Chapter 352: A dish that satisfies everyone’s requirements for housewarming dishes! [Please subscribe]

The so-called glazed tofu is not a crispy and sweet syrup coated on the surface of the tofu like candied haws.

Instead, the starch becomes transparent when heated to coat the surface of the tofu with a layer of transparent gravy.

This way the tofu looks as bright as glass, hence the name "glazed tofu". In fact, it is just normal roasted tofu with glass gravy.

The preparation of the whole dish is quite simple.

Place the wok on the stove, slide the pan into the cooking oil, add the chopped green onion, ginger and two star anise, and fry slowly until fragrant.

This dish requires the tofu to be complete and shapely, the glazed gravy to be translucent, and there should be no ingredients that are too broken, so the onion, ginger, anise and other ingredients must be deep-fried over low heat in advance.

The so-called eating onions without seeing green onions and eating ginger without seeing ginger means frying them in advance to get the flavor of onions and ginger into the fat.

After frying until fragrant, use a leak-proof drain to remove the onion, ginger and star anise.

Then turn on the high heat, pour in the prepared minced meat and stir-fry.

Fry out the oil, take out the minced meat, put it into a bowl and set aside.

Heat the oil again, pour the tofu in, and start frying. Use the oil mixed with lard and onion and ginger to fry the tofu, which will make the tofu more fragrant and rich in texture.

Do not fry the tofu for too long. Flip it when the surface is slightly browned.

Then add two tablespoons of pork bone stock and start to simmer over low heat, allowing the aroma of the stock to simmer into the tofu.

Taking advantage of this time, start seasoning.

Salt, sugar, light soy sauce, a little dark soy sauce, and finally pour in the minced meat that was stir-fried before and stew it with the tofu.

"In the past, there was an old saying that tofu and fish would be cooked quickly. The longer the tofu and fish were stewed, the more delicious they would be. Nowadays, restaurants basically fry them quickly and cook them quickly, and rarely stew them for a long time."

Wei Qian came over and looked at the pot that had been turned into a slightly rosy color by the old soy sauce, and asked curiously:

"How long will it take for this to be ready?"

"It's quick. This kind of professional stove has enough firepower. With the tofu blanched in water, you can basically take it out and put it on the plate."

While the tofu in the pot was simmering, Lin Xu would shake the wok from time to time.

The tofu is very tender now. If you flip it with a frying spoon, the tofu will break apart easily.

But you can turn it by shaking the pot.

Hold the pot and shake slowly, the tofu and soup in the pot will start to rotate according to the frequency of shaking.

This achieves the purpose of turning the pot and can also effectively prevent sticking.

In addition to tofu, this method of shaking the wok can also be used to fry fish and other dishes.

Five minutes later, the broth in the pot has evaporated almost, and the aroma has completely penetrated into the tofu. If you want to put it aside, you need to put half a spoonful of lard in it now.

Utilize the rich texture of lard to increase the deliciousness of tofu.

Only by adding more oil can tofu taste better than pork.

In fact, in the past, this dish was eaten by people who couldn't afford meat. Lard was cheap, and a spoonful of it cost only a few bucks, but it was meat, which they really couldn't afford.

But forget it today, I originally wanted to eat tofu to be lighter. If lard is added like this, it would be great to eat braised pork.

Lin Xu held the pot and stirred it a few times with a small spoon, letting all the remaining soup hang on the surface of the tofu.

Then he took the starch water mixed with potato starch, stirred it twice, and then poured it into the pot in a circle.

Do not stir it immediately after putting it in the pot, otherwise the gravy will not be able to coat the tofu.

Wait a moment for the white starch in the pot to become transparent. Pour some oil into the pot and stir it a few times with a small spoon.

When all the tofu cubes are covered with transparent gravy, turn off the heat and remove from the pan.

If you put the gravy alone, the effect of the glaze is not obvious. You have to put some cooking oil in it, so that the gravy will be bright and have the feeling of being coated with a layer of colored glaze.

Put it into a small basin, the tofu pieces are still trembling, and each piece is very translucent.

It makes people's appetites rise as soon as they see it.

"Is everything okay? Okay, let's start eating!"

The staff meal at noon today is relatively rich. In addition to chestnut roast chicken and glazed tofu, there are also fried leeks with duck blood, fried chrysanthemum, peanuts soaked in vinegar and fish scale jelly.

When the weather is cold, eating some blood can clear the lungs, while chrysanthemum can supplement the body's essential vitamins, so that the lips will not be chapped and the skin will not be rough.

As for the fish scale jelly, after making it in the store a few days ago, everyone was very interested in this shiny transparent skin jelly, so Lin Xu ordered the fish scales cleaned up from the fishmonger and made some fish scale jelly every day.

