Siheyuan: A Cook in the 60s

As a result, he became famous just because he wanted to show off his skills.

After pretending once, his master acted like he had taken stimulants, holding his head high and showing off everywhere all day long. In the end, it was only after his master's wife gave him a slap on the head that he stopped. But how did Liu Xiulan know about this?

Could it be that he is really one of us?

Thinking of this, Cao Wei showed a distressed expression: "Master, please don't embarrass me. Wensi tofu, that soup will take a lot of time, where can I have that time, so, next time, next time I will sit for you?"

"Isn't there a ready-made 'fat chicken with mushrooms'? I'm not picky. I'll just use this soup."

Cao Wei: ...

"Okay, I'll make you one. If it's not authentic, don't complain."

"Just do it, I'll wait here."

Cao Wei nodded, without further ado, took a piece of tofu and started working.

Tofu, in this era of material scarcity, is already considered a top-notch food ingredient. After all, its nickname is "vegetarian meat", and the taste of it in your mouth is enough to make you linger in your memory and satisfy your appetite.

The first difficulty in making “Wensi Tofu” is cutting the tofu.

The key to cutting tofu is to put it into water and form silk threads that are continuous, as elegant as a blooming chrysanthemum.

It is not easy to achieve this, as you need to cut the tofu into thin slices first.

Liu Xiulan did not leave, but watched Cao Wei cut the tofu. He cut without hesitation, which made her nod.

In fact, most people will make a mistake, that is, the harder it is to make something, the more timid they will be. Once they are timid, they will do it even worse. This is not only true for cooks, but also for other skilled workers. It's like an eighth-level worker. If he makes a move, even if his hands shake, the work will be ruined.

Top talents in all walks of life must have a big heart.

Cao Wei was not wrong in saying that he was a genius, in a sense, he did have a big heart, was bold and careful, and he would not panic at all even if someone was watching him.

As the tofu spreads in the water, a beautiful pale white chrysanthemum slowly reveals its unique beauty.

Liu Xiulan nodded with satisfaction: "I like the appearance of tofu. It looks very nice. Your cooking skills are great."

Cao Wei smiled and didn't say anything. At this point in making "Wensi Tofu", the difficulty of knife skills has been overcome.

There were no winter bamboo shoots this season, but there were mushrooms. He took some of them and a carrot, cut them into strips, and put them aside. Then he started to cook the soup.

This soup is made from chicken soup, and it doesn't require too much effort. After it boils, take out the tofu shreds from the water, drain them, and add them in. At this step, you also need to be careful. You have to push gently with a spoon. Don't be impatient or use too much force. If you use too much force, the shreds will break and slowly, slowly spread out.

Finally, thicken the sauce and the "Wensi Tofu" is ready to be served.

"Please enjoy your meal." Cao Wei took a bowl, filled it, and placed it on the table.

Liu Xiulan glanced at him, said "You go do your thing," and took it aside, sat on the stool, picked up the spoon, scooped up a spoonful, and put it into her mouth. The moment it entered her mouth, her pupils shrank slightly, and her breath became noticeably heavier.

Fresh, extremely fresh.

She knew that this was not the real "Wensi Tofu", but why did this "Wensi Tofu" taste even better than the original one? The freshness of the taste was enough to summarize all the shining points of "Wensi Tofu". Huaiyang cuisine is based on the taste of the ingredients themselves. It can be said that everything Huaiyang cuisine does is to highlight the freshness of the taste.

The so-called extreme stinking is fragrant, and the extreme fragrant is stinking. The so-called freshness also has its own rules. It cannot be too fresh, which makes it raw, and it cannot be too strong, which makes it greasy.

Bite after bite, she didn't feel the slightest bit sick of it. Instead, she felt as if she was in a forest. The feeling of being face to face with nature made her intoxicated.

She wanted to scoop up another spoonful, but she heard the sound of the spoon hitting the bowl. She looked down and saw that she had finished the bowl of "Wensi Tofu" without realizing it. Her face was slightly hot. She glanced at Cao Wei and found that Cao Wei was working hard and didn't even bother to look at her. She was relieved. However, she had another doubt in her mind.

How did he do that.

Master Wu has been cooking Huaiyang cuisine for his entire life, and she has eaten it many times, but it seems that it is not as delicious as the one made by Cao Wei.

In fact, it was only Liu Xiulan who caught up.

Half of the effort in making this "Wensi Tofu" lies in the knife skills. Cao Wei happened to have made considerable progress in knife skills recently, so he is quite adept at making it. As for the other half, it actually owes to the cooking skills of later generations.

Compared with the skills in the 6070s and s, the cooking skills of later generations have improved a lot. Many classic dishes have changed slightly. On the one hand, the seasonings are richer, and on the other hand, the chefs are willing to communicate. Although some of them are still cherished, most recipes can be found on the Internet. There are dozens of ways to make shredded potatoes. There are also various flavors.

This is unimaginable for chefs of this era.

What Cao Wei didn't know was that when he was so proud of making the "Wensi Tofu", his master Liu Sandao was not showing off, but was afraid. Learning from others in this era was a serious crime and would result in the person's eyes being gouged out and his hands being chopped off. Fortunately, Master Wu tasted it and said that this was not the way he made it, which became the source of Liu Sandao's boasting.

But in fact, most people think that Cao Wei’s "Wensi Tofu" should have been passed down from his deceased father.

Master Wu himself said that Cao Wei's dish has brought out the "freshness" to the extreme, but the knife skills are still a little bit lacking. As an old senior, he was too embarrassed to ask the younger generation about the ingredients, so he could only study it on his own. It was because of this dish that Cao Wei, at a young age, caught the eye of the owner of Fengzeyuan. Later, when he was less than 20 years old, he could cook.

This guy has no idea about the inside story.

This is the difference in thinking between people of later generations and people of this era. If Cao Wei knew about it, he would give it to him as long as he had a recipe. But Master Wu couldn't do such a thing.

Liu Xiulan took a deep breath, stood up, put down her bowl and chopsticks, turned around and left without disturbing Cao Wei. The time was almost up and her husband should be home by then. It was her turn to come on stage. She had no intention of continuing to think about this bowl of "Wensi Tofu".