Wang Yulong really dug out all his secrets today.
When he was teaching his disciples, he had never been so attentive.
While pressing the tofu, he instructed Fu Yu: "To make this kind of pastry dish, you must put the batter into the pot and then heat it up. For tofu paste, I usually choose gouache paste or whole egg paste. But actually, there is one thing that I figured out myself. The best thing to use is egg yolk paste, especially the stupid egg paste that has the best effect and the best taste."
Fu Yu nodded, and then took the initiative to say: "Chef Wang, let me suppress it."
Press molding is not a difficult task, but it does require skills. How much old tofu should be put in, and how thick and firm the shape can be pressed out, are all important.
If you don’t practice cooking and just listen to it, you won’t learn the true essence at all.
But now with Wang Yulong at his side, Fu Yu would not let go of such a good opportunity.
Wang Yulong felt very happy when he saw Fu Yu taking such initiative, so he stepped aside and watched Fu Yu do the pressing at close range.
It may seem like a simple operation, but in fact, the key lies in the details.
Fu Yu's techniques during the suppression were very sophisticated. The most valuable thing was that during the suppression, both the technique and the thickness of the tofu just met the standards of Wang Yulong's demonstration, almost exactly the same.
This made Wang Yulong applaud and at the same time feel very accomplished.
Being able to achieve this level of detail shows how serious Fu Yu is when observing and learning.
Wang Yulong was very pleased that his efforts received special attention.
Fu Yu finished the pressing and then waited for Liu Zhangpeng to complete the whipping operation.
Wang Yulong then began to stuff the stuffing.
He used a small spoon to scoop out one-third of the center of the tofu, spread starch on the depression, and stuffed the well-beaten shrimp filling into the center of the tofu.
Wang Yulong only made one appearance this time before Fu Yu took over.
Brewing is his specialty!
Especially this step of operation, he couldn't be more skillful.
Wang Yulong felt relaxed and happy. Instead of Fu Yu standing in front of the kitchen table, he stood beside and gave instructions.
Fu Yu's stuffing is made quickly and well.
After everything is done, give up the position and watch Wang Yulong. After the wok is heated, grease the wok with oil, then put the pasted tofu cubes into the wok until the bottom is browned, add Sanhua wine, fresh soup, and white sugar. , cover the pot and heat it briefly to add flavor. After the ingredients are cooked, take them out of the pot and put them on a plate.
It seemed like a simple operation, but Fu Yu's eyes lit up when he saw it.
Whether it's Wang Yulong's oiling operation, or when frying, he controls the heat, the timing of turning, and the seasoning ratio, everything is extremely precise.
This was the first time Fu Yu saw such a perfect cooking operation.
Wang Yulong sprinkled shredded red pepper shreds on the finished tofu cubes for decoration, and warned: "When making this dish, when chopping the shrimps, you must not chop them too finely, but keep them in a certain granular shape, so that The texture will be more elastic. When making the paste, the heat should not be too high. It should be heated slowly over low heat. This is not a rush job."
Having said this, he remembered something again and hurriedly said: "Also, when pasting, don't forget to apply an appropriate amount of cornstarch on the tofu, which can increase the adhesion. Of course, the amount must also be controlled. "
Fu Yu nodded repeatedly after hearing this.
Silently write down all the steps in your mind.
I have to say that Wang Yulong taught very carefully and pointed out all the key points one by one.
Fu Yu himself concluded that this dish completely included all the cooking details posted.
Such as changing the raw materials, mixing the fillings, pressing the tofu into shape, sliding the pan, broiling the pan, then sticking it, frying, and finally cooking and collecting the juice.
Wang Yulong did every step very carefully.
It can be said that as long as you have learned how to cook Baihua Tofu, you have basically systematically learned the art of cooking personal skills.
Fu Yu watched Wang Yulong make the final arrangements, and he had firmly memorized all the details that needed to be paid attention to when cooking this dish.
At this moment, an electronic prompt suddenly sounded in his ears:
【Ding! Successfully innovate the dish Baihua Tie Tofu, the reward for completing the task: random]
Innovation mission?
The Baihua Paste Tofu made by Wang Yulong is an inherited Liu family dish, and it is also a specialty.
