Food Circle Plug-in Emperor

Wang Yulong really turned out the bottom of his pressure box 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 pasted dishes, you must put the raw paste into the pot and then heat it up. Like the paste, I usually choose gouache paste or whole egg paste, but there is one thing that I found out by myself. The best one is egg yolk paste, especially the stupid egg paste. The effect is the best and the taste is also the best."

Fu Yu nodded, and at this time he took the initiative to say: "Chef Wang, let me suppress it."

Pressing molds is not difficult, but there are also skills in it. How much old tofu to put in, how thick and firm the shape is pressed out, in fact, all have to pay attention to.

If you don't do cooking operations, just listen, you can't learn the real essence at all.

And right now, with Wang Yulong beside him, Fu Yu would not let go of such a good opportunity.

Seeing that Fu Yu was so active, Wang Yulong was very happy, so he cooperated with him to get out of the way and watch Fu Yu do the pressing at a close distance.

The seemingly simple operation, in fact, can best see the key to the details.

Fu Yu's method of pressing is very sophisticated. The most valuable thing is that when pressing, no matter the method or the thickness of the tofu, it just reached the standard of Wang Yulong's demonstration, almost exactly the same.

This gave Wang Yulong a great sense of accomplishment while applauding it.

Being able to achieve this level of detail shows how serious Fu Yu is when observing and studying.

Wang Yulong is very pleased that his contribution has been paid special attention.

Fu Yu finished the molding here, and then waited for Liu Zhangpeng to finish the whipping operation.

Only then did Wang Yulong start making stuffing.

He used a small spoon to dig out one-third of the center of the tofu, spread starch on the depression, and stuffed the whipped shrimp stuffing into the center of the tofu.

Wang Yulong only put on a show this time before being taken over by Fu Yu.

Brewing is his specialty!

Especially this step, he couldn't be more proficient in it.

Wang Yulong was happy and relaxed, and instead of Fu Yu standing in front of the kitchen counter to operate, he stood beside him and gave instructions.

Fu Yu's stuffing is made quickly and well.

After everything is done, give up the seat and watch Wang Yulong wait for the frying pan to heat up, then use the oily pan, and then put the pasted tofu cubes into the pot.

It was a seemingly simple operation, but Fu Yu's eyes lit up.

Whether it is Wang Yulong's lubricating oil operation or frying, he is extremely precise in controlling the heat, the timing of turning over, and the proportioning of seasonings.

It was the first time for Fu Yu to see such a perfect cooking operation.

Wang Yulong sprinkled red pepper shreds on the plated tofu cubes for decoration, and said: "For this dish, when chopping the shrimp, you must not chop it too finely, and keep it in a certain granular shape, so that the taste will be more elastic. And when pasting, the heat should not be too high, and it should be heated slowly over a low heat. This is not a hurry."

Speaking of this, he remembered a little more, and hurriedly said: "Also, when pasting, don't forget to put an appropriate amount of cornstarch on the tofu, which can increase the adhesion. Of course, the amount must be controlled."

Fu Yu nodded repeatedly.

Silently write down all the operation steps in your mind.

I have to say that Wang Yulong taught very carefully, pointing out all the key points one by one.

Fu Yu summed it up by himself, this dish completely included all the cooking details of the paste.

Such as changing raw materials, mixing fillings, pressing tofu, sliding pans, broiling pans, pasting, frying, and finally cooking juice collection.

Every step, Wang Yulong did it very carefully.

It can be said that as long as you have learned how to cook the Baihuatie tofu, you have basically studied systematically when it comes to cooking personal skills.

Fu Yu watched Wang Yulong make the final arrangement, and he had already firmly recorded all the details that need to be paid attention to in cooking this dish.

At this moment, an electronic prompt sounded in his ear:

【Ding! Smooth innovation dish Baihuatie tofu, task completion reward: random]

Innovation task?

The Baihuatie tofu made by Wang Yulong is an inherited Liu family dish, and it is also a unique skill.

Such a perfect dish, need to innovate?

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, nor in the cooking process.

The ingredients remain the same, the seasoning proportions remain the same, and innovation is not as simple as improving dishes.

Fu Yu stared at the dishes on the plate, and unconsciously began to lose consciousness.

Liu Zhangpeng on the side looked at the exquisitely shaped tofu cubes on the plate in amazement, and he really admired his master in his heart.

How many people in the whole gourmet circle can do this hand-made skill?

Liu Yunong couldn't help but sigh with emotion: "Chef Wang, this Baihuapai tofu is the main dish of pasta-made dishes, right?"

Wang Yulong nodded: "The main dishes are not considered, but the paste operation of the whole dish is the most comprehensive, such as potstickers with long fish and seafood potstickers. Although the cooking methods of these dishes seem to be more delicate and complicated, in fact, the paste operation is not as particular as this dish."

Speaking of this, Wang Yulong suddenly remembered something, and couldn't help but said with a smile: "When I first learned how to make this Baihuatie tofu with my master, I actually tried to make innovations, but failed in the end."

When Liu Yunong heard this, he was surprised and said, "Really? Is there anything that can be improved about this dish?"

After all, it is the cooking method on the ancestral recipe. After several generations of inheritance, all aspects have long been improved to the extreme.

Whether it is the selection of ingredients, the cooking operation, or the taste of seasoning, whatever is the most suitable method for this dish.

Wang Yulong nodded: "Indeed, I tried a lot of improvement methods at that time, but none of them are as good as the classic version."

Wang Yulong is naturally a person who can serve as the head chef of the branch.

