Chapter 478: Pingqiao Tofu

At noon, Lin Ruifeng brought Shen Qingluo and Liu Wanhua to Su Ji, and Su Ji also echoed the same laughter as Liu Wanhua before.

Lu Cuiling said with a smile: "Oh, our Xiaolin is really miserable. It's just because he learned to cook from a teacher. He has already been demoted in seniority. Now that he has found a girlfriend, he is completely downgraded."

Shen Qingluo said triumphantly after hearing this: "There is no way, he is now mine, so he will call after me, and I didn't call from my grandma, otherwise, he will follow me in the future Those who are called grandma together have a lower seniority."

After hearing this, Liu Wanhua stretched out her hand, and nodded Shen Qingluo's forehead like an elder.

"You little girl, if you dare to call me grandma, don't come here. How can I have such a high seniority? You can just call me grandma. Your grandma and I are good sisters."

Shen Qingluo hugged Liu Wanhua's arm with a smile and said: "But you and my great-grandmother are also colleagues, or sisters."

Liu Wanhua shook her head and said, "That was just the arrangement when I entered the factory. I should have been about the same age as your grandma."

Shen Qingluo smiled and said, "Okay, didn't I call you grandma?"

Liu Wanhua nodded with a smile, and then said to Lin Ruifeng: "Ruifeng, if you are not used to it, you still call me Aunt Liu. We have been neighbors for so many years, and you are used to it. It is really difficult to change your name all at once. .”

Lin Ruifeng glanced at Shen Qingluo, and immediately said: "It's okay, I should have changed my name after I became a teacher. I can't call you Uncle Rong, and I can't call you Aunt Liu. Now I just change my name with Qing Luo, and I will call you Aunt Liu later." Master, and grandma."

Feng Yifan said with a smile: "How good is this? Our Ruoruo family has improved a lot in one fell swoop."

Su Ruoxi reached out and patted her husband: "Don't make a fuss here, just think about your daughter, hurry up and cook, we want to eat delicious food at noon."

Feng Yifan asked with a smile: "Then, do you have any special dishes you want to eat at noon?"

Liu Wanhua thought for a while and said: "I heard that Yifan you made a piece of Wensi tofu at noon yesterday. I thought of a similar dish. I haven't eaten it for many years. It used to be that Uncle Quancheng was still there. At that time, I used to cook that dish specially during this season.”

Feng Yifan was taken aback when he heard the words, then he exchanged a glance with his father-in-law, Weng and his son-in-law also thought of the dishes Liu Wanhua had mentioned.

"Is it the 'Pingqiao Tofu' from Huaicheng?"

Liu Wanhua nodded: "Yes,

It's Pingqiao tofu, Yifan, can you make it? "

Feng Yifan thought about it carefully, and then agreed: "Yes, I will make this Pingqiao tofu for everyone at noon today."

Shen Qingluo was a little curious after hearing this: "Grandma, what kind of dish is Pingqiao tofu?"

Liu Wanhua said with a smile: "This dish is a local dish in Huaicheng. There are some tofu similar to Wensi, but instead of being cut into shredded tofu as thin as a hair, it is cut into small diamond-shaped slices like a tongue. It is similar to Wensi Tofu, but the seasoning is a little different, because shrimp roe is used.”

Feng Yifan took over and said: "Wensi Tofu shreds the tofu and side dishes, and Pingqiao Tofu cuts them into tongue-shaped diamond-shaped slices, and then simmers them in clear broth, but Pingqiao Tofu has a richer taste. There are some changes with the seasons, for example, shrimp roe is added for seasoning now, and crab powder is added in autumn.”

Shen Qingluo was immediately curious after hearing this: "Wow, is it so delicate? It sounds great. It's the same as the lion's head that grandma said before. It's done in a variety of ways."

Liu Wanhua nodded: "Yes, so this Pingqiao tofu has a much richer taste than Wensi tofu."

Shen Qingluo was looking forward to it: "Okay, I want to eat, uncle, you have to cook it for us."

Feng Yifan smiled and said, "Speaking of which, Pingqiao tofu is easier to cut than Wensi tofu."

Hearing the word "simple", Su Jinrong and Liu Wanhua glanced at each other. These two old people who have seen it before know the word "simple" deeply.

Su Ruoxi saw her father and Aunt Liu looking at each other, and thought of the result of her husband usually saying "simple".

She couldn't help but said: "Every time you say simple, for many people, it is only a dish to say 'goodbye'."

Feng Yifan said seriously: "It is indeed simpler than Wensi Tofu."

Su Ruoxi directly urged her husband: "Okay, don't be simple, you should do it quickly, it will be noon soon, how long do you want us to wait?"

Feng Yifan stood up and said: "Okay, okay, listen to my wife, and do it now."

