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"Domestic! The authentic intangible cultural heritage of Chen Xiangpo tofu is inherited from Chengdu!" Luo Tianyi said, "I was made by a master there!" "Is that master Chen? And it's a woman!" Bai Rice Congee asked suddenly.

That's right! It's called Chen Xiaoqian, who not only makes the most orthodox mapo tofu, but also is known as the ancestor of Langpo tofu who looks exactly like Langpo tofu. "Luo Tianyi said, "It really is her!"

Later, of course I lost, but she kept me for half a month and taught me a lot.

As far as the dish of Xiangpo tofu is concerned, at present, I don’t know anyone who can surpass her! After all, she is not only as simple as a super chef and the descendant of Chen Fupo tofu, but also the first person to make Xiangpo tofu in history. The most delicious descendant has always been creating the record of more delicious Langpo tofu! It can be said that she is the best cook I know to make mapo tofu! "Oh my God!" Xiaolin Gendan was drooling "Luo Tianyi, I want to go to China, you lead the way! I want to eat that Master Chen's Xiang Po Tofu!" "Stupid, you should evaluate my Xiang Po Tofu now!" Liu Xing expressed dissatisfaction.

.--.Liu Sang I still think that although the hot pot base is good, but if it replaces the traditional Erpo tofu, it will still lose a certain flavor! Kobayashi Gendan said, "The hot pot base has more than 30 kinds of spices. , which may be an advantage when hot pot is hot.

However, what I want to say is that Xiangpo tofu may not need so many spices! So, although Liu Sang’s mapo tofu is better than the one next door, it does not cause the reason for rolling! It was made with Jiuwo Zhaoji's seasoning sauce. If Jiuwo Zhaoji made it, the taste would be even better! "It turned out to be like t!" After Liu Xing got the answer, he not only thought about it, but Xiangpo tofu recklessly innovated. Not necessarily the best.

From the perspective of saving time, Liu Xing store uses hot pot base material instead of the traditional Xiangpo tofu sauce recipe, which reduces the time and preparation work consumed by seasoning.

Originally seasoned multiple times, it can be greatly simplified.

Due to the quality of the hot pot base in the store, this seasoning can also make very delicious Xiangpo tofu.

However, if you want to make more pure and authentic Langpo tofu, doing so will reduce the flavor of Mapo tofu! Tomorrow... ready to increase the plan!" Liu Xing looked at the white rice porridge and said, "Master Bai, Let me explain, do you know the best recipe for making Xiangpo tofu?" She helps to process tofu and other ingredients.

The original recipe of Chen Xiangpo tofu has been formed after many times of processing and improvement.

And when others ask her how to do it, they can watch and learn from the sidelines.

As for Master Chen Xiaoqian, she also has this kind of personality. She is not afraid of spreading the improved recipe of Xiangpo tofu, but hopes that more people will learn how to make mapo tofu, and eventually someone will be able to make more delicious Xiangpo tofu and make this dish delicious. Level up to a higher level!

Chapter 528 Eight flavors in one, endless aftertaste

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However, the most authentic Quepo Tofu is undoubtedly Chen Xiangpo Tofu Shop and its descendants.

In the late Qing Dynasty, Xiangpo Tofu Shop was in the hands of Chen Xiangpo, and it quickly became the hottest restaurant in the area.

At that time, there were poems to prove it-Xiangpo Chen's name was still passed down, and the tofu tasted the best when baked.

The curtain on the side of Wanfu Bridge is moving, and Mr. Heguchun is drunk. I can see how prosperous the business in Chengdu is after Chen Mapo Tofu was founded.

Today, Chen Xiangpo Tofu Shop is also considered a well-known century-old intangible cultural heritage in the Chengdu food industry.

Although Xiang Po Tofu is almost a very common dish, as far as the method of making Mapo Tofu is concerned, Chen Mapo Tofu Shop has the right to interpret the authentic Mapo Tofu production method.

Of course, its method is not exactly the same as that of the first generation. In fact, it is still improving and innovating in the original technique.

But the cultural spirit of its cuisine is inherited in one continuous line.

Therefore, if you want to make good Xiangpo tofu, you still need to trace the source of culture and learn from Chen Jiapo tofu. "Authentic Chen Mapo tofu does not have many ingredients, and the method is quite different from the various methods on the market!" Bai Mibi took out a few pieces of whole tofu, added some dark soy sauce and salt to the hot water, and the tofu After the broken soy sauce is dyed, it is gradually picked up, "For other mapo tofu, most of the soy sauce is not put in the first step, and soy sauce is basically added in the later stage for seasoning.

Most of the other Xiangpo tofu are based on bean paste, dried chili and pepper.

For Chen Mapo Tofu, soy sauce is added twice.

This is the first time that the tofu is first colored with soy sauce, and then removed and cut for later use. After seasoning, soy sauce is added again! After that, the second step is the ground beef, fried in oil to change color, Dish up and set aside.

In the third step, stir-fry the bottom ingredients now, use bean paste, chili noodles, and fermented soybeans, and stir-fry them in the pot. Then, add garlic and stir-fry until fragrant.

Afterwards, add the broth and the ground beef that you reserved earlier to the pot.

In the fourth step, pour the tofu into the soup, and use the back of the iron spoon to stir in one direction to avoid destroying the shape of the tofu.

The fifth step is to add soy sauce again to increase the freshness and color, and add water starch three times, thicken it three times, collect the juice and take it out of the pot.

