The ingredients section is rich in ingredients, with dozens of types of vegetables, as well as a variety of red and white meats and soy products.

Red meat generally refers to animal muscles that have a red flesh before cooking, such as beef, lamb and pork, most mammals belong to the category of red meat, while other non-mammalian meats such as poultry, aquatic products, crustaceans and other non-mammals are called white meat.

Most of the ingredients are placed in the fresh-keeping cabinet, and the temperature is controlled at about zero degrees, so that the ingredients do not need to be de-iced, and they can be cooked directly after getting started.

Li Yu took a small basket and slowly selected the ingredients.

The selection of materials for a chef assessment is quite free, and there are no specific ingredients, so there is a lot of uncertainty in terms of options.

Before coming to the assessment, Li Yu checked the previous information, and the difficulty of a section of the assessment was not great, and quite a few assessors successfully advanced to a section with home-cooked vegetarian dishes.

So what he plans to cook today is a decent mapo tofu.

Mapo tofu is one of the famous dishes of Sichuan, but its process is not troublesome, it is one of the home-cooked dishes, the main materials are tofu, beef or minced pork, chili pepper and Sichuan pepper, etc., hemp comes from Sichuan pepper, spicy comes from chili, this dish highlights the characteristics of Sichuan cuisine "spicy".

This dish was created in the early years of Tongzhi in the Qing Dynasty (after 1874) by Chen Liu, the proprietress of a small restaurant called "Chen Xingsheng Rice Shop" in Wanfuqiao, a northern suburb of Chengdu (Note 1).

According to the "CD Overview", Chen Mapo Tofu was regarded as a famous CD food in the last years of the Qing Dynasty, and after the unremitting efforts of successive generations, Mapo Tofu finally became famous overseas and was widely acclaimed.

Mapo tofu is vegetarian with meat, and the taste is quite distinct, neither too ordinary nor too showy.

The tofu provided by the kitchen association is very firm, the feel is quite good, this kind of hard tofu is the most suitable for cooking, Li Yu simply selected two pieces of tofu, and then walked to the meat area to choose a small piece of beef hind tendon, and then went directly back to the stove.

The stove was equipped with various accessories, and Li Yu took advantage of the time to divide the auxiliary materials such as tempeh and peppercorns needed for production into several small bowls according to the amount.

The little girl pulled a stool and sat down obediently on the side.

In the public comment seat, a short-haired female cat leaned sideways in the seat and gently bumped her head against her companion's arm: "Yan Yan, why do you say they can go and eat the chef's dish of the third section——"

"You blame me for the lottery," it was a woman in blue who spoke, with slender willow eyebrows and delicate skin, and her eyes were translucent and very aura, she rolled her eyes at the short-haired girl: "Say let me smoke, you are ten Africans who are all one-eyed monks, what kind of fun, stinky Jingjing!"

The short-haired girl stuck out her tongue and looked at the arena with her head drooping: "I heard that an assessment is boring and assembly-line-like, how can we write news." ”

The girl in blue looked at the 'special guest' license plate on her chest and sighed helplessly.

Her name is Chen Xiyan, and the short-haired girl is Lin Jing, they are reporters for "Food Raiders" magazine, and they are also the administrators of Shucheng Tieba.

Nowadays, all food-related industries are reviving and developing, which is the inevitable impact of the lifting of the ban on meat.

In addition to the chef industry itself, the fastest growing industry among these industries is the various news media - webcasts, TV shows, magazines, etc.

People are eager to know all the food-related news: which chef is going to hit the top level, where to hold a chef competition, which meat is going to be made to be delicious.

The rapid and abundant exchange of information in the Internet era is an era of both opportunities and crises for many news media professionals.

You have first-hand news materials, you can get exclusive interviews with high-level chefs, and you can publish recipes? OK, millions of annual salaries are waiting for you!

But if your report is not new, and you can't reach the high-level chef with your connections, then you can only be an ordinary editor with peace of mind.

Taking Tree City as an example, there are dozens of best-selling magazines, among which "Food Raiders", "Eat in Tree City" and "Eat All Over the World" are the three most famous.

