Li Mingzhu's final dish was a salad.
Of course, this is not just any vegetable salad, but a refreshing tomato salad.
Cut the red, yellow and green tomatoes into pieces, put them in a bowl, sprinkle with salt and black pepper, and then drizzle with some olive oil and balsamic vinegar sauce. She also paired it with some toasted bread cubes.
“Is this a tomato salad?”
"I know that. Isn't this usually served with burrata cheese?"
"Yes, the classic burrata and tomato salad."
"You can't use cheese in vegetarian dishes, right? What is she going to use instead?"
Amid the audience's discussions, Li Mingzhu picked up a plate of tofu.
Heat oil in a pan again, throw the battered tofu pieces into the pan and fry them. As soon as the tofu touches the hot oil, it will roll happily and the surface will gradually become golden and crispy.
While waiting for the tofu to be fried to perfection, Li Mingzhu quickly picked up another pot that had been prepared nearby and began to prepare the sweet and sour sauce.
She methodically combined the sugar and vinegar, stirring gently to allow the sweet and sour flavors to blend fully.
After a while, the tofu in the pot has become a mouth-watering golden color and crispy texture.
Li Mingzhu scooped them up with a colander, drained off excess oil, and without hesitation poured the crispy and delicious fried tofu into the sweet and sour sauce that had been prepared in advance.
Then, she used a large spoon to stir the tofu quickly and evenly, ensuring that every piece of tofu was fully coated with the rich sweet and sour sauce.
The next step is plating.
Li Mingzhu first filled half of the plate with tomato salad, and then divided the remaining space into two equal parts, one with exquisite South Island spring rolls and the other with two triangular vegetable sandwiches neatly stacked on top.
Finally, Li Mingzhu garnished the tomato salad with the sweet and sour tofu she had just made, as if adding a shining pearl to the delicacy.
She also carefully checked whether the entire dish was beautiful and elegant, and took some colorful ingredients from the side as embellishments, such as tender green bean sprouts, golden corn kernels, etc., making the whole dish look more colorful and appetizing.
“They used tofu instead of burrata?!”
"You know what, they're really a bit similar. They explode inside."
"It's delicious just thinking about it. The idea of coating the tofu with sweet and sour sauce is a great idea. Tomato salad is wonderful with black vinegar, so the sweet and sour tofu must be a good match."
“What a great idea!”
"As expected of Old Li's granddaughter, her cooking skills are quite impressive."
——
The perspective turns to Mingyue.
Back to the beginning of the game.
Mapo tofu noodles prepared by Mingyue.
First rinse the spinach, then put it in a blender and blend it into spinach juice.
After pouring out the spinach juice and rinsing the blender, Mingyue put other ingredients in it and continued to blend something with the blender.
Then she poured the flour into a large bowl and slowly added the spinach juice, stirring with chopsticks while adding the spinach juice until the flour formed flocs. She kneaded the dough with her hands, and the dough gradually became soft and tough. She put the dough on the chopping board and gently rolled it out with a rolling pin.
As she moved, the dough was rolled out thinner and more evenly.
Sprinkle a thin layer of flour on the rolled dough, fold it up, cut it into thin noodles with a knife, and then shake it gently. The noodles will hang down like willow branches, neatly and evenly.
"She made spinach noodles?"
"It doesn't look anything special."
"You're not just going to make a bowl of noodles, are you? That's a bit monotonous."
"It's a bit reckless. She actually spent time making hand-rolled noodles during the cooking competition. Isn't she worried about not having enough time?"
"She just made spinach juice, what is she doing with the blender?"
"Looks like beans? Are you going to make soy milk?"
"Are you going to make soy milk noodles?"
The discussions in the audience did not affect Mingyue's actions.
First put the hand-rolled noodles aside for later use. She took out the water chestnuts and began to dice them. She heated oil in a pan, put in the water chestnuts and stir-fried them until they changed color. Then she added the chestnuts. Then, Mingyue poured in a bowl of gelatinous substance and two spoonfuls of mushroom sauce. After the aroma came out, she added a little water and oyster sauce and soy sauce. She continued to stir-fry until the juice in the pan was completely absorbed by the ingredients, then served it out for later use.
The people below became curious about the bowl of gelatinous substance again.
"What did she pour in it?"
"It looks slimy and weird."
"What's that bowl of thick stuff for? Why is she starting from here? I'm a little confused about what she's going to do."
"I also, from this step on, have no idea what she's going to do."
Mingyue was cleaning the various mushrooms she had bought, putting them into a food processor and grinding them into fine particles, preparing to use them as a substitute for minced meat in Mapo Tofu.
Heat the pan and pour in an appropriate amount of cooking oil. When the oil is slightly hot, pour the chopped mushrooms into the pan and stir-fry with the prepared bean paste, chili sauce, peppercorns, chopped green onions and minced garlic.
Suddenly, a rich aroma filled the air, making people salivate.
While stir-frying, Mingyue added soy sauce and oyster sauce in turn, allowing them to blend and penetrate each other. After simmering for a while, this pot of delicious base sauce has already exuded an enticing aroma.
At the same time, Mingyue was not idle either.
She turned around and took out a piece of rennet tofu from the cupboard. She boiled a pot of water and boiled the rennet tofu in the water to remove the bean smell.
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