The photographer looked at Bai Xiaobai who was cutting beef, his eyes were full of reverence, and in addition to being shocked, the heavy camera he was carrying on his shoulders was also trembling.

Bai Xiaobai devoted himself to the game, completely unaware of the physical and mental changes of the camera brother on the side.

After cutting the main ingredients, Bai Xiaobai minced all kinds of garlic, ginger and other ingredients.

Thorn, sting, stinging—

It's going to be busy.

All the ingredients that should be cut are cut.

Put a wok on the stovetop, boil a pot of water, and add an appropriate amount of salt.

After the water boiled, Bai Xiaobai picked up the fence, loaded it with tofu, put it in salty boiling water, and quickly scalded it.

Generally, blanching tofu is mainly to remove the beany smell of tofu.

However, Bai Xiaobai's tofu is ordered with special lemonade, so there is no beany smell.

The reason why it is also blanched is mainly to make the tofu set in salt boiling water, so that the next frying process is less likely to rot, and after the rapid blanching of salt boiling water, the tofu can remain fresh and tender during the frying process, so as not to become too old and dry.

After the tofu is quickly scalded, Bai Xiaobai scoops it into cold water and soaks it.

The preparation before frying has been completed.

The next step is the formal frying.

This is the first time Bai Xiaobai has made stir-fried dishes since he had a food system, and he was slightly nervous and a little excited.

Let's get started!

Bai Xiaobai shouted excitedly in his heart, completely devoting himself to the joy of cooking and eating, as if he had forgotten that this was a competition.

Turn on the stove and set up the wok on the shelf.

Wait until the pot is hot enough to smoke slightly.

Pour in the peanut oil, after the oil is hot, add the minced garlic and stir-fry until fragrant, then add the diced beef, tempeh, red pepper and sweet noodle sauce.

Stir-fry a few times and add the soul of Sichuan cuisine - bean paste.

King Lingkuang Lang——

Bai Xiaobai picked up a stir-fry spoon, mixed all the seasonings with the diced beef and stir-fried until the color was bright.

The diced beef in the pot is mixed with various seasonings, which is hot and red, making a sizzling sound.

A spicy smell of beef went straight to the tip of the nose, hooking the greedy insects in Bai Xiaobai's belly for a while.

Next, add an appropriate amount of spring water to the pot to dissolve the stir-fried ingredients.

Some hotels will use broth instead of water at this step, but the system's Super Mapo Tofu is not like this, and uses mountain spring water.

As for the specific effect, it remains to be verified by the final taste of the finished product.

Bai Xiaobai is full of expectations.

Add water until the pot is bubbling and boiling, then add the tofu and a small amount of cooking wine and salt to taste.

Bai Xiaobai continued to use the trick.

"God-level pot reversal technique, open!"

King Lingkuang Lang——

Bai Xiaobai put down the wok, picked up the woks with his left hand, and began to shake the pan with a little effort.

Whoa—

The white tofu like jade, the red and spicy sauce, together from the pot noodles, began to soar, and the tofu was rising, accepting the baptism and wrapping of the sauce.

Tofu, sauce, water and emulsion are melted, and the heat is fully and evenly.

It's like a wonderful performance, full of highlights and particularly eye-catching.

Bai Xiaobai's upside-down move once again caused an unprecedented sensation in the crowd of onlookers and the judges' seats.

"I'll go, this guy seems to make mapo tofu, right?

"That's too exaggerated! After a while, it will be made into mapo tofu crumbles, and then we will have fun watching it." ”

The tofu itself is extremely fragile and will break if you bite it a little, so Sichuan chefs are very careful when cooking mapo tofu and will not overdo it at all.

And the systematic approach is very capricious, not a stir, but a full dozen.

This is the originality of Super Mapo Tofu.

The god-level pot turning technique Bai Xiaobai has been perfected, and after each white jade-like tofu is wrapped in sauce, it falls on the pot without any breakage, maintaining a complete condition.

This is unmatched by any other way of flipping the pot.

Ginnosuke Ito on the judges' bench was stunned for a moment when he saw Bai Xiaobai's god-level reversal, and the whole person stood up unconsciously, and he almost couldn't close his mouth.

The same goes for Sachiko Nohara, she stood up, her brain went blank, and her whole person was completely confused.

Chinese cuisine is also a well-known existence in the world, and Sachiko Nohara has heard that Chinese chefs are quite good at shaking the pot, and they can turn the pot several times in one breath without stopping.

