Chapter 232 Rice Tofu

The light yellow and shiny rice tofu is topped with a crystal clear sauce and dotted with osmanthus flowers.

With a light sniff, the fragrant aroma of osmanthus will hit your nose.

The fragrance of osmanthus is sweet and gentle, and the soft and light aroma permeates the air leisurely.

It is not as strong as some flower scents that are suffocating, nor as weak as some flower scents that are fleeting. Its fragrance is just right, which can make people intoxicated without being overly obtrusive. People can't help but take a deep breath, letting the sweet fragrance permeate the mouth and nose, then reach the chest and lungs, so that the whole body and mind are wrapped in this fragrance.

The fragrance of osmanthus just awakens the dormant taste buds, making them vibrate impatiently.

Then the sweet and sour aroma of the sauce completely opened up the taste buds. The sourness from the vinegar and the sweetness from the honey blended together at this moment, making people's mouths water just by smelling it, and even their stomachs rumble.

Everyone couldn't wait to put the rice tofu into their mouths.

In an instant, everyone squinted their eyes in enjoyment, immersed in this wonderful delicacy.

When you put rice tofu in your mouth, the first thing you feel is the sour taste of vinegar.

This sharp taste is like a stream sweeping across the taste buds on the tip of the tongue, giving them a subtle tingling sensation. But this tingling sensation is not offensive, but rather attractive in a different way.

The sour taste deeply stimulates the mouth, and a refreshing sour feeling instantly spreads from the tip of the tongue to the entire mouth. It seems to awaken every cell in the mouth, making the tongue and teeth immersed in this sour pleasure.

The rice vinegar after brewing has not only the ordinary sour taste, but also contains a deep charm in the sour taste. This is a complex taste that has been precipitated over time. A gentle lick of the tip of the tongue will let this complex taste bloom completely on the taste buds.

It has a soft sour taste, with a little irritation, but a more lingering flavor. Time has worn away the edges of the sour taste, turning its sharp, tear-inducing irritation into a soft fragrance. After entering the mouth, the taste is mellow, like jade beads rolling gently on the taste buds, leaving only a long sour fragrance, fresh and rich.

The sweetness is not just ordinary sweetness, it is the fresh sweetness of honey.

Compared with the sweetness of ordinary sucrose, the sweetness of honey is more unique and complex. The sweetness of sucrose is more direct and rapid, covering the taste buds quickly, and then disappearing quickly, leaving no lingering flavor in the mouth.

The sweetness of honey is slow and lasting. Its sweetness is slowly released on the taste buds on the tip of the tongue, making people feel less sweet and more refreshing, just like a veil gently covering the taste buds, letting the taste buds soak in this light sweetness. The sweetness lingers for a long time, turning into a long aftertaste in the mouth, making people intoxicated.

The sour and sweet tastes echo each other in the mouth, like holding hands in a mellow dance. The light dance moves happily leap on the taste buds, constantly stimulating and awakening the taste buds, making the taste buds tremble and delight in this wonderful and harmonious taste.

After the sweet and sour taste, the rice tofu tastes delicate and smooth.

Rice tofu is made from rice slurry. After the rice slurry is boiled, it is simmered over low heat and gradually becomes a viscous paste. It is then put into a mold and cut into small pieces after it solidifies and cools. This is what becomes rice tofu.

Rice milk made from cooked rice has its own unique taste, it has a delicate and smooth texture.

The rice tofu also inherits the delicate and smoothness of rice milk. After entering the mouth, it slides gently on the tip of the tongue, just like fine silk sliding gently across the sensitive tip of the tongue, bringing an extremely delicate feeling.

At the same time, rice tofu has a texture that rice milk does not have, which is elasticity.

After cooking, the starch in the rice milk becomes more compact and the texture becomes more solid, so it will form a unique elasticity after cooling.

When you bite down gently, you can feel the gentle rebound of the teeth. The rice tofu is soft but tough, just like a note dancing on the teeth. When you bite down deeply, you can feel the stronger rebound, which makes ordinary chewing interesting, and makes you keep biting and chewing, so that the sweetness of the rice tofu is fully released in every chewing.

During the chewing process, the unique rice aroma of rice tofu is slowly released.

It is a mellow and peaceful fragrance, with a fresh and elegant aroma, and a slightly sweet taste after entering the mouth. This fresh fragrance and slightly sweet taste are like a refreshing breeze, washing away the hustle and bustle and fatigue of the world, and making people's restless hearts calm down involuntarily. One bite after another, the delicate and elastic interweave, the sweet and sour dance together, interpreting a wonderful charm in the mouth, making people deeply intoxicated.

Unique appearance, unique taste, plus a novel and delicious taste that you have never tasted before.

This novel taste makes everyone feel very interesting and makes people excited.

What's more, the sweet and sour taste of rice tofu is more in line with their appetite, so everyone tasted it again and again, chewing it carefully in their mouths, and were reluctant to swallow it easily.

This rice tofu dish easily conquers everyone's taste buds with its unique flavor and texture.

The plate of rice tofu was quickly eaten up, and everyone had a happy expression on their faces.

Cheng Peng was very proud, it seemed that he had won this test.

Cheng Peng didn't dare to be too sure.

Because I just tasted a dish at this moment.

The key point next is whether it can beat the braised chicken with rice.

However, the dishes have the first-mover advantage.

Especially a dish like the one he made, which has a long aftertaste.

When they tasted the braised chicken rice, it was still difficult to escape from the lingering and refreshing aftertaste.

The mixed flavors will definitely reduce the aroma of the braised chicken rice.

Chen Guanghe also realized this.

However, he had enough confidence in his braised chicken rice.

When it comes to complex flavors and a long aftertaste, how can a mere ordinary rice tofu possibly surpass the time-tested famous dish?
After eating the rice tofu, everyone went to taste the second dish, which was braised chicken with rice.

Although the first dish has the first-mover advantage and will leave a mark on people's taste buds first.

However, how to eliminate the aftertaste of the previous dish and maximize the flavor of one's own dish also tests the chef's skills.

The secret to braised chicken rice lies in the aroma of the sauce.

The "yellow" in "yellow braised chicken with rice" refers to the sauce used. The sauce fermented from a variety of spices is the secret of the aroma of yellow braised chicken with rice.

The original braised chicken rice is made by pouring the braised chicken over the rice.

However, Chen Guanghe made a slight change to the dish based on the theme of the test. He combined the braised chicken and rice and steamed them together, allowing the rice to fully absorb the sauce and the deliciousness of the chicken during the steaming process.

As a result, Rice, which was originally a supporting role, suddenly became the protagonist.

(End of this chapter)