Chapter 1416 - 553: Senior Brothers Compete Across the Distance—Is This Unremarkable Dish Really Top-grade Tofu?

Chapter 1416: Chapter 553: Senior Brothers Compete Across the Distance—Is This Unremarkable Dish Really Top-grade Tofu?

Xie Baomin shared the secrets to making this dish without reservation.

Meanwhile, in the Yinzhou scenic area, Lin Xu was busy chatting with Shen Jiayue about these things.

Since this girl is keen on learning culinary techniques, it’s natural to let her understand the principles and some concepts behind these culinary creations.

Only in this way can she master it all and truly learn the essence of cooking.

"Hmm... it feels so deep, but I will try to remember everything. Once my cooking skills improve, I can make it for everyone to taste... By the way, Xubao, besides tofu, what other ingredients can be used for this dish?"

"You can use chicken breast, make it like chicken bean curd, and you can also add fish mince, pig brain, crab roe, pork liver, and other similar ingredients. But be careful with pork liver; it’s too gamey, and most chefs can’t handle it, let alone beginners."

There are many similar approaches, and a wide range of ingredients can be used; it all depends on how they are combined.

Before long, the tofu was steamed and taken out of the steamer, cooled down, and then the tray was inverted to release the tofu, which had re-solidified inside.

Shen Jiayue blinked, thinking that the inventor of this dish must have been very bored.

Otherwise, how could they think of cooking tofu in a way that makes it into tofu again?

No normal person would do such a thing.

Set up the oil pot, add lard to it, and as the oil heated, Lin Xu used a knife to cut the tofu into slightly thicker slices.

After cutting, he brought over the remaining egg yolks from earlier, whisked them, and poured them over the tofu slices.

When the oil in the pot was hot, he used chopsticks to place those trembling slices of tofu into the pot and began frying.

Due to the egg yolk coating, once in the pot, the tofu turned a golden color.

But now’s not the time to scoop them out; they need to fry a bit longer until the tofu slices float up, then they are flipped and fried a bit more before being taken out one by one.

Once these tasks were finished, two-thirds of the dish was complete.

The golden tofu slices looked consistent with the appearance of fried tofu dishes typically served in restaurants, but who would have thought that inside was a completely different story, with a cost far higher than regular tofu?

After all was fried, Lin Xu switched to a stir-frying pan, heated it, then added half a spoon of lard and fried scallion and ginger for fragrance.

Then he poured in two large bowls of stock made with pig bones and ham.

After heating, he arranged the tofu slices into the pan, added a bit of dark soy sauce, brought to a boil again, and then simmered over a low flame.

In the kitchen of Lin Ji’s Food, Xie Baomin said:

"Doing it this way risks sticking to the bottom of the pot; if you feel unsure, you can put a bamboo sieve and adopt a white braising technique. But note, the tofu after braising is extremely tender and soft, and mustn’t break apart, otherwise the entire dish loses its value."

This dish, to put it bluntly, is just satisfying the wish of rich folks wanting to eat vegetarian.

But eating vegetarian is just for show, not real, it’s merely experiencing the stunning effect of eating vegetarian that tastes like meat.

The stock in the pot simmered away with a bubbling sound.

About fifteen minutes later, Lin Xu lifted the lid of the pot.

A rich aroma of fresh scent wafted from the pot.

The stock inside had clearly reduced, and the remaining broth had become much thicker.

Carefully lifting the tofu out of the pot, he arranged them slice by slice onto a plate.

When picking them up, each slice quivered, indicating the tofu was completely soft and tender.

Removed all the tofu, fished the scallion and ginger out, brought the broth to a boil with high heat, stirring constantly with a spoon, and then added a spoon of water starch.

With the back of the spoon, he gently stirred in the pot until the broth thickened further, scooped half a spoon of chicken oil into the pot.

He stirred it evenly and then carefully poured it over the tofu.

Shen Jiayue captured this scene, deeply amazed.

Who would have thought that a seemingly ordinary tofu dish would have such an elaborate preparation method?

