inside was exposed.

He put down the kitchen knife, picked up a smaller metal spoon, inserted it along the edge of the tofu, slowly cut a circle, and then pulled out a whole piece of tofu.

Then use a small spoon to take out the excess corners, so that the whole tofu block becomes evenly hollow, so that the box is considered ready.

After all the tofu cubes were dug out, the old man crushed the dug out tofu with a spoon, put the frying pan on it, poured oil into it, and started frying the stuffing.

After the oil is hot, the old man first pours the marinated fillings into the pan and stir-fries. After the aroma is released, pour in the crushed tofu and continue to stir-fry.

When the frying is almost done, put a spoonful of salt, some light soy sauce and dark soy sauce into it for seasoning, and then serve it out.

After cooling, it's time to stuff the boxes.

This is a typical vegetarian dish made of meat. The tofu that has been dug out is processed and then filled in. The taste has been greatly improved during this process.

When it was almost dry, the old man took a small spoon, opened the hollowed out tofu box, filled it with fillings, filled it up, covered the box, and placed it on the steaming tray.

After all the tofu boxes were filled with fillings, the old man opened the steamer, put all the prepared tofu on it, and started steaming on high heat.

While steaming, he was not idle, put the wok on the shelf, and started the third cooking oil.

For a dish, it takes three times to cook and burn oil, so I ask you whether you toss or not?

Chapter 1345 It's Yu Peiyong's Turn

"There are three common sauces for the dish of tofu box. The first is salty and fresh juice, the second is sweet and sour sauce, and the third is tomato sauce. But now tomato juice is almost mixed with sweet and sour sauce. It’s one, and the sauce has almost become two.”

While the old man was making it, he was talking to Xu Zhuo about the difference in pouring the sauce.

Xu Zhuo is very clear about the fact that the tomato juice and sweet and sour sauce are almost mixed together, because the traditional sweet and sour sauce does not contain tomato sauce.

Tomato juice is to slowly stir-fry tomatoes into a thick soup. Although it is also sweet and sour, the tomato flavor is stronger. The taste is still sour, slightly weaker.

This difference determines the difference between the two juices.

But now, many people use ketchup to stir-fry polysweet and sour sauce directly, because using ketchup saves time and effort, and the requirements for the ratio are not so strict, and the color of the sauce is better.

In this case, the traditional tomato sauce taste and the sweet and sour taste are seriously overlapped, so the old man said that they are mixed together.

The sauce made by the old man today is a traditional savory sauce.

Compared with sweet and sour or tomato sauce, savory sauce is the most orthodox sauce for the tofu box dish.

The salty and fresh sauce can not only perfectly reflect the tenderness of the tofu, but also complement the fillings in the tofu box.

The old man heats up the oil in a pan, and then puts chopped green onion and ginger into it and sautés until fragrant.

Then, he poured the chopped diced ham, carrot, celery, cucumber and shrimp into the pot, and stir-fried over high heat.

Although there are many types of these dishes, in fact, each dish has a small portion. The main purpose is to enrich the taste of the sauce and serve as an embellishment, not for eating.

After stirring a few times, the old man added a large bowl of broth to the pot.

Using high broth as the sauce can enhance the aroma of the soup to the greatest extent, making the taste of the dishes more outstanding.

After adding the broth, the old man started to season it.

A spoonful of salt, a spoonful of pepper, and a large spoonful of light soy sauce are mixed evenly, and a little dark soy sauce is added in, so that the color of the sauce will be better.

After the soup in the pot is boiled, cook for two to three minutes, so that the flavors of all the ingredients can be integrated into the soup.

Then the old man took the water starch prepared in advance and poured it into the pot, and the soup immediately became thicker.

When the soup in the pot boiled again, the old man spooned a little scallion oil into it, stirred it, turned off the heat and took it out of the pot.

At this time, the tofu box in the steamer has been steamed. The old man took out the tofu box, carefully placed it on the plate with chopsticks, poured it with the prepared sauce, and put a few slices of parsley on the side Ye, this dish is considered ready.

After it was finished, the old man said to Xu Zhuo while the cameraman was taking close-up shots: "Actually, this dish is not only available in Shandong cuisine, but the mirror box tofu in Jiangsu cuisine and pregnant tofu in Sichuan cuisine are actually very similar to this dish." .”

