After the soy milk is grinded, it is all packed with fine gauze.

At this time, the soy milk contains raw pulp and okara, and the okara inside must be filtered out to retain the delicate raw pulp.

The gauze provided by the system is very fine, so that although the soy milk with the best taste can be filtered, the process of pulping becomes quite troublesome, and it takes almost an hour to press all the grinding soybean milk into raw syrup.

In order to achieve the best taste, Chen Feng did not complete it at one time, but repeatedly filtered it three times, and all the bean dregs in the soy milk were filtered out before starting the next step.

The next step is to cook soy milk, which is the most critical step.

When cooking soy milk, the temperature in the pot must be controlled between 90 and 100 degrees, the soy milk cannot exude a strong enough flavor when the fire is small, and the soy milk is easy to have a burnt taste when the fire is large.

After boiling the soy milk, quickly put it out of the pot and put it into the container, at this time, you must slowly pour the prepared gypsum water into the soy milk, stir it evenly while going to the side, and then put the tofu up, wrap it in gauze and press it with a log for 20 minutes.

After 20 minutes, the gauze is removed, and a piece of tender tofu is ready.

Chen Feng cut a piece of tofu out and put it directly in his mouth to eat it raw, the smooth taste was more tender than any tofu he had ever eaten, and this water tofu was worthy of the word melt in the mouth, just like a girl's lips, smooth and soft.

However, this is only the first step in making the raw materials, what he wants to do is mapo tofu, not just tofu, the rest of the process after getting the tofu is relatively simple, with his current level of seven-star chef and 70 points full of five dimensions, the cooking process is not difficult.

Cut the top fresh pork into small pieces, then fry the meat with Li Lu peanut oil, then add bean paste, black bean sauce, chili powder, soy sauce, salt and sugar to stir-fry, then put in the water tofu cut into 1.8 cm square, add broth, control the heat to collect about 50% of the juice, then add green onions, ginger and garlic to enhance the fragrance, and then thicken, and then add pepper powder and sesame oil.

A dish of mapo tofu came out of the pot smoothly.

Smelling the superb mapo tofu in front of him, Chen Feng subconsciously swallowed his saliva, except for the soybeans, which were not grown by himself, the others were all made by himself, and this sense of accomplishment was unprecedented.

"How similar is the food of this mapo tofu?" Chen Feng asked impatiently.

“88%。 ”

"Not bad. Chen Feng nodded with satisfaction, this is the first dish where almost all the processes are completed by himself, and he can reach the level of 88% at one time, which has proved that the level of his seven-star chef is not in vain.

With the first experience, and there is still a lot of tofu left, of course, it is necessary to make a little more at once, and it would be even better if the dish could be directly promoted to 100% gastronomic similarity.

Continue to work.

There is no need to make tofu, so the cooking time is shortened a lot.

After making 30 dishes of mapo tofu in a row, the food similarity quickly increased from 88% at the beginning to 98%.

Later, five more servings were made, without the slightest improvement, and Chen Feng stopped making this dish.

He can be 100% sure that he has reached perfection in the cooking process of this dish, and the 2% gap has not been reduced, which shows that the problem is not in the cooking process, but in the tofu production process, and only by improving the tofu production process can this dish reach a perfect level.

Chen Feng planned to solve it one dish at a time.

So he started the process of making tofu again, and it took him nearly five hours to make two full plates of tofu.

This time, the food is 99% similar.

In other words, there is still a 1% gap in the production process of tofu, which is not perfect.

Chen Feng was not in a hurry, but made all the tofu he made into mapo tofu, and the tofu made before and after this delicacy added up to more than 200 copies of mapo tofu.

Once all the tofu has been used, start the tofu making process again.

This time, the system's prompt finally sounded in my head.

"Congratulations to the host, [Mapo Tofu] but the food similarity reaches 100%, unlock the new delicacy [Roasted Skirt with Garlic Seeds], the specific cooking method please go to the chef recipe to learn by yourself. ”

“ok。 ”

Chen Feng clenched his fists excitedly, and the emperor lived up to his wishes, and finally finished the dish.

Chen Feng was not in a hurry to study the next dish, but took a specific look at his level changes.

Chef achievement: Seven-Star Chef (Level 73)

The original level 70 had now become level 73, and this small number change made Chen Feng feel extremely excited, and this excitement was even stronger than when he had completed the unlocking of a delicacy.

The careful production of a dish, and let himself improve by three levels, his strength really has to rely on food to be able to fully improve.

This made him even more determined to cook more.

It is very likely that the gluttonous demon king will heal all his injuries within half a year, and he only has the most half a year to use to improve his strength, if he can improve his strength to the nine-star level in this half a year, and unlock two skills again, he may be able to have a battle with the gluttonous demon king.

With a fixed gaze, Chen Feng quickly adjusted his mood and began to make boiling water cabbage, a state banquet-level delicacy.

The dish of boiling water cabbage is essentially a dish with three minutes on the stage and ten years of work off the stage, and the three minutes on the stage and ten years of work off the stage here does not mean that cooking this dish requires thousands of tempered skills to cook this superb delicacy, but this dish looks like water and cabbage on the surface, but in fact, the ingredients and cooking processes that need to be used behind it are extremely complex.

The so-called boiling water in boiling cabbage is not real boiling water, but the best broth, and the essence of this dish lies in the broth.

First of all, boil the clear water stock.

Cut the old hen into pieces and wash it, soak the scallops well, blanch the washed ham hooves and pork ribs in different boiling water pots according to the ingredients, remove blood and impurities, remove the blood and impurities, remove it and wash it again, put it into the soup pot together, add water, ginger and green onions, add cooking wine after boiling, turn to low heat and boil slowly for 3 hours.

Then chop the chicken breast and lean pork into puree, add an appropriate amount of water to make a porridge shape and set aside.

After the soup stock is boiled, use a sieve to isolate all the soup residue and oil slick. Pour the clear soup into another pot, bring to a boil, put in the pork puree and stir well, turn to medium-low heat, wait for it to slowly disperse, the meat paste floats, use a small colander to clean the minced meat, and then boil the soup again, divide the chicken puree into 2 times, according to the same treatment of the pork puree, and finally completely separate the slag and remove the oil, until the soup is fresh and clear like water, season with salt and set aside.

At this point, the stock is almost finished, but the dish is not yet complete.

(End of chapter)