There is a famous dish that everyone must have heard, that is, "loach drill tofu", alias: "mink cicada tofu" and "Han Palace Tibetan Jiao".
But it has always been questioned, and the focus of the question is: "Will loach really drill into the tofu"?
Someone has done 3 comparative experiments in this regard, let's take a look at the experimental process and results.
Conditions: Loach and tofu at the same time cool underwater pot.
The water temperature rises to 10 degrees, and loach jumps alive in the water.
The water temperature rises to 20 degrees, and the loach begins to scurry.
The water temperature rises to 30 degrees and the loach begins to rummage.
The water temperature rises to 40 degrees, and all the loach is burned to death.
Conclusion: Experimented 3 times, none of which was drilled into the tofu.
Condition: Loach first cool underwater pot
The water temperature rises to 20 degrees, the loach is swirling around, and the tofu is added.
The water temperature rises to 30 degrees, the tofu is crushed, and the loach is turned over.
Condition: Tofu first cool underwater pot
The water temperature rises to 10 degrees and falls into the loach.
The water temperature rises to 30 degrees, the tofu shatters, and the loach rummages.
According to these three experiments, under the three different conditions of "tofu and loach are cooked at the same time", "first under the loach and then under the tofu", "first under the tofu and then under the loach", the loach has not been able to drill into the tofu.
A chef friend who has been in the industry for more than 10 years told the truth, that is, loach will not drill into tofu at all, and there is only one way to make the effect of drilling tofu. It is to put the loach in the refrigerator and freeze it in advance, then insert it into the tofu and then put it into the pot to cook.
After knowing the truth, I am really disappointed, what do you think about this? Welcome to leave an interactive message below the comments.~
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