I spread fantasy ingredients to the whole world!

Boom!

He slowly placed the soy milk in a wooden barrel as tall as Zhou Fanren's on the stove. The barrel still exuded a lustrous luster and the fragrance of soy milk.

Zhou Weilan just took a slight sniff, feeling a little intoxicated.

To be honest, she just felt that her ingredients were not much different from Zhou Fan's, but now she can really feel the difference between a large stone grinder and a small one; the difference between the complete bean juice after grinding and the incomplete one. Two different forms.

This is a bit like the difference between pressed oil and milled oil.

Zhou Fan's soy milk is squeezed out by two huge stone mills; of course there is also an element of grinding.

But Zhou Weilan's soy milk is purely ground. Because it doesn't have the squeezing feeling of a huge stone surface, the texture and taste are undoubtedly greatly compromised; the aroma is even more incomparable.

Thoroughly pressed beans fully activate the milky aroma of soaked soybeans; while ground beans still have residues of bean dregs.

"do not care!"

"I do mine!"

Zhou Weilan is already there preparing to cook his own soy milk.

All tofu products, including dried tofu, old tofu, Qianzhang, etc., are made by cooling soy milk, adding coagulant.

As for tofu curd and tofu curd These are not made of tofu, but the intermediate product of making tofu from soy milk.

It can even be said that tofu is made by pressing tofu flowers.

"Tofu... is made by boiling soy milk and adding a coagulant to the pot, which together solidifies into a gel containing a large amount of water.……"

Nito Feishako was talking about the information on making tofu that he had just found, but Zhou Weilan was not slow at all. He filtered the raw soy milk that he had just grinded with a stone mill, filtered it with a filter cloth, added water first, and then poured it in. into the pot.

Snapped!

I struggled to lift the small pot and started cooking it.

"Hey, why do you need to add water?"

"Shouldn't the filtered soy milk be boiled directly?"

Mito Yumei's confusion is exactly the doubt in the minds of many viewers.

"Because the filtered soy milk cannot be cooked directly on the pot, it will burn the pot!"

Hisako Nito picked out her purple hair and said with her mobile phone:"Before cooking the soy milk, you must first add an appropriate amount of water to the pot, because adding water with a density greater than that of the soy milk will make the soy milk float. On the water surface, this way the soy milk does not touch the bottom of the pot, so it will naturally not be easily mushy.……"

"I see!"

"This female chef is also very good!"

"You know so much!"

Mito Yumei suddenly felt that her knowledge of meat was not enough.

She didn't know at all that the research on tofu by Juxialou, Beixianlou and Tianxiayichu had reached 1,007 kinds. What a terrible situation.

She can't even make tofu, and she doesn't deserve to be called the future chef of Bei Xian Lou.

"Next, prepare the coagulant!"

Zhou Weilan picked up a pack of edible gypsum powder bought in the back yard, which is a coagulant specially used to make tofu.

Unlike civilian gypsum, this edible gypsum is completely non-toxic and even contains a large amount of calcium and phosphorus, which is very useful for preventing and treating rickets and rickets. It has certain effects on diseases such as dental dysplasia.

Whoa!

Put the edible gypsum powder into another large pot, add water, and start stirring to dissolve it.

After about a few minutes, the large pot with soy milk next to it suddenly emitted a The sound of gurgling boiling, and even a trace of the aroma of soy milk permeated the air.

Of course, this aroma is incomparable to Zhou Fan; but nowadays, among all the chefs who can make this kind of quality, it is estimated that They were the ones in the box.

After the soy milk boiled, Zhou Weilan did not turn off the fire in time, but observed the boiling soy milk.

"Is it ready?"

Miyoko Hojo sniffed her nose, and her whole body was attracted by the fragrance of soy milk.

"Well...it seems not yet!"

"This... this information says, how many times should the soy milk be boiled?"

"I don’t know why either!"

