The good news today is that both abalone sauce and exquisite clear soup are finished, and the remaining cooking steps are no longer difficult, and they can even be described as simple.

In addition to checking the exquisite clear soup, Chen Chong also took a plate, put the flour in a ratio of 1:1 and mixed it evenly with the legendary corn starch. Then he took a ounce of legendary corn starch and made it into water starch separately, and kept it for the final thickening.

This flour was also bought in the morning. In addition to cooking the "highest tofu in abalone sauce", it is more prepared for making the "special small buns".

Hesit...

A scent of pork drifted over. When I turned my head, I saw that it was Bingzi who was holding a piece of fat pork with chopsticks and rubbing the pot hard, with a serious expression and not letting go of any corners.

Chen Chong smashed his mouth. If he could, he really wanted to give Bingzi a title of "Best Assistant of the Year" and then give Black Cat a title of "Worst Assistant of the Year"!

Speaking of black cats, they are now a fat man. They cannot curl up together at night like before. They must lie on their backs or lie down to ensure that their belly is stretched.

It's time to make a weight loss plan for it, but the premise is that the ice corpse cannot spoil it! Chen Chong thought.

Twenty minutes passed in a short while. Chen Chong saw the time and turned off the heat. He put on thick gloves and took out the square container on the steaming grid. After removing the plastic wrap, the rich bean fragrance and egg fragrance burst out.

Chen Chong didn't dare to get too close because the heat inside was enough to cause scalding.

This kind of "tofu" steamed with soy milk and eggs is light yellow, which looks very similar to jelly, but not as transparent as jelly. At a rough look, I thought it was a dessert such as double-skin milk.

In order to save time to cool the tofu, Chen Chong could only find a fan to fan and blow the water vapor on it as much as possible.

If the ice corpse is allowed to blow air conditioning, the temperature will definitely drop instantly, but the moisture on it will also be preserved together, so it is not suitable.

Fortunately, the amount of production was not large for the first time. After slapping for five or six minutes, the temperature basically dropped.

Chen Chong carefully turned the tofu in the container upside down on the cutting board. He could see that the moisture on the surface of the tofu dissipated, leaving some sporadic dots, which means that the gas was not blown out when beating the eggs before. This is a problem that is easy to occur when pursuing speed, but for the whole dish, the problem is not big.

Then, he cut the whole piece of tofu into small squares the size of mahjong, picked up one piece and put it in his mouth to taste it. In terms of taste, he could clearly distinguish the taste of soy milk and eggs, but it also had the chewyness and smoothness of tofu.

Overall, it is more powerful than the commonly seen hibiscus eggs and softer than jelly. If the mouth slightly releases pressure, the whole piece of tofu will shatter, leaving a full mouth full of mellow fragrance.

However, at this point, it can only be considered as the tofu forming, and the final cooking and combining all the ingredients will be carried out.

Chen Chong carefully placed all the tofu pieces in the flour mixed with legendary corn starch before, ensuring that each side could be stained.

Coax...

After doing all this, he lit the fire and poured oil into it. Because this tofu needs to be fried rather than fryed, there is no need for too much oil.

When the oil temperature rises to 50%, put the tofu piece by piece and shake off the excess flour to avoid excessive flour from causing uneven taste and damage to the shape.

There are many types of fried food, and what we need to use now is the most common method, called dry fried food, which mainly makes the surface of the ingredients crisp and shape.

Chen Chong did not use a fried spoon, but directly grabbed the handle of the pot to shake the pot. After several recent practices, he has now fully mastered the skills of turning small spoons and large spoons, and shaking spoons, hanging spoons and assisting spoons are also slightly involved.

The most important thing about frying tofu is to keep it moving and keep it at high temperature at any time. As long as the two sides are fried until golden, you can pick it up and set it up.

At this time, there is still a lot of oil left in the pot. Pour it in minced garlic and shredded onion and stir-fry.

These ingredients are commonly used in the kitchen, so Chen Chong will prepare a lot when he is fine.

Since the oil in the pot is not fresh oil, I am not worried that the minced garlic will become black and bitter in a short period of time, so I have enough time to wait for the onion to smell fragrant.

However, the so-called enough time is only about ten seconds. When the fragrance is almost out, pour in a large spoonful of exquisite clear soup. After boiling, add the fried golden tofu, and then when it boils again, add the solidified abalone sauce and turn to low heat, cover the pot and simmer.

The stewing process will not last too long, and Chen Chong dared not leave the stove at will, so as not to be careful and it would be embarrassing to boil the soup dry. As for how to tell whether it is stewing well, just check whether the soup is half missing.

It is worth mentioning that although the ingredients of abalone sauce are so expensive, the amount of each dish of the best tofu in abalone sauce is actually very small. It is almost the size of a knuckle or a spoonful of small spoons, because it concentrates too much essence and tastes very pure!

If you calculate this way, it would be no problem to provide a large bucket of abalone sauce with 200 servings.

Scream...

Chen Chong stood for about five minutes and uncovered the lid of the pot, poured in the water starch that had been prepared before and thickened it, and sprinkled a small poke of red pepper to use as an embellishment.

Finally, put it out of the pot and put it on the plate.

