Food customizer.

Su Chen counted the time with his fingers.

Currently, my limit in the practice room is to study for 16 hours continuously, and then I have to return to reality and rest for 2 hours.

It's 8 o'clock in the evening.

"In other words, as long as I keep my time tight, I will have at least more than a hundred hours of practice time."

It must be stated.

Su Chen's efficiency during practice is far superior to other chefs.

The main thing is that there is no need to process the ingredients repeatedly, which saves Su Chen most of his time.

It can be said that in terms of pure learning, Su Chen's efficiency in learning a dish in the practice room is at least three to four times that of ordinary people!

This is why some state banquet chefs feel strange after watching and tasting the dishes made by Su Chen. Many skills really shouldn't be something he can master at his age.

Of course, they could only conclude in the end: Boss Su, he is a genius in the kitchen! Why else would you be cooking in a suit, right?

There are more than twenty dishes in the home-cooked menu, and Su Chen took the lead in taking out the most common stir-fried dish.

"Ma Po Tofu, this dish is not difficult to make."

Mapo Tofu is very particular about the selection of ingredients. During the period of running the company, Su Chen had already figured out most of the ingredients stores in Jingzhou.

There is a tofu shop in the big market that makes very good tofu. It is said that it has been passed down for three or four generations. Most people in Jingzhou grew up eating their tofu.

This is not true at all.

Summoning a piece of tofu, he quickly cut the tofu into square pieces with wild knife skills.

"Some mapo tofu is spicy, and some also add minced meat. The taste varies greatly depending on the preparation method."

“I have to set the tone for the dish first.”

In public perception, Mapo Tofu belongs to Sichuan cuisine, so it naturally needs a spicy taste to taste delicious.

"The base is spicy. But the locals in Jingzhou don't like spicy food very much, so we need to improve the spicy level."

No matter how big the traffic is, this is only temporary.

The long-term customers for delicious food are Jingzhou locals, so the taste must still cater to them.

"Many restaurants have a problem with Mapo Tofu. They only have the front mouth, but not the middle and back mouth. This is why restaurants cook perfunctorily."

Tofu tastes good once you eat it, but once you chew it, the taste disappears, and there is nothing but the taste of tofu. When the food in your mouth is swallowed into your stomach, your mouth will fade away and you will feel like a bird after eating it. It’s like not eating.

Su Chen added 'clear soup' to the pot, then poured in soy sauce and a little refined salt. After the clear soup in the pot heated up a little, he put all the cubes of tough tofu into the water.

"If you do this, you won't have to worry about the taste when eating."

Seasoning before cooking is important.

Moreover, the tofu will become firmer under the action of salt, and the texture will be a bit elastic after cooking.

While the water is boiling, it can also remove the raw bean smell from the tofu, which can be said to kill two birds with one stone.

Compared to many restaurants now that just pour the cut raw tofu into a pile of condiments, if you do this in advance, the texture and taste will surpass them by many levels.

After the water boils and it simmers for less than a minute, turn off the heat and leave the tofu in the pot without having to worry about it.

Next is the stir-fry.

It is said that Sichuan cuisine has the most overbearing seasoning, and Mapo Tofu is a good explanation of why it is so overbearing!

The first step is to heat the oil in a pot, and put the minced beef patties directly into the pot. There is no need to rush to pull the beef patties under medium heat, just wait for it to slowly cook in the oil.

After the beef lost its blood red color, Su Chen dropped a spoonful of bean paste in the middle of the minced meat, and then added a small spoonful of minced black bean sauce.

These two things are the soul of Mapo Tofu, and one is indispensable!

You don’t even need to stir-fry, just pour a lot of minced garlic, ginger, and green onion into the pot, and then start stir-frying!

“It feels like Te Niang has more condiments than the main course!”

The tofu hadn't even been added to the pot yet, and the small iron pot was already half full of ingredients. Fortunately, with constant stir-frying, the minced onion, ginger, and garlic gradually began to disappear.

The bean paste is also stir-fried over medium heat to produce more red oil.

Normally when cooking, just add the onion, ginger and garlic into the oil, and the flavor will come out immediately. Now it also has bean paste, black bean paste and beef in it. You can imagine the taste!

“Even if you don’t make Mapo Tofu, this pot of minced beef with water as a sauce is delicious when eaten with noodles!”

Su Chen threw this strange idea behind him.

When the minced beef is just ripe, quickly add pepper powder to the pot, and then pour a spoonful of water into the pot.

With the addition of cold water, the steaming iron pot cooled down.

"Because the clear soup is used directly to cook the tofu, there is no need to use MSG in this dish."

I scooped half a spoonful of clear soup from the iron pot with tofu on the side and added it, along with some sugar. Heat the pot over high heat until the water is almost boiling, and then put the tofu that has been soaked for a long time in it.

As the tofu was added to the pot, there was not much water at first. Su Chen held the handle of the pot and shook it gently. All the tofu pieces were spread as flat as possible against the bottom of the pot.

It's easy now.

Just let the soup in the pot simmer for a few minutes, and try to get as much flavor into the tofu as possible, so that it will taste better.

“Traditional Mapo Tofu is seasoned with chili powder and Sichuan peppercorns, so I’d better forget it.”

Because the spicy taste is relatively mild, most Jingzhou people hate eating a peppercorn when eating!

That feeling will simply affect the taste of the entire dish!

Also, I really hate eating ginger when eating, especially if the ginger is cut into almost the same ingredients as the ingredients, just one bite will directly classify it as a dark-level dish!

Wait until the soup in the pot is thick enough to be the same as the tofu, then pour some Sichuan pepper oil and the prepared chili oil into the pot, stir evenly and add a spoonful of gravy.

"Perfect!"

After thickening, the soup in the pot immediately becomes thicker, as if it is merging with the tofu pieces.

Those round veal cubes that are fried until they are round are even more tightly wrapped around the tofu cubes under the influence of the soup.

"Out of the pot!"

After putting it into a plate, sprinkle a handful of chives and a spoonful of pepper powder on the surface. This is the ultimate secret to the delicious Mapo Tofu!

The last sprinkling of Sichuan pepper powder will leave a lasting spicy and delicious flavor in the mouth.

"Perfect!"

Seeing that the score directly reached the A-level standard, Su Chen knew that this dish was done in one go.

Because Mapo Tofu must have at least this taste after reducing the spicy taste. You can't just change the tone of this dish just because customers insist on eating non-spicy dishes.