Food starts with noodles

Chapter 1386 Start preparing for the New Year's Eve dinner

Now is the time to adapt, and it is estimated that the art of the language spoken by the system should also be the same.

Xu Zhuo took a deep breath to calm himself down, but his expression was still calm. He smiled and said to Ke Ke: "Among the dishes that Grandpa Zheng cooked today, fish balls are his specialty. The CCTV interviewed Grandpa Zheng before. At that time, he made very classic Cantonese fish balls."

These words made Zheng Guangyao nod slightly. Fish balls are indeed his specialty.

Then, before Coco could ask a question, Xu Zhuo said again: "The fish sausage fried egg dish is too homely, and it's not as good as fish balls in terms of appearance, so it's not the best.

The dry pot fish offal is Hunan cuisine. Although Grandpa Zheng cooks it perfectly, it is still inferior to Grandpa Yuan's craftsmanship. After all, it is not a dish of the same cuisine. "

If Zheng Guangyao made the last stew with bamboo fish belly, Xu Zhuo would really be in a dilemma as to which one to choose, but since Xu Wenhai made it, naturally there is no need to think about it.

Therefore, no matter how you choose, fish balls are the best.

As for the dishes made by Yu Peiyong and the old man, the two of them basically did not cook their own specialty dishes, and the fried fish tail made by the old man is similar, but the fried fish tail can only be regarded as a side dish, and it is not the master. dishes, because fish tails also belong to the category of leftovers.

In such a horizontal comparison, the fish ball soup made by Zheng Guangyao is the perfect winner.

Xu Zhuo said a lot of things eloquently, and Yu Keke nodded subconsciously, agreeing with the words.

call……

at last!

Xu Zhuo breathed a sigh of relief. Just now his mind was spinning rapidly, and he finally convinced his wife.

Now that my daughter-in-law has been persuaded, this mission is...

When he was imagining how to upgrade after getting those dishes, Zheng Guangyao suddenly smiled and said: "Xiao Zhuo is a good eloquent kid. He said so much, but he didn't get to the point."

The old man echoed and said: "The ability to change the topic is good, but what he said is also reasonable. This table is indeed the best meatball soup made by you. It tastes salty and light, fresh and delicious. It is really good."

It's rare for the old man to praise others. These few words of praise immediately made Zheng Guangyao's brows happy, and his eyes narrowed when he smiled.

Then he said a few more polite words, boasting that Xu Wenhai's stewed fish belly with bamboo is very authentic.

In this way, everyone praised each other, and Yu Peiyong and Yu Changjiang naturally joined in, praising everyone's craftsmanship, especially Yu Changjiang, who was originally in business and was best at talking about scenes.

In this friendly atmosphere, Xu Zhuo finally heard the notification that the task was completed.

Compared with the elders present, Xu Zhuo still lacks in dealing with people, but that's okay, after all, he is famous, so he just needs to show some kindness.

If you really want to see a customer, you will be as enthusiastic as your relatives, which will make people uncomfortable.

After all, the celebrities in everyone's imagination are lofty, and a little release of goodwill is regarded as down-to-earth. If the performance is too enthusiastic and proactive, this will collapse the image in everyone's mind.

After the whole fish feast, Xu Zhuo helped Yu Peiyong tidy up the kitchen, and by the way, soaked the dried vegetables that will be used tomorrow, and changed the water one by one for those that had already been soaked.

For example, sea cucumbers, scallops, dried abalones, etc., all need to be soaked for a long time before they can be cooked.

Tomorrow night's meal is destined to be very rich, after all, it has been prepared for so long today.

For many people, if you want to say how much you look forward to the New Year’s Eve dinner, there is really nothing, because the dishes that can be eaten on the New Year’s Eve dinner are also eaten in normal times, and there are no dishes worth looking forward to.

But the atmosphere where the whole family sits and eats together, the feeling of solid reunion, and the joy of taking inventory of the past year with the family are what everyone wants most.

Especially when the TV is turned on next to it, playing the Spring Festival Gala that everyone dislikes year after year but watches every year, it will be more complete.

If it is a relative who has been separated for a year, this feeling will be even stronger, but the Xu family and the Yu family do not have much such emotions. After all, they are together every day, and the family does not have to worry about money, so their attitude towards the New Year's Eve dinner is the same .

If it wasn't for being lazy this year, both families decided to go to the Maldives to celebrate the new year.

But now, since he didn't go out, he had to make preparations, and it happened that Zheng Guangyao was celebrating the New Year with everyone, so it was even more grand.

It's not because of the 1000 million yuan that Zheng Guangyao decided to invest. The main reason is that the old man is quite pitiful. He has nowhere to go during the festival. In addition, he has always been very kind to Xu Zhuo. I have to take out 1000 million, just for this, Xu Zhuo has to spend the Spring Festival with him.

For this festival, any dishes needed will be delivered here on the first floor. With the addition of four top chefs and Xu Zhuo, there is no problem in cooking.

On the afternoon of New Year's Eve, Xu Zhuo had a video call with Yuan Kang for almost an hour, and he made all the arrangements during this time.

