With the recent surge in popularity of "wheat ear egg fruit," rice food shops have capitalized on the trend by launching egg set meals, including tea eggs, braised eggs, tiger-skin eggs, shrimp and egg custard, fish-flavored eggs, egg and tofu custard, egg and chrysanthemum risotto, braised pork ribs with eggs, etc.
Xu Milu originally thought that the number of customers would decrease, but unexpectedly it increased by a lot. This was also a good opportunity for her to hone her cooking skills.
Da Liu and Xiao Mo's cooking skills are now quite decent. With guidance from Old Liu and occasional pointers from Cui Shengguo, their culinary abilities have improved considerably, at least enough to fill in for Xu Mi Lu when she needs something.
Although they can't cook some complicated dishes, they can handle basic home-style cooking.
Wash the eggs, boil them, peel them, and then fry them in oil over low heat until they turn a beautiful golden brown and the skin becomes tiger-skin. Remove them from the oil, leaving a little oil in the pan. Sauté shredded scallions, ginger slices, and mandolin chili until fragrant. Add an appropriate amount of water, bring to a boil over high heat, then add light soy sauce and dark soy sauce for color, sugar, and salt to taste. Cook for 15 minutes and it's ready to serve as a bowl of steaming hot tiger-skin eggs.
Shrimp and egg custard may seem simple, but making it delicious requires some skill.
Xu Milu held a knife in one hand and pressed down on the prawn with the other. She made a few light cuts on the prawn's head and belly, and with a gentle flick of her fingertip, the black prawn vein was pulled out. She took out the fresh prawn meat, used kitchen paper to absorb the excess water, and set it aside for later use.
Crack fresh eggs into a bowl and whisk them quickly with chopsticks until the egg mixture is smooth and even. If the egg mixture is not whisked evenly, it will easily curdle when steamed, and it will not taste as smooth.
Add a little warm water to the egg mixture in a 1:1.2 ratio and stir slowly. If you want to be even more precise, you can pass the egg mixture through a fine mesh sieve to get a smoother and more even egg mixture. This will result in a smooth steamed egg custard without any excess air bubbles.
Finally, place shrimp on the surface of the egg mixture, cover with plastic wrap, poke a few holes, and steam for ten minutes. After removing the plastic wrap, sprinkle with chopped scallions, drizzle with light soy sauce and sesame oil. The steamed egg is smoother than jelly and more fragrant than tofu pudding. It is fresh, fragrant, tender, and smooth, with a creamy texture that makes it irresistible.
Although the dish "Chrysanthemum Chicken Tofu" contains chrysanthemums, it actually has nothing to do with chrysanthemums.
Crack the eggs into a bowl, add starch and soy milk in the correct proportions, stir well, and then steam until cooked. This will give you egg tofu with a texture similar to tofu.
Many people cannot distinguish between egg tofu and Japanese tofu, mistakenly believing that they are the same type, but they are not.
The former is made from a mixture of eggs, soy milk, and starch, while the latter is made from pure eggs with some auxiliary ingredients. Although it is called "tofu," it actually does not contain any soy ingredients.
Egg tofu is too tender, so many chefs usually choose to deep-fry it first and then cook it. However, Xu Milu chose a different and more difficult cooking method.
Remove the steamed egg tofu from the steamer and cut it into small, square pieces. Then, use a knife to make horizontal cuts along the edges, but don't cut all the way through. Next, change direction and make vertical cuts. Apply firm pressure in the middle; otherwise, the tofu will crumble. Don't be too light, or the tofu will break apart.
Xu Milu, however, moved with ease as if she were slicing a cucumber, and soon she had cut several pieces. Li Ning held the tofu and rinsed it slightly in the water, and the pale yellow pieces of tofu turned into yellow chrysanthemums, with each petal distinct and delicate.
At this point, pour a spoonful of boiling chicken broth over it, add two tender bok choy, and the tofu pudding floats and sinks in the broth. In an instant, this "chrysanthemum" seems to come alive.
"Not bad, your knife skills have improved a lot, and your control of force is just right."
Cui Shengguo took a sip, smacked his lips, and said, "The soup is delicious and flavorful. You can even cut such tender egg tofu. You don't need to practice slicing tofu anymore; you can practice other things instead."
Xu Milu finally breathed a small sigh of relief.
The trick I got from Li Dahu is really useful!
Hitting someone with a board and slapping tofu are practically the same thing!
...
...
"Junior Sister, could you help me get Mr. Ren's autograph?"
After seeing the viral photo on Weibo that was hailed as a "goddess-like beauty," Li Ning relentlessly pursued Xu Milu, displaying a determined and persistent spirit. Now that she had some free time, he couldn't resist bringing it up again:
"President Ren is just like someone who stepped out of a CEO novel. He's smart, a professor at the Academy of Agricultural Sciences, and a highly educated PhD who returned from overseas. Let alone those young men and women, even I, a grown man, can't resist him!"
Xu Milu had long seen through this guy's "sinister intentions," and while cutting the tofu, she pointed out the crux of the matter:
"You clearly just want to get to know her, want to visit the Honghe Research Institute. Nothing can stop you. You're obviously after her lab. Ugh! You scumbag!"
Li Ning looked on with longing:
"Everyone online is saying that the Honghe Research Institute's laboratory is a mecca for agriculturalists! I heard that they have all the new seeds they research and cultivate in the lab, and they also have many new varieties of food that are not for sale. I also heard that they intend to set up a livestock farm. Who wouldn't be curious!"
"You're spineless!"
Cui Shengguo, who was playing chess with Old Liu, snorted.
Old Liu sighed:
"Oh dear, we're really getting old now. When I was young, I never imagined there would be such big radishes and mushrooms. When Dami told me about it, even though I seemed calm on the surface, I always felt that this radish was a spirit and I didn't dare to cut it."
Xu Milu couldn't help but chuckle: "Grandpa, Honghe just sent me a batch of new seeds, saying I should try planting them. Why don't you come with me?"
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