I have a restaurant in East Sakura

Just when everyone was discussing one of the biggest turmoil in Wang Ye's world, the Jiashen Rebellion.

Zhao Fuyu, who probably knew the specific reasons for the Jiashen Rebellion, and even the truth, didn't pay much attention to their discussion.

Because these things are just a dispensable part to Wang Ye himself.

It is not enough to rely on what Wang Ye knows now to truly understand the secrets hidden in it.

At the very least, neither of the two with the heaviest fate in the entire one-person world has yet to appear, and Wang Ye is only in the saving stage now.

However, with the addition of multi-world restaurants, Wang Ye's savings may be more terrifying than anyone imagined.

Once his Fenghou Qimen can really achieve great success, fully grasp the method of reversing the chaos of time and space, and use himself as the living door, I will be the ability of the middle palace.

I'm afraid no one can be sure how far this guy can go.

There is nothing wrong with the eight strange skills, but they are also derivatives of the Tao. Once you can master all the eight strange skills, you can use the skills to enter the Tao.

It's also a good way, but it's actually a wrong way.

That is to say, the existence of Quanxing is suitable for this kind of method, which is why Wugensheng has been pursuing the Eight Wonders.

The path of totality is very suitable for entering the Tao through art.

Thoughts were separated for a little bit, after all, Zhao Fuyu still had a little more distracting thoughts.

But soon he didn't think about Wang Ye's meaning anymore, because the ingredients in his hand were almost ready.

The hind leg meat was cut into minced meat, and even the fish meat was removed by him. He scraped the fish meat with a spoon and got a complete minced fish meat.

It can be said that everything that needs to be prepared has been almost completed.

Onions, ginger, garlic, etc. have been chopped before, but they are just suitable for use now.

So in the next moment, he completely entered the state of cooking!

The so-called seven-flavored tofu actually contains not only changes in taste, but also changes in shape and method.

The shape is different, even if the seasoning is the same, there will be a huge difference in taste.

So this dish is said to be seven flavors, but what is actually presented is not just a mere seven flavors?

Thinly shredded tofu is soaked in cold water directly, so don't bother with it.

The tofu cut into thick slices needs to be processed a little bit. Dig a hole in the middle without breaking it. Probably the middle layer of tofu is dug out and thrown into the crushed tofu.

Then sprinkle a thin layer of starch inside, and you can prepare it for later use.

In fact, this is also a very common tofu cooking method, which allows other ingredients to be more deeply integrated with tofu.

Also known as Yong Tau Foo.

But in terms of fillings, Zhao Fuyu chose a fresher one. In addition to a part of minced hind leg pork that had been chopped before, he also added a little bit of minced red pork belly to increase the richness of the oil.

The ratio of these two kinds of minced meat is about three to one.

Three hind legs and one pork belly.

Then add pepper, onion and ginger juice, salt, sugar, light soy sauce, oyster sauce, stir and knead.

After all the flavors of the sauce and seasoning have been eaten, the minced meat is slightly sticky and extremely shiny.

At this time, add minced lotus root and minced shiitake mushrooms, and continue to stir for a while, so that these auxiliary materials and minced meat are more thoroughly integrated, and finally add about a tablespoon of starch.

It can be said that the meat filling of Yong Tau Foo is finished.

The next step is to bury the meat stuffing in the thick slices of tofu that have already dug holes.

Because a little starch is sprinkled in advance, the combination of meat filling and tofu will be more stable, and it will be very firm when frying, and there will be no worries about falling off.

After the meat stuffing is stuffed, it can be sealed with plastic wrap to prevent the outer layer of meat stuffing and tofu from being air-dried, and put the Yong Tau Foo aside for later use.

In order not to have to wait for the other one after making one, Zhao Fuyu plans to process all the tofu in advance, and then it can be done in one go by boiling the pot.

The flavor of tofu and other ingredients will be better.

So after finishing making one kind of tofu, Zhao Fuyu began to make the next one without stopping.

Wash the green pepper with clean water, then slowly soak it in low-temperature oil, and raise the temperature a little bit to enhance the aroma of the green pepper, but the temperature of the oil should not be particularly high, so that the color of the fresh green pepper can be maintained all the time.

And Zhao Fuyu was still on the side, blackened a few green peppers with the stove, not many but must have.

After the green peppers are all burnt black, rinse them with clean water immediately to remove the black burnt parts of the outer layer, leaving the inside still hot, with a charming burnt and peppery aroma. This is the best thing he cooks afterwards Taste needed.

The green pepper is finished, and the green pepper also releases the aroma it should have in the stable oil temperature.

Then it's time for the food processor.

Put the peeled green peppers, fresh green peppers, and a little fried green pepper oil into the cooking machine, add a little salt, light soy sauce, sugar, and other flavors and things don’t need to be added .

After directly using a cooking machine to beat it to the finest state, put it in a small basin, then put a part of the tofu cut into small pieces and soak it so that they can absorb the taste.

The second kind of tofu has also been declared complete.

In fact, this kind of tofu is the most practiced. For example, the barbecue flavor is also to wrap the tofu with barbecue ingredients, and then put it aside to marinate for a while.

Zhao Fuyu quickly used at least half of the small pieces of tofu, almost all of which were wrapped in various seasonings and marinated in this way.

The remaining part of the tofu is cleaned and then entered into another production method.

It has a completely different flavor from these tofu that are just marinated in ingredients.

But then we need to wait until everything is on the stove, Zhao Fuyu is not in a hurry.

Turn around and start working on the mashed tofu part.

One-third of it was scooped out and mixed with minced fish at a ratio of one to two. Later, starch and eggs were added and steamed together to make tofu fish cake.

It can be regarded as a member of Qiwei tofu, so don't worry about it.

The rest will be divided into two parts by Zhao Fuyu and made into two kinds of tofu balls.

One is to add minced meat, mix it completely with tofu, and keep whipping.

It forms a state similar to the fusion of meat and tofu, and then enters the soup to slowly cook the smooth and tender tofu balls.

The other is to add flour, a lot of vegetable shreds, mix well, and then fry the vegetable balls.

Different methods, different tastes, and key details are completely different!

This is what Zhao Fuyu wanted to show Wang Ye.

Dao is the foundation, and there are ever-changing things!

But everything changes, stays the same