Nito Hisako, finally couldn't find it; because the real craftsmanship will never be spread to outsiders.

Fake boil!

Zhou Fan was waiting for his other kitchen utensil, so he was also observing the process of Zhou Weilan making tofu.

False boiling phenomenon!

When raw soy milk is heated to 80-90°C, a large amount of white foam will appear. Many people mistakenly think that the soy milk has been cooked at this time, but in fact this is a false boiling phenomenon. The temperature at this time is not at all The saponins in soy milk cannot be destroyed!

If you take soy milk at this time, you will taste the green and astringent taste of the beans. This is the saponin substance in soy milk... Many soy milk made by soy milk machines has this taste!

"The correct way is to boil soy milk several times more!"

Huh!

Zhou Weilan suddenly increased the heat, and the soy milk boiled again.

After boiling for 3-4 minutes, she turned off the fire. A perfect soy milk was worthy of being freshly baked...

But Zhou Weilan Without any further hesitation, he picked up the heat-resistant gloves beside him, picked up the steaming soy milk, and poured it into the large pot of edible gypsum next to him.

Suddenly, the originally silky and milky soy milk began to shrink.

Wow--

Zhou Weilan picked up a big spoon and started stirring clockwise. When the edible gypsum and hot soy milk were fully mixed, he couldn't help but exhale.

Next, the birth of tofu (aide) only takes time. Waiting.

After cooling, it will form naturally

"Hasn't this guy started doing it yet?"

Zhou Weilan wiped her sweat and subconsciously looked up at Zhou Fan, but Zhou Fan gave her a thumbs up, causing Zhou Weilan to give him a dirty look.

Even now, this guy still didn't forget to ridicule Say it yourself? Is it interesting?

In Zhou Weilan's opinion, Zhou Fan's praise is really redundant. Of course, Zhou Fan sincerely thinks that Zhou Weilan's process of making tofu is quite professional; even if he just spent 8 hours in the God of Cooking space, The most we can do is be like her

"Oh, it’s finally here!"

Zhou Fan watched as several security guards carried a huge iron pot and walked towards him.

This was the last kitchen utensil he asked the referee to buy - a large iron pot.

"Oh oh, I fucked another big guy!"

"This 1367 chef really exceeds our expectations every time!"

"With such a big pot, what on earth is he going to do?"

Not only the audience present and the chefs in the box, but also the hosts on the scene are looking forward to what kind of dishes Zhou Fan is going to use this big pot. Of course, Zhou

Weilan and Nakiri Erina are not... exception

"start!"

After Zhou Fan arrived at the big iron pot, all his careless emotions were immediately wiped away.

Instead, he was cautious.

Relax and combine work with rest. This is the purpose of Zhou Fan's cooking. As long as he devotes himself to the dishes When making, his mind will be completely focused on cooking, and there will no longer be any distracting thoughts in his heart.

Zhou Weilan, who is on the side, obviously also feels this attitude.

Just now, Zhou Fan was waiting because he was not cooking. He could rest; but now, he was undoubtedly devoted to the process of making tofu.

Bang!

A huge iron pot half filled with water was placed on the stove by Zhou Fan.

Then, there was a big wooden pot filled with soy milk. Bucket, Zhou Fan placed it in a large iron pot.

But before that, Zhou Fan had to go through a process.

Filter!

Wow!

The soy milk turned into a silky milky white color and flowed into another large bucket. , full of fragrant fragrance.

Time and time again, Zhou Fan filtered the bean dregs in the soy milk.

"really!"

"He wants to use a big iron pot to bake the soy milk in the wooden barrel!"

Zhou Weilan guessed it, and many chefs actually guessed it too; but some people thought that Zhou Fan would pour out the soy milk in the barrel and cook it directly in a large iron pot; unexpectedly, he used the most primitive method of cooking. Preparation method.

Insulated steamer method!

It is to use boiling water in the iron pot and a steady stream of power to boil the soy milk in the wooden barrel.

