First of all, the ingredients of mapo tofu, and the tofu and beef taken out of the raw material cabinet are extraordinary.

Tofu: The gypsum southern tofu is selected, compared with the northern tofu, the texture is more soft and delicate, because the water content of the coagulated tofu flower is higher, and the moisture content is about 90%. It can provide plant-based protein and a lot of calcium, and every 100 grams of southern tofu can provide 116 mg of calcium, 36 mg of magnesium and 6.2 grams of protein, which has high nutritional value.

Beef: The black beef provided is from GQ County, Zibo, Shandong, which is known as the "Golden Cow", and has enjoyed the highest service treatment since birth. Walk along the grass-paved grounds, take a walk to soothing music, chew nutritious feed, and even drink fresh Tsingtao beer. Not only that, these black cows also have "soft beds" to sleep on, and soft beds also have their own massage functions. This kind of black cow beef can be sold for more than 1,600 yuan per kilogram, and the cheapest is three or four times more expensive than the beef in the supermarket.

The system provides such good raw materials, and if he can't make this mapo tofu, Chen Mo feels sorry for the system.

The main reason is that these raw materials are so expensive, Chen Mo can't waste too much, and he needs to fully present this dish in the shortest possible time.

According to the recipe on the oilcloth, I have the impression that such a simple dish of mapo tofu requires more seasoning than I imagined.

Tempeh, Sichuan pepper, cooking wine, salt, starch, peanut oil, shallots, soy sauce, sugar.

After preparing all the ingredients, Chen Mo started to work.

First of all, use a Kinmen kitchen knife to easily cut the gypsum tofu into 2cm square pieces, put it in boiling water with a little salt to boil it to remove the beany smell, and then take it out and soak it in water to remove the gypsum smell.

Then, chop the beef into minced beef, put oil in a hot pan, put shallots and peppercorns to enhance the fragrance after the oil is hot, and then put the minced beef into the stir-fry, and when the minced beef is 3 ripe, add the black bean sauce and cooking wine to taste, fry the beef until golden brown, and add pure water.

Cover the pot and wait for the water to boil, then put in the soaked tofu cubes, cook for 2 minutes, add soy sauce and sugar to taste, and finally thicken with wet starch and put it on a plate.

Sprinkle the ground peppercorn powder, and this mapo tofu is almost ready.

But there is still one last step to come.

Fresh garlic sprouts grown in a vessel are pulled out of the vessel, washed and cut as quickly as possible, and then inserted directly into the tofu in the same way as rice is grown.

These fresh garlic sprouts are like fresh life, and after finding new utensils, they are still standing tall and vivid!

Mapo tofu, success!

The mapo tofu in front of you is white, red, green, and black, and the heat wafts away with a spicy taste, thick, exciting but seductive to the taste buds.

White tofu, red chili oil, green garlic sprouts, and black minced beef are organically combined.

Chen Mo picked up a small spoon, together with chili oil, scooped up the tofu and minced beef, and put it in his mouth.

The world's largest active volcano in Mauna Loa, has erupted!

It's delicious!

......

The next day, diners noticed that there was an extra item on the food house's menu: mapo tofu – 80 yuan.

"A piece of tofu sells for 80 yuan, Boss Chen, it's a bit expensive. One diner smacked his tongue.

"Yes, it's just a serving of tofu, and I've also eaten mapo tofu, it's nothing more than spicy tofu, can you make any flowers?" another diner chimed in.

"Boss, give me a mapo tofu. ”

A hoarse voice rang out.

"Huh, it's you?"

"What, can't you?"

Diners covered their noses and crowded to the other tables.

"Hmph. The old beggar simply let go of his body and took up a table with a big grin.

"Old man, are you here?" Chen Mo was overjoyed.

"I came to try your mapo tofu, but I didn't expect that my broken recipe was given to you, and it was made overnight, but I don't know what the taste is. The old beggar instead put on a proud look, as if Chen Mo was able to make this dish, which was entirely his credit.

also said that a recipe that was missing more than half of it was embarrassing to give it to others, and now he still takes all the credit for himself.

Chen Mo smiled helplessly, but still returned to the kitchen, and after a while, brought out a steaming mapo tofu.

The old beggar, who was still cross-legged and arguing with the diners at the next table, immediately stopped when he saw Chen Mo holding the plate in his hand.

Quickly put down his crossed legs, put his legs together, sat up straight, and watched Chen Mo put down the mapo tofu in his hand with a serious face.

Chen Mo was strange, just seeing this plate of mapo tofu, the old beggar's mouth twitched, and tears were about to flow.

"Hey, is it that spicy?" asked the diner next to him, confused.

As if he hadn't heard, the old beggar took a deep breath and nodded his head again and again.

"It's so fragrant, it's like..."

After speaking, he reached out and picked up the spoon, and with a slight trembling, he scooped up a spoonful of mapo tofu and put it into his mouth.

Although his mouth was hot, the old beggar's face was full of happy smiles.

That smile, as if this guy had become the overlord of beggars.

"That's what it tastes like, that's what it tastes like!"

The old beggar didn't care about the heat at all, so he picked up the spoon and began to pick up the mapo tofu on the plate.

In less than 1 minute, a large plate of mapo tofu was eaten by the old beggar.

"Numb, spicy, hot, fragrant, crispy, tender, fresh, live, it's really not simple, young man, you actually made all these eight flavors, 100% restored the 150-year-old mapo tofu handed down by the Ouyang family for generations, it is really a hero out of a teenager!"

After seeing the beggar's treatment of mapo tofu and their reaction after eating, the other diners were stunned.

What kind of delicacy does this have to make the old beggar lick off the bottom of the plate.

And, we heard it right, 150-year-old mapo tofu?

"Alas... I say old... Brother, the 150-year-old mapo tofu you are talking about is your family's ancestral?" The mustachioed diner, who had been mocking the old beggar, was here yesterday and asked tentatively.

"That's still fake, this dish has been there since the Tongzhi period of the Qing Dynasty, my family was first recorded on this oilcloth, passed down from generation to generation, but to my grandfather's generation, the words on the recipe because of the stained unclean things, a lot of can't see clearly, only to my generation lost, I didn't expect that this teenager was restored. ”

The old beggar said as he wiped the corners of his eyes with his hand, as if the dish had evoked some memories for him.

"Do you know, in fact, the poor like to eat tofu very much, because the homonym of tofu is called 'all rich', so the poor people can't afford to eat expensive things, so they ask for good luck and eat this tofu. Our family is poor, so we often eat tofu, but my dad has always wanted to restore the family heirloom mapo tofu according to the recipe on that oilcloth, revive the prosperity of my Ouyang family, and live a good life, but unfortunately he has never succeeded. I remember when my dad died, he died depressed because he didn't have a perfect restoration of the ancestral mapo tofu, and I haven't eaten this mapo tofu for a long time. ”

"Here you go. ”

The old beggar's eyes widened as he watched as Chen Mo took out the oilcloth and brought it to him.