On the other hand, Yu Keke is communicating with the person on duty in the company. The short films of the New Year’s Eve dinner series have been a great success, and they have repeatedly rushed to the top of the trending searches. Various short video platforms have also made a lot of money, with 24 hours of hits in the top six more than a few.

Of course, these clicks are naturally part of the company's operations. After all, the company also has a business of surfing hot searches, but there is one thing to say. In terms of the number of clicks, each video has tens of millions of clicks on the entire network. This is already considered a first-line The size of the video brand has grown.

On YouTube, the number of fans and video views of the two accounts of Sifang Restaurant are also rising steadily, and the income is very good. In addition, the subtitles of human translation are posted on the videos, which is really friendly to foreigners.

Although YouTube has an AI automatic translation function, the extensive and profound Chinese language poses a serious challenge to AI, especially in cooking, where the translation of many words is inaccurate or even wrong.

At this time, the benefits of human translation are reflected.

Now Lu Bo has set up a small company in the United States, specializing in translating videos and posting them on behalf of others.

Of course, his main source of business is Xu Zhuo's side. Especially recently, because the video has been changed to a daily update, Lu Bo had to recruit two more foreign students to help with translation.

Xu Zhuo finished the video call with Yuan Kang, then sent a circle of blessing messages on WeChat, and sent a circle of red envelopes in various groups by the way, and then freed up time to go to the kitchen to see the preparations for the New Year's Eve dinner.

I don't want to learn any culinary skills, as long as I can see the skills of a few chefs.

As soon as he arrived at the kitchen, Yu Peiyong said: "Xiaozhuo came just in time. I am preparing to make Wensi tofu. You can follow along and learn about the recipe of this dish first."

Chapter 1387 Vance Tofu

Xu Zhuo originally planned to leave after playing around in the kitchen, and go back to his room to play games with peace of mind, because there is a gift package for logging in to the game today, and this opportunity is relatively rare.

But after hearing the word Wensi Tofu, the gift package will not be fragrant in an instant.

The free gift pack can't give you anything affordable, it's more important to observe cooking.

After all, this is Wensi tofu, which symbolizes the ultimate knife skills of Huaiyang cuisine.

Xu Zhuo is actually no stranger to Wensi tofu, because when he was young, Xu Wenhai practiced knife skills for a while, and used lactone tofu to make Wensi tofu every day.

During that time, there were all kinds of tofu soup every day. Xu Wenhai also found another way to make it hot and sour or sweet, and let his family eat this dish in different ways.

It wasn't until Xu Wenhai's mastery of knives that the tofu soup, which was unshakable every day, was removed from the Xu family's dining table.

After eating various flavors of Wensi tofu, Xu Zhuo had already forgotten the original taste of this dish, because Xu Wenhai was at the stage when a bottle was not half full, and he liked to change all kinds of classic dishes. The lactone tofu that practiced knife skills every day has become the raw material of magic reform dishes.

After going to college, thanks to the popularity of "Bite of the Tongue", Xu Zhuo came to Yangzhou to taste Wensi tofu, but he didn't make a strategy before going, and chose a restaurant that entertains tourists, which made Xu Zhuo describe it in the video. The Wensi Tofu was a big disappointment.

Because it tastes better than Xu Mogai's Hu spicy soup, Wensi tofu.

Although he was disappointed, Xu Zhuo's interest in this dish did not diminish. After all, so many people sought after it, the taste would definitely not be as bad as it tasted.

Facts have proved that this is indeed the case. When he went to the first floor for the first time, he picked up the Wensi tofu made by Yu Peiyong. The delicious taste and the melting taste made Xu Zhuo instantly understand that countless literati The reason for the pursuit of Vance Tofu.

wonderful!

It is so wonderful!

In cooking, some dishes are purely for the sake of showing off skills, and the taste itself is not that outstanding.

However, Wensi tofu is a dish that combines fragrance, freshness, beauty, and elegance. It is like a gentle and jade-like Jiangnan woman, which makes people obsessed.

Although Xu Zhuo has tasted Wensi tofu during his several visits to Yangzhou, he has never seen the production process.

Now that there is such a good opportunity, the free gift packs in the game are nothing. Wouldn’t it be better to spend money directly than free items?

The dish of Wensi tofu originated from a monk named Wensi, who was good at making tofu dishes, especially shredded tofu for soup.

Over time, this dish has been called Wensi Tofu.

Of course, in the allusions of this kind of food, the figure of Emperor Qianlong, the first gourmet Internet celebrity in the Qing Dynasty, is indispensable. It is said that when he went to the south of the Yangtze River, a monk from a temple offered this soup tofu dish.

Emperor Qianlong was very surprised when he tasted it, and asked the monk what the name of the dish was. The monk thought that Qianlong asked his name because he was nervous, so he answered Wensi.

In this way, the name of this dish was achieved by mistake.

Xu Zhuo was not interested in the allusions of Wensi tofu. What he was curious about was how free the monk who created this dish was when he cut the tofu into hair-like filaments and made it into a soup dish.

