Stop pretending, I am the God of Cooking and I am showing off my cards! - Chapter 757

c757 What should I do if the dish trial task is too harsh? to learn

“Do you want to exchange for the perfect fried sesame tofu technique?”

After the afternoon rush hour, Lin Xu soaked the dried mustard greens he bought in water. He was worried that the tofu would not taste good, so he went into the system’s points mall and exchanged points for perfect techniques.

The main reason why I exchanged it for perfect skills was because there was a half-price exchange event for snacks in the mall today.

Well, in order to encourage more points to be spent, the system racked its brains and tried every means to catch up with the real estate agents in the real society who are looking forward to everyone buying a house and taking over the purchase.

Moreover, the system is very stupid. It only gives discounts to the excellent and perfect grades. The more basic entry-level and excellent grades are sold at the original price.

Out of the customer mentality of missing out on hundreds of millions if he didn’t enjoy the discount, Lin Xu redeemed the perfect technique without hesitation.

“The host spent 488888 points to successfully obtain the perfect Beijing-style snack – fried sesame tofu, and triggered the trial task: making fried sesame tofu for the first time requires the approval of more than ten old Yanjing people, otherwise the perfect-level fried sesame tofu will be It will be automatically downgraded to the Excellent Grade Fried Ma Tofu!”

More than ten old Yanjing people?

Just find a few neighbors to try it, plus Geng Lishan, Cai Heping and others, and it will be done.

Just when I thought of this, the system prompt sounded again:

“Only those who were born and raised in Yanjing and are over sixty years old can be called old Yanjing people.”

Lin Xu: “…”

I think you are making things difficult for me, Fat Tiger!

Even if there is an age limit, they are actually required to be born and raised in the capital.

This condition suddenly became much more stringent, because even though the middle-aged and elderly people living in the hutongs were talking about authentic Beijing films, they were not necessarily born in the capital.

Many people moved to Beijing with their parents’ job transfers in the early years, rather than being born and raised here.

For example, Mrs. Shen is an old man who has lived in the capital for more than 40 years, but she is from the Northeast and came to the capital only after she became an adult.

After completing so many tasks, I didn’t expect that a small piece of tofu would actually become a stumbling block.

Although it didn’t matter if this thing was downgraded, Lin Xu’s anger was aroused and he had to complete this task.

Among the people born and raised in Yanjing in the circle, Master is counted as one, Geng Lishan is counted as one, and Cai Heping is counted as one, but the other old people are confused.

It’s not easy to ask about this matter. You can’t say that you were not born in the capital, so you can’t come for this meal. You still have to think of a way to plan it.

As the saying goes, if there are difficulties, you have to go up; if there are no difficulties, you have to go up if you create difficulties.

Lin Shuai has no failed missions.

He thought seriously for a moment and thought of the snack video Zeng Xiaoqi discussed during lunch, and thought it would be better to start from this angle.

Don’t wait until the state banquet filming is over to prepare, start today.

In this way, the task can be completed, and at the same time, the filming context of the new program can be figured out.

Thinking of this, Lin Xu took out his mobile phone and called Zeng Xiaoqi:

“Sister Xiaoqi, your idea of ​​photographing snacks at noon is very good. I think we can try it starting with Madoufu this afternoon.”

Zeng Xiaoqi was currently completing the plan. When she heard these words, she immediately became energetic:

“Okay, but wouldn’t this be too much of a rush? The personnel and equipment are all here at the Yanjing Hotel, so it’s not appropriate to move them back and forth.”

“You don’t need so much equipment, just film the cooking method, and then let a group of people taste it and chat about it. Find the rhythm first, and then adjust it according to the feature film.”

Zeng Xiaoqi naturally has no objection to this kind of suggestion.

she asked:

“Then you tell me, and I’ll do it.”

This is what Lin Xu was waiting for:

“In this way, what we want to photograph is authentic Beijing snacks, so you’d better find more than ten old Yanjing people who were born and raised in Yanjing, preferably over sixty years old.”

Zeng Xiaoqi:? ? ? ? ? ? ?

“There are too many people, and why should we emphasize those who were born and raised in the capital?”

Lin Xu naturally couldn’t tell the truth. He pinched his brows and made up a reason:

“There are so many arguments online now. If the guests we are looking for are not born and raised in Beijing, they might attack us. To be on the safe side, we should prevent this from happening.”

