Heavenly Gourmet

Lin Hai became energetic when he smelled the aroma of the chili pepper.

It's not that the chili pepper tastes so strong.

Instead, the spicy smell exploded out like a bomb.

Although the spiciness is strong.

But to Lin Hai's surprise, it was not pungent or choking at all.

On the contrary, there is a special fragrance that is refreshing and a sense of appetite.

"Good stuff, really good stuff."

Lin Hai rubbed his nose and sighed while recalling the smell just now.

After all, he is from heaven.

It's just different.

Nowadays, he no longer likes the condiments in the world.

Lin Hai was not idle. After selecting some plump chili peppers, he began to prepare the ingredients for Mapo Tofu.

As the name suggests, the most basic ingredient of Mapo Tofu is tofu.

In addition to tofu, Lin Hai also prepared beef filling, garlic, bean paste, pepper noodles and other required ingredients.

The characteristics of this dish are actually very similar to those of spicy chicken. They both have numbing and spicy characteristics.

Recalling the recipe of Mapo Tofu in his mind, Lin Hai cleaned the pot.

Drain the water and preheat it. After the pot is almost hot, Lin Hai takes out some Sichuan peppercorns from the seasoning bottle, throws them into the pot and stir-fries them over low heat.

Each grain of Sichuan peppercorns is baptized by a small fire, exuding a strong smell of Sichuan peppercorns.

The color of the pepper also began to burn slightly.

When Lin Hai saw that the heat was enough, he placed the peppercorns that broke when touched on the chopping board, took out a rolling pin and squeezed them gently.

creak creak...

A clear voice sounded.

Those Sichuan peppercorns gradually turn into powder.

After doing this, Lin Hai carefully placed the powder into a clean bowl next to him.

The general seasoning has been completed, and now it’s time to solve the tofu problem.

Lin Hai picked up a piece of tofu prepared in advance and made a knife motion with his right hand. Several cold lights flashed and the piece of tofu was immediately divided into several pieces.

Lin Hai put the tofu cubes into the basin, sprinkled some salt into them, and let them soak slowly.

Tofu is very tender, so you cannot stir-fry it too much after putting it in the pot.

Therefore, soaking in salt water is the most suitable.

While soaking the tofu in salt water, Lin Hai was not idle, preparing to prepare other ingredients.

Thinking of this, Lin Hai took out a few cloves of garlic and slices of ginger, cut them into powder, turned on the stove, and started to preheat the pot.

After a while, Lin Hai put his left hand on the pot. After feeling that the temperature of the pot had risen to a suitable heat, he picked up the oil bucket and poured oil into the pot.

The oil required for Mapo Tofu is best to use peanut oil.

Peanut oil can combine with tofu to better stimulate the flavor of tofu.

Only then can the flavors of other condiments be combined.

Make various ingredients reach a very uniform level.

After the oil was hot, Lin Hai threw the minced ginger and garlic into the pot.

laugh!

The minced ginger, garlic and oil are combined, and the pot immediately begins to boil, and a rich aroma wafts out of the pot.

The fragrance spread and entered Lin Hai's nose, cheering up the latter's spirit.

However, although Lin Hai enjoyed the fragrance, his hands were still not idle.

After the aroma appeared, he continued to add chopped bean paste and black bean paste and stir-fry.

The scent of minced ginger and garlic for the first time made Lin Hai feel like he was walking on the grassland.

Then the aroma of the bean paste and tempeh in the pot made Lin Hai feel like he was riding a horse on the grassland.

As if he felt that the spices had been stir-fried to perfection, Lin Hai put in the most critical beef filling.

This is the most critical step in Mapo Tofu and the most intuitive way to distinguish spicy tofu from Mapo Tofu.

Mapo tofu must have minced meat, while spicy tofu does not require minced meat.

After the beef filling with traces of red threads was stir-fried until it changed color, Lin Hai added cooking wine and light soy sauce, and then added Tianting deep sea chili pepper.

laugh!

