Zongman: People in Conan, raising cats and mice

Matsumoto Akira stood in front of the stove in the kitchen, wearing a clean apron, his eyes showing concentration and anticipation.

The girls who were originally surrounding him were now talking to Nakiri Masagi and Nakiri Erina in the restaurant.

Maybe they usually behave quite coldly in front of outsiders, but at least when communicating with the girls, this mother and daughter are relatively kind.

At least laughter could be heard here in Matsumoto Akira. This was a small kitchen and living room that had been specially cleared out and was not open to any other guests.

Matsumoto Akira could feel that this kitchen might have been specially arranged. After all, basically everything on this ship could be handled in the central kitchen.

Normally, there is no need to configure such a small kitchen, or even if there is such a small kitchen, it is at most used to provide meals for the staff on board.

There wouldn't be a situation like this where there is such a configuration in a room. Do you plan to cook here yourself?

But it is obvious that this is indeed the situation here. However, Matsumoto Akira observed it before and found that these were all temporary installations, but he was willing to spend a lot of money on them.

It doesn't save money, but it's good considering the efficiency and the current situation.

In front of Matsumoto Akira are the ingredients needed to make the magical Mapo Tofu. Yes, that magical Mapo Tofu.

This is also the goal of this production. In the past, Matsumoto Akira’s dishes were basically prepared for home cooking.

This time, Matsumoto Akira plans to break through himself, at least he can't just keep making home-cooked meals.

If this is successful, then maybe we can try other new dishes in the future.

He reached out and picked up the piece of tofu. In his hands, the tofu seemed like a piece of unpolished jade waiting to be carved.

Matsumoto Akira's technique is skillful and steady. The knife in his hand seems to have its own consciousness, moving lightly on the tofu.

Soon, the tofu was cut into small pieces of even size. Then he turned on the stove and the hot water was boiling in the pot.

He gently put the cut tofu cubes into the pot, his eyes fixed on the tofu in the pot.

While blanching the tofu, Matsumoto Akira tilted his head slightly with a serious look on his face, ensuring that the bean smell of the tofu was properly removed.

After blanching, he carefully scooped out the tofu with a colander and set it aside to drain the water. His movements were as gentle as if he was treating a fragile treasure.

He then turned his attention to soybeans, which he prepared to produce a similar effect to ground beef.

He processed the soybeans in a unique way, put them in a bowl, and started adding seasonings.

Light soy sauce and dark soy sauce are like lively elves, slowly poured into the bowl, and of course a little white sugar is also indispensable.

Matsumoto Akira gently stirred with chopsticks so that each soybean could be evenly coated with the seasoning, his eyes full of anticipation for the delicious taste that was about to appear.

Of course, there is a possibility of screwing up, but this kind of innovation is a possibility in itself, so we should always try.

Matsumoto Akira stood in front of the stove again. After pouring oil into the pot, he waited quietly for the oil temperature to reach the right level.

When the oil started to smoke slightly, he poured the pickled soybeans into the pot.

In an instant, the pot became lively, and the soybean powder jumped happily in the hot oil, making crackling sounds.

Matsumoto Akira raised the corners of his mouth slightly, and quickly flipped the soybean powder with a spatula in his hand to make sure that they were all embraced by the hot oil. The color of the soybean powder gradually turned golden, exuding an enticing aroma.

He swiftly scooped out the fried soybean powder and set it aside, and the pot returned to a brief state of calm.

After a while, Matsumoto Akira turned on the stove again, poured oil into the pot, and added minced garlic.

As soon as the minced garlic is put into the pot, it releases a rich garlic aroma, which quickly spreads throughout the kitchen.

Fortunately, Matsumoto Akira had closed the kitchen door in advance when the meeting started, otherwise Suzuki Sonoko would have come over.

In the past, when making other home-cooked dishes, Suzuki Sonoko liked to come over to him and taste the flavor in advance.

After all, if the smell can attract people when it spreads out, it actually proves that the smell is quite good.

Coming back to his senses, Matsumoto Akira added bean paste and fermented black beans and stir-fried them slowly over low heat.

Matsumoto Akira's eyes were fixed on the pot, watching the bean paste slowly release red oil under the action of the oil, and the red color spread in the pot like flames.

He frowned slightly and concentrated on controlling the heat, even though he had never made this magical Mapo Tofu before.

But his intuition told him that he should follow these steps and pay attention to certain areas.

Then he added an appropriate amount of light soy sauce, cooking wine and a spoonful of sugar.

With the addition of these seasonings, it seems like a delicious symphony is played in the pot, with the flavors of various ingredients blending and colliding with each other.

Matsumoto Akira's expression became more serious, and he gently stirred the ingredients in the pot to mix them thoroughly.

Then he poured in a bowl of hot water, as if opening a door to a world of delicious food.

Then he gently poured the drained tofu cubes into the pot.

Matsumoto Akira did not stir the tofu rashly with a spatula. Instead, he gently shook the pot as if he were treating a sleeping baby, allowing the tofu cubes to roll freely in the pot.

Afterwards, the previously fried soybean powder is put back into the pot, along with the pepper powder and chili powder that give Mapo Tofu its unique flavor.

Matsumoto Akira was quite cautious at this time. He stirred it gently clockwise. His movements were very light and slow, as if he was weaving a delicious magic.

When it came to thickening, Matsumoto Akira carefully prepared the water starch. After the preparation was completed, he needed to pour the water starch into the pot in three batches.

The first time, one-third of the water starch was like a layer of gauze, gently wrapping the tofu, making the tofu instantly smoother and more tender;

The second time, I still poured in one third, as if building a line of defense for the deliciousness in the pot and locking in the soup;

For the last time, Matsumoto Akira increased the heat and poured the remaining water starch into the pot, and the soup quickly thickened.

Finally, he put the chopped garlic sprouts into the pot and stirred them gently.

The emerald green garlic sprouts are like the finishing touch, adding a fresh touch to this magical mapo tofu made by Akira Matsumoto himself.

Matsumoto Akira looked at the magical mapo tofu he had made and a satisfied smile appeared on his face.

I don’t know if it can be considered a complete replica, but it should be unlikely, after all, I made it based on the experience in the anime.

But the taste is definitely not too bad, at least the current state is not bad.

At this moment, the rice cooker next to it also jumped, and Matsumoto Akira snapped his fingers.

The timing is just right, the meal is ready now, you can serve it to yourselves and eat together.