After closing the store, Chen Mo sat at the table, spread the oilcloth on the table in the hall, and carefully examined it.

This oilcloth looks like it has been some years, the outer surface of the oilcloth has been tattered, the words on the inner surface have not been fully displayed, the most complete is the name of the recipe, mapo tofu four big characters, the following production steps, six or seven out of ten have been worn out of can't see clearly, just from the existing words, can not read smoothly at all.

Hey, this old beggar, isn't it uncomfortable to give yourself a broken recipe!

Drip, drip, drip.

The system's lifting tone suddenly sounded.

System Prompt: The prop "Reconstituted Water" in the dimensional realm of the food house system can perfectly reproduce the words that disappeared on the oilcloth, in view of the host's courage to board the show of "Here Comes the Food" to be tested by the Michelin chef, the system hereby reminds you.

What a good system for me!

Send charcoal in the snow, my good companion!

Chen Mo was so happy that he couldn't help but send a pennant to the system.

But...

The system then prompts: reconstituted water, only 2000 yuan.

Chen Mo was stunned, this is a naked sales pitch!

It's still so expensive.

Who buys who grandchildren!

......

handed over the other half of the recording fee given to him by the "Food is Coming" program team to the system, and Chen Mo got this magical prop "Recovery Water" from the dimensional world.

The wallet was emptied again.

According to the prompts of the system, Chen Mo poured a bottle of reconstituted water into the basin, then spread out the tarpaulin and slowly put it into the water, so that the tarpaulin was completely submerged in the reconstituted water.

Something magical happened, and as time ticked, the words that had disappeared on the tarpaulin began to gradually manifest.

After 10 minutes, the words on the tarpaulin have been 100% restored!

Chen Mo couldn't wait to take the oilcloth out of the water, wipe it with a rag, and then came to the table and watched it carefully.

Under mapo tofu, the origin of this recipe is first written.

During the Tongzhi period of the Qing Dynasty, mapo tofu was born.

During the Tongzhi period of the Qing Dynasty, it was 150 years ago.

The oilcloth said that in a place called Wanbaoyuan in Chengdu, there was a woman surnamed Ouyang with a pockmarked face, named Ouyang Qiaoqiao, because her husband was unfortunately killed on the way to transport oil, Qiaoqiao and her sister-in-law's life became a problem. From time to time, the oil transporters and their neighbors brought some rice and vegetables to help them, but Qiaoqiao thought that she couldn't live on them all her life, so she tried to support herself. Qiaoqiao's left and right neighbors were tofu shops and mutton shops, so Qiaoqiao bought some tofu and mutton, and stewed the minced mutton with tofu to stew it into mutton tofu, which tasted spicy, and the neighbors thought it was delicious after tasting it. So, the two sisters-in-law turned the house into a restaurant, with a front shop and a back house, and started the business of mutton and tofu. Because the price is not expensive and the taste is good, business is very prosperous. Qiaoqiao did not remarry in her life, and made a living by operating mutton tofu, and after her death, people called mutton tofu "mapo tofu" in order to commemorate her, and it has been called to this day.

Chen Mo read it in one breath and took a long breath, but he didn't expect that there was such a moving story behind the dish of mapo tofu.

Chinese cuisine is so broad and profound!

Chen Mo's enthusiasm for reviving Chinese cuisine has been rekindled.

Continue to look down the words of the tarpaulin.

It is the production step of mapo tofu.

Just after a brief look, Chen Mo was shocked by the steps of making mapo tofu recorded on the oilcloth.

Usually mapo tofu has only four to five flavors, even in anime, there are only six flavors, but on this oilcloth, there are as many as eight flavors!

Mapo tofu, which has eight flavors in one, is simply a legendary existence.

It is worthy of being a recipe from 150 years ago, and it can be said that this recipe can be called Chinese... No, the originator of all mapo tofu practices all over the world.

These eight flavors are numb, spicy, hot, fragrant, crispy, tender, fresh, and lively.

Hemp: refers to the tofu before the pot, to sprinkle an appropriate amount of peppercorns, pepper with Maowen Dahongpao's tribute pepper, hemp taste pure, refreshing.

This kind of peppercorn, Chen Mo has just used it, and he is not unfamiliar.

Spicy: Longtan Temple oil pepper is selected to make watercress, chopped and cooked, and a small amount of hot oil is added to cook tofu, which is spicy and fragrant.

It is necessary to use the oil pepper of Longtan Temple, pay attention to it, and continue to look down.

Blanching: The characteristics of tofu maintain the temperature of the whole dish after it comes out of the pot and it is not easy to cool. Every time I eat chopsticks, I eat the taste of freshly baked.

It is not easy to lock the temperature of the tofu when it comes out of the pot, and it needs to be fried over high heat at the moment it comes out of the pot to instantly seal the taste.

Fragrant: Served immediately after getting out of the pot, there is no gypsum smell and rusty smell of tofu, and there is no original unpleasant smell of various condiments, only the fragrance that arouses appetite.

Seeing this, Chen Mo thought for a moment, it seems that before making mapo tofu, it is necessary to do a good job of processing the tofu in advance.

Crispy: Refined meat filling, golden color, red crisp is not boarded, one by one, one grain, crispy in the mouth, and melted into the teeth.

Chen Mo remembers that in the anime, there is this key taste, using soybeans instead of ground meat for stuffing to achieve the realm of crispy.

But if it's your own, how do you make it, and what ingredients do you use?

Tender: The tofu is put into the pot, fried and frozen, the color is as white as jade, there are flutes and horns, and it is broken when twisted.

This is a technique that pays attention to firework and cooking, and it is very difficult for me now.

Fresh: The raw materials of mapo tofu are all fresh, fresh and tender emerald green, red and white, fresh in color and taste, impeccable.

There is a raw material cabinet in the food house system, and Chen Mo is not worried about this smell at all.

Live: refers to a stunt of mapo tofu: tofu is served on the table, the garlic seedlings are long in the bowl, the roots are erect in the bowl, the emerald green and blue are blue, and the oil is very bright, as if it has just been picked and chopped from the furrow, vivid, but the entrance of the clip is all ripe and thorough, and there is no jerky taste.

This stunt, Chen Mo has no confidence that he can do it.

Just after reading these eight flavors, even if it was clearly in front of Chen Mo's eyes, Chen Mo was not confident that he would be able to do them all.

It's so hard to do it all at once.

But...

The possibility of recreating this 150-year-old mapo tofu made Chen Mo tremble with excitement.

Mapo tofu from 150 years ago!

Not to mention now, even in the world before Chen Mo, I'm afraid no one can make the mapo tofu in this recipe.

He crossed his hands and pressed them in reverse, and his fingers made a "snapping" sound.

There is nothing difficult in the world, as long as you are willing to climb.

I Chen Mo doesn't believe it, with the food house system, and this completely restored recipe, as well as the talent for cooking by himself (negligible), can you still make this mapo tofu on the recipe?

Just do it.

Chen Mo picked up the tarpaulin, came to the kitchen, tied his apron, and it seemed that it was another sleepless night tonight.

That night, the sound of "clanging" was heard in the food house again.

After hearing this, the neighbors who passed by unanimously pricked up their ears to listen carefully, and at the same time felt a little happy in their hearts, because this sound meant that Chen Mo might be making new food again!

Taking out the tofu and beef from the raw material cabinet, spreading out the oilcloth and hanging it on the wall, Chen Mo began to try to make this 150-year-old mapo tofu.

......