Food: Start with a big spoon in the university cafeteria

“Well, those people in our class can’t recognize them after graduating for so many years.”

“It can be seen how exciting the work is now!”

“Standing and doing, everyone shifted their positions and went to the cafeteria to queue up.”

Cheng Long was taken to their class team and walked to the canteen with a confused face.

After listening to their chat, Cheng Long found that this group of people was rushing to the day of the alumni association and formed a class reunion.

He just stood under the big tree they had agreed on, and he stood for half a day.

This is misunderstood.

“The canteen of Huada is on fire now, have you eaten it?”

“After graduation, I have returned to my hometown, where do I have the opportunity to eat?”

“Hey, to tell the truth, it is really a graduation of the alma mater to decorate, or upgrade, etc., how good can not be our turn that year!” 」

“I heard that the best food in the canteen should be Xu Ming’s dishes, eating his dishes seems to have to be reserved, expensive to die.”

Seeing that everyone didn’t know how long ago the news they got, Cheng Long couldn’t help it.

“How long have you been news, the second floor canteen is being renovated, and recently Xu Shen is in the canteen on the first floor, so this alumni association has a lot of dishes made by Xu Ming!”

“Not to mention Xu Shen’s craftsmanship, the dishes in the three windows of 123 are delicious, and the level of dishes is very average.”

“The level of dishes in other windows is not so average, some dishes are delicious, some dishes are average.”

“The set menu is not wrong, the marinated meat set is delicious, and the noodles are also good.”

Speaking of which meals are delicious in a canteen, Cheng Long is energetic.

Not to say it clearly, but the basic information is still known.

Every day when he went to work to touch the fish, he mixed in various groups of BGI to inquire about the news, paying attention to the notice of a canteen.

This time, he also knew in advance that Xu Ming would cook in the back kitchen for the alumni association, and pretended to be a graduate and ran in.

Just in case, he also made a fake certificate.

If you can eat the food made by Xu Ming himself, then today’s wave will not lose.

…

Xu Ming in the canteen also knew that the number of people exceeded the standard.

Originally, more than two thousand people ate, the canteen can still be loaded, but this has almost tens of thousands of people, who can stand it!

“There are certainly not so many meals in a canteen, so let’s go and talk to the other canteens to prepare more meals.”

Xu Ming is not a person who is exhausted and tired for the students to eat.

He was interested in doing what he wanted, and it would make so many people, and the whole back kitchen would not be able to feed so many people.

…

By the time it was time to eat, everyone had given up counting how many people had come.

Anyway, the whole campus was densely packed.

A canteen full of people is already in line.

Fang Lang also just learned that the canteen food of his alma mater is famous, and he came to the canteen to eat with the school leaders.

He saw that the people in line were expecting the canteen to taste good.

“There are so many people coming to this alumni meeting!”

Fang Lang said with a sigh.

The school leaders on the side did not expect so many people to come.

It’s good that everyone wants to come back and see their alma mater.

However, these people were attracted back by the canteen, and they were inexplicably a little sad about what was going on.

The appeal of the UW Alumni Association is not as attractive as a meal in the canteen!

“It’s all for the cafeteria, and you’ll have to try it later.”

Several people chatted as they walked into the canteen hall.

In an instant, several people could smell the aroma of various foods.

“Smell this fragrance and know that the taste must be good!”

Fang Lang’s eyes lit up when he smelled the fragrance wafting in the canteen.

Their athletes eat nutritious meals every day with nutritionists.

That stuff is eaten every day, even if it tastes good, I can’t eat it.

Not to mention the taste is not bad.

I didn’t expect to have an unexpected gain when I returned to my alma mater this time.

The school leader led him straight to the window where Xu Ming was.

Xu Ming is making stuffed tofu.

The brewed tofu is made with a fine method of tofu with tender landscapes.

The traditional tofu is made of gypsum and brine, and the modern industrially produced tofu uses gluconolactone as the coagulant, but the lactone tofu pointed out with it is too delicate and tender to be used as an ingredient for brewing tofu.

Shanshui tofu is made with plaster and brine, and it is used as an ingredient to make a hole in the tofu to stuff the meat filling.

The method of stuffed tofu is not complicated, first of all, the mountain water tofu is cut into small cubes, the pork, fish, shrimp are finely chopped into meat paste, add ingredients, and stir into meat filling.

Then, use chopsticks to punch a hole in the middle of the incision, almost to the cross.

Punching holes is a bit of a craftsmanship, and it is easy to poke the tofu into the ground.

So Xu Ming asked the cooks to take the spoon and dig a hole directly.

After the hole is punched, the filling is stuffed into the tofu, and if it is not stuffed well, the tofu will be broken, so the cooks carefully stuff the meat filling.

Xu Ming stood in front of the stove and boiled oil.

Add blending oil to the oil pan and heat it over medium heat, the oil should be hot and more.

After the oil is hot, pour the tofu into the pan, sprinkle the right amount of salt, turn to low heat and fry until one side is golden brown, spatula the tofu into the casserole, add the broth and the appropriate amount of pepper, and simmer over low heat.

Making vegetable broth is key.

Xu Ming did not have the habit of using chicken essence MSG, and later the kitchen of the back kitchen did not have this habit.

Every night, I will boil all kinds of broths for the next day’s cooking and use them for cooking.

“Can’t eat hot tofu in a hurry”, the time to simmer on a low heat is some until the tofu is hot, you can add coriander to the pot.

Pieces of delicate stuffed tofu with meat filling are finished.

Being brought to the window is still steaming hot, not to mention how fragrant.

As soon as Xu Ming turned back, he saw Fang Lang in the crowd.

Fang Lang!!!

This is an Olympic champion!

But Xu Ming was a reserved person after all, and he looked at the two eyes and nodded his head as a greeting and continued to cook.

The window in front of him is full of all kinds of dishes, and the people watching are dazzled, and each dish is full of color and flavor, except that there is no plate!

Everyone’s eyes are not enough to see, these dishes look like they want to eat.

Fang Lang picked and chose a piece of plum cabbage button meat, a freshly brewed tofu, and brine shrimp and lettuce silver fish soup.

Various ways to find a place to sit.

Fang Lang smelled the aroma on the tip of his nose, and couldn’t wait to pick up a large piece of button meat from the rice bowl and eat it in his mouth.

Sleeper!

If his mouth hadn’t been stuffed with food, he would have been surprised.

Is this buckle meat?

He wondered if it was pork!

This mouth melts, before biting the broken pork belly, not at all greasy to eat out, fat but not greasy, soft rotten mellow!