Sorry, gangsters, I used you as a shield, I hope you don’t mind.

Zeng Xiaoqi agrees with this reason:

“You are still thinking carefully. Last time we filmed the show, because Chef Yuan said that we Northeasterners love to eat pickles, people complained about it. They said that Chef Yuan is now settled in Beijing and is not qualified to represent the entire Northeast. There was a lot of quarrel on the Internet. If everything is going to change… we have to look for people born and raised in Yanjing and not give them a chance to make trouble.”

Seeing Director Zeng take the bait, Lin Xu said:

“Then I’ll leave the matter of finding the guests to you, Sister Xiaoqi. You happen to be at the filming site. Those old masters should all meet the requirements. I’ll ask Mr. Tateyama and Cai Sen’s grandfather to come over. The number of people is basically about the same. .”

In fact, Shen Jiayue’s grandfather Han Jitong is also okay, but he is usually too busy to come here to eat, so it is better not to bother the old man running back and forth.

When you are free one day, take Yueyue and Dundun to grandma’s house to make it specially, and then let the old people taste it.

Zeng Xiaoqi said:

“No problem. I’ll make sure to find everyone before I get off work today.”

With the number of people gathered, Madoufu’s mission will naturally be solved.

Lin Xu hung up the phone, steamed some chicken breast and mixed it with egg yolk, let it cool, divided it into two portions and brought them downstairs, one was Dundun’s and the other was George’s.

When they came downstairs, the two little guys were lying on the counter, fast asleep. George was still lying on his back, exposing his whole belly to the air, not thinking that he was an outsider at all.

Smelling the aroma of food, the two little guys jumped up and stared at the plate in Lin Xu’s hand.

When Lin Xu put down the plate in his hand, the two cats immediately came over, thrust their heads into the plate, and started to cook.

Shen Jiayue on the side started taking pictures with her mobile phone, and posted it to her personal feed:

“Two little cuties who are busy eating, do you think who of them has a bigger appetite?”

From a physical point of view, the British shorthair is naturally fatter than the pastoral cow cat, and George’s body is not fully developed yet, so the difference between the two little guys is quite big.

But in terms of appetite, George can eat better than Dundun at this time.

Now is George’s growth period, the most voracious stage in a cat’s life.

When the body stops growing, appetite will also decrease and enter a stable state.

Netizens came to leave messages one after another:

“This looks like a Dundun. It’s so plump and plump. It looks like it wants to move.”

“Yeah, every time I see Dundun, I want to rub him.”

“That’s wrong, brothers. The one who can eat the most right now should be George. The law of a young man eating a poor man does not only apply to humans, but also to all mammals.”

“No, George looks two sizes smaller than Dundun.”

“Cats eat very much during their growth period, and the nutrition during this period also determines the cat’s final physique and physical development throughout its life.”

“Wow, I learned a lot. Where can I get a cat?”

“…”

After the two cats finished eating, Lin Xu returned upstairs with the plate. After washing it, he continued working in the kitchen.

When it was almost four o’clock, the filming equipment had been set up in the small kitchen. Lin Xu prepared the ingredients and asked Shen Jiayue to turn on the camera and take pictures.

The ingredients used in this snack are not complicated. They include finished sesame tofu, dried soybean paste, green beans, mustard mustard, cooked sheep tail oil, green onions, soy sauce, leeks, dried chili segments… all of which are commonly used at home.

Lin Xu first washed the mustard seeds several times, squeezed out the water, and cut them into small pieces with a kitchen knife.

Pickled potherb mustard is relatively salty, and the smell of pickling and fermentation is also strong, so it needs to be soaked and washed several times in water. This way, the salty taste will be lighter and the taste will be crisper.

The potherb mustard is ready, and the prepared leeks are cut into fine pieces. The amount doesn’t need to be too much, just a big handful.

Then he put some dry yellow sauce into the bowl, poured in the rice wine, and slowly spread it with a spoon.

Dried yellow sauce is an indispensable ingredient for making fried Ma Tofu, and it is also the key to the delicious Ma Tofu.

The steps of making dried yellow sauce are not unfamiliar to Lin Xu. When making fried sauce before, there were similar steps.

When the dry yellow sauce made from rice wine is cooked in hot oil, the alcohol will evaporate quickly, and during the evaporation process, the strange smell of fermentation in the dry yellow sauce will also be taken away.

The sauce fried in this way is more fragrant, fresher and tastes more beautiful.

