In the days of Naruto Live

Chapter 1053

"Okay! I promise you!" Rega nodded emphatically.

As soon as his voice fell, the sound of the system immediately rang next to Yu Zhibo's ear.

"Hidden mission: Recruit the security captain of the gourmet city."

Mission description: There is still a long way to go to build a gourmet city, but how can a city not be so safe?In order to maintain peace in the gourmet capital, the host should prepare in advance. "

Task Reward: A Method of Making Mapo Tofu

"The task has been completed and the reward has been issued."

Or the familiar formula, the familiar taste, and a lot of information embedded in Yu Zhibo's head.

In this regard, Yu Zhibo has long been used to all this and scoffed at it.

When Raiga recited the blue pill safely with his cunning heart, immediately started a different thought to break the contract and fly away from the sky with the blue pill. ?
Perhaps to see what Lei Jia was thinking, Yu Zhibo looked at him gently and said, "Do you want Lan Wan's legs to get better?"

"What?" Lega looked ignorant, wondering if he had been tricked.

He looked at Yu Zhibo suspiciously, as if he wanted to lie on his face.

However, Yu Zhiboyan, like a straight pine tree, stood upright, with a faint expression on his face, unaffected at all.

Rega frowned, and tested carefully: "What do you mean, you can cure Lanwang's leg?"

"Of course!" Yu Zhibo said, "Come with me to the store."

Lai Jia frowned, feeling unparalleled entanglement in his heart, hesitating whether to keep up.

Seeing the situation, don't hate that iron can't turn into steel and say: "If you come in and follow up, don't hang around like a woman!"

"Hmm!" Regarding this, Lei Jia hummed coldly, walked into Yuzhi Boyan shop with three hesitation and seven curiosity.

Yu Zhiboyan asked them to find a seat to sit down and go to the kitchen.

Rhaegar put the blue pill on the stool, looked around uneasily, and said distractedly, "How the hell is he going to treat it?"

He was surprised to hear the news without chopping his back against the wall, his hands on his chest. "You don't know what happened to Boss Yu Zhibo?" And of course delicious food! "

thump!
Later, Lei Jia fainted in front of his eyes and almost scolded his mother!
Are you particularly sick with food therapy?
In Lei Jia's mind, Yu Zhibo, who was in the kitchen at this time, was about to make a new dish - Mapo Tofu, something went wrong!

Speaking of where this dish got its name from, it actually has a rather interesting origin.

In other words, there is a beautiful girl with marijuana spots on her face, called "Ma Po".

Because the baked tofu she invented is particularly delicious. The tofu she cooks is red and bright, and the beef is crispy, spicy, fragrant, crispy, tender, hot, and neat, with rich Sichuan flavor.

At that time, the tofu made by maha was different, and the amazing thing was that it was made by "boiling".

The snow-white and tender tofu is dotted with brown and red beef and green garlic sprouts, and a circle of bright red oil, like jade belt amber, has a unique flavor of hemp, spicy, spicy, tender, crisp, fragrant and fresh.

Also, her face is so unique that over time the dish became known as "Ma Po Tofu".

Since then, through the efforts of countless generations, Mapo Tofu has become an indispensable part of Sichuan cuisine.

Mapo tofu is characterized by the eight characters of hemp, spicy, fragrant, crisp, tender, fresh, and lively. It can be described as beautiful, and the essence of Mapo tofu is completely extracted.

Ma: To put tofu in the pot, you need to sprinkle an appropriate amount of pepper, and you need to pay tribute to the pepper. The taste of marijuana is pure and refreshing, like other peppers, and the smell of marijuana is pungent and tight. What about tofu? ! ?
Spicy: A special Dahongpao oil pepper is used to make bean paste, chopped and cooked, and a small amount of cooked oil sea pepper is used to cook tofu, which is spicy and fragrant.

Heat: The characteristic of tofu is to maintain the temperature of the whole dish after it is out of the pan, and it is not easy to cool down. Every time you eat it with chopsticks, it tastes like it just came out of the oven.

Fragrance: The pot was placed on the table immediately at the beginning, and there was no smell of tofu plaster, the rusty smell of cold dipped tofu water, and the original smell of various seasonings, which only aroused the appetite.

Crisp: Refers to refined beef stuffing, golden yellow, red crispy board, one grain at a time, crisp in the mouth, dirty teeth.

Tender: Refers to the tofu in the pot, fried for a period of time, the color is white as jade, with horns, and it will break when twisted, so most houses use small spoons to scoop food.

Freshness: refers to the raw materials of the whole dish, all fresh, bright green, suitable for red and white, delicious in color and flawless in taste.

Live broadcast: This is the stunt of Chen Mabao Tofu Shop: the tofu is on the table, with garlic sprouts growing up, and the roots are standing upright in the bowl, emerald green, greasy, as if it has just been picked from the border, and it is endless, but the entrance is all cooked. Astringent.

In the process of making mapo tofu, it is just a choice of materials, and there is a mystery hidden in it, and it is not picked out randomly.

Smell the tofu directly at room temperature, and ordinary tofu has a unique tofu flavor.

The smell of low-quality tofu is faint.

Inferior tofu has bean flavor, foul smell and other odors.

High-quality tofu is uniform milky white or light yellow, slightly shiny.

The quality of tofu is dark until it is light red and dull.

Lower tofu is dark gray and dark yellow.

The tofu provided by this system is of good quality, just look at the sales stage, the skin is smooth and milky white, like a mirror, which can reflect the appearance of the human body, it can be said to be a dreamy tofu!
It can be seen that the tofu provided by this system is soft instead of using old tofu.

After all, it is not good to make mapo tofu too tender, soft and hard to moderate, cooked mapo tofu, soft and not broken is the most authentic.

Cut the tofu into small cubes, put in boiling water, and set aside.

Special attention here is that this is not ordinary hot water, but boiled light salt water in boiling water, so as to remove the astringent taste of tofu and keep the taste soft and not brittle.

Of course, to make mapo tofu, beef is essential.

However, the beef here is very elegant, choose this part of the tenderloin, it must be fresh.

Because the fibrous tissue of beef is thick and there are many connective tissues, Yu Zhiboyan carefully cuts it crosswise with a vegetable knife to cut off the long fibers, and cannot cut along the fibrous tissue.

When cutting the beef, Yu Zhiboyan took out a roller to beat the beef until it was soft, otherwise not only would it not taste good, but it would also be impossible to chew.

Then, Yu Zhibo fell down with a knife.

Knife skills, birds fly to Phoenix!
With a sound of birdsong, ten birds made of knives flew out and landed on the tender beef.

After a while, the whole piece of beef fell apart like a building block, divided into finger-sized particles.

(End of this chapter)