Datang First Chef

Four heavy stones were pressed against the suspended wooden board. Physalis has never overflowed from the square groove since a moment ago. Mo Wenyuan pinched the time and said, "It's almost there."

Mo Xiaogou and Li Sanniang stood behind him, swallowing involuntarily when he heard him speak, but it was not because of nervousness.Just like Pavlov's dog, when the brain sends a signal that there is something delicious, the human body will respond, recalling the sweetness of the bean curd, and the two are full of expectations for the bean milk.

Li Sanniang rolled up her sleeves and went forward with Mo Xiaogou, and moved ten yuan away. She also deliberately raised the hem of the skirt, fearing that the physalis would stain the fabric.

The white and tender tofu lies quietly in the wooden trough, looking like a white jade beauty.

[Task: Restore Tofu (1/1)]

[Reward points: 1000]

Mo Wenyuan was shocked by the high reward points. In the history of Chinese food, bean products are rich in color, and tofu is the key. If it weren't for this, how could the system give out a reward of [-] points?

He ordered the tofu in sour soup, which is essentially calcium carbonate. Compared to the tofu ordered in brine, the tofu ordered in sour soup is more tender, and the taste is not as that of gypsum, with a lingering gypsum smell.And because the internal structure of the tofu is also very firm after being pressed with a stone for a while, the handmade tofu he makes has the advantages of both the northern and southern tofu, and learns from others.

With the assistance of the two masters, he fished out the tofu, cut it into pieces on the chopping board, and put the rest back into the sink except for what he was going to eat tonight.

Turning back after work, Mo Wenyuan was taken aback. Li Sanniang and Mo Xiaogou looked at him eagerly, their moist pupils gleaming with hunger.

Li Sanniang was a little embarrassed, she still wanted to maintain her majesty in front of her son, but the food should not be let down, she suppressed her saliva and said: "Da Lang, how do you eat the bean milk?"

Mo Xiaogou said: "Can you eat it by burning it, frying it, steaming it, or eating it straight away?" Seeing his salivating appearance, he wished he could hold the tofu block on the cutting board and eat it raw.

Mo Wenyuan thought that there are many ways to eat tofu, but there will be a long time to come. They have time to experiment one by one. If they eat it for the first time, they should use the method that best restores its original taste. He said: "Just mix with shallots and eat it." Bar."

……

It is not difficult to make shallots mixed with tofu. Mo Wenyuan stood on a small stool as usual and instructed Li Sanniang to do it.Li Sanniang has long been used to his young master's profound knowledge in food, he seems to know it from birth, no matter what dish he cooks, he can tell why.

Li Sanniang thought of the discussions among her neighbors. After receiving the reward, some people always said that Mo Wenyuan was the descendant of the Wenqu star, and that his grandfather probably got the dream of a fairy when he was alive, so he took the name "Wenyuan".Sanniang sneered at this, if her son really came down to earth from a god, then she would also be the Stove Lady!

There is no technical content in this dish itself, the decisive role is the deliciousness of the tofu. Mo Wenyuan thinks that the craftsmanship is good. It is the first time to try tofu with a simple recipe. The quality of the finished product is definitely not low. The dish made with handmade tofu must be tasty.

The pot was very heavy, and Li Sanniang didn't want him to lift the pot at all, but there was no problem in cutting vegetables. He held the handle of the knife in his hand and cut the tofu into small pieces with great agility.Mo Wenyuan's knives are exquisite, and the cubes of tofu are similar in size, which is a perfect square.

While moving, he said to Li Sanniang: "First put the bean milk in boiling water for a while to remove the beany smell, and then cool it with cold water." won't be perfect.

Li Sanniang preheated the iron pot on the stove, and when the temperature rose, she picked up the lard paste and slid it into the bottom of the pot from the edge. The light yellow solid lard became lighter and lighter as the temperature of the pot rose. In the end, it turned into a shiny liquid. The most addictive thing is the aroma it emits, which makes people move their index fingers.

Standing on the side, Mo Xiaogou sniffed desperately. He was so forceful that his nostrils closed and opened, and he was already intoxicated by the aroma of food.

Mo Wenyuan had already finished arranging the plates while the lard was cooking. The soft and tender tofu was stacked together, and a handful of green onion foam was seemingly casually sprinkled on the white jade.Li Sanniang directly picked up the iron pot and poured the melted lard on the tofu. On the emerald green chopped green onion, there were crumbling oil droplets. The aroma of the tofu combined with the aroma of the lard was extremely overbearing. For a while, the fragrance of the chopped green onion, The meaty aroma of pork and the bean aroma of tofu are mixed together, rampaging in people's brains.

Mo Xiaogou couldn't bear it anymore, he said: "Let's have dinner."

Li Sanniang immediately said: "Yes."

The oil, grain, rice and noodles sent by the sages were first served on their tables. Li Sanniang’s family had a variety of staple foods, sometimes steamed pancakes, sometimes noodles, and sometimes various kinds of rice.

Today's staple food is relatively simple, which is fragrant rice. Although the output of rice is not high at present, the taste is not inferior to modern ones. In addition, Li Sanniang's rice is steamed in a steamer, and it is even stained with bamboo when it comes out of the pan. Mo Wenyuan holds the bowl, the large white rice grains in the bowl are distinct, crystal clear, white, fat and cute, and it complements the tofu mixed with shallots.