Xu Zhuo was taken aback for a moment, wondering why the old man said this suddenly.

However, in line with the principle that all knowledge points are compulsory, he still wrote them down. In case the old man takes a test on himself one day, he can't say it.

Just as he was thinking about this, the old man said again: "But their recipes all come from Shandong cuisine, and Shandong cuisine is the source, so we need to think more about the recipes of Shandong cuisine and learn less about dishes from other cuisines."

Xu Zhuo: "..."

As expected of you, I still don’t forget to show the importance of Shandong cuisine at this time.

After the tofu box was put on the dining table, there was a circle of cold dishes outside the entire big round table, and now there was a circle of hot dishes inside.

Looking at the layout of the dining table, there should be some soup inside.

Xu Zhuo was a little worried about how long it would take to finish shooting this video.

After all, he has a lot of things to do, so it's impossible to stay here every day to shoot videos, and even if Xu Zhuo has time, these famous chefs don't have much time, and it is estimated that they will leave in three days at most.

It's the end of the year, and everyone is very busy.

After the old man finished making the tofu box, he packed up his things and left. He went to the next room and started drinking tea leisurely.

The next dish is stir-fried yellow beef made by Yuan Desheng. It is a typical Hunan-style stir-fry. It is cooked very quickly, but when the dish is out of the pan, Xu Zhuo really wants to add a bowl of rice to it.

Because this dish is very gluttonous just by smelling it, it is no different from fried pork.

But these dishes are naturally not edible now, at least until today's video is finished.

Next, it's time to take turns.

Except for Xu Zhuo who stayed in the studio for shooting as if he wanted to be a joke, other people including the photographer also took turns.

There is no way, the shooting time is too long, and there are too many materials, so they take turns to take turns, basically when the memory cards of the cameras are almost the same, they will draw cards and replace them.

The replacement will come with an empty card, and the replacement will go to the office and take a rest while copying the material to the computer.

This situation lasted until dark, and it was the last dish of today's filming-the long fish with soft pockets made by Yu Peiyong.

Today's filming is very interesting. It starts with the old man and ends with Yu Peiyong.

And the choice of two dishes are all dishes that will test your skills.

But relatively speaking, the dish of tofu box is mainly tossing. It is fried first, then processed, and finally steamed in a pan. The filling is fried in the middle, and the sauce is added at the end.

What a hassle.

As for the soft-pocket long fish dish, although there are many steps, it is more necessary to boil the eel first, and then remove the eel with a bamboo stick.

But the final frying time is very short, about 20 seconds.

This dish is a must-have dish for chefs in Huaiyang cuisine. Its status in Huaiyang cuisine is similar to that of Shandong cuisine. It is a must-have for the examination.

However, compared with fried double crisp, this dish has an unusual historical positioning.

Because at the founding banquet in 49, soft pocket long fish was the first hot dish at the founding banquet, so this dish is also known as the first dish of the founding of the country, and its historical significance is very prominent.

Now that Yu Peiyong is going to make this dish, Xu Zhuo is somewhat looking forward to it.

Because although he has eaten soft pocket long fish several times, the method is slightly different from the authentic method.

Today, Yu Peiyong, who is a benchmark chef of Huaiyang cuisine, is cooking this dish. The dishes he makes must be different. You have to observe carefully and don’t seek to learn, but at least you won’t say something when you talk about this dish in the future. In layman's terms.

While thinking wildly, Yu Peiyong, who had changed into a chef uniform, walked in.

All the ingredients to be used at this moment have been prepared, and the eel was carefully selected by Yu Peiyong in the afternoon, and it is still very fresh at the moment.

Xu Zhuo chatted with Yu Peiyong for a few words, then waved his hand to signal the cameramen to start shooting.

It was past seven o'clock in the evening, so we had to hurry up and finish the shooting, so that the photographers could get off work early.

Although they are paid overtime, don't let them enjoy the blessing of [-]. After all, this kind of blessing is not what everyone wants.

Chapter 1346

In Huai'an area, almost every household has a soft spot for eel.

Here, not only are there a variety of classic eel dishes in big restaurants, but even housewives in various families can easily make seven or eight eel dishes.