Chen Xiyan and Lin Jing are both newcomers who have just entered the industry, and after the two joined the company, they were arranged into a group, Chen Xiyan was responsible for interviewing and taking pictures, and Lin Jing was responsible for writing and typesetting articles.

The competition in the magazine is big on weekdays, but this time Lin Jing returned the favor and drew the two of them to the review seat of the first stage of the assessment, you know, several other groups of new colleagues have drawn the interview qualifications of the second and third paragraphs.

"I can only see if there is a chance after the game," Chen Xiyan sighed, looking at a high-hat chef on the judges' seat: "Today's general evaluation is Jiang Sanduan, I hope there will be a chance to interview him after the game, if you are lucky, the popularity of the manuscript can catch up with a few reports on the second-stage assessment." ”

Time passed minute by minute, and twenty minutes of material selection time was fleeting.

The man who led the team looked at the time and said through the loudspeaker: "Please note that you have thirty minutes of cooking time next, please complete the dishes within the specified time, those who overtime fail the assessment, 3-2-1-start!"

As soon as the words fell, the seventy members of the assessment began to process the ingredients at the same time.

Li Yu first quickly chopped the beef and put it in a small bowl with cooking wine to marinate, and then he cut the tender tofu into small pieces, poured it into a leaky net, soaked it in salted water, and drained it.

The green onion is chopped, the garlic is crushed, the ginger is shredded, and the kitchen knife makes a rhythmic tuk tuk sound on the cutting board, and several processes are completed in one go.

Then Li Yu took out a bottle of bean paste from the ingredient column, well.... It's a pity that it's not the best Z County bean paste, but it's barely usable.

Dig a small spoonful of Sichuan pepper powder, bean paste, and chili noodles and put them on a small plate, Li Yu opened the oil pot and heated it, stir-fried the ginger, onion and garlic until fragrant, and then put the marinated minced beef into the pot.

These minced beef are not just stir-fried a few times, the tofu in this dish has a smooth texture, and the beef enhances the flavor while also playing a role in adding texture.

So the minced beef here needs to be stir-fried with a spatula.

The so-called stir-frying is to use the spatula of the spatula to gently press the ingredients to contact with the bottom of the pot, and its strength needs to be very meticulous, otherwise it will cause the ingredients to be hard and greatly affect the taste of the dish.

After the minced meat was dispersed, Li Yu added bean paste, Sichuan pepper and chili noodles, stir-fried the red oil, and then began to stir-fry the minced meat with a spatula.

The minced meat is in contact with the red oil, making a 'zilazila' sound, and then Li Yu pours in the tender tofu, turns it upside down and mixes evenly, and after a while, the remaining ingredients are added, the sauce is thickened, and finally put on a plate.

Sprinkle a little green onion evenly, and a dish of mapo tofu is successfully completed!

According to the rules, the prepared dishes can be served directly to the judges' seat, Li Yu's serial number is 47, he looked at the judges' seat, and quickly found the target.

The person in charge of Li Yu's group of evaluations is a second-stage chef, surnamed Fang, with a shoehorn face, and a slightly dark complexion, which doesn't look very easy to get along with.

When Li Yu walked to the judges' seat, Fang Erduan was commenting on a dish: "How did I teach you in the first place? The braised eggplant oil is only half of it, and it will be tired of the taste after half of it, so pay attention to it next time... Number 42, qualified!"

In front of the judges' seat, a thin man nodded again and again, and his somewhat obscene face was full of smiles: "Remember, remember, thank you, master!"

After the thin man left, Li Yu quickly brought the mapo tofu to the judges' table, and he politely made a 'please' gesture: "This is my assessment dish, please taste it in the second section." ”

When Fang Erduan saw Mapo Tofu, he picked up the chopsticks and pulled them a few times, then frowned and said, "So many chili peppers?"

Before Li Yu could reply, Fang Erduan snorted coldly and directly poured mapo tofu into the trash can beside him: "No. 47, unqualified." ”

Li Yu's smile suddenly froze on his face.

ps: The real place name will be the river crab, some readers responded that the pinyin place name is not customary, then the place names in the future are homophonic Chinese characters, not a typo, hereby explained