The overall color of the best tofu in abalone sauce is golden yellow, so Chen Chong chose a pure white plate to highlight this classic color. As long as the edges of the plate begin to reflect, the surface of the whole dish will form a hazy crystal. It does not look luxurious, but it is introverted and implicits nobleness.

Chen Chong couldn't wait to taste a piece and nodded with satisfaction.

Needless to say, the taste of abalone sauce becomes another taste when it seeps into the puff paste on the surface of the tofu during the stewing process.

The first taste is abalone sauce. After biting the pastry, the tofu inside will burst due to the sudden increase in pressure, filling the mouth, giving people an extremely fulfilling sense of satisfaction and endless aftertaste!

How to describe it? It is said to be a dish, and it looks like a dessert after a meal. It can be said to be a dessert, and it has a distinct sauce flavor. It is really difficult to tell.

"Let's leave it for the guests to tell it yourself." Chen Chong smiled slightly and stretched. "The best tofu abalone juice... is finally finished."

…

After twelve o'clock noon, there was still a long queue at the entrance of the food world, and the number of people... is over 1,000 as usual.

"Brother, what are you going to eat today?"

"Am I? Sorry, this is my first time here today, but I heard from my friend that the fish-flavored shredded pork rice with secret beef sauce is delicious, so I'm going to try it. Where are you?"

"I'm a regular here. I haven't figured out what to eat yet. I'll wait and see the blackboard before talking about it."

"blackboard?"

"I forgot that it was your first time here. This store has no menu. All dishes are written on the blackboard at the door of the store and may change at any time."

"What does this mean?"

"Brother, let me tell us. We are also introducing us to friends. It's the first time we've been here."

"That's right. This restaurant doesn't have all the dishes. Take fish-flavored shredded pork for example. Look, if all the hundreds of people in front order this dish, they will probably stop offering. So, only when you order it yourself can you determine what dishes are left!"

"Then the people behind us are at a disadvantage?"

"That's right, all the good dishes were ordered by the people in front of you!"

"No, no, no, you can't say that. Everyone believes me. Don't worry about the number of people who order. When it's your turn, you're lucky to order something!"

"This is also called luck? If you have a little unpopular food, wouldn't it be a waste of time for so long?"

"Unpopular dishes? Brother, it's not me that I'm bragging. There is no so-called unpopular dishes at all. When you come here to eat, you only need to do one thing!"

"What's the matter?"

"Tell me quickly."

"That's prayer, and when it's your turn, there's still a meal to order!"

"It's so exaggerated?"

…

Zhang Ze opened his mouth and couldn't speak for a long time. Last night, he saw an old friend sending a message about this store on his Moments, so he took the time to come here to try it today.

Originally, I was skeptical about my friend's description when I was in the car, but when I arrived at the designated location, this doubt was completely dispelled by the crowded scene.

It is probably because so many people can stand willingly in the sun and line up.

"Brother, are there no other delicious restaurants around except this one?" He stood still at the moment, and he continued to ask the young man who claimed to be an old customer.

"Uh...why do you say this? If you are sure you can't queue up, there are actually a few pretty good choices." The young man pointed to the 'repeater' on the left who was not interested in it. "Here, the fried rice from that family is pretty good."

"Brother, you're not telling jokes, are you? There is no one in that store." Several men behind the young man almost laughed and screamed.

The young man disdained this, "What do you know? Are there no one in all the restaurants around him?"

Zhang Ze and everyone looked around, and they were indeed exactly what the young man said!

"Why is this happening? I just came over and found that this street was not as uninvited as the Internet said. There are still many pedestrians coming and going. Apart from the fact that the overall environment is indeed backward, it is not inferior to the ordinary food areas." He asked everyone's doubts.

For foodies like Zhang Ze, they must have to do some homework before coming. Unfortunately, there is no information about the food industry on the Internet. However, there is a lot of information about the food street, but most of them have words such as "what tastes bad, with few people" and "renovation".

To be honest, if the friend who posted the information in the circle of friends made this store amazing, he would definitely not have come.

"Here, look at the restaurant owners again. Which one of them showed a depressed look?" the young man smiled meaningfully.

"I said, buddy, don't go around the corner, hurry up and say it!" someone urged.

Zhang Ze also pricked up his ears.

"Okay!" The young man cleared his throat, "because these shops are waiting! Waiting for those who can't stand or think they don't have the chance to queue up their customers! In other words, the entire food street is now waiting for the situation in the "food world".

"What and what." Someone complained, but didn't understand at all.

"You mean, all the restaurant owners are asking this store to do business first and then their turn?" Zhang Ze asked uncertainly.

"What does it mean to let go!" The young man was very dissatisfied with this sentence, "It's obvious that everyone is coming for our boss Chen, okay!"

Zhang Ze smiled awkwardly and did not respond.

Indeed, his purpose is to come for the "food world". If he is sure that he can't queue up, he will definitely choose other restaurants nearby.

Wow.

Just at this moment, a noise broke out in the crowd in front. Because it was too noisy, the people behind couldn't hear clearly and didn't know what was going on.

"what happens?"

"I don't know, I can't hear clearly!"

"A lot of them are laughing, what are you laughing at?"

"You guys help me take a seat, I'll go ahead and ask."

…
To be continued...