I'm in Food Wars: Starting a Food World

In the evening, Li Xuan exchanged the time of the Chef's Space to enter it again, not because he did a lottery to get a new recipe, but in order to improve a dish, that is, the magic six-flavor mapo tofu.

The spicy flavor of Mapo Tofu has been perfectly reproduced by Li Xuan, and now it is not only a reproduction, but also wants to innovate to make this dish a step further.

Mapo tofu is the representative of Sichuan cuisine. Although it smells very strong, it is very mild to eat in the stomach. The wonderful taste makes one's hands involuntarily happy, and makes the body that is weakened to the extreme recover mildly. The ultimate in the perfect combination of tofu and meat.

The six flavors that I have been talking about are composed of these ingredients, spicy (red pepper and bean paste), fragrant (the aroma of young garlic leaves), color (red pepper, white tofu, green leaves), hot (the pot is about to be burnt) time), hemp (san pepper), crisp (specially made soybean ground meat), the ground meat made from soybeans has no oil at all, it is very refreshing, every piece of meat is not greasy or greasy, and the crispy and fluffy meat is very delicious.

Li Xuan's desire to start a new creation is not without reason and no brains. Don't forget, the wild tofu that he won from the first lottery has never been used. The other prizes are basically used, only the wild tofu. The magic ingredient has not been used yet.

Li Xuan is using wild tofu to replace the original tofu, so that the six-flavor mapo tofu adds a new taste.

If you want to taste the taste of tofu, you often have to use the simplest cooking method.

Li Xuan took out the wild tofu and cut it into cubes of suitable size, just one bite.

Then pour the oil into the hot pot, and put the pieces of wild tofu neatly into the pot. As soon as the tofu comes into contact with the hot oil, there is a "Zizzizi" sound.

The contact surface between the small oil-soaked wild tofu and the iron pot continued to emerge and dissipate. In the process, the rich and rich aroma of the wild tofu was fully stimulated.

When both sides are golden brown, Li Xuan evenly sprinkles a little salt to taste, and the fragrant pan-fried tofu is out of the oven!

Li Xuan picked up a piece of tofu with chopsticks and put it in his mouth. The fried golden-brown skin was very crispy in one bite. Coupled with the enticing salty taste, his mouth was suddenly detonated.

Immediately afterwards, the fluffy and soft interior was revealed, as smooth and tender as bean curd, slipping from the throat into the stomach without noticing.

This is an invincible and delicious tofu taste, and the rich and rich aroma makes you feel as if you are in an infinite stretch of wilderness when you taste it.

After eating all the pan-fried tofu in his hand, Li Xuan knew what the new taste of mapo tofu could be after using wild tofu!

That is tender!

In other words, it is soft. This is also the most unique part of Wilderness Tofu. The difference from ordinary tofu is that it can be so tender after frying for a long time. How strong.

Of course, Wilderness Tofu has more than one point. For example, its strong fragrance will add a lot of color to this dish, but Mapo Tofu already has a fragrant taste, so it can only be said to be the icing on the cake.

Now that he discovered that Wilderness Tofu can really change Mapo tofu from six flavors to seven flavors, Li Xuan immediately used Wilderness tofu to cook a plate of Mapo tofu.

Heat up a pot, add more oil, add minced garlic, tempeh, red pepper, ground meat made from soybeans, sweet noodle sauce, and the soul of Sichuan cuisine, bean paste, stir-fry together, the bean paste makes the sauce bright red of,

Stir-fry it until the color is bright, then add the soup, wait until it boils, add the wild tofu, season with wine and seasoning, and simmer for a while on low heat.

Add the soy sauce, sprinkle with the young leaves of the garlic, then mix the taibai powder with water to thicken it, then add the oil along the edge of the pot and cook it over high heat.

Finally, sprinkle a sufficient amount of sansho peppers. The pungent spicy taste of sansho peppers is the unique hemp inside!

To eat Mapo Tofu, of course, rice is indispensable. Rice and Mapo Tofu are a perfect match!

Li Xuan was holding a large bowl of rice. He first scooped a spoonful of seven-flavored mapo tofu with a spoon and tasted it. Sure enough, the tenderness of the wild tofu was perfectly integrated, and because of the original strong fragrance of the wild tofu, it also made The aroma of this dish has increased a lot.

The wild tofu will not become old and hard if it is simmered in the pot on a low fire, and the original wild tofu will become fluffy and soft because it absorbs water.

Therefore, when cooking, Li Xuan added a little more soup, and the wild tofu that absorbed all the sauce was not only tasted with the sauce on the outside, but the whole piece of tofu had a taste.

Li Xuan felt that his improvement this time was very perfect and achieved the effect he wanted. He poured a plate full of mapo tofu into the rice, mapo tofu plate house, yyds! ! ! *