Although it looks like just tofu, the changes after it enters the mouth are not only different in taste, but also the texture will be strange.
The only thing that remains unchanged is the aroma of bean origin, which always surrounds various methods. This is also the only context that Zhao Fuyu wants to follow!
When cooking has reached his level, as long as he can grasp the main axis of any problem and integrate it with the ingredients or the context of the method, he will naturally transform into a unique dish.
In a sense, any dish can match any theme.
The key lies in how the cook cuts into it.
Judging from Zhao Fuyu's skills that he has now entered the realm of the king, even the real king of food may not understand this better than him.
The crushed tofu needs to be stirred several times with the fresh hind leg meat. It also needs to be crushed by a wall-breaking machine, and then continuously sieved through a dense mesh to remove excess meat tendons.
What is left is a slurry of mixed tofu and minced meat, then add a small amount of potato starch, stir continuously to a certain extent, add salt, sugar, pepper, continue stirring until it can form a ball, squeeze it in your hand Press it out and it will form a small ball without falling apart.
This level is considered complete.
Another kind of vegetarian tofu balls is even simpler to make.
Shred carrots, potatoes, onions, cabbage, and some leek segments, mix them with the crushed tofu, add black and white pepper, salt, sugar, light soy sauce, oyster sauce, sesame oil and other seasonings, then add flour and Starch, the ratio of flour to starch is about two to one.
After coating it with a layer of batter, you can squeeze it in your hands and you can see that the vegetarian tofu balls are formed, even if they are ready.
It can be said that after reaching this step, this seven-flavor tofu has almost shown everything.
All that's left is to prepare a crispy fried batter. The ratio of sweet potato starch and flour is also two to one. Add eggs and clear oil. Stir together to form. It can be completely wrapped on the ingredients and will not fall off quickly. , let the batter run completely.
When you knead the batter with your hands, you can bring up a relatively thick batter line and slowly return it to the batter bowl.
To reach this point, it can be said that the crispy fried batter is basically completed.
At this point, the preliminary steps of cooking are basically completed, and then Zhao Fuyu begins to prepare for combination cooking.
The most important thing is to raise a pot of hot oil.
Next to the oil pan, Zhao Fuyu set up a wok and prepared to stew tofu with braised sauce.
This is also where the last remaining unprocessed tofu ends up.
If a dish that brings together various tofu dishes loses the delicious taste of stewed tofu, it will definitely be extremely disappointing.
Zhao Fuyu would naturally not miss such a thing.
But for stewing, it also needs ingredients that borrow flavor. What he chose was pork belly, or to be precise, pork belly stewed with tofu.
Stir-fry the onion, ginger and aniseed until fragrant. After cutting the pork belly into pieces that need to be fried, fry it directly in the oil pan next to it. This removes excess fat and also removes a lot of the fishy smell of the pork.
Then add sugar, soy sauce, and oyster sauce, stir-fry until fragrant, then add the slightly golden fried pork belly, stir-fry for a while, then add hot water enough to cover the meat.
Just wait until the pot boils, then turn down the heat and simmer slowly.
After stewing for twenty-five minutes, the flavor of the pork belly is released. Then add the tofu and simmer together for another half an hour. This is pork belly stewed with tofu.
Of course, the tofu cubes must be lightly boiled in salt water in advance. This can not only set the shape, but also reduce the beany smell. When boiling, the appearance of the tofu cubes will not be broken, and the tofu can better absorb the five ingredients. The smell of flower stew.
The tofu is stewed in the pot here, and the various oil pots on the other side can also start to move!
In fact, the most common thing is fried tofu that requires too much oil.
Because pickled tofu like green peppercorn tofu is the most common, it will definitely not be able to escape if it is too oily.
According to the taste of the ingredients, the first thing Zhao Fuyu fried was the vegetarian tofu balls.
Each meatball in Zhao Fuyu's hands, like a rainbow, landed lightly on the edge of the pot, and then slid into the oil pot.
In a short period of time, a piece of vegetarian tofu meatballs floated on the upper layer of the oil pan. The temperature of the oil pan was about 170, and these meatballs were quickly fried until they were golden brown.
After these are all scooped up, the next pot of the same vegetarian tofu balls is also quickly cooked. Then the oil temperature is raised to over 180, and the meatballs are fried again.
Part of the cooking was quickly completed, but Zhao Fuyu did not take it easy. Instead, he accelerated the next step.
