I'm in Food Wars: Opening A Restaurant

handed down.

In the first year of Tongzhi in the Qing Dynasty.

There is a boss surnamed Chen in Sichuan who opened a small oil workshop by the Wanfu Bridge. It is a pity that Boss Chen died young in an accident on the way to transport oil, leaving behind his wife and sister.

Just started,

Chen's wife and sister live on the help of neighbors.

On the left and right sides of the Youfang are a tofu shop and a butcher shop. Chen's wife mixed tofu and meat to make tofu with minced meat. The neighbors praised it as delicious, so they changed the small oil shop into a small restaurant to serve passers-by and oil-picking porters. Provide meals!

Because of its delicious taste and fame, literati and poets come here to appreciate this tofu art.

later.

There are good people.

Seeing Chen's wife's face full of pockmarks, she called the tofu Mapo Tofu.

clatter!

clatter!

clatter!

in the kitchen.

Chu Feng, quickly cut the "287" bean curd on the chopping board into 1 cm cubes. Next, continue to chop the beef, chop the onion, ginger and garlic into small pieces, and grind the pepper into powder!

after.

Boil water in a pot, add a pinch of salt, and slide in the tofu. Cook on low heat for 1 minute to remove the beany, while keeping the tofu in shape!

Drain the tofu and set aside.

In a wok, add vegetable oil, add onion ginger minced garlic and saute until fragrant, add minced beef.

Stir fry until the beef changes color and starts to feel a little oily, then put the minced beef aside, add the bean paste, and fry the red oil on low heat!

After frying the red oil, mix it with the beef and add tofu!

After adding the tofu, shake the pot back and forth with your hands. In this way, the tofu can be easily covered with minced beef and red oil!

at last.

Add half a bowl of water.

Once boiled, simmer over medium-low heat for 2 minutes.

Mix starch, a little sugar, half a tablespoon of soy sauce, a little cooking wine, a few grains of salt and 3 tablespoons of water to thicken the tofu!

Sprinkle with pepper powder.

Serve out of the pot and put on a plate, then sprinkle with a little chopped green onion!

A plate of steaming mapo tofu is done!

Regarding the development history of Mapo Tofu, we must mention the change of its cooking method.

The early method of making is to put oil in a pot until it boils, then add a tablespoon of chili sauce, then add minced meat until it is cooked and charred, then add tofu, add water to taste, and then use a small fire to collect the juice. to make!

As for.

Modern manufacturing methods are very refined!

To make Mapo Tofu, you must use peanut oil, fry the meat first, then remove it and set it aside.

Then add oil in the pot, put bean paste, chili sauce, tempeh, pepper, salt, sugar and other materials to saute until fragrant, add broth and tofu after sauteing, then add minced meat and cook!

After the pot is boiled, add scallions on top of the tofu. After cleaning the pot, add oil, dry peppers, peppercorns, and garlic, then heat it up, and pour the oil onto the tofu!

so.

Mapo tofu is more fragrant!

However.

It's different from the mapo tofu that is common outside.

The mapo tofu made by Chu Feng is full of magic in itself! When a plate of mapo tofu with a strong aroma was just served, it immediately emitted a dazzling golden light!

Subsequently.

It took a few seconds to touch.

The light gradually faded until it disappeared!

In the end, what was deeply imprinted in front of the eyes was the tender white diced tofu, standing in a neat "team" on the plate, the bright red chili sauce was like clothes, very bright!

There are also some minced meat that is crispy on the outside and tender on the inside, and the green chopped green onions are scattered on the plate, like leaves, and the diced tofu dipped in spicy sauce is like a blooming red flower!

In short.

This Mapo Tofu.

In the light of the light, it is very eye-catching!

"oops!"

"Fa... it's glowing! 35 aside, how could Nakiri Leonora see such a miraculous scene, so he couldn't help covering his mouth and said in surprise.

Omg!

What happened just now?

Why does a mapo tofu dish...will it glow? Could it be that there really exists such a dish that glows in this world?

Can't help but.

Nakiri Leonora, fell into deep doubt.

"Ha ha!"

"Leonora! 35

"Here in Chu Feng, all unusual things will become normal! So, you don't have to make a fuss, anyway, you will feel particularly numb when you see this kind of thing too much in the future! 39

See here.

Nakiri Mana, only replied lightly.

Immediately afterwards, she smelled the rich aroma of the Mapo tofu, and the hunger made her stomach growl again...... So, she quickly picked up the small spoon and gently Take a sip.

Eat Mapo Tofu.

Actually it is very important.

When eating, put a piece of tofu first, dip some more spicy sauce on the plate, gently put it in your mouth and chew it slowly! Then, when you just put it in your mouth, you will instantly feel numb and spicy!

and.

This taste.

Fills any corner of the mouth at once!

In particular, Nakiri Mana used his tongue to lick the hot sauce on the tofu first! Immediately, the numbness and spiciness of the hot sauce "popped" into his mouth, and the impact was even stronger!

so that.

Time to eat tofu.

The tender tofu is smooth and refreshing as soon as it passes through the mouth.

Such a unique way of eating can be regarded as having the unique flavor of Mapo Tofu!

"Ah! 35

"It's so hot! 95

at this time.

Nakiri Mana, couldn't help but scream.

She was already cautious, but she still underestimated the calories of the whole mapo tofu!

The heat emitted by tofu is higher than that of other things! After all, the raw materials of tofu are mainly soybeans. Soybeans are rich in protein, and the calories in protein are not easy to lose!

so.

It tastes really hot!

Speaking of Sichuan cuisine.

In most people's minds, what comes to mind is the red oil hot pot full of chili 2.0 boiling and tumbling!

Speaking of Sichuanese.

As if they were old peppers as soon as they opened their mouths!

In the eyes of most people, it seems that there are only two things, hot pot and spicy, which are everything in Sichuan cuisine. But in fact, the real Sichuan cuisine is not just as simple as spicy!

The tastes of Chinese people have always been inclusive.

certainly.

Sichuanese are no exception!

In Sichuan cuisine, no matter what flavor it is, there are famous dishes! That is to say, the migration and integration of the population for thousands of years have made them adapt to various flavors!

The essence of Sichuan cuisine is actually seasoning.

The process of seasoning is diffusion and penetration, and the final result is the fusion of various flavors to obtain a new compound flavor.

And this Mapo Tofu is the best proof of this!