Teacher Yu gently snapped the door knocker: "Master Cheng, Master Cheng?"

Zhen Siyan Jingma Tofu was famous in Zhou Ruming back then, but after this craft was passed on to his apprentice, he changed his name and changed his surname to become a family craft, which reminded Zhou Dong of the joke made by Huai Liangren.

"Old Zhou, when you see a good girl, hurry up and try to turn her into your wife as soon as possible and give birth to a fat son for you, otherwise you will have to change your surname in the future?

Is his surname Pan or Su? Zhou Aiguo is pretty good. He has the same surname as you, just like your son."

The gate of the courtyard opened, and the middle-aged man in his fifties was in his fifties. His hair was half white, and his spirit was quite like a young man. He looked at the two teachers Guo Yu and smiled: "Come on?"

"Here, come, Master Cheng, you have worked hard today."

"It's hard to say. Today I happened to be in a good mood, so I made Ma Tofu again, otherwise the skills passed down by my ancestors would be wasted sooner or later."

Master Cheng looked at Zhou Dong and Shen Qingxiong: "These two young people are the guests you two invited? Explain in advance. Today, there is nothing else, so I prepared macao tofu. This thing is a dish and a meal. It should be fine to eat and have enough food.

But if you want to have seven plates and eight bowls, then you should go out and turn left and go to the road and go to Huacuiju. There are many dishes and chefs there, so what do you want to eat?"

"This master is OK!"

Shen Qingxiong's eyes lit up, and Master Cheng's seemingly unreasonable words made him look forward to it.

When he was in the team, his favorite thing was the Thorny Soldier. Master Cheng saw that he had the potential of Thorny Soldiers. Most of these people were capable, and only if they were not capable would be timid, for fear that others would not like it.

"Just have macao tofu!"

Teacher Yu said: "Aren't we just coming for Master Wang's tofu? How good is it to go directly to Bianyifang if you want to eat roasted flower duck?

Let me introduce Master Ah Cheng, who is famous young master in China today, the King of White Case, and Chef Zhou Dongzhou who won the Supreme Golden Sauce at the Xiangjiang Food Competition."

"I have heard that young and promising are much better than me.

Please come from the four of you. All the ingredients are ready, but the tofu must be fried freshly. Please wait for a while."

Master Cheng sent Zhou Dong and the others into the courtyard. Compared with the common courtyard in old Kyoto, this courtyard looks narrow and long, and the width of the north and south sides is not suitable for building a house, so there are only three east rooms, and there is a kitchen built on the west wall. There was originally a brick chimney on it, but now it is blocked. It is probably because of environmental protection requirements that it is impossible to cook with firewood within the Fifth Ring Road of Kyoto.

There are two Chinese toon trees, one big and one small, and one pomegranate tree in the yard. There is a four-eye well located near the kitchen in the west corner. Looking at the moss-stained terrace, it seems that it has been a bit old.

"This well is good, and there is still sweet water coming out now. In fact, if it weren't for this well, I would have moved away long ago.

My wife left early, and every time the girl came, she urged me to live in a newly bought building, haha..."

Like many people, Master Cheng also likes to praise his children for their filial piety. He should have a filial daughter.

After everyone sat down, Master Cheng brought tea and a few bottles of the most common Niulan Erguotou. It is said that eating ma tofu is the best way to eat it. Too precious wine and ma tofu are like carrying a golden hoe to cultivate the land. It is awkward.

Zhou Dong also agrees with this. The knowledge of diet matching is very great. Ordinary wine and common delicacies complement each other. One plus one is greater than two. After drinking 1982 Lafite and eating fried stinky tofu, it is not right. Lafite will turn into a slurry flavor.

It is absolutely true that magnolia tofu is a commoner’s food. This kind of delicacy is actually the ‘scratch’ when making bean juice.

Ma tofu is not tofu. It is boiled with fermented soy sauce and then filtered with a cloth to flow down. The soy sauce that can be put into the mouth. A thin layer of green skin left on the cloth is Ma tofu.

Due to fermentation, this thing has a special sour aroma like bean juice. Old Kyoto people are fond of bean juice and naturally like to eat ma tofu, just like Shao Xing people love to eat stinky tofu.

However, compared to the tofu that people who drink will curse after drinking, the regional compatibility of Ma Tofu is much better, especially after being improved by Master Zhou Ruming and Zhou, it can be called "eat from north to south, but no Beijing guests", which means that even if you are not from Kyoto, you can fall in love with Ma Tofu from Zhen Siyanjing.

The key to improvement is the two main auxiliary ingredients, one is sheep tail oil, and the other is 'pheasant neck'.

Among all animal oils, sheep oil is the best, and among sheep oil, sheep tail oil is the best. In traditional Chinese medicine, sheep oil is sweet in taste, warm in nature, non-toxic, has the effects of replenishing deficiency, moistening dryness, dispelling wind, and eliminating poison. It is not as thick and greasy as lard, and is more likely to be degraded by the human body than vegetable oil. It is an absolute healthy food.

When stir-frying macao tofu, the sheep's tails are not really refined into oil, but into diced pieces slightly larger than the oil residue. Put them in the pot and stir-fry them with macao tofu. When they are 50% ripe, the snow is red and the mayonnaise begins to taste.

When it is critical to the time it is ready to be served, the purple-rooted 'pheasant neck' tender leeks are added. You can't use the leek leaves. You use the little stems between the roots and leaves, and turn them quickly for a few times. Even if this delicacy is done, you have to eat it while it is hot, and it can also relieve wine. Otherwise, how can you use Erguotou?

"No, Lao Zhou, isn't the cutlets in the soy sauce similar to tofu dregs? They are both sheep's tail oil and leeks. The taste is big enough. Is this something a delicacy?"

Listening to Zhou Dong's story, Shang Qingxiong seriously suspected that this was not something that people eat. Although he didn't want to question the food recommended by Teacher Yu, he finally couldn't help it.

Although it is a rice bucket, he is also a rice bucket with persistence, such as sheep's tail, pheasant neck, etc., and it feels like something is not very good.

"This thing is like stinky tofu. As long as you are willing to take the first bite, you will fall in love with him."

At this time, the yard was filled with a warm sour fragrance. Zhou Dong gently shook his nose and found that if he only activated the perfect taste skill, he could not find any problems.

At least there is nothing wrong with judging by the fragrance!

"Let you wait for a long time."

Master Cheng brought a large iron pot out of the kitchen, placed it directly on the stone table, and took two bottles of Erguotou and a stack of medium bowls of fine white porcelain from the kitchen.

This bowl is completely different from the one I ate the fried noodles yesterday. Not only is the porcelain as thin as white jade, but it is just right in size. It makes me feel a bit weird when paired with this kind of civilian food.

"People, please?"
Chapter completed!