Such a perfect dish needs to be innovated?
How to innovate?
this is a problem!
Fu Yu looked at the beautifully-shaped dish in front of him. There was no room for change in the selection of ingredients, and the cooking process could not be changed.
The ingredients remain unchanged and the seasoning proportions remain unchanged. If you want to innovate, it is not just as simple as improving the dishes.
Fu Yu stared at the finished dishes and began to lose consciousness unconsciously.
Liu Zhangpeng on the side looked at the beautifully shaped tofu cubes on the plate in amazement, and he really admired his master.
How many people in the entire food circle can do this unique skill?
Liu Yunong couldn't help but sigh: "Chef Wang, this Baihua Sticky Tofu is the main dish of Sticky Cuisine, right?"
Wang Yulong nodded: "It's not the main dish, but the entire dish is the most comprehensive in terms of pasting operations, such as long fish pot stickers and seafood pot stickers. Although the cooking methods seem to be more refined. It’s complicated, but actually there isn’t as much emphasis on the pasting operation as this dish.”
Speaking of this, Wang Yulong suddenly remembered something and couldn't help but smile and said: "When I first learned to make this Baihua Paste Tofu from the master, I actually tried to innovate, but failed in the end."
When Liu Yunong heard this, he was surprised and said: "Really? There is nothing that can be improved on this dish, right?"
After all, it is a cooking method based on ancestral recipes. After being passed down for generations, every aspect has been improved to the extreme.
Whether it is the selection of ingredients, cooking operations, or seasoning taste, any aspect is the most suitable for this dish.
Wang Yulong nodded: "Indeed, I tried many improvement methods at that time, but none of them were as good as the classic version."
Wang Yulong can serve as the chef of the branch, so he is naturally a person.
Among the few master chefs at the main store, he is also one of the most famous. He understands that classic dishes will never go out of style at any time, but it is also necessary to cater to customers' food preferences and keep up with the fashion trends in the food circle. An essential thing.
This principle has been taught to him frequently since he started learning cooking from his master.
Therefore, he has always been very concerned about the improvement and innovation of dishes.
There are many innovative dishes in the store, which are the result of repeated attempts by master chefs like him. After slowly improving, they were officially included in the recipes and became the store's private dishes.
At that time, Wang Yulong had just successfully improved two classic dishes in the restaurant, and he just started to learn how to make tofu, so he came up with the idea of baihua tofu.
As a result, I tried and failed repeatedly, and then gave up.
Are you sorry?
Not really, after all, now that I think about it, I was really like a newborn calf who was not afraid of tigers, and dared to taste any dish.
Liu Zhangpeng didn't know about this, but because the chef Wang Yulong was best at making pastries, he had also had the idea of improving the dishes.
Now I heard Wang Yulong and Liu Yunong talking about this matter, so I raised my head and said: "Master, actually I also thought about innovating this dish. I thought that the requirements for the selection of ingredients when cooking the dishes are very strict. , I thought that since shrimp meat is delicious and easy to cook, I might as well replace it with similar seafood!"
"My idea is to directly replace it with fresh crab meat, reduce the saltiness of the seasoning, try to highlight the original flavor of the crab meat, and improve the entire dish with the combination of tofu."
Liu Zhangpeng's ideas are actually very conservative.
After all, crab meat is inherently delicious and indeed easier to cook.
But just a little bit, the taste of crab meat when combined with tofu is far less good than the taste of shrimp meat.
Moreover, the original disadvantage of stick-made dishes is that they have a bland taste. If the saltiness is reduced, the whole dish will be a bit too bland.
Liu Zhangpeng also verified this after trying it.
Wang Yulong laughed when he heard it. He actually tried this improved method back then, but it naturally failed.
Liu Yunong listened to them talking, then looked at Wang Yulong and Liu Zhangpeng, and said: "Actually, there is nothing that can be improved in terms of cooking of this dish, unless the ingredients and cooking methods of the whole dish are changed, but it can be made like that." It’s not Baihua Tie Tofu!”
Wang Yulong nodded: "Yes, the fillings have been changed, and the seasoning ratio also needs to be adjusted. In fact, the current cooking method has been selected and selected as the most suitable after repeated cooking. If you want to improve it, it is not So simple!”
