Chapter 241: Vision - A Painting of Glorious Rivers and Mountains
Using a kitchen knife, Qi Han carefully cut the tofu inside the mold into four palm-sized, equally-sized pieces. He then slowly poured clear water into the mold.
With the buoyancy of the water, the soft, delicate tofu was effortlessly removed from the mold without sustaining any damage.
Handling the tofu with care, he placed it upside-down on a cutting board. After trimming and leveling five sides with the knife, he cut the block in half horizontally, splitting it into two pieces roughly two fingers thick. Next, it was time to slice the tofu.
The purpose of halving the tofu was to make it thinner and reduce the chance of the slices breaking during cutting.
The first step involved slicing the tofu into thin sheets with straight cuts. At this stage, stability was crucial: the hand must be steady, and the knife must remain straight to ensure that each slice was of consistent thickness.
Cutting tofu felt completely different from cutting any other ingredient Qi Han had worked with before. Tofu, being incredibly soft, couldn't support its own weight when sliced thinly. The moment the knife went through, the cut portion would flop over and stick to the blade, clinging to itself instead of separating cleanly like other ingredients.
To the naked eye, the stacked slices of tofu looked like a formless mass, with no visible gaps between them. Unlike other ingredients, it was impossible to visually judge the slices and make adjustments mid-process.
This step tested the chef's steadiness to the utmost—knife speed and pressure needed to remain nearly unchanged throughout. Maintaining a calm mindset was essential for success.
It wasn't necessary to slice the entire block. When only a small tail end remained, Qi Han discarded it. Then, using the flat of the knife, he gently aligned the previously sliced tofu sheets into a neat, slanted stack. He repeated the slicing process with the same technique.
Despite being one of the simplest and most basic knife techniques, the straight cut also demanded immense skill. After two rounds of slicing, the tofu on the cutting board had turned into a shapeless mass resembling a puddle of mud.
It was hard to believe that the pile consisted of thousands of hair-thin tofu strands.
With a flick of the knife, Qi Han scooped the tofu strands onto the blade, carefully supporting them with one hand, and transferred them into a small bowl of clear water.
As he gently swirled the bowl, the tofu strands separated instantly, dispersing in the water like fine silver threads, delicate and dense as hair.
Half of the tofu had now been processed. Qi Han then repeated the same meticulous steps with the remaining half, finally placing it into the water. The dense network of tofu strands in the water had become uncountable, yet the sheer sight of these fine, hair-thin strands was strangely awe-inspiring.
At last, Qi Han exhaled in relief.
The most challenging part of making "Wensi Tofu" was over.
Even though he had mastered knife skills to a level of perfection, he still found himself instinctively holding his breath every time he sliced tofu.
The sheer precision involved was enough to make one's scalp tingle.
Next, it was time to cook the Wensi Tofu.
First, he added an appropriate amount of water to the pot. Then, he slowly added the pre-prepared shredded mushrooms, wood ear fungus, and bamboo shoots, blanching them briefly until cooked. Afterward, he scooped them out and drained the water.
He poured in the chicken consommé he had previously prepared, bringing it to a boil over high heat before reducing to low heat. Then he added the blanched shreds and the ham shreds into the pot. Once the soup began to simmer, it was time to season it.
After seasoning, he gradually added a starch slurry to thicken the soup. Potato starch was the best choice for this step as it resulted in a more translucent and pristine appearance, enhancing the dish's visual appeal.
Once the soup reached the desired consistency, Qi Han gently added the drained tofu strands to the pot.
Until the soup thickens slightly, the drained tofu strands are then added to the pot.
After adding the tofu strands, the back of the ladle is gently pressed against the surface of the soup, moving in circular motions in a single direction. This motion uses the centrifugal force of the soup to gradually separate the tofu strands, evenly mixing them with the other shredded ingredients.
This step must not involve stirring the ladle directly in the pot, as it would break many of the tofu strands and ruin the preparation of Wensi Tofu.
Once the tofu strands are thoroughly dispersed, the shredded greens are carefully added and mixed in the same way, ensuring they also blend evenly.
When the six types of shredded ingredients are distributed evenly in the soup, showing their distinct colors, the dish is ready to be served.
The soup is gently poured into a plain white porcelain bowl, completing the Wensi Tofu.
The moment the dish was finished, the energy of heaven and earth trembled violently, surging in a frenzy. The energy converged madly above the Wensi Tofu, forming a dense fog. After a moment, the fog took on the shape of a scroll, hovering in midair.
The scroll slowly unfurled, and with a shake, a magnificent landscape emerged.
In the painting, towering mountains stood tall, silver waterfalls cascaded down, ancient trees reached the skies, and a mighty river roared across the land, dividing it. An endless sea of green spread out, with glimpses of beasts running and birds soaring. In the infinite expanse, the faint forms of a dragon and phoenix appeared, chasing and playing with each other.
What a grand and stunning vision of the land!
Heavenly phenomenon: The Painting of Glorious Rivers and Mountains!
After a long while, the heavenly phenomenon dissipated, leaving Qi Han with a sense of lingering awe. He sighed softly.
The mountains and rivers in the vision had seemed so real, as if they were right before him. He could almost immerse himself in their splendor—a sensation he had never experienced before.
It took him a while to refocus on the Wensi Tofu in front of him.
In the slightly thickened soup, the various shredded ingredients were evenly distributed, swirling and blending together. The colors were pure and delicate, and the dish appeared particularly elegant against the plain white porcelain bowl.
Light, pristine, and exquisite.
As Qi Han admired the beauty of the dish, a refreshing and rich aroma wafted to his nose, like a clear spring. The scent carried the savory richness of chicken soup and the subtle sweetness of the other ingredients, making his mouth water.
Unable to resist, he picked up a spoon, scooped some of the soup, and tasted it.
The tofu was delicate and pure, melting away instantly with a gentle press of the tongue. As the tofu dissolved, an intense aroma of soy spread, blending seamlessly with the savory richness of the chicken, the unique flavor of the ham, and the subtle sweetness of the other premium ingredients. The already refined texture of the dish was elevated to an entirely new level.
Even the chicken consommé, the dish's base, seemed to play only a supporting role at that moment. The lingering soy flavor left Qi Han so entranced that he closed his eyes to savor it.
Beyond the tofu strands, the other shredded ingredients were equally outstanding. The ham was slightly chewy, the greens were tender, the mushrooms were bouncy, the wood ear fungus was both elastic and firm, and the bamboo shoots were crisp and refreshing. Each ingredient retained its unique flavor and texture, while also carrying the rich taste of the chicken soup.
The combination of tender ingredients and the rich broth complemented each other perfectly.
The dish had a mild flavor upon entry but left a long, memorable aftertaste, inviting slow appreciation.
After finishing the Wensi Tofu spoonful by spoonful, Qi Han reluctantly set down the bowl and glanced at the door.
Outside, Fu Ya, Ying Shuang, and Ji Yunruo were already waiting.
Perfect timing. Although the Wensi Tofu wasn't ready for public introduction, it wouldn't hurt to let the three of them try it.
Having divided the tofu into four portions, Qi Han had only used one. The remaining three portions were just enough to prepare three servings of Wensi Tofu.
Qi Han smiled faintly, a peculiar expression flickering across his face.
Honestly, he was curious—after eating this dish, would the three of them gain some insight into refining their energy as thin as threads?
What was that saying again?
"Nothing's more exciting than watching someone else win the lottery."
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