Eel has such a mass base, so its practice is naturally more refined.

Soft pocket long fish is a master of cooking, and it can be regarded as the pinnacle of eel dishes.

Because this dish is not only famous, but also has a strong historical background, and most importantly, this dish is very delicious.

Regardless of whether you are a southerner or a northerner, whether you like sweet and sour or spicy food, after tasting this dish, you will all be moved by this dish.

Just using the word delicious to describe this dish seems a bit insufficient.

But those who have eaten this dish only have these two words in their minds, because it is so delicious that they have no words, and it is so delicious that they have no time to think about the various vocabulary.

This is the charm of the soft pocket long fish dish.

Yu Peiyong didn't talk much, so he briefly introduced the origin and allusions of the long fish in soft pockets, and then began to introduce the dishes that will be used today.

The first is the long fish, that is, eel, which is the absolute protagonist of this dish.

The eels used in this dish don’t just grab two at random. This dish uses the kind of small eel that is one foot long and thick with a black back.

This kind of small eel is commonly known as "biganqing", the meat is tender and full of taste, it is most suitable for making soft pocket long fish dish.

It stands to reason that eating the dish of long fish with soft pockets should be in the Slight Heat season, because in Huaiyang cuisine, there is a saying that eels in Slight Heat match ginseng.

But now few people still follow the saying of not eating from time to time, as long as they want to eat, they can eat at any time.

In addition to the eel, slices of scallion and ginger are also used in this dish. These two are used when the eel is blanched later. In addition to the slices of scallion and ginger, garlic and onions are also used.

The onion is fried in advance and placed on the bottom of the plate, and only garlic is a necessary ingredient for frying.

Although Yu Peiyong is shooting a video right now, his attention is not on the camera, but patiently explaining to Xu Zhuo.

Obviously, he wanted his grandson-in-law to learn this dish.

Xu Zhuo pretended to be listening carefully, and from time to time he asked two small questions that were not considered laymen, which made Yu Peiyong even more excited.

After introducing the dishes, Yu Peiyong began to make preparations.

First, he boiled half a pot of water on the stove.

While waiting for the water to boil, Yu Peiyong was not idle. He quickly cut the scallions into sections and the ginger into thicker slices.

After throwing these two ingredients directly into the pot, he shreds the onion and slices the garlic.

After the preparations were completed, Yu Peiyong fished out the eels that were still swimming in the basin next to him and put them into a fine mesh bag.

This is the meaning of the soft pocket and the pocket in the long fish.

But now, there is a new explanation for this statement. It is said that there are three kinds of pockets in the method of growing fish with soft pockets. The first pocket is the net pocket used for blanching.

The second bag is made of eel, which looks like a child's bellyband.

And the third bag is to use a spoon when eating, because the eel is too soft and the oil on it is rich, it will bounce on the body or drip on the table if you are not careful, which is very indecent.

Xu Zhuo didn't know exactly if this was the case, because Yu Peiyong didn't explain it from the beginning to the end.

When the water in the pot was about to boil, Yu Peiyong put a spoonful of salt into the pot, and then put more than half a bowl of cooking wine, about two taels of white wine and more than half a bowl of balsamic vinegar.

"Salt can remove the mucus on the surface of the eel, so that the eel will taste more refreshing, balsamic vinegar can increase the gloss of the eel, making the color of the eel look more vivid, and the other things are to remove the yellowish color of the eel. A fishy smell."

While making it, Yu Peiyong explained to Xu Zhuo the effect of adding these seasonings.

In the past, when blanching, everyone would say to add scallions and ginger slices to cooking wine, but no one explained the function and purpose of adding these condiments.

Only Yu Peiyong could explain it in such detail, which made Xu Zhuo very useful.

After the water in the pot boiled completely, Yu Peiyong turned down the fire. When the water in the pot was no longer boiling, he first stirred the pot a few times with a spoon, and then quickly threw the live eel in the net bag. to the pot.

Eels cannot be scalded with boiling water, they need to be scalded with hot water at [-] degrees, so as to ensure that the skin of the eels will not be scalded, which will affect the taste of the dishes.

The eel struggled quickly in the net bag, but as Yu Peiyong pressed the net bag into the water with a spoon, the struggle quickly disappeared.