Chu Yunfeng originally didn't plan to cook today. Since Peng Yue said that, he would try it out first and see how Mr. Wei reacted.

The chefs who come to cook all bring their own ingredients, and they only need to cook for Mr. Wei. There is a nanny at home to cook for others.

Peng Yue brought not many ingredients, and almost all of them were used by him. Chu Yunfeng also saw a piece of tofu in the refrigerator, so he agreed to show his skills today.

When braised tofu is cooked in Sichuan, you need to add bean paste. Although the spicy taste of the bean paste is not high, since you cannot make spicy dishes, today's braised tofu needs to be "according to local customs".

There are actually two ways to make braised tofu that is not spicy in Chu Yunfeng's mind, but they are both reduced versions of these two dishes in Sichuan cuisine.

Because bean paste cannot be added, the dishes have been reduced, and the choices on seasonings are also different.

Because Mr. Wei’s gastrointestinal digestion problems, the dishes he made cannot be fried, which is why the dishes need to be reduced.

If the tofu is added directly to seasoning and braised, this is an ordinary braised tofu.

If you cut the tofu into cubes first, fry them in oil until peeled, and then cook them, this is not called braised tofu.

If you braised the fried tofu in Sichuan cuisine, this dish is called "bear paw tofu", but the ingredients are more than ordinary braised tofu.

It needs to be cooked with pork and garlic sprouts, and the taste is definitely very good.

The kitchen in Wei’s hometown is open, with two stoves and four stoves, which makes it convenient for both of them to cook their own dishes.

Due to the special situation during this period, the soup is cooked every day, which is convenient for the chefs who come to cook, bringing their own soup is a bit troublesome.

The onion-roasted sea cucumber made by Peng Yue is a authentic Shandong cuisine. The origin of Shandong cuisine is Shandong. Its characteristics are made by salt to increase freshness, soup to enhance the soup, and seasoning emphasizes salty, freshness and pureness, highlighting the original flavor.

Shandong is rich in green onions. When people watch many TV series about Shandong, they can see that when they are eating, they are holding a green onion, dipping it in a sauce, and then eating steamed buns. It is so pleasant.

These are the characteristics brought by long-term food culture, so most dishes of Shandong cuisine should use onion, ginger and garlic to enhance the flavor, stir-fry, stir-fry, stir-fry, stir-fry, chop, roast, etc., especially dishes such as onion roast, which are more important to have a rich green onion flavor.

Especially this dish of roasted sea cucumber, its main ingredients are green onions.

The fragrance of green onion needs to be soaked in the oil, and then the aroma of the oil is added to the taste of sea cucumber.

Sea cucumbers are actually similar to abalone, and they are not very tasty. They rely on the flavor of seasonings and soup to increase the taste.

So the most important part of this dish is to make scallion oil.

In fact, the recipe for this dish is similar to that of roasted sea cucumber with liver oil, and the principles are the same.

When Peng Yue was about to start cooking, Chu Yunfeng also cut the tofu.

Since it is impossible to make fried tofu, Chu Yunfeng cut all the tofu into small diced pieces instead of small pieces.

Then blanch it in water first. The purpose of this is to remove the bean smell from the tofu and prevent it from stealing the fragrance of the stock.

Although there was broth, in order to add a little fragrance, Chu Yunfeng cut a little pork belly and put it in the pot to stir-fry it to increase the aroma of the meat.

The pork belly is cut into slices, not diced, and it needs to be taken out after stir-frying. If it is normal, Chu Yunfeng will cut the pork belly into minced meat, and the dish will be more fragrant after stir-frying.

But today's situation is special. The stir-fried meat is a little difficult to digest, so Chu Yunfeng only takes the meat aroma and adds a braised flavor.

In fact, this dish only needs to add broth, but adding a little more meaty aroma will make the dish more flavorful.

Chu Yunfeng also wanted to see if this would arouse Mr. Wei's "interest". After all, a little more fragrance will increase people's appetite.

The biggest regret today is that it cannot be synthesized using the system. If the system can be synthesized, it is hard to say that Mr. Wei will directly develop the desire to eat?

The task issued by the system clearly tells itself that this task cannot use this heaven-defying function.

Chu Yunfeng has been thinking about why the system does not allow himself to use the synthetic function. Is there any reason why he doesn't know about it?

From the reverse thinking, Chu Yunfeng vaguely guessed that if the aroma of the ingredients reached a certain level, then Mr. Wei should be able to eat.

So, Chu Yunfeng seemed to understand something...

The reduced version of braised tofu is quite simple, and there are not many ingredients required, such as garlic sprouts, soy sauce, oil-consuming, sugar, refined salt, broth, water starch, etc.

Chu Yunfeng quickly cooked the tofu. After thickening the starch with water, a rosy, soft, tender and fragrant tofu was ready.

Peng Yue also started to cook the pot. The color of the dish was similar to that of his own, but the scented onion smell was much richer, which made me swallow it in my throat.

"Oh, it's all done, so let's take it out. The old man had a lot of chatting with them, so they could taste it."

Teacher Jiang smelled the fragrance and walked into the kitchen with Secretary Zhou. When he saw Chu Yunfeng also cooked a dish, his eyes lit up and he hurriedly urged the two of them to serve.

It seems that Xiao Chu is really a scheming person. He remembers all the things he told him before that need attention, especially because this old man likes to eat tofu, it seems that he remembers it in his heart.

However, although the dishes were made, it is hard to say whether the old man was interested or not. After all, there were many dishes that he had cooked before.

There are many dishes made in this tofu, such as assorted tofu, but the old man didn't react at all.

Alas ~!

Look at these two young people!

The two of them walked in front with vegetables, and Teacher Jiang and Secretary Zhou followed behind with bowls and chopsticks, and soon arrived in the yard.

"Come on, the two little chefs have made a dish. Old man, come and try it!"

Teacher Jiang's greeting made Minister Jin and President Hou stand up immediately, because they smelled the fresh smell of scallion oil, which was aroused by the appetite.

Seeing that Chu Yunfeng was also carrying a dish, President Hou secretly guessed that Chu Yunfeng also made one?

The two dishes were placed on the table together, and everyone looked at Mr. Wei, especially Mr. Jiang, with nervousness and concern in his eyes, and he knew that he was very anxious at first glance.
Chapter completed!