Bean paste, chrysanthemum sauce, and chili peppers quickly blended together under Shao'an's non-stop stir-frying, and the thick sauce changed the color of the clear oil in the pot, and the sauce that became brighter and brighter was undoubtedly Shao'an's extremely successful performance. Pen × fun × Pavilion www. ｂｉｑｕｇｅ。 ｉｎｆｏ

At this point, the sauce is at its peak, and if you doubt that continuing to stir-fry will only backfire, now is undoubtedly the best time to add stock and tofu cubes.

Shao'an's full preparation has been rewarded, last night began to simmer slowly with a small heat of the big bone broth, a large pot full of water to now only less than one-tenth, it can be said responsibly, now is the peak of the taste of the big bone broth, the impurities of the broth have long been carefully removed by Shao'an, the remaining soup in the crockpot is undoubtedly the essence of concentration, unveiled the lid of the crockpot containing the big bone broth, a mellow fragrance overflowed.

The soup spoon was stretched through the mouth of the fragrant can, and the little concentrated stock at the bottom of the crockpot was captured by the soup spoon, and the full spoonful of stock was spilled into the iron pot by Shao An.

The colorless broth and the thick and bright sauce changed subtly as soon as they came into contact, and the spoon in Shao'an's hand kept stirring in the iron pot, and the soup and sauce finally blended together perfectly.

The iron pot is left with only the crystallization of the two directions, the bright red miso soup, the bean paste that gathers the essence of Sichuan cuisine, the secret Kikushita sauce from Kikushitalou, and the miso soup with the essence of the big bone broth are definitely the best raw materials for cooking tofu blocks.

The cute tofu cubes that had been soaked in a wooden basin filled with salt water for nearly 10 minutes were finally about to see the light of day, Shao An in order not to destroy their quality when scooping up the tofu blocks, he shook the wooden basin, and the water flow was agitated to drive the tofu blocks at the bottom of the basin, and the moment the tofu blocks floated up with the current, Shao An stretched out his palm and held these delicate tofu blocks in his hand.

More than 20 pieces of white and tender tofu that had just come out of the bath were gently put into the iron pot by Shao'an, and the miso soup in the pot just passed the tofu block, Shao'an smiled with satisfaction, and the big spoon in his hand still kept trying to flick some tofu blocks that were not in a good position, and put the lid on the big iron pot.

After completing this step, Shao An did not step on the bellows under his feet again, and now the tofu in the pot needs to be cooked slowly over low heat, which can allow the tofu to fully absorb the miso soup in the process.

It takes about 5-7 minutes to cook the tofu on low heat, which is enough time for Shao'an to make the sixth flavor of Magic Mapo Tofu.

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In a corner of the kitchen, Shao'an's secret weapon had been placed there for a long time, and in terms of time, it had been placed longer than the big bone broth.

Shao An quickly ran to the corner, although there was plenty of time, but he could save a little more time, and he could handle the details more carefully.

The secret weapon was loaded in a wooden basin, and after Shao An poured out the water in the basin, the secret weapon finally revealed its prototype, which turned out to be plump soybeans.

The chefs in the back kitchen downstairs were a little confused, and these old chefs, who had many years of experience, had never heard of the need to use soybeans to make mapo tofu.

However, Chef Abbe showed a sudden realization after seeing these soybeans, and with Abbe's superb cooking skills and rich experience, she understood the use of these soybeans almost instantly.

The kitcheners downstairs were slowly thinking about the use of soybeans, Shao An was not as idle as them, he also lit a firewood from a stove to heat the oil.

Although the soybeans that had just been fished out of the water were drained as much as possible, there was still some water left after all, and Shao An poured the soybeans into the iron pot under everyone's attention.

When water comes into contact with hot oil, hot oil splashes, which of course Shaoan knows, but he can only do it to save time.

The moment the wet soybeans were put into the pot, Shao An quickly found a large pot lid to cover the mouth of the iron pot.

The crackling sound kept coming, and the splash of hot oil hit the lid of the pot with a muffled sound.

"What is he doing, throwing soybeans into a pan of oil and frying? Does that mean anything?"

"I don't know! My teacher never told me that mapo tofu had such a method. ”

"Perhaps, he's doing it randomly. ”

The staff in the back kitchen downstairs couldn't avoid the inferior root 'gossip' of human beings, and under their discussions, it was Master Abbe who gave the answer.

"I think the so-called six-flavor magic mapo tofu, the sixth flavor should be this fried soybean, which can represent the sixth flavor 'crispy'. Master Abbe said to the staff who were talking non-stop.

"Chef Abbe, why are you sure that this sixth flavor must be related to soybeans? An older chef asked.

"In fact, if you want to know the answer is very simple, please look at the ingredients prepared by Shao'an in advance, he hasn't used the beef until now, right, everyone is also looking at Shao'an's performance, he can't miss a major ingredient mistake, so the only explanation is that he doesn't need to use this piece of beef. Master Abbe said.

"What! But if you don't use fresh meat to make the meat in mapo tofu, can it still be called mapo tofu?" asked a middle-aged chef who was deeply poisoned by orthodoxy.

"Therefore, as a substitute for fresh meat, fried soybeans should be the most appropriate choice, and the fried soybeans have an incomparable taste and chewiness of fresh meat, which can not only avoid the embarrassment of not having fresh meat, but also perfectly reflect the sixth flavor 'crispy', which is really a genius idea." Master Abbe praised without reservation.

"However, soybeans are not fresh meat after all!" said the traditional chef.

"You're so stupid, even I know this, soybeans are called the fresh meat of the field!" said Xiao Jinling playfully on the side.

As the eldest daughter of Master Abbe, Jin Ling is naturally the little princess in the minds of everyone downstairs, and her lively and cute appearance makes everyone love it, and in the face of the lovely Princess Jin Ling, the stubborn traditional chef has to shut up.

"The most critical step is coming, see how Shao'an will respond. Master Abbe said suddenly.

Everyone once again turned their attention to Shao'an.

ps、I also have to learn from them to break the context at critical times。