This is of course possible, although it is more time-consuming and labor-intensive.

Boom!

In the stove The flame was turned to the maximum by Zhou Fan, and then the soy milk in the wooden barrel was burned there.

"Why didn't the chef add water?"

Mito Yumei suddenly discovered the difference between Zhou Fan and Zhou Weilan in making tofu. Just now, Zhou Weilan used the density method of clear water to prevent the pot from sticking. Now Zhou Fan is also making soy milk, but does not add water to the wooden barrel.

"Because of the bottom of the pot!"

Nakiri Erina spoke up for a rare moment, with a flash of thought in her beautiful eyes:"The female chef just added water to prevent the bottom of the pot from coming into contact with the soy milk, which would cause the pot to burn; but... the chef...——"

Nakiri Erina gritted her teeth and finally continued:"The chef's wooden barrel is not in contact with the bottom of the pot, and it is conductive boiling, which is very different from direct boiling!"

"Got it, got it!"

Mito Yumei couldn't help but take another look at Nakiri Erina. She is indeed Miss Erina, and her talent in cooking is really amazing.

Just by relying on different operating techniques, you can analyze the reasons. (To read Baoshuang novels, go to Feilu Novel Network!)

But the next second, her eyes widened again.

Because Zhou Fan's tofu production once again deviated from Zhou Weilan's.

His initial cooking was no different from Zhou Weilan's just now. They all wait for the soy milk to boil several times, and then add the solidified raw materials.

But as the coagulant, Zhou Fan did not choose to eat gypsum, but used a crystallized substance similar to MSG.

"What's this?"

Mito Yumei was stunned. Next to him, Erina, Nito Hisako, and Zhou Weilan all looked at the coagulant raw material in Zhou Fan's hand.

Obviously, it was definitely not edible gypsum.

"It's gluconic acid-lactone!"

Liu Siya, the best chef in the world, watched intently; the other chefs were obviously confused.

When it comes to understanding tofu, she obviously knows it best.

"Gluconic acid-lactone, coagulant, white crystal or white crystalline powder, almost odorless, tastes sweet at first and then sour. soluble in water. It is mainly used in the production of tofu and can also be used as protein coagulation in dairy products. It is not toxic and is beneficial to the human body.……"

"Lactone tofu!"

After hearing Liu Siya's introduction, the chefs immediately thought of one ingredient.

Tofu, of course, there is more than one kind. What

Zhou Weilan makes is the most traditional tofu, also called brine tofu, because she will make it later. Determined by the dishes

"Ordinary gypsum tofu has a texture that is not as fixed as lactone tofu... This kind of tofu changes our traditional method of using brine gypsum to make tofu. It can reduce protein loss and improve the water retention rate of tofu, which is more than conventional methods. Nearly double the amount of tofu...and the texture of tofu is tender, shiny, good in palatability, and surprisingly elastic!"

"Any shortcomings?……"

Liu Siya smiled:"It's easy to break, but it's not easy to stir-fry!"

A lot of boxed tofu bought at the market looks very white and tender, like jelly, and it still has strong elasticity when shaken.

This is fat tofu.

Traditional tofu production mostly uses gypsum and brine as coagulants. The process is complicated, the output is low, the storage period is short, and the human body is not easy to absorb. However, the internal fat tofu is the opposite.

"What on earth does he want to do by making so much lactone tofu?"

To be honest, none of the chefs here would use lactone tofu to cook. The reason is of course very simple. Although lactone tofu is good, it is not suitable for cooking at all, especially stir-fry dishes.

Cold dishes, soups, lactone tofu It's very suitable.

Wow!

Zhou Fan stood on the chair he was sitting on, scooping up the soy milk in the big wooden barrel over and over again. The soy milk kept boiling there. The last bit of sunset fell, causing the soy milk to glow. It reflected a dazzling red.

