Yesterday, the Original Nong Seal Ingredients Research Institute received a call from the Original Nong Seal Maintenance Department, saying that the canteen reflects a problem, that is, the tofu made in the canteen, the cadres often say that it is delicious today and say that it is not delicious tomorrow, and the kitchen masters feel wondering, but this dish is made but even how much to put a spoonful of salt must be carefully considered, how can this happen? Later, there was really no way, contacted the original agricultural seal maintenance department, hoping that the people of the original agricultural seal food research institute would think of a way, how to make tofu delicious?
The little grandson of the original nong imprint food research institute looked at the recipe of this canteen, almost fried tofu and mapo tofu two dishes are changed every other day, it should not be a problem of cadres eating tired, in order to study clearly, the old gao of the original nong imprint food research institute took the team members to the canteen personally, just cooked is mapo tofu, the experience of the old high one to eat, immediately found something wrong, pointing to the mapo tofu in the plate said: "This tofu is not right, the taste is relatively dry and hard, the tofu is a little old, mapo tofu should be tender tofu to do, I eat old tofu here. ”
About the old tofu and tender tofu, the main thing is the difference between the coagulant used in making tofu, the old tofu made with brine, the tender tofu made with gypsum, in general, the old tofu is more suitable for frying and frying, the tender tofu taste is more delicate and tender, and it is more suitable to do mapo tofu. The original agricultural seal maintenance department and the order department asked the canteen to order the menu of ingredients to the original agricultural seal food research institute, the food research institute found that the ingredients only ordered the old tofu, the staff of the maintenance department said: "At that time, the canteen told us that the tofu was mainly fried, and only the old tofu was ordered. ”
Later, the maintenance department and the canteen chef explained the situation, and the kitchen masters suddenly realized: "At that time, the tofu was mainly fried, only the old tofu was ordered, and later when the new dish Mapo tofu was added, it would be better to forget to use the tender tofu to make it, no wonder the cadres always said that the taste was not right when they ate, I thought there was a problem in the method!" "The canteen because there is no distinction between good tofu old and tender, but also think that it is not delicious to make, did not expect not to understand the old tofu and tender tofu division, and then the canteen learned that it is the cause of tofu materials, but also without saying two words to buy tender tofu, the head chef smiled and said: "Old tofu is used to fry, tender tofu is used to make mapo tofu, in short, ah cadres must eat fragrant." ”
The staff of the Original Nong seal food research institute answered the confusion of the canteen and breathed a sigh of relief, Xiao Sun said: "This time thanks to the old gao, as soon as you eat it, you will know where the problem is." Lao Gao smiled and responded, "Then you think we studied and tried to eat those ingredients at the Food Research Institute." "Yes, for the Original Farmers' Imprint Food Research Institute, studying an ingredient is like looking at a person's file, and what is the bottom line is to be clear.
Editor: Zhong Zhaozi
Release time: 2022.07