Douluo Continent on the tip of the tongue

After using a kitchen knife to cut the tofu in the mold into four palm-sized pieces of the same size, Qi Han began to slowly pour water into the mold.

Under the buoyancy of the water, the soft and tender tofu was easily taken out of the mold without any damage to the whole thing.

Carefully holding up the tofu, he placed the tofu upside down on the cutting board. After smoothing the five sides with a knife, he cut the tofu in half with a flat knife and divided the whole piece of tofu into two pieces about two fingers thick. Then he started.

Cut the tofu.

Divide the tofu into two parts to make the tofu thinner to avoid skipping.

The first step is to cut the tofu into thin slices with a straight knife. In this step, your hand must be steady and the knife must be straight, so as to ensure that the thickness of each slice is consistent and even.

The experience of cutting tofu is completely different from any food Qi Han has cut before. Since the tofu itself is extremely soft, it cannot support itself when cut into extremely thin slices. As soon as the knife is cut, the cut part will become soft.

They stick to the knife and stick to each other, unlike other ingredients that won't have clear slices after cutting.

Just looking at it with the naked eye, the stacked tofu slices look like a ball of paste, and you can't even see the gaps between them. Unlike other ingredients, you can adjust them accordingly according to your cutting situation.

At this time, the chef's stability is very tested. The speed and strength of the knife operation must remain almost unchanged, and a stable mentality is required throughout the process.

You don’t need to cut the tofu into a whole piece. When you cut to the last bit of the tail, just discard it. Then use the blade of the knife to slightly adjust the tofu that has been cut into very thin slices so that they tilt neatly in one direction, and then cut it again.

Knife, the method is the same as before.

It is the most basic and simplest among the knife skills, but it also tests the most profound skills. After two cuts, the tofu on the chopping board had turned into an indiscernible puddle, looking like a puddle of mud.

It’s hard to imagine that this looks like thousands of hair-thin tofu strands stacked on top of each other.

Use a kitchen knife to shovel the tofu on the cutting board onto the knife surface, then hold it with one hand and slowly put it into a small bowl of water.

Gently shake the bowl across the bowl, and as the clear water ripples, the tofu shreds in the bowl instantly spread out, like strands of silver, like dense hair.

At this point, the tofu was only cut into half. Qi Han carefully prepared the other half of the tofu that had just been divided into two, and put it into the water again. At this moment, the fine tofu shreds in the water could no longer be counted, but just looking at them

The thick and thin tofu shreds in the bowl give people an inexplicable and shocking feeling.

At this point, Qi Han finally breathed a sigh of relief.

The most difficult level of Wensi Tofu is now over.

Although he has mastered perfect knife skills, he still habitually holds his breath every time he cuts tofu.

It really makes people's scalp numb just looking at it.

Next, it’s time to cook Wensi tofu.

First put an appropriate amount of water into the pot, then slowly add the previously processed shredded mushrooms, fungus and bamboo shoots into the pot, blanch them until they are raw, take them out and drain them.

Add the chicken broth that you cooked before, bring to a boil over high heat, then turn down to low heat, add the three blanched shredded shreds and ham shreds into the pot, bring to a boil over low heat and start seasoning.

After seasoning, slowly add the gravy in batches to thicken the gravy. It is best to use potato starch to thicken the gravy. The thickened gravy will be whiter and more transparent, which can create a better hue.

Until the soup thickens slightly, add the drained tofu shreds to the pot.

After the tofu shreds are added, use the back of the spoon to press slightly on the soup surface, and keep drawing circles in the same direction. Use the centrifugal force of the spoon to drive the soup to slowly spread the tofu shreds in the pot, and mix them thoroughly with the other four shreds.

Never insert a spoon into the pot to stir in this step, otherwise the tofu shreds will break a lot, causing the Wensi tofu to fail to cook.

Wait until the shredded tofu is completely dispersed, then carefully add the shredded vegetables into it, and slowly disperse it in the same way.

Until the six strands in the soup are evenly divided, completely spread out, and show different colors, you can take the soup out of the pot.

Slowly pour the soup in the pot into a plain white porcelain soup cup, and the Wensi tofu is completed.

The moment the soup was finished, the energy of the surrounding world trembled violently and began to riot wildly.

Countless heaven and earth energy surged forward, converging crazily in the sky above Wensi Tofu. The extremely condensed heaven and earth energy condensed into a mist. After a while, it actually condensed into the shape of a scroll, hanging in the void.

The scroll slowly unfolded, the void shook, and mountains and rivers emerged.

In the painting, there are towering mountains, cascading silver waterfalls, towering ancient trees, and long rivers that divide the earth. The endless greenery turns into a green ocean, in which there seem to be animals galloping, birds leaping, and in the infinite places, there are even more faint.

The shapes of dragons and phoenixes appeared, as if dragons and phoenixes were chasing each other and playing.

What majestic and beautiful mountains and rivers.

Vision: Beautiful landscape of mountains and rivers!

After a long time, the vision dissipated, and Qi Han let out a sigh of relief.

The mountains and rivers in the painting seemed to be really there before my eyes, and I could even feel the various scenes immersed in them. This had never happened before.

After a while, he turned his attention to the Wensi Tofu in front of him.

In the slightly thickened soup, various colored filaments are evenly distributed, rotating and blended together. The color is bright and plain, and looks particularly elegant against the backdrop of the white porcelain soup cup.

Light, white and delicate.

As Qi Han admired the beautiful color of this dish, a clear and rich taste poured into the tip of his nose like a clear spring. The taste had the freshness and richness of chicken soup, and also had the sweet fragrance of various ingredients in the soup, making people feel

Drooling.

He couldn't help but pick up the spoon, scoop up a spoonful and put it into his mouth to taste it.

The tofu is delicate and mellow in the mouth, and it completely breaks apart and disappears with just one sip. As the tofu melts in the mouth, a strong bean aroma spreads instantly, combining with the fresh and rich aroma of chicken, the special flavor of ham and various natural ingredients.

The sweet taste of Caidibao is thoroughly blended, taking the already delicate taste to another level.

Even the clear chicken soup, which was the main body, seemed to be an embellishment at this moment. The long aftertaste of the bean aroma made Qi Han couldn't help but close his eyes and be intoxicated by it.

In addition to shredded tofu, other side dishes are also outstanding. Shredded ham has a slightly elastic meat texture, shredded green vegetables are fresh and tender, shredded mushrooms have a springy texture, shredded fungus is elastic and chewy, and shredded bamboo shoots are crispy and refreshing. Different shredded vegetables have both

The chicken soup is fresh and thick, and has its own unique taste and texture.

The shredded vegetables are soft and tender, and the chicken broth is mellow. It can be said that the two complement each other.

This dish is light in taste but has a long aftertaste, which is worth savoring.

After finishing the Wensi Tofu one spoon after another, Qi Han put down the soup cup and looked out the door.

Fuya, Ying Shuangshuang and Ji Yunruo were already waiting outside the door.

It came just in time. Although Wensi Tofu is not available for the time being, I can let the three girls try it.

The prepared tofu was cut into four pieces, Qi Han only used one piece, and the remaining three pieces were just enough to cook three servings of Wensi Tofu.

Qi Han smiled slightly, with a strange look on his face.

To be honest, he was a little curious, after eating it, could the three women learn from it how to refine their strength like silk?

What is that sentence called?

The only thing more exciting than drawing a lottery is watching other people draw.