After chopping the meat, it is natural to cut the tofu. Pen, fun, and www.biquge.info

Tofu is on the tender side, but not too tender and moderately soft and hard. In this way, the tofu will be smooth and tender, and it will not be easy to break.

Fu Yonghan cut out the diced tofu of the same size, maintaining a perfect knife skill that is enough for obsessive-compulsive patients to recognize. Regarding this point, Zhang Hai and Yu Kangning have discussed it in private more than once, and they feel that if they want to achieve the master's knife work, it will take at least several years!

This is still under the condition of Fu Yonghan's dedication!

The diced tofu needs to be soaked in lightly salted water for a period of time, which will make the tofu smooth and tender, and taste better.

When Fu Yonghan was cutting tofu, the fragrance of the oil pot next to him kept coming out, which not only attracted the attention of everyone in the kitchen, but even the guests sitting in the restaurant were aware of it and kept looking at the kitchen.

This oil fragrance is very different, especially mellow, so that people can't forget it after smelling it once.

The middle-aged man in the restaurant who was talking to Jiao Chong also smelled the oil fragrance.

His face changed suddenly, but he quickly returned to normal, and a smile flashed across his face.

I didn't expect that even this hand would be in the restaurant.

You know, this way of refining oil, many peers have never even heard of it!

With this oil fragrance, this Yongji restaurant is really worthy of its name!

However, if you want to make boiled fish that can pass with him, it may not work!

After all, the oil that can be used to make boiled fish is not so fragrant.

That's right, this middle-aged man just smelled the oil, and he was able to immediately confirm that this oil was prepared for boiled fish!

Fu Yonghan saw that the oil was almost boiled, so he threw the last spice, comfrey.

As the comfrey was slowly boiled in the oil pot, the aroma of oil spreading everywhere in the kitchen had a tendency to fade, and people couldn't help but look at it again in surprise.

And these oil scents fade so quickly that in less than a minute, there is no longer a trace of this unique oil scent in the kitchen!

It's as if the pot of oil has taken its own scent back!

It's just jaw-dropping!

The smell of oil in the dining room dispersed faster, and the middle-aged man, who was vaguely proud before, changed his face again, and looked in the direction of the kitchen in shock, this time he didn't hide it at all.

Jiao Chong, who doesn't know how to cook, doesn't know what's going on, but he can look at people's faces.

The middle-aged man's face changed, which had completely shown his psychological state at the moment.

Jiao Chong, who already knew that Fu Yonghan was in charge of the kitchen, was very proud, and his eyes at the middle-aged man were a little more disapproving.

Hmph, let you dare to come to Yongji Restaurant to find faults, now you should open your blind eyes and take a look, Yongji Restaurant is not a place where people can find faults casually!

In the kitchen, Zhang Hai and Yu Kangning also looked at Fu Yonghan incredulously.

Fu Yonghan turned on the high heat and boiled the oil for a while, and saw that the spices and vegetables in the oil pot had turned brown, and they were pushed to the side of the pot by the tumbling oil, so he turned off the heat.

She was quite satisfied with the makeshift oil in the pot in front of her.

"The boiling of this boiled oil must absorb the flavors of various spices and vegetables into the oil, and it cannot spread out a little to be considered successful." Fu Yonghan explained to the two apprentices, "It's a pity that time is in a hurry now. Otherwise, use this pot of oil overnight to achieve the best effect. Of course, you can use it now, but there will be some slight differences in taste. You still can't taste the difference, but you have to keep it in mind. ”

"Yes! Master! The two of them shouted yes.

Fu Yonghan nodded and left the oil aside.

It happened that the tofu was almost soaked, so Fu Yonghan took out the tofu in the light salt water for later use.

She took another pot on the rack, poured some boiling oil into it, and began to fry the minced pork.

Seeing that the minced meat gradually changed color in the oil pot, Fu Yonghan took out his own special bean paste and added it to stir-fry together.

The bean paste was fried to the fragrance, and Fu Yonghan added her own tempeh sauce to it.

With these two sauces, even if you don't use the previous boiled oil, the taste of this mapo tofu is a must, and it is guaranteed to be eaten in any other restaurant in Ganzhou!

Even if it's Hou Yang Tower and Zhenyun Pavilion, it's definitely not good!

The tempeh sauce was also stir-fried to bring out the fragrance, and Fu Yonghan began to add minced garlic and rice wine to the pot, and then the other ingredients.

After everything was cooked, she also added the old chicken soup that Yongji Restaurant boiled every day.

Seeing that the base material has been boiled, the tofu that has been prepared long ago is only now in the pot.

Fu Yonghan didn't take a spoon or a spatula, but directly held the handle of the pot with one hand, and just lifted the pot on the stove. The tofu is spread over and over again by the base made in chicken broth, and each piece of tofu is just right in flavor.

Seeing that the tofu was almost cooked, Fu Yonghan took the egg liquid and mixed the starch to thicken it and poured it into the pot, and then continued to turn the pot. Until the starch is completely gelatinized, it is ready to be served.

And that's not all.

After the tofu comes out of the pot, you have to sprinkle a layer of peppercorn powder evenly on the surface while it is hot, and finally add some minced green onions and coriander, and this mapo tofu is ready.

The freshly baked mapo tofu looks bright red in color, and the staggering of red and green is very eye-catching. And its smell is not only fragrant, but also hot and spicy, which can conquer people's sense of smell in an instant.

Without tasting it, people in the kitchen will be able to guess how tender and rich the texture of the dish really is.

Zhang Hai and Yu Kangning couldn't help but swallow their saliva when they looked at this dish, and they couldn't wait to come over with a bowl of rice and eat it immediately!

Both of them had a feeling of wanting to cry without tears.

It's good to learn everything from the master, but this is not good, it's too greedy!

It used to be fine, and I could eat while studying. The most depressing thing is like now, I finally learned to have a new dish, but I didn't have their share, so I could only watch it served to the guests!

Fu Yonghan didn't care what the two of them were thinking, and directly asked them to ask someone to bring out the prepared mapo tofu.

And she's already starting to make another dish.

Mapo tofu was brought to the table, and Jiao Chong looked at the middle-aged man sitting opposite him with a smile: "Brother Cai, do you want to serve you a bowl of rice?" Sichuan cuisine is the most suitable dish for rice, with such a good dish to eat, I'm afraid that you can eat two more bowls than usual! ”

The man surnamed Cai smiled and didn't speak, but he had already taken chopsticks to pick up the tofu.

He's here to taste the food today, not to eat, so what do you want rice for?

The thought had just flashed, and the tofu was already in his mouth. In the next second, an indescribable spicy, tender, fresh fragrance and other flavors instantly occupied his mouth, making him almost free to think about other things, and his mind was full of this taste! (To be continued.) )