I'm in Food Wars: Opening A Late Night Cafeteria

46 Mapo Tofu

Behind every taste, there is a story that belongs to it.

Diners also have their own opinions on judging the quality of a plate of Mapo Tofu. But no matter what, good Mapo tofu always has the following standards:

One: more oil.

Two: use ground beef.

Three: Use Pixian Douban, the Douban must be minced.

Four: Use a slow fire, so that the soup is gradually included in the tofu, and then the pot is cooked.

Five: Sprinkle a layer of Sichuan peppercorns when starting the pot.

6: Eat when it is full.

…

now.

I saw it on Chen Feng’s cooking table.

It uses soybeans produced in the Tianchao Jianmen Mountains and conglomerate oil sandstone soil as raw materials, and uses “Jianquan” water from Jianmen’s seventy-one peaks. Tofu made by other processes.

this tofu.

The color is white, delicate and delicious.

And has a light fragrance, and strong toughness.

…

“Oh!”

“I see.”

“I used Jianmenguan tofu from Sichuan, China.”

Yukihira Seiichiro looked at the tofu on the chopping board in front of him, and his eyes flickered.

But then, he thought about it and said to himself: “The quality of tofu can indeed affect the level of Mapo tofu to a certain extent.”

“but.”

“If you rely too much and pay too much attention to the quality of tofu.”

“And ultimately ignoring other factors, that’s not going to work.”

…

Subsequently.

Right under the gaze of Yukihira Seiichiro.

Chen Feng, began to drench the kitchen knife in his hand with water.

“Um?”

“You also know how to drench a kitchen knife with water!”

Seeing this, Yukihira Seiichiro’s eyes showed admiration.

Immediately after.

Chen Feng, calm down.

After that, it’s time to cut the tofu on the chopping board.

…

Tofu.

Difficult to cut.

First, the tofu is fragile.

Second, tofu often sticks to kitchen knives.

So dip some water on the kitchen knife, and then in the process of cutting, you can cut the tofu shape you want, and the tofu will not often stick to the kitchen knife.

only see.

Chen Feng is holding the knife with his right hand, his thumb is naturally bent, his left hand is gently placed on the tofu, his fingers are bent, and the first joint of his middle finger is at the front.

Da da da!

Da da da!

In no time, the tofu will be cut!

“It turned out to be using the force of the wrist, not the strength of the arm.”

“This is to make the action of swinging the knife more decisive, fast and even! And if you look closely, the volume of each piece of tofu is almost the same.”

“This boy.”

“It’s not easy!”

at this time.

Looking at Yukihira Seiichiro who had finished cutting the tofu, he couldn’t help but sigh.

…

a dish.

There are almost all processes that are light and heavy.

Some processes are very important, and some processes can be handled casually.

for example:

Mapo tofu is a dish.

Things like cutting tofu are simply trivial.

If it is not cut well, it will affect the taste at most.

But overall, the taste of the dishes remains the same.

However.

Just a little thing like cutting tofu.

Chen Feng can do it so delicately and neatly!

…

soon.

After cutting the Jianmenguan tofu, Chen Feng put it into slightly boiling hot water, added salt and boiled it for about 3 minutes on medium heat, then took it out and drained the water.

Beef, finely chopped.

Wash the garlic sprouts and cut them into 1cm long pieces.

finally.

It is Pixian bean paste and tempeh that are chopped into fine pieces.

Put the peppers in the pot.

Dry roast on medium heat until fragrant and let cool.

Next, use a rolling pin to roll out the peppercorns.

…

“Do you use peppercorns?”

“Maybe.”

“Between the word “spicy”.

“Does he focus more on the spicy sensation?”

See here.

Yukihira Seiichiro was muttering to himself.

…

numb.

hot.

Two words, is by no means the more the better!

Seasoning balance.

It is the unbreakable truth of Sichuan cuisine.

What’s more, everyone’s definition of “fragrance” is different. If a plate of mapo tofu is viewed worldwide, the conclusions will be very different.

therefore.

From this moment on.

Yukihira Seiichiro is looking forward to Chen Feng’s Mapo Tofu.

…

In fact.

Except for beef and tofu.

The key to making the two ingredients in Mapo Tofu work together is thickening.

The pea starch with fine white color and few impurities is the best choice. The thickening powder juice made from it has a high degree of gelatinization and sufficient viscosity, and the tofu is not easy to “spit water”.

at the same time.

Authentic Mapo tofu, you have to thicken it three times.

After the first thickening, the tofu will spit water and the soup will not be thick.

Then.

Second thickening.

Spit water again, the tofu is more tender and flavorful.

After the third thickening, adding green garlic sprouts and minced beef, the soup will be thicker and more fragrant.

As for the consistency of the porridge, it should be “second-rate porridge”.

The so-called second-rate glutinous rice is a bit thicker than the “liu glutinous rice”. When cooking, the gorgon juice will blend with the ingredients, presenting a state of “bright juice and bright oil”.

…

finally.

Pour the broth, salt and soy sauce into the pot, bring to a boil over high heat, then add the tofu cubes, and simmer over low heat until it tastes delicious. The whole process is about 10 minutes.

immediately.

Put the garlic sprouts and water starch into the pot.

Turn to high heat to thicken the soup, and finally sprinkle in the peppercorns!

in this way.

Mapo tofu, done.

…

Looking at the Mapo tofu placed in front of him, Yukihira Seiichiro here can’t help but be slightly taken aback, only to feel a strange smell coming from his nostrils.

Take a closer look.

Mapo tofu like this.

Whether it is the color, the fragrance that wafts out, or the ingredients such as tofu, minced beef, etc., it seems to be impeccable!

Can’t help but.

Yukihira Seiichiro moved his nose first.

He smelled the pungent and rich fragrance, then closed his eyes slightly, and finally muttered to himself: “The fragrance is rich, the ingredients are full, and it can indeed be called Mapo tofu of high quality.”

…

Say it.

Yukihira Seiichiro opened his eyes.

Immediately after.

He just couldn’t wait to pick up the chopsticks.

Then, I started to pick up a small piece of Mapo tofu and taste it carefully!

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