Yesterday, the Yuan Nong Seal Food Research Institute received a call from the Yuan Nong Seal Maintenance Department, saying that the agency canteen reported a problem, that is, the tofu made in the canteen. The cadres often say it is delicious one day and say it is not delicious the next. The kitchen masters I feel puzzled. When making this dish, you have to carefully consider how much salt you put in a spoonful. How could this happen? Later, I had no idea, so I contacted the Yuan Nong Seal Maintenance Department, hoping that the people at the Yuan Nong Seal Food Research Institute would come up with a solution: how to make tofu so delicious?
Xiao Sun from the Yuan Nong Yin Food Research Institute saw the menu in this cafeteria. It almost consists of fried tofu and mapo tofu, which are cooked every other day. It should not be a problem for cadres to get tired of it. In order to study it clearly , Lao Gao from the Yuan Nong Seal Food Research Institute took his team members to the canteen in person, and what happened to be cooked was mapo tofu. As soon as the experienced Lao Gao ate it, he immediately noticed something was wrong and pointed at the mapo tofu on the plate. Mapo Tofu said: "This tofu is wrong. It tastes dry and hard. The tofu is a bit old. Mapo Tofu should be made with soft tofu. When I eat it, it is old tofu."
Regarding old tofu and soft tofu, the main thing is when making tofu. The difference between the coagulant used is that the old tofu is made with brine, and the soft tofu is made with gypsum. Generally speaking, the old tofu is more suitable for frying and stir-frying, while the soft tofu has a more delicate and smooth texture, so it is better to make Mapo tofu. is more suitable. The Maintenance Department of Yuan Nong Imprint asked the order department for the menu for ordering ingredients in the canteen and gave it to the Yuan Nong Imprint Food Research Institute. The Food Research Institute found that the only ingredients ordered were Laodoufu. The staff of the maintenance department said: "The canteen told us at that time The tofu was mainly used for frying, so I only ordered Lao Doufu.”
Later, the maintenance department and the canteen chef explained the situation, and the kitchen chefs suddenly realized, “At that time, the tofu was mainly used for frying, so I only ordered Lao Doufu. Later, when I added a new dish called Mapo Tofu, I forgot that it would be more delicious when made with soft tofu. No wonder the cadres always said that the texture was not right when they ate it. I thought there was something wrong with the cooking method. "It's because of the canteen! There was no distinction between old and tender tofu, and I thought it was because it didn’t taste good. Unexpectedly, I didn’t understand the difference between old and tender tofu. Later, the cafeteria learned that it was due to the tofu ingredients, and they added it without saying a word. After buying the soft tofu, the chef said with a smile: "The old tofu is used for frying, and the soft tofu is used to make mapo tofu. In short, the cadres must eat it deliciously."
A staff member of the Yuan Nong Seal Food Research Institute After answering the confusion in the cafeteria, Xiao Sun breathed a sigh of relief and said: "Thanks to Lao Gao this time, I will know where the problem is as soon as I eat it." Lao Gao responded with a smile: "Then you think we are in the ingredients industry Those ingredients studied and tasted by the institute are for nothing. "Yes, for the Yuan Nong Seal Food Research Institute, researching an ingredient is like looking at a person's file, and you have to know all the details. Clearly.
Editor: Zhong Zhaozi
Release time: 2022.07