In addition, the other ingredients of this soup should also be cut into hair-thin strands. Is this for cooking, or is it a resentment for the three thousand troubles?

Xu Zhuo was very curious.

The ingredients used in Wensi Tofu are very simple, just boxed lactone tofu.

The ingredients are shiitake mushrooms, winter bamboo shoots, Jinhua ham, and small rapeseed leaves, but these ingredients are not fixed. You can also use carrots instead of Jinhua ham, and fungus instead of shiitake mushrooms. Add bright yellow to make it look more luxurious.

In addition to these, the main ingredient of this dish is clear chicken soup.

In fact, for this dish of Wensi tofu, most people focus on the tofu, and they will praise the skill of the knife.

Those who really understand this dish, or people in the industry, will pay more attention to the clear chicken soup.

Because if you want to cook a pot of clear chicken soup that tastes good, it is not as simple as cutting lactone tofu.

The clear chicken soup used by Yu Peiyong today was boiled by him and the old man yesterday, using old hens over three years old, chop off the chicken head, chicken feet, chicken wing tips and chicken buttocks, then put it in a pot under cold water, and put it on the stove for simmering Bring to a simmer.

The water in the pot should be kept in a state of not boiling, and if there is foam, it should be removed in time, so that it can be boiled for six to seven hours to get a pot of clear chicken soup.

After the chicken soup in the pot is out of the pot, it needs to be filtered with several layers of gauze so that the clear chicken soup can be used.

The cooking of clear chicken soup is not only time-consuming, but the most important thing is that someone needs to be guarded throughout the whole process, because it is cooked slowly on a low heat, and it is uncertain when the wine will have froth, and once there is froth, it must be removed.

This is a great test for the chef's energy, no less difficult than cutting tofu.

Now that the chicken soup is ready, Yu Peiyong plans to cut out the tofu first, and then prepare the side dishes.

For many people, Chevens tofu is a pleasing scene, and it is indeed the case, cutting the tender lactone tofu into hair-like filaments, although it is often seen from food shows on the Internet, But if you come to the scene in person, you will still be shocked.

Among other things, the process of taking the lactone tofu out of the box seems to be full of ritual.

I saw that Yu Peiyong first poured some water on the chopping board with his hands, and then gently buckled the box containing the lactone tofu upside down on the chopping board.

The preparations are done.

He dipped the slicing knife in the water, laid the knife flat, lightly pressed the tofu box with one hand, and held the kitchen knife with the other hand, placed it on the bottom edge of the box, and began to cut in smoothly.

The purpose of doing this is to cut off the top cover of the lactone tofu box, and at the same time cut off the old skin on the top of the tofu, so that the tofu tastes more tender and smooth.

In fact, it can be cut when it is placed upright, but when it is cut like this when it is placed upside down, the tofu will easily fall out of the box if it is turned upside down, which is not as safe as cutting it upside down.

After cutting to the end, push the box and gently slide it on the chopping board on the side of the water-soaked knife, and then throw away the cut lid and the thin layer of tofu.

Next, Yu Peiyong sliced ​​off the entire bottom of the box. While slicing, he also peeled off a layer of tofu, which is the old skin of lactone tofu.

In this way, after the upper and lower ends of the box are cut off, the whole box becomes a plastic frame, which can be gently removed by hand.

After taking it away, Yu Peiyong cut off the four sides of the lactone tofu, so that the whole piece of tofu not only looks flat, but also makes it easy to shred.

But I can't cut it by hand right now, because I have to cut the tofu in the middle.

After cutting open, it can be shredded.

Chapter 1388 Vance Tofu

The so-called splitting is to use the flat knife method to slice the lactone tofu horizontally from the middle, so that one piece of tofu becomes two pieces, and the height is naturally reduced by half.

The purpose of doing this is to facilitate cutting with the knife and reduce the range and strength of the knife's lifting and falling, so that the chef can cut the tofu more evenly.

In addition, reducing the height of the tofu block can also prevent the cut tofu from collapsing and affecting the final product.

Yu Peiyong dipped the kitchen knife in water again, then leveled the kitchen knife, and steadily cut the lactone tofu in front of him in half.

After cutting, he slipped the knife and put it aside, then dipped the kitchen knife in water again, and began to prepare to cut the tofu.

The kitchen knife used to cut tofu is generally the thinnest kind of slicing knife. This kind of knife has a smoother surface and is lighter, so it can maximize the chef's physical strength.

If you use that kind of thick bone-chopping knife, you probably won't get a sore wrist after a few cuts.

The dish of Wensi tofu not only has high requirements for kitchen knives, but also very high requirements for chefs.

The first thing is to have a strong sense of distance. When cutting, you also need to have a strong sense of rhythm. In addition, you must have a certain amount of experience to grasp the strength.

In addition, physical endurance and other aspects are also required. Once you start cutting, you must maintain the same rhythm and cut to the end in one breath. block tofu.

Those in the know like to call this dish the pinnacle of knife skills, and that's why.

Because many chefs and even gourmet lovers can keep the knife skills at a high level for a short time, but it is very difficult to maintain it for a long time.

And as time goes by, the difficulty will increase exponentially.