Douluo Continent on the tip of the tongue

"Ouch! Such a big pot?" Taylor's eyes widened, and he couldn't help but feel a little greedy as he watched his nephew and grandson not far away start to devour the big pot.

He looked at the other three branch leaders sitting in front of him and couldn't help but suggest, "How about we also have a try?"

"It's okay, but we can't eat so much, right?" Yu Hua raised his eyebrows and said.

Tai Lei and Niu Yue had big stomachs, so they could eat six servings of egg fried rice together without any problem, but they and Zhao Yunsheng only had one portion, so it was still not enough.

"How about... call another disciple?" Niu Yue couldn't help but say, he was also a little greedy for the big pot of delicious food.

"This is quite..." Zhao Yunsheng was about to agree, but was interrupted by a voice from the side.

"No, just add us two old guys." Tang Qianqiu, who was sitting at the next table, said with a smile, "I asked Miss Fuya just now, this dining table can be put together, just enough for the six of us to eat together.

pot."

Opposite Tang Qianqiu, Qi Poxiao nodded and smiled reservedly. The two of them were also talking about Jixi Yipin Hotpot just now.

The two Ultimate Douluo also wanted to try it, but the portion of Jixi First Grade Hot Pot was quite large. They both had small stomachs and had no other options. When they were distressed, they happened to find out about the four branch masters of the Tang Sect.

Chuanyin, isn’t this pot-fighting guy here?

Ah this...

The door owner spoke in person, and the four branch owners naturally had no objections. With Fuya's help, they quickly put the two tables together, and then ordered a Jixi Yipin hotpot.

Seeing that he could finally eat this hotpot, Taylor immediately beamed, but soon, he stopped smiling.

"Terrey's grandnephew, I feel quite friendly when I look at you." Qi Lixiao sat next to Tai Lei and patted Tai Lei's shoulder, "I remember back then, when I hugged you, you still peed.

I have one hand..."

Taylor: “…”

What a sin!

…

Not far from the seats of the branch masters of the Tang Sect, several old men and women were sitting together. These were the elders of the Poseidon Pavilion. They looked at their own pavilion master and the branch masters of the Tang Sect.

After gathering at the table, they looked at each other, somewhat dumbfounded.

Fortunately, they don't need to worry about not being able to eat.

"Xuan Ye, how about we also order a pot of this Jixi first-grade hot pot? We can definitely eat it with you here." An old man said with a smile, but then his face froze, "Hey, where are you going?"

"I plan to order a pot myself." Xuan Ye stood up silently and sat alone at another dining table nearby, "You guys are affecting my cooking."

Zhongsu Lao: “…”

…

"Ouch!" Tang Zi threw a large piece of pork belly into his mouth with chopsticks, and a look of satisfaction suddenly appeared on Tang Zi's face.

This pork belly is equal parts fat and lean. It uses pork belly from rare pigs, so the fat and lean are mixed. It tastes fat but not greasy.

During the stewing process, the pork belly is filled with the flavors of various other ingredients. In addition to the original rich and pure meat aroma, it also has a different taste, making it especially delicious.

Sitting opposite Tang Zi, Mu Liufeng picked up a piece of golden half-moon-shaped egg dumpling and bit off half of it in one bite. His face suddenly felt a little more comfortable.

Jixi Yipin Hotpot uses a variety of ingredients when cooking, but there are three ingredients that are indispensable: fried tofu buns, pork belly and the egg dumplings that Mu Liufeng is tasting.

These three are simply the soul of Yipinguo.

The egg dumplings in the Yipin pot are not completely similar to the egg dumplings we tasted.

It is also called "duck clip". It is made of duck eggs spread into egg skin and stuffed with meat filling, instead of regular eggs.

So the Golden Pheasant once again escaped disaster, but this time the eggs of its cousin the Emerald Swan suffered.

The egg skin on the surface has a mellow and rich egg aroma, and during the stewing process, it absorbs the aroma of the soup and other ingredients, making it especially delicious. The meat filling is minced with pork and water chestnuts.

Made, it is delicious, smooth and tender with a slightly sweet taste, delicious but not greasy, and the taste is wonderful.

The difference between egg dumplings and normal dumplings is not just the difference in the use of eggs and flour for the surface.

Because the egg skin is not as firm and chewy as the dough, it is actually a loose and porous structure. The meat filling of the egg dumplings can directly come into contact with the external soup during the stewing process, so it needs to be added more than the dumplings.

The taste, coupled with the deliciousness of the egg skin itself, makes its taste even richer.

Mu Liufeng couldn't help but be delighted with the delicious egg dumplings, and admired them in his heart.

Sitting next to Mu Liufeng, Zhou Long's chopsticks were holding fried tofu buns one after another.

Oiled tofu buns, also often called fried tofu, are actually the product obtained by processing tofu.

This kind of fried tofu is made from old tofu instead of tender tofu.

The types of tofu can generally be divided into three types: old tofu, soft tofu and lactone tofu.

Among them, old tofu refers to tofu made using the traditional brine tofu process, soft tofu uses gypsum as a coagulant, and lactone tofu uses glucose lactone as a coagulant. It is more durable than soft tofu.

Tender, it is a type of tofu only available in modern times.

Due to different coagulants and different coagulation processes, the three have different flavors and textures.

Lao tofu has the least water content, is easier to foam when fried, and has a crispier texture, so it is the best choice for fried tofu.

As for the method of frying tofu, it is actually not difficult. You only need to cut the old tofu into pieces, soak it in light salt water for half an hour, then drain the surface water to prevent it from frying, and finally put the hot oil directly into the pot for frying.

Just wait until the surface is golden and swollen. The steps are very simple.

The fried tofu that has just come out of the pan can be sprinkled with seasoning powder and eaten directly. Many so-called fragrant tofu on roadside stalls are actually made in a similar way. You can also wait until the fried tofu comes out of the pan and cool down before adding it to other dishes.

The fried tofu made in this way is somewhat similar to fried dough sticks. It is crispy on the outside and fluffy on the inside. The fried tofu buns in Yipin Guo are based on the fried tofu and break part of the crispy surface. Then add meat filling to the fried tofu and stew it together.

cook.

After the surface is punctured, the flavors of the soup and various other ingredients can easily flow into it along the cracks. The meat filling soaked in the fried tofu and the fluffy interior of the fried tofu make it more flavorful as it is simmered.

.

The fried tofu buns fully absorbed the soup belonging to Jixi Yipin Hotpot. As Zhou Long took a bite, the delicious soup that blended the delicious ingredients of various ingredients splashed out between his lips and teeth. The crispy fried tofu

The surface of the buns has become soft and tender during the long-term stewing process, but due to the original frying process, it has a somewhat unique toughness and has a unique texture when chewed.

Different from the meat filling in egg dumplings, the meat filling in fried tofu buns is leek and pork filling. The rich and unique aroma of leek and the deliciousness of the pork itself are completely integrated during the stewing process, giving it a bit of leek toughness.

The meat filling is elastic, smooth and tender, and it fully absorbs the soup, making it extremely delicious.

Zhou Long shook his head without saying anything, then picked up another one and swallowed it in one gulp.

This hot pot is so wonderful!