Meanwhile, in the store in Beijing, Zhu Yong and the others watched the finished top-grade tofu, unable to help saying:

"This is it?"

No wonder the price isn’t easy to justify; regardless of how you look, the entire dish appears to be just a braised tofu, moreover, it’s vegetarian braised, without a hint of minced meat.

If this is randomly served to a customer, they’ll probably immediately call the 315 hotline to complain.

"Is it done, Head Chef Xie?"

Chen Yan was already impatient, eager to strike first before her cousin starts poisoning the group, ready to let stinky Yueyue experience what it feels like to counterattack.

Xie Baomin brought out a large plate of tofu, smiling:

"Yes, and it’s just about lunchtime, let’s prepare for lunch."

Chen Yan looked puzzled at this plate of tofu, and just mentioned the noble top-grade tofu was just this? But thinking about Xie Baomin’s culinary skills, she felt this dish might appear plain on the outside but harbor gold within.

She held up her phone, snapped a picture, and immediately posted it to the group, enthusiastically tagging Shen Jiayue:

"It’s just top-grade tofu, who hasn’t eaten it before? Want to hear big sis smack?"

Hmm, just you have top-grade tofu?

I also have it!

As soon as she posted it, Shen Jiayue also posted a picture of top-grade tofu to the group, then asked:

"Why did you repost my photo?"

Chen Yan replied smugly:

"Check the sending time... wait, your top-grade tofu looks just like mine!"

Shu Yun, who was observing all this drama, sent a question mark:

"Are you sure this isn’t the same serving?"

Dou Wenjing, who had been following the matter throughout, replied:

"No, the owner’s portion is made by Lin, and Chen’s portion is by Head Chef Xie... but the presentation looks identical."

Upon sending the message, Dou Wenjing quickly dialed her parents:

"Dad, where have you transferred to? Come to the store for a meal, take a taxi to Yingchun Street, Lin Ji’s Food, I said I’d accompany you after work, yet you decided to go out..."

At Longqi Mountain Scenic Area, Lin Xu looked at the photo Chen Yan took, and couldn’t help but chuckle:

"Unexpectedly, my senior’s skill in making top-grade tofu is also mighty; his talent is truly enviable."

As a plug-in player, I most admire talented players, and my senior happens to be one of those.

He executes perfectly from the start, it’s really quite demoralizing.

Luckily, I have the system, so it’s barely a draw.

He sent both photos of the top-grade tofu to his master, Old Gao, who quickly reviewed them:

"Your senior wasn’t meticulous when plating, he was careless; there’s a scallion leaf stuck to the side of the second piece of tofu in the top left, which he didn’t notice — a major blunder. High-end dishes must look neat and proper, there shouldn’t be any sign of scallion."

High-end dishes emphasize keeping cooking ingredients in the pot and plating ingredients separately.

Meaning scallions used for simmering should stay in the pot, not be brought onto the plate, while those used for garnish need to be placed separately on the plate.

High-end cuisine subtly incorporates Chinese classical aesthetics and philosophy, emphasizing rounded heavens and squared earth, symmetric elegance, unlike Western styles that often leave large empty spaces.

After listening to his master’s explanation, Lin Xu replied:

"Master, don’t keep running back and forth. Give me some lessons after New Year. Every time I listen to your lecture, I feel like I’m back in elementary school starting fresh."

Although I have cheats in hand, the system can’t possibly directly instill cooking philosophies into me, only someone like Master who spent a lifetime revolving around the stove truly understands the core and principles of cooking.

Old Gao replied:

"After New Year, I first need to help Old Guo with the Cantonese Cuisine Museum, and once that’s finished, I’ll head to Beijing. If you have questions, ask your senior or Old Qiu, they’re all fine to consult."

Seeing this message, Lin Xu was about to reply when suddenly the system notification sounded in his head...

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Today I’m in good form, preparing for a third update. This Chapter is 5400 words, asking for monthly tickets, brothers!