Chapter 335 Wanliu Returns to the Clan
“Oh, you know a lot, you know all the eight major cuisines. Although you are not good at cooking, you have actually hit the point.”
"No need to doubt, have you forgotten, what did we just say? Where there is a positive, there is a negative. Authenticity is the pursuit of southern cuisine, and northern cuisine's pursuit of rich taste is a counterexample."
"Because the purpose of this technique is no longer to reflect the superiority of the ingredients, but to try to cover up the bad taste of the ingredients. This is to solve the problem of limited or even stale ingredients."
"This technique is called flavor changing. It is not only the basis of northern cuisine, but its advantage is also obvious in its wide range of applications. To put it bluntly, in the eyes of northern chefs, there is no food that cannot be cooked. Even fishy and stinky food can be turned into delicious food. For example, with a bowl of sauce, I can make you happily eat the crap.”
"If you learn this skill to the extreme, you can change vegetarian food into meat, or meat into vegetarian, and even change the texture and properties of ingredients. It will allow you to enjoy a delicious meal during the months when you can't eat something. It's like racing crabs , if anyone knows how to cook this dish, he will be addicted to crabs all year round.”
“So you know why Shandong cuisine is the only northern cuisine, but it ranks first among the eight major cuisines. ? In addition to its long history and the fact that Shandong cuisine is the birthplace of Chinese cuisine, this is the key reason. "
"To put it bluntly, the techniques of Shandong cuisine are the most mature and perfect among all cuisines. Boil, bake, stuff, fry, stir-fry, boil, cook, fry, mince, wax, salt, soybean, vinegar, sauce, wine, honey, pepper... As long as other cuisines have it, Shandong cuisine has it all. Pao, grilled, stir-fried, pan-fried, etc. are unique to Shandong cuisine and cannot be found in other cuisines.”
“Our Shandong cuisine has its own unique techniques. It is able to pursue the original flavor, which is comparable to that of southern cuisine, and it also has unique flavor changing techniques. This is called a two-pronged approach, which means that it has no shortcomings, and other cuisines are influenced by it. It’s influenced by it. Our Shandong cuisine is the ancestor of Wanliu Guizong, you know?”
“Come on, if you don’t believe it, just look at the hotpot tofu on the table. I didn’t make the tofu this way. Especially the one I made is a bit different in terms of flavor and flavor. Try it and see if it’s different from the usual ones in the restaurant. Same? ”
With that said, "Zhang Dashao" took a piece of hotpot tofu to Ning Weimin with his chopsticks.
At this time, there was not much left of this dish on the plate, only three or four pieces.
While the two of them were chatting, Zhang Shihui and Bian Jiangong's mouths were not idle. They almost filled their stomachs with this plate of tofu.
Although they are not usually greedy people, they can’t resist this hot dish, the only freshly made hot dish of “Zhang Da Shao”, which is so delicious.
As a result, without paying attention, he became Zhu Bajie eating watermelon.
But they don't eat in vain, their tongues are of some use.
When "Zhang Dashao" asked Ning Weimin a question, the two of them blushed and took the initiative to answer it, and they really revealed the answer.
One said, "Master Zhang, your tofu is amazing. It doesn't have the fishy smell of tofu, but it's so delicious. It's different from the pleasure of big fish and meat, but it's more satisfying than meat and vegetables! I want to eat rice today. Okay, I can eat at least half a catty. How can you make it taste so delicious? It doesn’t even taste like tofu..."
The other one also said, "I can eat what you said. What's going on? In addition to the salty flavor, this dish also has a sweet and "fresh" taste, which is different from all the tofu restaurants I have eaten. This is really a shame! You should go to the state banquet..."
At this time, Ning Weimin, who had already eaten the tofu, could not help but taste it and nodded in agreement.
"It's true, it's really fresh. Why is it so fresh?" "Zhang Dashao" was completely happy, pointing at the three young men in front of him one by one and said.
"Hey, I didn't expect that the three of you all have big appetites. You really don't want to eat me for free, so you got the point right away. Want to know what's going on? Then I’ll tell you about it.”
“This pot-stuffed tofu is made in local restaurants in Shandong. First, cut half a catty of southern tofu into thin slices and put it into a bowl. Inside. Crack three eggs into the tofu bowl, add a little stir-fried green onion and mix well.
"Put the vegetable oil in the wok, heat it up, pour in the tofu and eggs, and spread them out. round cake. When both sides are fried to golden brown, add rice wine, soy sauce, refined salt and sugar to taste, and then thicken it. ”
"After it comes out of the pot, the dish should be golden in color, with the tangy aroma of green onions, and the juice is rich and flavorful, making it delicious with rice.
As for the level of the tofu, it actually depends on whether the tofu is well-flavored or not. The heat for frying the tofu is high.”
“But if it is cooked this way, the tofu will still have a strong flavor, and it will only be served with eggs, and the taste will be too monotonous. The difficult problem is that the juice is very easy to lose, so it must be eaten while it is hot, and it must be served immediately after it is cooked. ”
"As for me, the improvement mainly lies in two points. First, dip the cut tofu pieces into egg batter and fry them. Apply shrimp paste made from fresh shrimp meat on both sides of the tofu, and use it to remove the smell. The shrimps should also be soaked in rice wine. This will not only give them a better appearance, but also ensure the flavor and richness of the dishes. Where does that come from? ”
“And the most important thing is. One of the secrets is that starch is not used when thickening, but bone broth made from chicken, duck and pork bones is used. Because the naturally brewed bone broth contains collagen, the soup prepared by this method is fragrant, thick and cool. If you don’t have diarrhea, it will become frozen.”
"Do you understand? Just because of this change, the auxiliary ingredients are more expensive than the main ingredients, so of course it becomes a delicacy. How can it not be delicious? This is exquisite cooking. Underneath what seems ordinary, there is something extraordinary. ..."
Talking about cooking with "Zhang Dashao", especially while eating his dishes, is definitely an unexpected and rare treat.
I am afraid that few people have such a good opportunity to receive such an authoritative food baptism on both the spiritual and physical levels.
As a result, such a seemingly ordinary meal became a great blessing for Ning Weimin, Zhang Shihui and Bian Jiangan.
They all had to admit that being lucky enough to have this bite was a blessing they had accumulated for eight lifetimes.
Because there is probably only one such cooking master in the entire capital.
I am willing to put so much effort into making a plate of tofu, and yet be able to do it so superbly.
(End of this chapter)