Sell ​​to customers.

"It's dinner, why haven't our parents come yet?"

Lin Xu came out of the kitchen with the food, only to find that Shen Guofu and Han Shuzhen were not there.

"I don't know, I said I went shopping to buy something... No need to wait, let's eat first, the customers will be here soon."

Just as he was talking, Shen Guofu, who was wearing a baseball jacket and leggings trousers, and Han Shuzhen, who was wearing the same couple's outfit, came upstairs. When Shen Baobao saw the two people's outfits, his eyes lit up:

"Wow, where did this handsome boy and girl come from?"

Shen Guofu was not very used to the clothes he was wearing. Seeing everyone looking over, the billionaire became unusually shy and reached out to pull up his sleeves:

"I always feel that this should be the clothes Xiaoxu wears. At my age, I always feel immature and stable when wearing this clothes..."

Shen Baobao came over, looked up and down, nodded and said:

"Yes, after a man reaches his twenties, he should dress more maturely. Why don't you wear trousers and a Polo shirt? Remember to tuck your shirt into your trousers and hang two bunches of keys on your waist."

As she spoke, the girl shook her magic robe, took the chopsticks in her hand and cast a spell on Han Shuzhen:

"Balala, the little devil, turns into a beauty!"

Han Shuzhen looked at her daughter with a half-smile:

"Do you think I'm ugly?"

"No, no, no, sister Shuzhen will always be the number one beauty in my mind!"

Now that everyone has arrived, let’s start eating.

After Shen Guofu sat down, he picked up a vinegar peanut and tasted it. His alcohol addiction was suddenly aroused. Unfortunately, he had to go to see the house bought by his daughter and son-in-law in the afternoon. Otherwise, such a good appetizer would only cost two glasses.

Han Shuzhen next to her was quite interested in the shiny fish scale jelly:

"Is this made of fish scales? Does it look like crystal? Doesn't it smell fishy?"

"Mom, you can eat it with confidence. There is no fishy smell, only umami. This is a hot-selling dish in recent days. Several customers are clamoring to learn it. Xu Bao is going to go down and take pictures of how to make crystal fish scale jelly and teach him.

Netizens are doing it at home."

It is not difficult to make fish scale jelly. The key is to wash it repeatedly several times to wash off the mucus and impurities on the surface of the fish scales as much as possible. Only in this way can the fishy smell of the fish scales be washed away.

In addition, it needs to be blanched. Many people don’t even blanch the fish scales for jelly. It’s strange that there is no fishy smell when the fish is produced this way.

As for the crystal clear texture, you have to use steaming. When steaming, add cold boiled water, it will be hard to think of it as crystal clear.

"This tofu is so delicious. It tastes like the old days."

Tian Qinglan likes this dining atmosphere very much. Everyone is sitting together, with young people laughing and chatting, and middle-aged people chatting. Although there are not many dishes on the table, every dish is extremely delicious.

No wonder everyone likes to eat Lin Kee’s staff meals. Who doesn’t like this kind of life?

Shen Guofu picked up a piece of tofu, put it into his mouth, tasted it, and said immediately:

"Oh, this tastes really good. It's really the same taste as when I was a kid. I didn't eat meat much at that time. I always thought that tofu made with lard would be the most delicious dish in the world. Did you make this, Xiaoxu? Good craftsmanship.”

Lin Xu smiled and said:

"If you like it, do it often in the future."

Just when Shen Guofu was about to agree, he accidentally caught his wife glaring at him and said proactively:

"That won't work. I have to eat more lightly. I can't eat too much meat. I plan to lose 150 pounds before the Spring Festival. I have to complete this small goal."

After saying that, he found that Director Han was concentrating on eating fish scale jelly. With quick eyes and hands, he picked up a piece of chicken leg from the chestnut roast chicken and put it into his mouth.

Ha, the stolen meat is still delicious.

After eating two pieces of meat in a row, he picked up a chopstick and fried leeks with duck blood, and said to Lin Xu while eating:

"Don't worry about the house. Today, your mother and I will do nothing else but help you collect the furniture and appliances. I'll try to get you to move in as soon as possible."

The overall layout of the house has been finalized, and the hard furnishings cannot be changed, but furniture such as sofas, beds, tables, coffee tables, etc. still need to be changed.

Baby Shen was eating soft, glutinous and fragrant chestnuts, looked at everyone and asked:

"We are going to have a family dinner at home on the day we move into our new house. What do you think is better?"

Shen Guofu first said:

"Small the fragrance and have enough oil and water, so that your life will be moist."

Cui Qingyuan took a vinegar peanut and put it into his mouth:

"It's best to braise the dish, it's red and flaming."

Chen Yan thought for a while and gave her own suggestions:
To be continued...