Before serving out of the pan, add chopped garlic sprouts. Put on a plate and sprinkle with pepper noodles.

"Try it!" The white rice porridge made the mapo tofu, and everyone shared a small plate, including Xiaolin Gendan and Luo Tianyi who watched the excitement.

...Delicious!" Kobayashi Gendan said intoxicated, "Although I haven't eaten the most authentic one, I think it should be this taste! It seems that I am not eating food, but tasting history! It's like going back to a hundred years ago , Taste the flavor of the ancient market! I think, when Chen Xiangpo was alive, the tofu made by the guests was in this mood! It's exactly the same!" Luo Tianyi commented.

As for Liu Xing, the moment he ate it, he felt a bit of shock! Hemp, spicy, hot, fragrant, crisp, tender, fresh, and alive are really not just counting and promoting/heavy taste! But through superb cooking skills, completely The subtleties of Mapo Tofu are fully presented on the tip of the tongue.

There is no trace of ax chiseling marks, just like, this kind of taste is the fruit on the tree, it is natural to pick it off and eat it! "So that's it!" Liu Xing was thoughtful. The method is also very clear, "The method is not complicated, and it is more refined than ordinary Xiangpo tofu.

If you want to make this tofu well, you have high requirements for the basic skills of the chef, as well as high requirements for ingredients, condiments! It is not so much a recipe, but this dish is a requirement for the chef's own culinary skills! No matter how high the cooking skills and sincerity are, what level of taste can be presented! "Damn it!" Xing Ping Chuangzhen was a little disappointed, "But po tofu can be so delicious! Originally, I thought I had seen the closest Delicious mapo tofu, who knows, there are even more delicious ones! Because the mapo tofu in Liu's Chinese restaurant uses hot pot bottom material instead of freshly fried bottom material, but due to the high quality of the bottom material, P Therefore, it can also bring good enjoyment to guests.

However, that is just a variant of the fragrant pot dish, but it is not the real flavor of Xiangpo tofu! In the end, the mapo tofu in white rice porridge is what made Liu Xing and Xing Ping Chuangzhen realize that, what do you think? At the peak of mapo tofu, I made more delicious mapo tofu than most Japanese tofu. At the same time, in the eyes of real bosses, I still feel complacent about the frog in the well. "However, I will not admit defeat! Sooner or later, I will make mapo tofu of this level!" Said Xinghei Chuangzhen.

Liu Xing also woke up and said: "Thank you! Master Bai for your kindness! I was wrong. Seeing that the mapo tofu is spicy, I thought that spicy is enough! But in the end, the distance between spicy, spicy, hot and fragrant , Crisp, tender, fresh, lively, eight flavors in one, there is still a huge gap! If the seasoning is biased, it will not work! The art of balance is the higher level of seasoning! Not only Liu Xing's mapo The tofu is biased, solid.... The Xiangpo tofu on the opposite side is also biased, focusing more on spicy food, and the distance/taste is even farther away. As long as the gap is in terms of seasoning, for example, it uses soy sauce for seasoning and broth to increase freshness.

It not only increases the umami taste, but also neutralizes the simple spicy taste. Perhaps, some people want spicy food when they eat Yingpo tofu! But in fact, if there is only this point, it is too simple. Tofu, because it will not become a must in Chengdu! In one dish, you can taste multiple flavors, eight flavors-body, and even produce an endless aftertaste. This is the real Chen Mapo that makes people never get tired of eating Before the tofu, Liu Xing thought that the taste of the tofu he made was the eight-flavored body, but now I know that this kind of change with endless aftertaste is the one-flavored taste! Every chef is complacent to a certain extent! I feel that my culinary skills are very good, and my innovation is also very good! It takes a longer time to realize that I am no more than this, so that I can further absorb more nutrients and grow further. "Bai Miqiang said, "In the past, the store manager has grown too fast. Originally, I thought it would be a good thing if I could stay for a while and settle down.

However, since the store manager can realize it, it will be better!

Chapter 529

!"- A bald chef brought back the mapo tofu he had hired.

"That Master Liu Xing did it himself?" Jiu Wo Zhaoji said.

"Yes! We watched from a distance, and saw that Master Liu Xing made it from the beginning to the end. After repeated confirmation, we brought the samples back.

"Okay! Let me have a taste, he's so good! Although I have agreed to Chunshan's plan for a long time, I first set up a stall next to Liu Xing to cause a certain degree of interference and disruption to the business of Liu's Chinese restaurant. At the same time, it also promotes the craft of Erpo tofu of Jiuga Zhaoji.

The reason why they set up a stall in Yuanyue Food Street is because not only is the traffic here at night very amazing, but it can also spread word of mouth in the food industry.

As long as they become famous in this street, they can quickly rely on the word-of-mouth of Yuanyue Food Street to open stores all over Tokyo without worrying about no business.

Of course, just the word-of-mouth obtained by setting up a stall is not enough.

You also need to stand up! The best way to stand up is to step on other colleagues and gain a reputation that surpasses the opponent by defeating the opponent! Liu's Chinese restaurant may not have a good reputation. However, in Yuanyue Food Street, it is also It has been almost nine months since the store opened. This long period of word-of-mouth and business continued to rise, which can be regarded as a very good target. Therefore, Chunshan’s suggestion is to let Jiu Wo Zhaoji and Liu Xing eat halberds! Through eating halberds, Establish a stronger reputation for Jiuga Zhaoji's Mapo Tofu.