Delicious madoufu must have a soy sauce flavor. Unfortunately, today’s restaurants are very efficient and cannot produce this kind of flavor. Only some elderly people know how to make madoufu.

The specific method is actually not difficult, it just takes a lot of effort.

Delicious Ma Tofu needs to be simmered in the pot for about half an hour. The whole process and production time are about the same as fried sauce. Young people don’t have the time to make it, so only the elderly who have retired at home have the time.

After the dried yellow sauce was boiled, Lin Xu cut the cooked sheep tail oil into cubes and put them in a bowl for later use.

Raw sheep tail oil has a strong smell. Boiling it in water will reduce the smell a lot and make the oil more fragrant.

You can’t save materials in this step, you need to cut more, and it’s best to be all fat. The tofu made in this way will taste more oily and have a richer flavor.

Then pour out the entire package of Ma Tofu for easy frying.

Ma Tofu has a strange smell of fermentation and a beany smell. People who don’t like it will avoid it, while those who like it can’t get enough of it and even think the taste is too bland, so they take the initiative to add a packet of soy juice to the Ma Tofu. , making the flavor more intense.

After finishing these tasks, Lin Xu blanched the green beans again to remove the beany smell.

After all the preparations were completed, he set up the oil pan and started making it.

Ma tofu tends to stick to the pan. Before cooking this dish, you need to slide the pan first. After sliding the pan, add a tablespoon of vegetable oil to the pan.

Heat it up first to bring out the flavor of the vegetable oil, then pour the chopped lamb tail oil into the pot and fry over low heat.

Don’t rush this step, you have to fry it slowly over low heat to spit out the fat in these fat particles, so that the oil in the pot becomes a mixture of meat and vegetables.

This is actually the cooking concept of Sichuan cuisine, which uses vegetable oil and lard to maximize the aroma and fatness of the dishes.

The so-called vegetarian oil plus lard, the more you eat it, the better it tastes. This is the wonderful effect of Sichuan meat and vegetable blended oil.

Today’s sesame tofu uses mutton fat instead of lard.

After a while, the surface of the fat cubes in the pot turned slightly yellow and began to shrink in size. This was a sign that the fat was fried.

In order to make the aroma more charming, Lin Xu poured the chopped green onion into the pot and fried it with the diced fat pork in the pot.

“Oh, vegetarian oil, mutton oil and scallion oil, the fragrance is really incredible.”

Zhuang Yizhou was shooting with Lin Xu today. After seeing this recipe, he was full of expectations for Madoufu. His girlfriend is from Beijing and can often eat this snack, but Lin Xu’s recipe of vegetarian oil + mutton oil + scallion oil , but haven’t seen it.

Lin Xu said while boiling it in the pot over low heat:

“Ma tofu has a strange smell, so it needs to be pressed with mixed oil.”

When all the chopped green onions and diced fat pork in the pot turn brown, pour the boiled dry yellow sauce into the pot and start frying.

During the frying process, keep pushing the bottom of the pot with a spoon to prevent the dried yellow sauce from sticking to the pot.

At this time, there is more oil and less sauce in the pot, and the dry yellow sauce is quickly stir-fried to create a fragrant aroma.

Lin Xu added a large bowl of water to the pot, about as much as the oil in the pot.

It seems that a lot of oil in a pot is very wasteful and even makes people feel a little greasy, but in fact, if ingredients like Ma Tofu are to taste delicious, you must add more oil.

The more fat there is, the less sour and astringent the okara will be, and the taste will be soft and smooth.

Many people think that the reason why Ma Tofu is not delicious is because it lacks oil.

After pouring the water, pour the madoufu directly into the pot and stir it with a spoon to let the slightly dry madoufu spread out and merge with the soup in the pot.

At this time, the tofu looked like spoiled milk, gray-white in the pot, and full of mushy. If it were photographed now, many people would think that Yongzi was exploring new food in India again.

Lin Xu kept stirring the pot with a spoon to mix the soup and madoufu. When the paste in the pot boiled, he turned down the heat and let the madoufu simmer in the pot.

The old Yanjing people have a saying for making this dish, which is called fried sesame tofu – Dagudu. This delicacy must be exquisite, it is very particular, and the potherb mustard and mutton tail oil must not be missing.

But if I say it’s simple, it’s quite simple. Just stir-fry the sauce, add some water, and then put the sesame tofu into the pot and slurp it.

