Chapter 548 Imitation vegetarian dish Yipin Tofu! The most suitable digestion exercise after meals - digging wild vegetables! [Please subscribe]

Soon, the experience of Yipin Tofu poured into Lin Xu’s mind.

This is a typical imitation vegetarian dish, and it is also a dish that is basically lost.

Because in reality, very few people can actually make Confucius' first-grade tofu. Although some Internet celebrity bloggers have made it by making cakes, which seems to be a successful replica, in fact, it is just a gimmick.

The preparation of this dish is very complicated.

Slice the tofu, blanch it three times in clear chicken soup to remove the beany smell, control the water and crush it into a puree, then chop the cooked pig fat into a puree with the back of a knife, mix it with the tofu puree, and sift.
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Add salt, egg white and pepper, stir evenly, add pea starch to increase the consistency, and reshape it into tofu.

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

The cooked tofu is golden on the outside and rich in soup inside. The pieces are stacked on top of each other on the plate. It looks like a homemade braised tofu, but the taste and texture are far better than the usual tofu dishes.

Only tofu like this deserves the title of first-class product.

Those methods on the Internet that crush tofu into puree and spread it on the bottom of the plate, add fried meat fillings, and finally cover it with mashed tofu are not considered the first-grade tofu of Kongfu at all, nor do they reflect the imitation of vegetarian dishes with meat and vegetables.

Essence.

The most important thing about imitating vegetarian dishes is that the diners have no idea that this is a meat dish before they eat it.

Only when you eat it, the sense of contrast and surprise will become very strong, and the diners will have a feeling of eye-opening.

The imitation vegetarian dishes such as chicken bean curd, chicken porridge, and snowflake chicken soup all have similar characteristics.

In addition to this method, there is also a method of using chicken brains, pigeon brains, and bird brains instead of tofu. The first-grade tofu made is more delicious and unforgettable.

But because it consumed too much food, Qianlong only went to Confucius to eat it once. For the rest, he still used tofu honestly.

Lin Xu plans to take time to make it once. There is chicken soup, cooked pig fat, and ham at home. As long as you buy a piece of tofu with a delicate texture, you can make first-grade tofu.

The most interesting thing about this dish is that although the name contains the word tofu, tofu is negligible in the production cost.

What really costs money is chicken soup, stock, ham and other ingredients.

"Wow, this chicken porridge is so delicious!"

When Lin Xuzheng was lamenting the delicious tofu, everyone at the table had already finished taking photos and started eating chicken porridge.

Shen Jiayue took a spoon and tasted the five kinds of chicken porridge one by one, and found that not only the colors were different, but the taste was also different.

The yellow chicken porridge has a carrot flavor, and it has the unique sweetness of carrots after eating it.

The black chicken porridge has a rich seafood aroma, and it tastes like drinking seafood soup.

The green one still has the fresh taste of spinach, only the red one. Although the taste of red yeast rice is not too strong, it can still be distinguished.

These kinds of chicken porridge are paired with white chicken porridge, with five colors and five flavors, making people want to eat it after one bite.

Lin Xu tasted it and found that the chicken porridge made with seaweed paste tasted really good. It had a strong umami flavor, but it did not take away the umami flavor of the chicken. It just made the umami flavor more intense.

"It's really delicious. It tastes good and has a good texture. It's really amazing."

"Although there is a base of chicken porridge that I had last time, I have to say that this soup is really amazing."

"Yes, it looks like ordinary rice porridge, but who would have thought that the taste would be so outstanding?"

"Xiao Xu's craftsmanship is still good, I will drink more today."

"Me too, I still feel comfortable drinking this kind of soup."

"..."

Everyone was chattering away, making Lin Xu feel embarrassed.

He took a few bites, returned to the kitchen, turned off the fire on the stove, and immediately opened the lid of the pot. The rich aroma in the pot was richer and more tempting than the last time he cooked it in the store.

Lin Xu took a deep breath, held the bamboo grate with both hands, lifted the pig's head out and put it on the plate.

At this moment, the pig's head is with the skin facing down.

He placed the prepared lettuce leaves and filled the thinner part of the pig's face.

Then take a large plate and put it on it, use both hands to turn the two plates over.

Take off the plate on top, then carefully remove the bamboo grate, and finally boil the remaining soup in the pot for a while, then carefully pour it on the pig's head.

This soup can not only increase the aroma and taste of the pig's head, but also increase its texture, making the pig's head taste more delicious and more addictive.