Among the master chefs at the main store, he can also be ranked well. He understands that classic dishes will never be outdated at any time, but it is also essential to cater to customers' dietary preferences and keep up with the fashion trends in the food circle.

This principle has always been taught to him since he started learning how to cook with his master.

Therefore, he has always been very concerned about the improvement and innovation of dishes.

There are a lot of innovative dishes in the store, which are made by master chefs like him who tried hard and tried repeatedly, and after slowly improving, they officially settled in the menu and became the private dishes of the store.

At the beginning, Wang Yulong had just successfully improved two classic dishes in the restaurant, and just started to learn how to make paste, so he put his idea on the dish of Baihua paste tofu.

As a result, I tried and failed repeatedly, and then gave up.

Say sorry?

Not really, after all, thinking about it now, back then I really had the attitude of a newborn calf not afraid of tigers, and dared to taste any dishes.

Liu Zhangpeng didn't know about it, but because his master Wang Yulong was best at making stickers, he 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, in fact, I also thought about creating this dish at the beginning. I thought that the selection of ingredients for pasted dishes is very strict in cooking, so I thought that since the 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, and reduce the saltiness in the seasoning, try to highlight the original flavor of crab meat, and improve the whole ingredient with the combination of tofu."

Liu Zhangpeng's thinking is actually very conservative.

After all, crab meat is originally delicious, and it is indeed relatively easy to cook.

But just one thing, the taste of crab meat is far less good than that of shrimp meat when it is fused with tofu.

Moreover, the original disadvantage of pasted dishes is that the taste is bland, and if the saltiness is reduced, the whole dish is a bit too bland.

Liu Zhangpeng has also verified this point after trying.

Wang Yulong laughed when he heard it. He actually tried this improved method back then, but naturally it failed.

Listening to their conversation, Liu Yunong looked at Wang Yulong and Liu Zhangpeng and said, "Actually, there is really nothing that can be improved in terms of cooking in this dish, unless the ingredients and cooking method of the whole dish are changed, but the result will not be Baihuatie Tofu!"

Wang Yulong nodded: "That's right, the fillings have been changed, and the seasoning ratio also needs to be adjusted. In fact, the current cooking method has been selected after repeated cooking. If you want to improve it, it is not so simple!"

"However, if you really want to improve it, I think that if you don't want to change the filling, you can change the main ingredients, just like the small box of tofu you made last time."

The three of them started a heated discussion!

In fact, I didn't intend to really improve it at first, but the topic was discussed here, and the communication was very pleasant, so I couldn't help but want to communicate in detail.

And Fu Yu stood aside, listening to their discussion, while staring at the completed Baihuatie tofu in front of him.

As Liu Yunong and others said, there is really no need to change this dish, whether it is the ingredients, the cooking method, or even the taste.

But now the system has issued a task, requiring him to improve and innovate.

It shows that there is still room for improvement in this dish.

Since the ingredients and taste cannot be changed, where do we start?

How to change?

How innovative!

Fu Yu couldn't help but asked aloud: "Chef Wang, can I have a taste of this dish?"

This plate of Baihuatie tofu made by Wang Yulong was originally for display, and he hurriedly said, "Yes, you can try it."

Fu Yu stepped forward, picked up the chopsticks and moved the dishes on the plate, looked at the softness and hardness of the tofu, picked up another piece, bit open the tofu, looked at the stuffing inside, and tasted the taste carefully.

After tasting two yuan in a row, Fu Yu knew what was going on.

He looked at the three people who were discussing enthusiastically, and said decisively: "Master, I have an idea!"

This sound interrupted the discussion of the three of Liu Yunong, 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 it's not too mature."

"I was thinking, since this dish is not easy to change in terms of ingredients selection and cooking operations, then when it comes to innovation, it may be possible to find another way!"

The others were taken aback for a moment!

Find another way?

Is there any other better way to improve it?

Fu Yu didn't wait for other people 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 shape of the plate is also an innovative way."

"In fact, there is still a lot of room for modification in terms of the shape of this dish. We can completely innovate from the presentation of the whole dish!"

After finishing speaking, Fu Yu pointed to the tofu cubes on the plate and began to gesture!

"The stuffing can't be changed, so the amount of tofu doesn't change, so we just need to find a way to improve the shape."

"The name of this dish is easy for people to accept the change in the shape of the plate. The pattern of the tofu can be adjusted according to the style of the plate. There are many types of flowers, and there are many pressing molds. The position of the stuffing needs to be considered when the customer eats, how much tofu contains how much stuffing, so that the fresh and tender taste of the dish can be tasted just right, and the taste will not be affected by the weight of the ingredients."

"Secondly, it is the choice of the position of the plate and the style of the plate."

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 lit up immediately!

"good!"

"That's a good idea!"

"Oh, yes, why didn't I think of that!"

The three couldn't help but sigh with emotion at the same time.

However, in this way, another problem appeared.

Liu Zhangpeng said: "Chu Fu, it is not easy to shape this tofu. The set of molds selected now are all the simplest shapes. If other shapes are complicated, the tofu is too tender and will definitely not shape."

This issue is also what Liu Yunong and Wang Yulong are worried about.

Thinking of himself, Liu Zhangpeng 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 chose the pattern I use now. The main reason is that the effect of pressing this pattern is the best, and the plate is also 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 disadvantage of the soft and tender tofu itself, which is not easy to shape.

Tofu is not like other ingredients, as long as the technique is skillful, it can be easily carved into various shapes.

Generally, it is necessary to use a mold to achieve the best effect. (end of this chapter)