Chapter 1396 - 547: Top-grade Imitation Vegetarian Tofu! The Best After-meal Digestive Activity—Foraging Wild Greens!

Chapter 1396: Chapter 547: Top-grade Imitation Vegetarian Tofu! The Best After-meal Digestive Activity—Foraging Wild Greens!

Very quickly, the experience of the Top-grade Tofu flooded into Lin Xu’s mind.

This is a typical imitation vegetarian dish, and it’s a dish that’s almost equivalent to being lost to history.

In reality, very few people can truly recreate the Kong Family’s Top-grade Tofu. Although some internet celebrity bloggers make it using cake-making methods, seemingly reviving it successfully, it’s really just an ill-conceived gimmick.

The preparation of this dish is very elaborate.

Slice the tofu, blanch it in chicken soup repeatedly three times to remove the beany taste, then drain it and mash it into a paste. Likewise, chop the cooked pig fat with the back of the knife into paste and mix it with the tofu paste, then sift.

Season with salt, egg white, and pepper powder, mix evenly, add pea starch to increase viscosity, then reform it into the shape of tofu.

Steam it slightly to set the shape, re-slice it, fry in the oil pan until golden brown on the surface, then simmer with stock and ham over low heat.

The completed tofu is golden on the outside and rich in soup inside, layered and arranged on the plate. It looks like an ordinary braised tofu, but the taste and texture far exceed the tofu dishes commonly seen.

Such tofu truly deserves the name "Top-grade."

Those online methods of mashing tofu into paste placed at the bottom of the plate, then adding fried meat filling and finally covering with tofu paste, do not count as the Kong Family’s Top-grade Tofu. They do not embody the essence of imitation vegetarian dishes using meat to support vegetables.

The most important aspect of imitation vegetarian dishes is that, before the diner even tries it, they have no idea it’s a meat dish.

Only when eaten does the contrast and surprise become very strong, giving diners a feeling of newfound insight.

Imitation vegetarian dishes like Chicken Bean Curd, Chicken Porridge, and Snowflake Chicken Nao all have similar characteristics.

Apart from this method, there is also a way of mixing chicken brain, pigeon brain, and sparrow brain to replace tofu, making the Top-grade Tofu even more delicious and unforgettable.

But because it consumes too much ingredient, only Qianlong once tasted this at the Kong Family, and otherwise, it’s better to use tofu honestly.

Lin Xu plans to take time to make it once. There’s chicken soup at home, cooked pig fat, and ham; only need to buy a piece of delicately textured tofu to make Top-grade Tofu.

The most interesting aspect of this dish is that, although tofu features in the name, it’s a negligible cost in its production.

The truly expensive components are the chicken soup, stock, ham, and other ingredients.

"Wow, this chicken porridge is so delicious!"

While Lin Xu was pondering Top-grade Tofu, the crowd at the dining table had already finished taking photos and started eating chicken porridge.

Shen Jiayue, with spoon in hand, tasted five variations of chicken porridge one by one and discovered not only were the colors different, but the flavors also varied.

The yellow chicken porridge had a carrot flavor to it, with the characteristic sweetness of carrot lingering after tasting.

The black chicken porridge had a rich seafood aroma, tasting almost like drinking seafood soup.

The green one still had the tenderness of spinach; only the red one, though the flavor of red rice wasn’t very strong, it was still distinguishable.

These varieties of chicken porridge, combined with white chicken porridge, offer five different colors and flavors that have anyone craving after the first mouthful.

Lin Xu tasted some and found that the chicken porridge made with seaweed paste was really good, the umami was rich yet didn’t overpower the freshness of the chicken, just making the umami even more pronounced.

"It’s really delicious, great taste, great texture, truly impressive."

"Although there’s the base of the chicken porridge from last time, it’s undeniable that this soup is really amazing."

"Right, it seems like ordinary rice porridge, who’d think the flavor would be so distinct?"

"Little Xu’s skills are truly outstanding, I need to drink more today."

"Me too, this kind of soup is comfortable to drink."

"..."

Everyone chattered away, making Lin Xu quite embarrassed.

He tasted two mouthfuls, returned to the kitchen, turned off the stove fire, and then opened the pot lid, the rich aroma from the pot was even more intense and enticing than when he made it in the shop last time.

Lin Xu took a deep breath, lifted the bamboo rack with both hands, placed the pig head in a dish.

At this moment, the pig head was positioned with the skin side down.

He arranged prepared lettuce leaves, filling the parts with thinner meat on the pig’s face.

Then took a large plate, flipped it on top, applied force with both hands to invert the two plates.

Removed the top plate, carefully peeled off the bamboo rack, lastly simmered the remaining broth from the pot a bit longer before gently pouring it over the pig head.

This broth not only enhances the aroma and flavor of the pig head but also enhances the texture, making the pig head more delicious and irresistible.

With both pig heads fully served, Lin Xu and Shi Wenming brought them to the dining room, set them on the dining table, and placed a basket of hollow buns on the side; the dish was considered complete.

"Is this braised whole pig’s head? It looks truly enticing."

"Indeed, the texture is superb, Xu’s treasure, hurry and share it out, let the family taste it."

Shen Jiayue raised her phone and clicked, taking a photo, then immediately picked up a hollow bun, ready to eat with the pig head.

However, the hollow bun is just a garnish, the truly satisfying taste is still the pig head meat, tender and flavorful, with the unique sweet fragrance of crystal sugar.

Such meat makes people unable to stop eating.

After everyone finished taking pictures, Lin Xu then took chopsticks, divided both pig heads into small pieces.

The pig head has the gelatinous pig nose, the pig ear loaded with cartilage, and the pig face meat mixed with tender and fatty parts; no matter which piece is eaten, the taste and texture won’t disappoint.