The two pig heads were all poured out. Lin Xu and Shi Wenming brought them to the restaurant, placed them on the dining table, and put a basket of hollow steamed buns aside. This dish was complete.

"Is this a grilled whole pig head? It looks so tempting."

"Yes, it tastes great, Xu Bao. Share it quickly and let our family members have a try."

Shen Jiayue held up her mobile phone and "clicked" to take a photo, then picked up a hollow steamed bun and prepared to eat it with a pig's head.

However, the hollow steamed buns are just for embellishment. The truly delicious thing is the pig head. The meat is soft and tasty, with a fresh and delicious texture. It also has the unique sweet aroma of rock sugar.

This kind of meat makes people unable to stop eating it.

After everyone finished taking photos, Lin Xu took chopsticks and cut the two pig heads into small pieces.

The whole pig head has a gelatinous nose arch, pig ears full of cartilage, and fat and thin pork face. No matter which piece is eaten, the taste and texture will not be too bad.

After cutting it up, everyone followed Shen Jiayue's example and picked up a shaky piece of pig head meat, sandwiched it with a hollow steamed bun, and then brought it to their mouths to take a bite.

They were immediately fascinated by the aroma and taste of pork head meat.

"It's delicious. The pork head that has been stewed for five or six hours has a really different taste."

Lin Hongqi took a bite of the pig's nose and couldn't help but admire it.

Chen Meide was also amazed:

"When I went to Beijing this time, I thought the pressed pork head made by Xiaoxu was delicious enough. I didn't expect that the grilled whole pig's head tasted even better. I will eat a few more pieces today. This meat is so enjoyable."<

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Chen Meiliang took a bite of the hollow steamed bun filled with pork and asked Lin Xu:

"Has this dish been served in your restaurant?"

"No, I plan to try it when I go back this time. As long as customers make reservations in advance, we are ready to cook it. However, this kind of dish requires a lot of work. If the price is low, we will lose money. If the price is high, customers may not order it."

At that time, we can only use pre-customization.

Make a reservation in advance so that the chef can prepare it calmly and the customer can eat the pork head that is sufficiently cooked.

If it were sold on the same day, even if Lin Xu had a perfect recipe, he would not be able to make it at all. After all, the biggest cost of this dish is time.

In the face of time, other costs can be ignored.

Shen Guofu said:

"The roasted whole lamb in the store costs more than 2,000, so the pig's head must be at least 1,288 or above. It can't be too low, otherwise the roasted whole lamb will seem expensive, but it can't be too high. If it is higher, everyone will eat the roasted whole lamb.

No one will eat pig heads anymore."

What Lin Xu picked was the root part of the pig's ear, which has many brittle bones and contains both fat and lean meat. It is an essential part of the pig's head that is easily overlooked.

He chewed the brittle bones and said:

"Let's discuss it when we go back and do a small survey to see what price range is more appropriate."

No matter what the dishes are, they must eventually be converted into profits.

If a dish has no profit, it will be in vain no matter how popular it is.

It is necessary to find the most perfect balance point between sales volume, cost and profit, so as to maximize profits and make more money.

When Shen Guofu mentioned this dish before, everyone thought it was just a pig head meat.

But when I tasted it, I realized that I had underestimated this dish.

The graceful aroma and rich taste brought by the fat and lean meat of the pig head and the eye sockets are all troubling everyone's heartstrings all the time.

I couldn't finish one bite, so I wanted to take another bite.

Lin Xu ate two pieces of meat and was worried that he would be injured, so he did not continue. Instead, he held a bowl of rice with some leftover soup from pig head stew in it, and then ate it with wild vegetables and scrambled eggs.

Although the wild vegetables are not big in size, they have a strong fresh flavor. When paired with the freshness of eggs, they taste even more delicious.

However, the most classic way to eat these wild vegetables is to stir-fry them with lard and dried chili peppers.

The reason why Lin Xu didn't cook today is because there was a whole pig's head grilled, and all the dishes at noon today revolved around the pig's head.

After all, this is a core dish and cannot be overshadowed by other dishes.

After eating two bites of wild vegetables, he put two pieces of stir-fried yellow beef and a few pieces of blood duck into the bowl.

If you want to go with a meal, you need this kind of dish. When paired with rice, the rate of rice decline will suddenly accelerate, and your appetite will begin to increase unconsciously.

Soon, Lin Xu finished a bowl of rice.

He picked up another hollow steamed bun, but this time there was no pig head, but a completely steamed vermicelli ball.

This way of eating originated from the old days of eating at a banquet, where a huge meatball was sandwiched between steamed buns.
To be continued...