"However, if you really want to improve it, I think you can change the main ingredients without changing the filling, just like the small box of tofu I made last time."
The three people began to discuss heatedly!
In fact, I had no intention of actually making improvements, but the topic reached this point and the exchange was very pleasant, so I couldn't help but want to communicate in detail.
Fu Yu stood aside, listening to their discussion while staring at the finished Baihua Paste Tofu on the plate in front of him.
As Liu Yunong and others said, there is really no need to change this dish in terms of ingredients, cooking methods, or even taste.
But now the system has issued a task, requiring him to make improvements and innovations.
It shows that there is still room for improvement in this dish.
Since the ingredients and flavors cannot be changed, where do you start?
How to change it?
How to innovate!
Fu Yu couldn't help but asked: "Chef Wang, can I have a taste of this dish?"
The plate of Baihua Stamped Tofu made by Wang Yulong was originally for display. Hearing this, he hurriedly said: "Okay, you can try it."
Fu Yu stepped forward, picked up his chopsticks and stirred the dishes on the plate, looked at the softness and hardness of the tofu, then picked up a piece, bit into the tofu, looked at the filling inside, and savored the taste.
After tasting two pieces in a row, Fu Yu knew it well.
He looked at the three people who were having a heated discussion and said decisively: "Master, I have an idea!"
This sound immediately interrupted the discussion between Liu Yunong and the other three, and they all turned their heads to look over.
Liu Yunong asked: "Xiao Fu, what do you think?"
Wang Yulong also looked sideways: "Oh? Do you have any good ideas?"
Fu Yu nodded: "It's just an idea, maybe not too mature."
"I was thinking that since this dish is not easy to change in terms of ingredient selection and cooking operation, then when it comes to innovation, maybe I can find another way!"
The others were stunned for a moment!
Find another way?
Are there any other better ways to improve it?
Fu Yu didn't wait for anyone else to ask, and said directly: "In fact, the improvement of a dish, in addition to the changes in ingredients and taste, the improvement in the presentation of the dish can also be regarded as an innovative way."
"Actually, there is still a lot of room for change in the shape of this dish. We can start innovating from the presentation of the entire dish!"
After finishing speaking, Fu Yu pointed at the tofu cubes on the plate and began to make gestures!
"The filling cannot be changed, so the amount of tofu cannot be changed, so we just need to find ways to improve the shape."
"The name of this dish makes it easy for people to accept the changes in the shape of the dish. Baihua Stamped Tofu, the flower shape can be adjusted according to the style of the dish. There are many types of flowers, and there are many molds for pressing them. The position of the stuffing plugs needs to take into account how much tofu contains and how much stuffing is included in the customer's bite, so that the fresh and tender taste of the dish can be properly tasted, and the taste will not be affected by the deviation of the proportion of the ingredients."
“Secondly, it’s the placement of the plate and the choice of plate style.”
Fu Yu spoke quickly!
But among the three people present, all of them are chefs with rich cooking experience. They are very good at this aspect and their understanding is in place quickly.
After hearing Fu Yu's words, his eyes suddenly lit up!
"good!"
"That's a good idea!"
"Hey, that's right, why didn't I think of that!"
The three of them couldn't help but sigh at the same time.
However, in this case, another problem arises.
Liu Zhangpeng said: "Fu Chef, it is not easy to shape this tofu. The set of molds we have chosen now are all the simplest shapes. If the other shapes are complicated, the tofu will definitely be too tender." Out of style.”
This issue is also a concern for Liu Yunong and Wang Yulong.
Liu Zhangpeng thought about himself and couldn't help but said: "Actually, I also thought about changing the shape of the plate before, but even if the tofu is operated with a mold, there are many restrictions, so I later chose the current pattern, which is mainly pressed out of this pattern. The effect is the best and the presentation is the most beautiful.”
It's not just a matter of changing molds.
It involves a design method that goes beyond the current shape and takes into account the softness and tenderness of tofu itself, which is not easy to shape.
Tofu is not like other ingredients. It can be easily carved into various shapes with skillful techniques.
Generally, the best results can be achieved with the help of molds. (End of chapter)
