Food starts with noodles

This step not only tests the chef's hands-on ability, but also tests the chef's aesthetics and painting skills.

It can be said that people who can't paint are basically insulated from this dish.

Only those with certain art skills can present this dish perfectly, and even surpass their predecessors, making the dish more aesthetically pleasing and elegant.

Over the years, Chinese chefs have been creating this dish with great joy, and this is the reason.

This dish has completely broken away from the category of dishes, and has reached the state of art.

Does art have an end?

No.

So everyone's enthusiasm for this dish has never diminished.

After Xu Zhuo steamed the dishes, he began to prepare the glass sauce for this dish.

The so-called glass pouring sauce is actually a slightly thicker pouring sauce made from starch.

Because it will show a transparent effect, it is called glass pouring juice in the industry.

Chicken soup and green onion and ginger water are used to make the glass sauce. The amount of green onion and ginger water is not too much. The main purpose is to slightly heat the chicken soup, so that the umami taste of the chicken soup is more mellow.

In addition to these two, starch water is also an essential ingredient.

After all, pouring juice, to put it bluntly, is just a soup made from Gorgon juice.

After Xu Zhuo prepared the three kinds of soup, he also prepared some salt.

The amount of salt does not need to be too much, because the sauce of this dish does not need to have a strong taste, it only needs a little saltiness to bring out the umami.

As for other seasonings, do not use them at all.

High-end dishes are very stingy in the use of seasonings.

In terms of seasoning, this kind of dishes has a somewhat back-to-basics feeling.

It is the common pursuit of high-end dishes to restore the authentic taste of ingredients with the least amount of condiments.

No matter what cuisine, once it comes to high-end dishes, it will basically become light and elegant.

For example, Sichuan cuisine, which is now famous for its spicy food, still has boiled cabbage and the lost liver paste soup as its high-end dishes.

Both of these are dishes with a very light taste.

In addition, there is Hunan cuisine, which is famous for its spicy and hot and sour cuisine. Its high-end dish, bamboo shoot and hibiscus soup, is also famous for its lightness and elegance.

Not to mention other cuisines, you can find out with a little digging that the styles of high-end dishes are almost the same, and it is rare to see heavy flavors.

The return to basics in food is not only a light and elegant taste, but more importantly, a return to nature and a peaceful state of mind.

This is why some people feel that it is worth the money after eating classic Shandong dishes that cost thousands of dollars per capita.

Some people think that all the dishes are tasteless, and it is better to eat Maoxuewang with rice.

If the state of mind does not reach a certain level, Gaite will not be able to convey the thoughts conveyed by the chefs in the varieties of dishes, and will not be able to taste the taste of the dishes.

This kind of mysterious and mysterious statement not only appears in Chinese food, but in fact, Japanese food, French food, etc. also pay attention to this.

Especially Japanese food, which is more mysterious than Chinese food.

From this point of view, people all over the world have almost the same pursuit of food.

This can be regarded as a great harmony in the world in another sense.

After the ingredients were ready, Xu Zhuo didn't start cooking in a hurry, but stood and guarded the steamer quietly.

This dish needs to be steamed for about 15 minutes. If it is prepared in advance, the sauce is likely to be cold, so it is best to wait until the tofu is out of the pot before cooking.

In fact, if you don’t add a steel ring for the mold, steaming for 8 minutes is enough.

But now the tofu is wrapped with a layer of steel rings. If the steaming time is too short, the tofu may not be steamed well, so it needs to be steamed for a while.

If it was done at home, Xu Zhuo would definitely not be so particular about it.

Put a layer of tofu directly on the plate, then put the stuffing on it, make another layer of tofu, put it on the pot and start steaming, without considering the appearance at all.

But at this moment, the old man and the others are going to taste it, so we can't take it lightly.

You have to bring out the bottom-of-the-box skills in order to achieve the goal of stunning the audience.

In order to strengthen your personality.

In this way, if you make some high-end dishes by yourself in the future, everyone will not be surprised, and even take it for granted.

The character design needs to be maintained and consolidated, but if the car overturns, it will be the scene of a large-scale social death.

Now Xu Zhuo's goal is to work hard to make money, he will die or not...

He has even experienced the school certificate incident, and the social death of the overturned car seems insignificant.

After all, in the future, as long as you cook another dish you are good at, you can restore your reputation, and the matter of the school certificate...

Now even the children in the kindergarten know that Brother Xu Zhuo is a scumbag and cannot learn from Brother Xu Zhuo.

Every time such remarks appear on the Internet, Xu Zhuo will be met with a wave of ridicule.

The bitterness of a scumbag.

Fifteen minutes passed quickly, Xu Zhuo turned off the fire and was bored for another 15 minutes.

Then he lifted the lid of the pot, and a strong smell of tofu wafted out of the pot.

He carefully took the plate out of the pot, peeled off the plastic wrap on the steel ring, and fanned the fan carefully on the surface, which could speed up the cooling of the tofu and reduce the condensation of water vapor on the surface of the tofu.

After the temperature dropped slightly, he put the tofu aside to cool down.

While it was cooling, Xu Zhuo started to boil the glass juice.

Put the pot on the stove, add clear chicken broth and green onion and ginger water into it after turning on the fire, and then start to cook over medium heat.

When the chicken soup in the pot was about to boil, Xu Zhuo put salt in it, followed by water and starch.

After the water starch is put into the pot, don't stir it. You have to put the back of the spoon on the surface of the soup and turn it gently.

This step is called kneading in cooking.

Using the back of the spoon, gently swirl the surface of the soup to prevent the soup from becoming cloudy due to violent shaking.

When starting to knead with a spoon, the other hand should also cooperate with turning down the heat, so that the soup in the pot cannot be boiled, and once it boils, the soup will become cloudy.