Seeing Feng Yifan walking towards the back kitchen, Shen Qingluo immediately said to Lin Ruifeng: "Hurry up and follow Uncle, remember to study hard, and you will cook for me in the future."

Liu Wanhua heard what Shen Qingluo said, and said with a smile: "You little girl, you are really fierce, can't you be nicer to Ruifeng? You can't see that Ruifeng is honest, so you bully him."

Shen Qingluo immediately acted like a spoiled child to Liu Wanhua: "Grandma, how can I do that, I didn't bully Xiao Lin, if you don't believe me, ask him."

Su Ruoxi smiled and said, "You are here, does Xiao Lin dare to tell the truth?"

When Shen Qingluo was told this, she felt a little embarrassed.

Lin Ruifeng hurriedly said: "No, actually Qing Luo didn't bully me."

Seeing this, Lu Cuiling stood up and pushed Lin Ruifeng: "Okay, okay, go to the kitchen quickly, if you don't go, you won't be able to learn your master's skills. As for the matter between you and Xiao Shen, you guys Go back and talk by yourself, we don’t care.”

Lin Ruifeng glanced at Shen Qingluo, who also smiled sweetly, nodded to him, and waved quietly.

Seeing his girlfriend smiling, Lin Ruifeng felt relieved and walked towards the back kitchen.

When he entered the back kitchen, Liu Wanhua asked Shen Qingluo beside her: "Qing Luo, are you really talking about friends with Ruifeng?"

Shen Qingluo nodded seriously: "Of course it's true, grandma, why do you still ask me like this? Do you think that Xiao Lin and I are joking? I'm very serious."

Lu Cuiling continued to ask: "Then don't you think that kid Ruifeng is a little too honest and naive?"

Shen Qingluo said: "Yes, but I like him like this, I think it's very cute, and I like his serious look very much, I think he will be able to catch up with Chef Feng if he is serious, then I will You can eat a lot of delicious food, so you don’t have to come to Suji all the time.”

Liu Wanhua laughed after hearing this: "Hahaha, I used to say that if you want to keep your husband's heart, you must first keep his stomach. Why is it the other way around now?"

Su Ruoxi was a little embarrassed to say this.

When Lu Cuiling saw it, she said: "This should be called, a girl who knows how to eat must be kind-hearted and easy to reap happiness."

Having said that, both Su Ruoxi and Shen Qingluo laughed.

The restaurant outside was smiling happily, and Feng Yifan had already taken out the ingredients in the back kitchen and started preparing for lunch.

Pingqiao tofu is just one dish, of course other dishes need to be prepared.

For example, prepare a copy of "Tofu Catfish Lion Head" that both Su Ruoxi and Liu Wanhua like.

There is also the braised small yellow croaker that my mother likes.

And the lotus pond stir-fry and stir-fried shrimp that my father-in-law likes.

Because there were only so many people at noon, Feng Yifan didn't prepare many dishes. Of course, the taste of the dishes is mainly light.

After all, the three old people want to eat light food, and the young people also add some slightly thicker dishes appropriately.

While Feng Yifan prepared himself, he did not forget to teach his apprentices along the way.

"You have to remember that this fish paste must be beaten, just like when making lion's head. Beating makes it strong and glues, so that the tofu can be better bonded."

Tofu catfish lion head is a dish that Feng Yifan launched in Suji after he came back, and it is loved by many people.

Of course, this dish is mainly because Su Ruoxi and Liu Wanhua like it very much.

In particular, every time Liu Wanhua comes to eat noodles at noon, she must order this tofu catfish lion head as a topping.

Su Ruoxi never tires of eating this dish, sometimes she even prepares it in her husband's back kitchen, and sneaks into the back kitchen to eat one secretly.

Feng Yifan later made this dish with farmed catfish, and the actual taste is not much different.

And the key to this dish lies in the seasoning of Feng Yifan's two-color soup.

The seasoning of the gold and silver two-color soup is the real soul of this dish.

Lin Ruifeng also looked carefully at the side, but after so long, he has not really mastered the seasoning, and there are still some deviations in many cases.

This may also be a difficult point in Chinese food cooking. It is not based on the given ratio, strictly how many grams of salt and how many grams of sugar, it will definitely match the desired taste. In many cases, the chef's experience in seasoning and temporary adjustments according to different moments will make the taste perfect.

Every time Lin Ruifeng saw the master making it with careless hands, he couldn't help thinking, when will he be able to do it?

Feng Yifan basically prepared the other dishes, and only started to make the Pingqiao tofu at the end.

Before taking out the tofu, Feng Yifan first spread a few egg skins in the pot.

Spreading the egg skin is also very particular. When spreading it, put a little starch to increase the viscosity and make the egg skin more resilient.