As soon as the Tianting Deep Sea Chili enters the pot, the aroma of the chili suddenly comes out!

This fragrance is like water from a flood, rolling away in all directions.

"What does it smell like? It smells so good."

"This seems to be the smell of chili pepper, but why do I feel empty just by smelling this chili pepper?"

"Whose restaurant is this? I have eaten here for so long, and this is the first time I smell such a fragrant smell. There seems to be beef. This beef must be very delicious."

"..."

At this time, what Lin Hai didn't know was that the scent of the chili had already passed through Baiwei Kitchen and drifted towards the street.

Many diners took a sniff and were shocked. The gluttons in their stomachs were also aroused by the smell of beef, chili, onions, ginger and garlic. It was as if they would not eat a bowl without eating. Will go back.

"The aroma seems to be coming from this place called Baiwei Kitchen."

Suddenly, a diner came to the door of Baiwei Kitchen and sniffed inside. Then his eyes suddenly widened and he quickly pointed to the inside of Baiwei Kitchen and said in surprise.

"Baiwei Chu? I remember that the owner of this restaurant is not very good at cooking."

"Yes, I went to this restaurant a few times last year. There weren't many dishes, and the taste was just okay. Why does it seem so delicious this time? Could it be that the owner has changed?"

"Maybe the boss has really changed. How about we go in and give it a try?"

"Holy shit, this Baiwei Kitchen has been here for so many years and it hasn't closed down yet? It stands to reason that with such little customer traffic, it must be closed down."

"..."

Others were busy discussing.

Lin Hai naturally didn't know what was happening outside.

Now he is concentrating on cooking the dish in front of him.

It's like this mapo tofu is his whole world now.

He also seemed to have entered a strange state.

Everything around him disappeared, whether it was temperature, noise, or all kinds of distracting thoughts.

There was only one dish in his mind.

That is--

Mapo tofu!

He looked at the fusion of chili peppers, minced beef and other condiments in the pot as if looking at a work of art.

A superb piece of art.

After gently sniffing the fragrance, Lin Hai had a look of enjoyment on his face.

taste good.

Mapo Tofu is already half the battle.

The smell of beef mixed with the smell of chili made Lin Hai's stomach make an embarrassing sound...

"Fuck, I'm already hungry..."

Lin Hai knew that it must be the smell of the deep sea chili that aroused his appetite.

Moreover, the beef broth mixed with heavenly deep sea chili seems to have a taste that can arouse people's appetite.

After swallowing, Lin Hai picked up the bowl next to him with his right hand, opened the red thermos pot next to him with the other hand, took a bowl of water into the bowl, and poured it evenly into the pot.

Soon, a burst of white smoke rose, and various condiments in the water began to slowly bubble up. One by one, bubbles rose from the pot, and finally burst, and then returned to the mapo bean soup.

After completing this step, Lin Hai breathed out hot air.

Only then did he realize that due to the hot weather and the temperature of the stove fire, sweat was forming on his forehead.

Lin Hai wiped the sweat from his forehead and saw the smell of the seasoning seeping into the water——

He slowly added the last ingredient to the pot——

tofu.

The tofu pieces soaked in salt water have fully absorbed the taste of the salt water. When they enter the soup, they are immediately submerged by the soup, but their color becomes redder and brighter.

It's like the mapo tofu is not cooked in this pot.

But a cauldron of sparkling rubies.

The color, smell and taste have reached their peak.

Lin Hai mixed a bowl of water and starch and poured it into the pot to thicken the sauce.

"Done!"

Watching the Mapo Tofu in the pot keep churning and finally taking shape, the aroma mixed with the white smoke keeps wafting from the pot, Lin Hai's whole body seems to be floating.

Such an incredible dish was made by me, Lin Hai!

Lin Hai now has absolute and incomparable confidence.

If this dish still can't conquer the stomachs of the diners, he will write the word "Lin Hai" backwards!