But when she witnessed Bai Xiaobai's tofu in person, she didn't understand it, and at the same time, she couldn't help but exclaim: Nani, so that the tofu won't be broken?

Bai Xiaobai has no distractions, and is focused on cooking. When he was cooking food, his heart was full of joy, as if he had forgotten that it was a competition.

He didn't pay attention to all the chattering and exclamations around him.

After the tofu is fully over-wrapped in the sauce, it will continue to cook for a while over a simmer, add a few drops of soy sauce and sprinkle with the young leaves of the garlic.

The pungent fragrance spreads around.

The bright red color of the chili pepper, the jade white of the tofu, and the tender green of the young garlic leaves make you have an appetite just by looking at it.

Add an appropriate amount of water to the sweet potato powder, mix thoroughly, and add to the pot to thicken.

This process is very important.

The thickening must be thin and transparent, not too viscous, otherwise it will affect the overall taste.

Once thickened, scoop a teaspoon of peanut oil and slowly add it along the edge of the pot.

Turn on the high heat immediately to reduce the juice in the boiling pot, at this time there is no need to stir the pot again, just continue to heat quietly.

The pot is boiling hot, and the mapo tofu is fully baptized by the flames, and each one becomes extremely hot and can continue to fully absorb the sauce.

Wait until the oil in the pan has completely floated.

It's official!

When Bai Xiaobai was cooking, Du Xianbin had already taken the lead in raising his hand, and his works had already been cooked.

Before he even had time to look at it, Du Xianbin's dishes had already been covered by Miss Manners and served to the judges' seats.

Bai Xiaobai put the cooked super mapo tofu in the Yamaga blue and white porcelain plate provided by the system.

Finally, sprinkle Sichuan peppercorns on top of the tofu to bring out the all-important numbing flavor.

After the cooking, Bai Xiaobai's work was not completely completed.

Picking up the Ya pear provided by the system, Bai Xiaobai peeled it first, then took out the carving knife from the portable refrigerator and began to use the trick on the Ya pear - Devil Axe Carving, Flower Carving.

Carving, digging, spinning, cutting –

The flower carved by Bai Xiaobai with Yali this time is the Tianshan Snow Lotus, which is no less difficult to carve than a chrysanthemum.

The main difficulty lies in the fact that the snow lotus petals of the Tianshan Mountains are very transparent, and there are distinct veins on the petals, and it is difficult for the general carver to carve out its charm.

The movements in his hands are smooth, Bai Xiaobai carves quickly and well, and his flower carving skills have long been perfected.

In less than two minutes, the eight delicate blooming Tianshan Snow Lotus flowers were carved, which was unbelievable, and the photographer on the side was now really going to kneel down for Bai Xiaobai.

On average, there are four snow lotus fruit carvings in one minute, and it is estimated that there is no one in the whole of China.

The camera on the cameraman's shoulder was already shaking, and even the captured images began to shake.

Bai Xiaobai carefully decorated eight carved Tianshan snow lotus flowers on the edge of the blue and white porcelain plate containing super mapo tofu.

In this way, his work is completely complete.

Cooking this delicacy, Bai Xiaobai is a trick.

The Heavenly Maiden Scattered Flower Cut, the God-level Pot Turning Technique, and the Devil's Axe Carving Technique, the three mastered tricks can be said to be in battle, and this delicacy has finally been created.

Bai Xiaobai walked the dragon snake with a pen and wrote down the name of the dish: Super Mapo Tofu.

Miss Manners took a high lid to cover Bai Xiaobai's work, and also brought the plate to the judges' bench.

On the other hand.

Five Japanese benzene judges are tasting Du Xianbin's work - persimmon green pepper shredded pork.

All the judges' actions are crazy, even Mr. Chen, compared to those diners in Xiaobai Restaurant, there is no difference by half a point, it can be said that there is no appearance at all.

In the blink of an eye, a large plate of shredded persimmon and green pepper meat was eaten by them, and there was nothing left, and there was only an empty plate left.

Although this Du Xianbin is full of feces, arrogant attitude, and explosive behavior, he does have strength in cooking

Judging from the empty plate eaten by the judges, the fried shredded pork with green peppers cooked by this guy is definitely not ordinary, and there is a special secret.

Bai Xiaobai was slightly stunned, he always felt that it was not good, and now it seems that this ultimate battle is definitely a hard battle.