Those tofu cubes that have been marinated for a while are not washed away from the marinated sauce, but are adjusted according to the intensity of the taste. For example, after the vegetarian meatballs are fried, the next step is fried tofu with green onion.
The tofu is marinated in scallion oil, chopped green onion, salt and light soy sauce. After being coated in crispy fried batter, it quickly emits a strong aroma of green onion under the high oil temperature. The outer shell is also set very quickly, forming a crispy shell. .
Zhao Fuyu did not immediately re-fry all this, but replaced their place in the oil pan with another kind of pickled tofu.
Until the green peppercorn tofu cubes are fried, all that is left is the teriyaki sauce tofu with the richest sauce.
The tofu coated with sauce is patted with a little starch on the outer layer, and then coated with batter so that the sauce can be firmly locked in the batter. Soon all the fried tofu is completed.
They may come in different sizes and shapes, and there may even be some pickled seasonings wrapped in the batter on the outside, but they still have the same golden and crispy shell.
In order to ensure such a taste, Zhao Fuyu specially used a high oil temperature of 190 degrees to complicate it.
With such a process, these fried tofu can also ensure a crispy outer shell and a just-done temperature inside.
The flavors of fried meatballs, stewed tofu, and fried tofu have been prepared, and the tofu and fish cakes are being steamed. The next step is to solve the process of Yong Tau Foo and Tofu Balls.
The latter is also convenient. Make a pot of stock, bring the soup to a boil, then turn to low heat. When there is only a little water soaked, scoop in the tofu balls bit by bit.
When all the dumplings are in the pot, don't turn up the heat in a hurry. Continue to cover the lid. Slowly adjust the heat from low to medium to low. Boil for ten minutes to allow the dumplings to completely take shape. Then turn up the heat again, open the lid and cook for two seconds. three minutes.
You can turn off the heat and the tofu dumplings are completed.
Yong tau foo is even simpler. Brush the pan with a layer of oil, place the side with the meat filling against the bottom of the pan first, wait until it is almost browned, turn it over, and then fry both sides until it is browned, which is basically done.
It can be said that as Zhao Fuyu completes each cooking combination, the wonderful aroma of tofu becomes stronger and stronger.
Even those who have eaten many times at the Multiworld Restaurant have only realized today that a mere tofu can change into so many shapes and create so many flavors.
"Brother Shen!"
"Um!"
When Shen Changqing walks on the road, whenever he meets someone he knows, he will say hello or nod to each other.
But no matter who it is.
There was no unnecessary expression on everyone's face, as if they were indifferent to everything.
To this.
Shen Changqing has become accustomed to it.
Because this is the Demon Suppression Division, an organization that maintains the stability of the Qin Dynasty. Its main responsibility is to kill monsters and monsters. Of course, there are also some other side jobs.
It can be said.
Everyone in the Demon Suppression Division has a lot of blood on their hands.
When a person is used to seeing life and death, he will become indifferent to many things.
When he first came to this world, Shen Changqing was a little uncomfortable, but he got used to it over time.
The Demon-Suppressing Division is huge.
Those who can stay in the Demon Suppressing Division are all powerful masters, or those who have the potential to become masters.
Shen Changqing belongs to the latter.
Among them, the Demon Suppressor Division is divided into two professions, one is the Guardian Envoy and the other is the Demon Slayer.
Anyone who enters the Demon Suppression Department starts from the lowest level as a demon slayer.
Then he will be promoted step by step, and he is expected to eventually become a guardian envoy.
Shen Changqing's predecessor was a trainee demon slayer in the Demon Suppression Division, and he was also the lowest level among the demon slayers.
Possessing the memory of a previous life.
He is also very familiar with the environment of the Demon Suppression Division.
It didn't take long for Shen Changqing to stop in front of a loft.
Unlike other places in the Demon Suppressing Division that were full of chills, the attic here seemed to stand out from the crowd, showing a different kind of tranquility in the bloody Demon Suppressing Division.
At this time, the attic door was open, and occasionally people came in and out.
Shen Changqing only hesitated for a moment before stepping in.
Enter the attic.
The environment changes in vain.
The fragrance of ink mixed with the faint smell of blood hit his face, making him frown instinctively, but then relaxed it quickly.
There is almost no way to cleanse away the smell of blood on everyone in the Demon-Suppressing Division.