Feng Yifan spread out the egg skin, and then modified the egg skin. First, he cut the egg skin into long strips, and then he wrote it all into pieces in the shape of small tongue willow leaves with an oblique knife.

Also add shiitake mushrooms, chicken, and dried shrimp.

These are ready, Feng Yifan still didn't cut the tofu, but put the lard in the pot to heat and melt, put the onion and ginger in it, as if frying the onion oil.

While making lard, Feng Yifan took out the tofu and began to cut it.

Lin Ruifeng watched very seriously from the side. He had seen Master Qiewensi tofu before, which really made Lin Ruifeng amazed, and felt that he might have to learn for a long time.

While outside, he heard from his master that this Pingqiao tofu is simpler than Wensi tofu. He still has a little expectation in his heart, wanting to see if it is so simple, so that he can learn from his master.

First slice off the old skin on the top of the tofu, and then slice the tofu into thin slices of about 1 cm.

Then change the knife to the tofu, and cut a piece of tofu into a diamond shape with an oblique knife.

Cut a piece of tofu into diamond-shaped thin pieces of about five or six pieces.

Seeing this step, Lin Ruifeng thought in his heart, it really is much simpler, and he should be able to change the knife like this.

But then, Feng Yifan turned the modified tofu horizontally, and then began to cut it again on the cutting board. This time, he sliced ​​the tofu horizontally using the shaking knife method of Vance Tofu.

Then, under the watchful eye of Lin Ruifeng, who gradually opened his mouth wide, he watched the master cut the tofu into small pieces as thin as paper.

Hearing the sound of the chopper hitting the cutting board, Lin Ruifeng's original confidence was ruthlessly shattered.

After the master cut it, Lin Ruifeng couldn't help asking, "Master, is this as simple as you said?"

Feng Yifan looked at his apprentice and said, "Is it simpler than Wensi Tofu?"

Lin Ruifeng was speechless for a while, not knowing how to respond to Master's words.

After being stunned for a while, Lin Ruifeng could only say: "Yes, it is simpler than Wensi Tofu, but this simplicity is for you, and I can't figure it out anyway."

Feng Yifan put the cut tofu slices into the water, and slowly let the tofu slices disperse in the water.

At the same time, he said to his apprentice: "So you still have to continue practicing. Don't think that if you are asked to go to the stove and cook a meal for your family, even if you have mastered the basics, you are still far behind."

Lin Ruifeng nodded seriously: "It's Master, I understand, I will definitely keep practicing hard."

Feng Yifan smiled and said, "Okay, it's fine with your attitude."

Then blanch the tofu slices first, and add a little salt to the pot.

When the pot is opened, pour out the tofu slices.

After that, put clear broth in the pot first, add salt and pepper to taste, and pour out the soup after boiling.

Then put the previous lard in the pot, add the minced green onion, ginger and shrimp roe and stir until fragrant, then pour the broth into the pot.

After boiling, put the chicken, shiitake mushrooms, dried shrimp and egg skin into the soup.

Finally, put the tofu slices into the pot, just like Wensi tofu, slowly spread them in the pot with the back of a spoon, the tofu slices in the pot are like willow leaves scattered, showing a very beautiful appearance in the pot flower shape.

Lin Ruifeng stood aside and watched, and couldn't help but say, "Master, this looks better than Wensi Tofu."

Feng Yifan responded: "It can't be said that it looks better than Wensi Tofu. Each has its own artistic conception. This dish is slightly heavier than Wensi Tofu in taste."

As he said that, Feng Yifan turned around and picked up the chopsticks on the cooking table, dipped the chopsticks in the soy sauce, and then put it into the pot.

While doing this, he did not forget to tell his disciples: "Just a little bit, just dip the chopsticks like this, and then add a little bit of color, not too much."

With Feng Yifan's iron spoon drawing circles in the pot, all the tofu pieces finally fell apart.

Cook it in almost a pot, and add a little bit of monosodium glutamate.

The last thing is to thicken the sauce, which is also a very thin glass sauce.

"Remember, to thicken the corn, you must slowly use a spoon to draw a picture. You must not break the tofu, and you must be slow."

Before leaving the pot, Feng Yifan added another small spoonful of lard, and gently pushed it away with a spoon on the side of the pot.

Add a drop or two of sesame oil at the end, and sprinkle coriander on top of the plate. This plate of Pingqiao tofu is ready.

It is more like a tofu soup than a soup dish.

Feng Yifan said to his apprentice: "Look carefully, the key to this dish is that it should not be steaming when it is served, but it should burn your mouth when you eat it."

Lin Ruifeng listened and looked carefully, and sure enough, it didn't look hot at all.

When the dishes were ready, Feng Yifan led his disciples to take the dishes outside, and everyone sat around to start the lunch.

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