The head of the family, Li Sanniang, said: "Let's serve dinner."

Everyone stretched their chopsticks towards the shallot mixed with tofu, but Mo Wenyuan's small chopsticks were steady. Several pieces of square-shaped tofu were stacked together, topped with tender green onions, and the lard flowed into the rice. He picked up a little Rice topped with tofu and shallots.

"Well!"

"good to eat!"

"No no no!"

"What is the taste!"

“Delicious on earth!”

Li Sanniang and Mo Xiaogou sighed in satisfaction as if they had tasted the delicacy of fine nectar and jade dew.The rice is wrapped in lard, and the strong aroma explodes on the tip of the tongue. The chopped green onion makes the aroma even more fragrant. The beany smell of soybeans is perfectly removed by boiling water, leaving only the mellow and long-lasting bean flavor, plus the amazing softness of soft tofu Every time you chew, you can see the door of the gourmet world open for a moment, and the golden light leaks out from the crack of the door.

It's so delicious!

Mo Xiaogou didn't say a word, he frantically grilled rice, and ate two large bowls of tofu mixed with shallots, and then reluctantly put down the bowl and said: "Auntie, let's open a bean milk shop." He wants to eat bean milk every day!I still want to eat tofu every day!

Li Sanniang also felt comfortable eating, with a look of laziness in her eyes, she said: "If you open a bean milk shop, why don't you stop the steamed cake shop?" She said this verbally, but countless thoughts flashed in her mind.

Mo Wenyuan said: "We can open a comprehensive food store." He held up his chopsticks and said, "It also sells cakes, tofu curds, and bean milk, isn't it good?"

……

As soon as Mo Wenyuan arrived at Daxingshan Temple, he announced to the monks: "I have found someone to make a simple machine for pressing soybean milk."

But the monk was the first to realize what he meant: "Can you make Shuru?" He secretly licked his lips. After drinking bean curd once, he couldn't forget the Shuru he hadn't seen before, but Mo Wenyuan never made it. The temple is busy with affairs and no one is free, so it is impossible to keep an eye on the progress of the production of bean milk.

Fortunately, he finally waited until this day!

Mo Wenyuan said: "I tried to make it at home yesterday, and today I brought over the shaped bean milk."

As he spoke, he helped unload the wooden trough that was carried on the donkey's back. Fortunately, Chang'an Road was relatively flat, and the donkey walked without rushing, and the tofu was still intact.

All the monks approached one after another, wanting to see the true face of Shuru, they saw the white square lying quietly in the water.

Monk Huikong said: "Looking at it, it seems to be thicker than bean curd."

Mo Wenyuan said: "It is made by pressing the bean curd with stones, of course it is more compact." He said, "My cousin A Niang and I have tasted the taste yesterday, it is very beautiful."

He couldn't help but take a deep breath, and then there was a buzzing in his stomach, and everyone around him looked sideways at the loud sound. He finally felt embarrassed, and stretched out his arms to hug his stomach, which was like a full kettle, and said, "How to eat?"

Mo Wenyuan said: "There are many ways to eat it. You can fry it with oil, mix it with shallots after boiling water, stir-fry it with soy sauce, and throw a piece in the soup..."

He took another breath of air, and waved his hands again and again: "Stop talking, stop talking, if you keep talking, the gluttons in my stomach will make noises again."

Mo Wenyuan said: "Don't gossip too much, let's eat first." Didn't he bring so many pieces of tofu just to add a dish to the monks?

……

Monks don't eat meat, let alone all meat derivatives, so there can't be pork in the temple.

There is no lard, but there is sesame oil. Unlike lard, sesame oil is refreshing and relieves greasy, and it goes well with tofu.

Mo Wenyuan instructed to make two dishes, one is tofu with shallots mixed with sesame oil, and the other is braised tofu with soy sauce.

The sauce is slightly different from soy sauce, and the taste is also a little different. In order to enhance the umami taste, mushrooms and diced garlic are added when frying.

Monks seldom eat garlic, celery, leeks and other vegetables with peculiar smell, but at the end of the braised tofu, even the garlic grains are quietly swept away. When I didn't see anything.

Unlike engraving and printing, if monks were filled with expectations for great social changes when seeing this technology, then when they tasted tofu, what overflowed in their hearts was small personal happiness.

The secret of gourmet food is to allow diners to enjoy a short time of happiness.

After eating two tofu dishes, Huikong pondered: "It's time to give it a name."

Can't help saying: "Isn't it called Shuru?"

Hui Kong euphemistically said: "The Shuru is named after the King of Huainan." That is a Taoist figure, what does it have to do with Buddhism, and the Shuru obtained by Mr. Mo Xiaolang must be different from the original product. name, inappropriate.

Just like the Obon Festival and the Hungry Ghost Festival are considered festivals, but if a master master hears the saying "Hungry Ghost Festival" in a temple, he will definitely be beaten "don't lie".

Who is Zhongyuan Festival called by Taoism.

There have been disputes between Buddhism and Taoism from generation to generation. After hearing this, other monks also felt that the name of Shuru was very inappropriate, and they all looked at Mo Wenyuan.

"Xiao Langjun, it's up to you to name it!"

"Extremely! Extremly! Mr. Mo Xiaolang has improved Shuru, so he has the right to name it."

"It couldn't be more appropriate."

Mo Wenyuan's hospitality was hard to resist, so he said, "Let's call it tofu."