Chapter 672
Su Hui couldn't wait to ask, "Uncle Shi, how is the konjac tofu? Is it done?"
Su Yuanzheng smacked his lips and replied, "I think it's okay. It tastes crispy and not spicy, but it doesn't have any special flavor either."
"Dad, this konjac itself has no taste. It tastes good only when seasoned. I'll get some soy sauce to try."
Su Miao brought over a condiment dish filled with some soy sauce, picked up a small piece of konjac tofu, dipped it in the soy sauce and put it into his mouth.
Although the flavor didn't penetrate, it was still much better than the original.
The konjac tofu bounced between her teeth, its texture smooth and chewy, with a light herbal fragrance. She nodded in praise, "Not bad, chewier than ordinary tofu, and especially refreshing!"
Seeing her talk of such amazing things, Sister Hui tried some as well: "This taste is really unique, not like tofu or jelly, but a bit like jellyfish skin, but softer."
"There's a big pot here. I'll take half to Aunt Li and tell her that this method is completely correct. I'll also give her the rest of the konjac."
Su Miao filled another small pot with half of the konjac tofu and went to Aunt Li's house. When she came back, the bamboo basket on her back was still there.
"Miaomiao, aren't we supposed to return the remaining fresh konjac to Aunt Li?"
"Aunt Li said that one konjac can make so much tofu, and her family can't eat so much. She was afraid that it would go bad before it was finished, so she asked me to bring back half."
Hui Jie looked at the konjac tofu in the bowl and asked, "So, we're going to use this konjac tofu to cook a dish tonight. How do we make it delicious? Should we just cook it like regular tofu?"
"I think this tofu is harder to absorb the flavor than ordinary tofu, so it needs to be cooked longer, or you can just use more seasoning," said Su Yuanzheng.
In fact, Su Miao had an idea in his mind. Although he had never made konjac tofu in his previous life, he had eaten several dishes made with konjac.
"Dad, Sister Hui, I think this konjac tofu is very plastic and can be used to make konjac roast duck, konjac fried meat, and cold konjac salad, etc."
Su Miao's mouth started watering when she thought of the konjac roast duck she had eaten in her previous life.
Sister Hui asked in confusion, "Konjac roast duck? Is that a dish? Do you roast the duck with konjac, or stir-fry the konjac and roast duck?"
"It's made with konjac and fresh duck meat. One of my roommates is from Yamashiro, and I heard her tell me how to make it."
"I see, but we can't buy good duck at this time. Let's make stir-fried konjac with meat and cold konjac first, and roast duck tomorrow. I'm not sure if this konjac can be used."
"Sure, soak the konjac in water. It won't be a problem to keep it for two days. It can probably be kept for a few more days in the refrigerator."
"Then I'd better put it in the refrigerator. It's always fresher than leaving it out."
Stir-fried meat and cold dishes are both very simple home-cooked recipes, especially cold dishes, which are very suitable for summer.
Although it was freshly made konjac, Su Miao still felt that it needed to be blanched in water to remove the alkaline taste.
Cut the konjac tofu into strips and put it into boiling water with a little oil. When it is put into the pot, small ripples appear on the water surface and the astringent taste of alkaline water floats towards the wooden window with the steam.
She stood by the stove, watching the bamboo chopsticks stirring the boiling water, and the tofu strips flew around like green koi fish.
Two minutes later, when I took it out of the cold water, the cool touch spread from my fingertips, and the fibers that had stretched in the hot water tightened again, becoming more resilient, like green ivy soaked in morning dew.
Next, add the onion, ginger, garlic, and chili peppers into a large bowl, pour a spoonful of hot oil over them, and with a "sizzling" sound, the aroma will be instantly stimulated.
Add appropriate amount of salt, light soy sauce, aged vinegar, a little sugar and a little sesame oil, and mix the seasoning and konjac evenly.
At dinner time, Su Ji's dining table was particularly lively.
After finishing a day's work, everyone in the store finally sat down to enjoy dinner and supper after the guests had eaten and drunk their fill.
This is how it is in the catering industry. Normal meal times are their busiest times.
Su Ji serves lunch and dinner, so the staff lunch is usually eaten in advance, and they will have another light meal before the dinner market, and then have a midnight snack after closing at 8 o'clock.
At this time, the two new dishes that attracted everyone on the table were the cold-mixed konjac noodles, which were crystal clear, dotted with red, green and yellow peppers and chopped green onions, and exuded a sour and spicy aroma.
The konjac pieces in the konjac fried pork slices absorbed the sauce and were particularly shiny.
Su Yu picked up a piece with chopsticks and put it into his mouth. The sour and spicy taste first hit his taste buds, followed by the unique chewy texture of konjac. When he chewed it for the third time, he suddenly tasted a faint sweetness at the root of his tongue, like the scent of a mountain forest after the rain.
"This cold konjac salad is delicious and refreshing! It tastes different from jelly."
He slurped the porridge, which was accompanied by cold konjac and various side dishes, feeling very comfortable.
The fried konjac with pork slices is a different story. The soft konjac is coated with amber sauce and shines brightly in the celadon plate.
Su Yuanzheng tasted the fried konjac with meat. When he put the mixed fat and lean meat slices in his mouth, he first felt the fatty aroma of the pork belly, then the freshness of the konjac. The two tastes collided between his teeth in a wonderful harmony.
He said with surprise:
"I didn't expect this konjac to absorb flavors so well. The umami flavor of the meat juice has absorbed it. It's much tastier than when you eat it plain right after it's been made."
Of course, there are also people who don't feel anything about it.
Jiang Fengyi, who had just returned from the branch to sample the food, tasted each dish and then turned to other dishes. He felt that the konjac was not as crispy as Gongcai, and was not as soft and juicy as ordinary tofu.
It's moderate at both ends, and the little taste it has is not what he likes.
However, seeing Su Hui fighting with her brother for the cold-boiled konjac, he was tactful enough not to say anything to spoil the fun.
However, later on, Su Hui realized that he didn't like it, so she quietly moved another dish towards him.
Su Miao was eating in silence. When he looked up, he found that the lemon duck in front of him had been replaced with fried konjac meat. He happily scooped two spoonfuls of it into the bowl with a spoon.
While eating, I thought, Wow! Sister Hui is so nice, she put the delicious dish in front of me.
Most of the shop assistants also thought that the konjac was good, so Su Miao decided to make more konjac roast duck tomorrow night to reward everyone.
So I asked Brother Yu, who went to purchase supplies in the morning, to help me catch two big ducks.
After Su Yu bought the goods, he squatted in front of the stall to pick ducks. He immediately took a fancy to two big, strong ducks.
I reached out to feel whether the meat on their abdomens was firm, but was suddenly pecked on the back of my hand by one of the creatures with a long neck, leaving a light red mark.
"Wow! So fierce? Then it's decided to be you!"
After putting on a sack and paying the money, they carried the duck away. The duck stuck its neck out from the two air holes in the bag and quacked goodbye to its companions.
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