Gududu -

After a while, the entire examination room was filled with the rich fragrance of soy milk. Not to mention the chef candidates present, even the audience on the sidelines could not bear it.

This fragrance was simply overwhelming. Draw out people's souls

Burning soy milk? Is it so fragrant?"

"Why haven't you noticed it before?!"

"I can't stand it, it's too fragrant... It's more than ten times more fragrant than the soymilk made in my home!"

"I really want to drink?"

"Whose chef is this? I must go to his restaurant to drink a bowl of soy milk!"

"Me too!"

Countless spectators were shouting there, but Zhou Fan was looking intently at the heated soy milk in the barrel. When the first ray of luminous juice boiled out. It was too late, but it was so fast!

Bang!

Zhou Fan closed the door directly. Lost the stove fire

"Eh?"

The four members of Nakiri and Erina once again didn't understand.

Why did they turn it off before it boiled?

What about the false boiling phenomenon that was promised?

Everyone, look at me, I look at you, no one quite understands; until , after the soy milk in the wooden barrel began to cool down, he... turned on the stove fire again.

It boiled and then turned off.

After 3-4 minutes of this, Zhou Fan picked up his gloves and took the big bucket full of lactone tofu from the big iron He picked it up from the pot and put it on the ground, letting it cool in the wind and condense.

At this point, Zhou Fan's lactone tofu was finally done.

The light was faintly deposited in the tofu; as it was placed, it slowly emerged. It's getting brighter and brighter, shining brighter and brighter

"I seem to...know what dish he is going to cook!"

Liu Siya in the private room watched Zhou Fan mixing various condiments in front of the counter, including dried shrimps, chopped green onions, sesame oil, chicken essence, soy sauce, chopped peppers...the shrimps were soaked in warm water.

"Mix green onions with tofu?"

The old commentator made a cold joke, because he saw that Zhou Fan's preparation at this time was completely similar.

Many chefs around also laughed a little.

Obviously this is impossible.

Because if Zhou Fan makes this entry-level dish, As for cold dishes, let alone Zhou Weilan's opponent...he can't beat even Liu Xiaochu and Liu Xianlan. It's not that tofu mixed with green onions is not good, but this dish is obviously not suitable for Zhou Fan's high-profile To make a portion of tofu mixed with spring onions, does it require such a large vat of fat tofu?

"Don't understand……"

Tang Bajun retreated and shook his head, waiting for Zhou Fan to finally reveal the answer.

Zhao Siya seemed to have something to say. Lao Jie kept asking, but she didn't say anything.

"If you keep reading, won’t you know?"

"Hope... I guessed it right!"

Zhao Siya took a deep breath:"If I really predict it well, then his dish will be terrifying when it is finally presented!"

"Not to mention Weilan, Xiaochu and Xianlan are both in danger!"

"Damn it, can you please stop being the Riddler? Be careful, I will go to the No. 1 Kitchen in the World tomorrow and smash your plaque!"

Lao Jie, who had a steel rod beside him, said through gritted teeth.

"All right!"

Zhao Siya shrugged, and finally under everyone's indignant gazes, she said calmly:"Food vulture!"

"Eat carvings?"

"Yes, it’s the food vulture!"

"He wants to use such a big piece of tofu to carve a dish!"

"impossible!

Lao Jie was the first to not believe it:"Absolutely impossible!""

"He only fought for such a big battle for a piece of food sculpture; it's not like no one has done it just now, that tofu Xishi is a food sculpture!"

"Can that be the same?"

Zhao Siya retorted there:"No one is a food eagle, everyone deserves to be called a food eagle!"

"This depends on the skill of the chef; at least, do you dare to say that the tofu he makes now has any flaws?"

"Is this tofu the same as tofu Xishi?"

"……"

Everyone present was somewhat silent!

Yes, the key to determining whether the food carvings are delicious or not, apart from the skills, the most important thing is the ingredients!.