The pouring sauce made in this way is not a transparent glass pouring sauce.

No stirring, no boiling, which is the key to making glass sauces.

Soon, under the effect of heat, the soup in the pot became clear and transparent again, and at the same time it became much thicker.

When the soup in the pot became completely transparent, Xu Zhuo immediately turned off the fire.

The flavor of this sauce has a rich flavor of chicken soup, and at the same time, there is a slight smell of green onion and ginger, which smells very comfortable.

After the sauce was ready, Xu Zhuo came to the tofu again.

He carefully removed the steel ring, and a dish that looked like a six-inch cake officially came into view.

Because egg white is added to the tofu, the side surface has a very delicate texture, and it is also very smooth, which makes people feel very comfortable.

In addition, the white color of tofu also makes this dish look much more luxurious.

With the peony flower on the surface, it looks even more elegant.

No wonder those chefs like to think about this dish. It looks really good, and it looks pleasing to the eye.

It's not like making spicy soup, which is sticky and dark, without any aesthetic feeling at all.

But at this time, it is not the most pleasing time for this dish. Only when it is poured with sauce, can this first-grade tofu be truly done.

The appearance is also considered to be at its peak.

But right now, you can't pour juice on the tofu, because you have to check it first to see if there is any collapse or imperfection on the surface of the tofu.

Especially on the side, if there are flaws, it will greatly affect the appearance of the dishes.

So fix it in advance.

The repair is also very simple, just get some thicker milk and apply it.

It doesn't matter whether you can cover the subsidence or the flawed place, as long as it can prevent this place from appearing black spots.

After checking it, Xu Zhuo brought over the boiled sauce, filled it with a spoon, and carefully poured it on the tofu.

Be careful when pouring the juice, not too much, as long as there is a thin layer on the surface of the tofu.

If it is too much, it will give people a greasy feeling, and there will be sauce on the bottom of the plate, so that the beauty of the dish will be lost.

The best sauce is to form a thin layer of slurry on the surface of the tofu, while the rest of the plate is still clean.

Only in this way, the whole dish will look more beautiful.

This layer of transparent sauce not only enhances the appearance of the whole dish, but also makes the dish look bright.

According to Xiaodangjia's settings, the dish that glows is the most delicious dish.

Although this dish does not reflect the light itself, but the reflected light, the taste and appearance are definitely not bad.

After finishing the dish, Xu Zhuo put the dish on a special tray, then covered it, and carried it to the private room upstairs.

As the saying goes, riches and honor do not return to their hometowns, like walking in brocade clothes at night.

And for Xu Zhuo, if he cooks good dishes and doesn't quickly show them in front of knowledgeable people, it's also a night in brocade clothes.

When he came upstairs, he pushed open the door of the box where the old man and the others were, and immediately over 20 pairs of eyes stared at him.

When arranging the seats today, Liao Zhiheng arranged the old man and the group of food consultants who were also state banquet chefs in a large private room.

In this private room, there is a large round table that can seat 26 people, just enough for this group of old people to sit down.

Everyone was a state banquet chef. Although they did not belong to the same system back then, they had heard of each other more or less.

For example, when the old man beat Dai Zhenting in the kitchen after the state banquet, the story was immediately spread among colleagues in the capital, and everyone became very interested in it.

The young ones think that's the way it should be, because the style of ranking seniority in the kitchen is too serious.

The old chef felt that Xu Jimin didn't know how to respect his predecessors, so he should be kicked out of the kitchen.

All those present here today are young chefs from back then, so after seeing the old man, they all have the intimacy of meeting an idol.

After the old man left the capital, he returned to the Central Plains, and he didn't have much contact with the people in his circle.

But Yu Peiyong, because he has been in the circle all year round, is very familiar with these chefs.

When Xu Zhuo came in with a piece of tofu, everyone was enthusiastically reminiscing about the past events in the capital.

Compared with the present, the capital in the past has changed a lot, so everyone has a lot of topics to talk about. If Xu Zhuo hadn't come in, they would have even forgotten why they got together today.

"Xiao Zhuo, why are you here to deliver the food? Is this something delicious you made for us to taste?"

It was Yu Peiyong who reacted quickly and greeted Xu Zhuo with a smile when he came in. This not only allowed everyone to stop the topic, but also avoided the embarrassment of Xu Zhuo opening his mouth and not knowing who to greet first.

Holding the tray in one hand, Xu Zhuo lifted the lid with the other, and said with a smile, "I made a first-grade tofu. All of you grandpas are experts in this field. Please comment."

After speaking, he put the tray on the serving table at the door, brought out the first-grade tofu inside, and placed it on the table.

As soon as Yipin Tofu was placed, it attracted everyone's attention.

This dish was originally determined by its appearance. Everyone carefully observed the dishes on the table, and the more they looked at them, the more they felt that the appearance was impeccable.

Especially the peony flower above, the strong contrast of red and white makes this dish seem to come alive.

perfect!

Everyone here is a leader in this field, so just by looking at it, you can tell that Xu Zhuo's dish is well done.

Of course, daring to come here with dishes at this time shows that you have strong confidence in the dishes, otherwise, on this big day of opening, you will be able to make a mediocre dish for a group of experts to look at.

This is not nothing to find uncomfortable Well.

"Don't just look at it, everyone, taste the taste and see how it tastes. If it's okay, I'll go back to the kitchen and continue cooking. I will try to let everyone taste this dish."

As soon as Xu Zhuo finished speaking, the old man smiled and said, "Then you can do it, anyway, as far as I am concerned, this first-grade tofu is already impeccable.

Even if I were to do it, it would be at most this level.

tsk...

My grandson of Xu Jimin is amazing! "