The water in the pot gradually decreases, and the steam takes away the sour and astringent taste of the tofu. The fat replaces the water little by little and blends with the tofu.

In order to make the aroma better, after simmering for about ten minutes, Lin Xu added a large spoonful of rice wine to the pot, and then began to stir-fry while pushing the bottom of the pot.

At this time, the aroma of the tofu has actually come out, but it still needs to be cooked to completely stir out the water.

This tastes better and tastes more fragrant.

Lin Xu kept stirring in the pot with a spoon to speed up the evaporation of water and prevent the pot from being burned.

When the water is too low to simmer, pour in the prepared green beans and potherb mustard, then pour in some dark soy sauce to add color, and continue to stir-fry.

Zhuang Yizhou watched silently, planning to show off at his girlfriend’s house during his break.

Seeing this, he asked curiously:

“What if the pan sticks now?”

The sesame tofu he ate at his girlfriend’s house didn’t put so much oil, nor did he put the fat dices from the lamb’s tail, so by the end of the frying, there would be a thick layer of gaba in the pot.

Lin Xu said:

“Just pour some oil into the pot along the edge. Just like fried bean curd, Ma Tofu especially likes oil. The more oil, the better the taste. And no matter how much oil you put in, it won’t feel greasy.”

After saying that, he continued to stir-fry. The tofu in the pot gradually solidified, and there was even grease seeping out from the bottom of the pot.

Fry out the oil again, which means that the heat of the tofu has arrived.

If you continue to fry the tofu, the fat will separate from the tofu, which will worsen the taste. So when you see the fat, you have to take it out of the pan immediately.

Lin Xu put the tofu on a plate and piled it into a cake shape.

Make a pile and dig a nest in the middle, and put the chopped leeks into the nest.

Set up the wok and heat the oil again. When the oil is hot, pour the dried chili segments into the pan. Fry until fragrant. Pour the hot oil in the pan along with the chili segments onto the leeks.

The spicy flavor rose immediately, making Shen Jiayue, who was taking a close-up next to him, greedy.

Before being poured with hot oil, the whole dish looked like a giant nest made of sorghum noodles, but at this time, the chopped emerald green chives and burnt brown pepper segments made the dish a little more attractive.

“This is the famous stir-fried sesame tofu. It used to be a poor food in the capital, but now only the older generation likes it. Not many young people eat this dish.”

For the elderly, this was one of the dishes to satisfy their cravings. It is almost the same as stir-fried liver, stewed pork and other dishes. They were all used by the lower class to satisfy their cravings.

Now that living standards have improved and material conditions have improved, eating this snack has become a way of remembering the past and has become a sentiment for many people.

Lin Xu showed it to the camera, and after Shen Jiayue finished taking the close-up, he walked out of the kitchen and prepared to put it outside for everyone to try.

However, as soon as I walked out, I found that Master Gao was drinking tea and chatting with He Guangchang, He Jiashun, Ning Shoubang, Geng Lishan and others. There were also some strangers, who should have been brought by Zeng Xiaoqi.

“Everyone is here. This is the best lineup I can find. Let’s start shooting now…Eh? How come the sesame tofu you made is different from the one I had in the store? It smells so delicious.”

As Zeng Xiaoqi was talking, she noticed that the tofu served by Lin Xu had a strong aroma and couldn’t help but swallow her saliva.

Lin Xu didn’t expect everyone to come so early, he said:

“Then let’s go upstairs and take pictures. It’s not difficult to set up a few machines anyway… Xiaodong, take a private room, take a picture of the food tasting, and put some snacks on the table that are suitable to go with the tofu.”

“Okay boss, I’ll go right away.”

Uncle Gao glanced at the tofu held by his apprentice:

“Yes, better than your senior brother. He still can’t make this kind of traditional snack.”

can not do well?

Such a simple snack should not be eaten.

Lin Xuda was just about to say that his senior brother’s craftsmanship shouldn’t be so bad, but suddenly he thought of Xie Baomin’s statement that he was not good at white cases, and then he realized that if he doesn’t do well as the master said, he will most likely not be able to stand out among his peers.

Just like he is not good at white cases but manages to do what Qiu Zhenhua is good at, what he is not good at is just that he cannot get 100 points.

Soon, the decoration upstairs was completed.

It happened that Cai Heping also came, and everyone went upstairs together to try this Beijing snack that many people dream of – fried sesame tofu!

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