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The tofu fish is about ten centimeters long and has a slender body shape.

Because it is carved with tender and smooth southern tofu, it has even flesh and no air holes.

But it is also because it is carved from southern tofu and is very fragile and may be damaged if touched, so even Li Yi dare not use too much force.

He picked it up in the air and let the water flow as much as possible. Then Li Yi put it into the water starch.

After letting it in and rolled around, Li Yi carefully took it out again.

At this time, a thin layer of water starch had been hung on its body.

Putting his hand on the oil pan and sensing the oil temperature. After waiting for a few seconds, Li Yi slid the tofu fish in his hand into the pot along the edge of the pot.

The oil temperature in the pot is only 50% hot. After putting the tofu fish into the pot, it quickly sinks into the bottom of the pot, and a large number of bubbles appear around it.

Without waiting for a long time, Li Yi turned around and did it quickly, fishing each piece of tofu fish, wrapped it with water starch, and slipped it into the pot.

This is a quick-shou dish, which has very high requirements for controlling time and heat. One second earlier and one second later will affect the production.

Soon, all nine tofu fish were put into the pot.

As the oil temperature rises, the tofu fish gradually floats up from the bottom of the pot, and the color of the surface gradually changes toward burnt yellow.

Seeing that the surface of the tofu fish had turned into a light burnt yellow, Li Yi immediately used a lever to catch them.

Then, he increased the firepower and allowed the oil temperature to continue to rise.

At the same time, he raised the pot next to him, put two spoonfuls of vegetarian seafood soup into the pot, and cooked it over high heat.

Soon, the broth boiled and a rich umami flavor filled the room.

Zheng Jing sniffed twice and said in surprise: "It smells so good!"

Qin Lan on the side didn't say anything, but couldn't help but sniff it twice.

"Xiaolei, help me get a plate. The one with blue and white one is a circle outside, and the one with blue and white one is deeper in the middle."

Li Yi gave an order to Wu Lei.

"Here you come."

Wu Lei found the plate Li Yi wanted from the disinfection cabinet and placed it next to the pot.

Li Yi stirred the stock in the pot with a stir-frying spoon and allowed it to heat it up quickly.

After the stock boiled, he added the water starch that had just been wrapped in tofu fish into the stock and stirred quickly with a stir-frying spoon.

When the water starch heats up, it quickly becomes viscous, and the original clear soup also becomes a slightly viscous thick soup.

At this time, the oil pan here has already burned to 80% hot.

Li Yi quickly turned off the fire of the vegetarian soup, turned around and put the hedge containing the tofu fish into the oil pan.

The oil temperature exceeding 200 degrees made the tofu fish change color quickly, and the water starch on the surface quickly turned brown due to Maillard's reaction, forming a thin layer of crisp shell.

After the surface of the tofu fish turned tempting and burnt yellow, Li Yi took out the lid, controlled the oil, and shook the tofu fish into the dish with a shaking hand.

The water starch wrapped in the tofu fish was fried to burnt and crispy, forming a thin crisp shell, which looked very attractive.

Li Yi put down the liu, then immediately turned around and picked up the pot containing the stock, scooped up a spoonful of thick soup sauce with a stir-frying spoonful, and poured it on top of the tofu fish.

Swish!

The tofu fish that just came out of the oil pan was still at high temperature. When it encountered the moisture of the soup sauce, it made a sound instantly, just like the sound of pouring juice from the crust.

The high temperature further stimulated the fresh fragrance of the broth, and the tofu fish rolled up by the sauce seemed to be really alive, swimming in the sauce of broth, which looked beautiful.

After taking a pinch of chopped green onion and sprinkling it on the plate, Li Yi urged Qin Lan: "[Qilin Offering Blessing] Alright, serve quickly, this dish must be hot before it can taste crispy on the outside and tender on the inside."

"Oh, OK!"

Qin Lan responded, and when she closed her mouth, she subconsciously swallowed.

She went up to pick up the plate and walked quickly towards the front hall.

After she left the kitchen, everyone else ran out with her, came to the entrance of the corridor, looked towards the front hall, and looked curiously at Qin Lan who delivered the [Qilin Offering Blessing] to the table.

"Qilin offers blessings, please eat while it's hot."

Qin Lan put down the plate, took a few steps back, and stood aside.

Then, she looked at the diners with anticipation like everyone else, wanting to know what this dish [Qilin Fu] tastes like.

10
Chapter completed!