Zhong Tianzheng was determined to make the last dish, and basically the final was over after cooking.

With his previous experience in making spicy chicken, he prepared all the ingredients in advance this time, and then cooked them separately, so he basically completed the finals, and he looked at the time, and there was still one hour before the end of the finals.

The competition of several people in the finals has passed unconsciously for more than half of the time.

At this time, a contestant's green dragon crossed the sea and came out of the pot, which made the onlookers admire.

"Good cooking!"

People started applauding.

At this time, another contestant's fish and dragon dishes were also fragrant as soon as they came out of the pot, and some of the onlookers were drooling.

From time to time, Long Zaitian and Comfortably communicated hypocritically, commenting on the cooking skills of the chefs on the scene.

Zhong Tianzheng was unmoved, and continued to concentrate on cooking his own dishes.

He didn't want to do anything at the moment, but to concentrate on making his own dishes.

。。。。。。

Not far from the attic.

"Miss, look, that Zhong Tian is there. ”

"I'll see. Feng Ling'er took a look. "It's really him, he's really coming to compete. ”

Feng Ling'er was very happy, pulled the maid down, and ran towards the scene.

。。。。。。

Zhong Tian is preparing to make the dish of mapo tofu.

The first method is to prepare ingredients such as tofu (250 grams), beef (75 grams), garlic sprouts (1 root), black bean sauce (15 grams), Sichuan pepper powder (3 grams), rice wine (5 grams), salt (3 grams), pea starch (5 grams), peanut oil (15 grams), shallots (5 grams), etc.

He first cut the tofu into 2 cm square pieces, put it in boiling water with a little salt to soak, remove the smell of beans, take it out and soak it in water; chop the tempeh, cut the garlic sprouts, mince the ginger; heat the wok, put the oil, put in the beef filling and fry it; wait for the beef filling to fry until golden brown, put in the bean paste and stir-fry; add the tempeh, ginger, and chili powder and fry together until the beef is colored; boil the broth, put in the tofu and cook for 3 minutes, add soy sauce, garlic sprouts, sugar, season with salt, and then thicken with wet starch, and sprinkle with peppercorn noodles and minced green onions after serving.

The second method is to prepare ingredients such as tofu (1 box), minced meat (1 small bowl), bean paste (1 tablespoon), Sichuan peppercorns (1 small spoonful), minced ginger (1 small spoon), minced garlic (1 tablespoon), bell pepper (1 tablespoon), chopped green onion (1 tablespoon), Sichuan pepper powder (1 tablespoon), etc.

Pour an appropriate amount of oil into the wok and heat it, pour in the minced meat after the oil is hot, stir-fry it, add salt, put it out after shedding it for later use; pour oil into the wok again, pour the peppercorns, minced garlic and ginger into the minced garlic after heating; after putting in the bean paste to fry the red oil, put in the bell pepper grains and stir-fry well, then pour in the tofu cut into pieces and stir-fry, and cook for about 2 minutes; pour the previously fried minced meat into the pot and stir-fry a few times, then pour in the water starch to thicken, and sprinkle the green onion and pepper powder in the pot after collecting the juice.

The third method is to prepare ingredients such as tofu (300 grams), ground beef (100 grams), green garlic (50 grams), bean paste (40 grams), chili noodles (10 grams), Sichuan pepper noodles (1.5 grams), rice wine (20 grams), salt (5 grams), minced ginger (3 grams), water starch (40 grams), and soup stock (250 grams).

First, cut the tofu into small pieces, put it in the pot, add salt to soak it thoroughly, soak it in warm water; wash the green garlic, cut it into 1 cm long sections, chop the bean paste and the black bean sauce; put the oil into the pot until it is 60% hot, put in the beef filling and stir dry the water, add the rice wine, and then add the bean paste to fry the red oil; add the chili noodles, minced ginger, and fried the black bean sauce until fragrant, pour in the broth, the tofu, add soy sauce and salt, and burn the tofu through the flavor with a slight heat; when the soup is slightly dry, put in the green garlic and water starch, collect the juice, serve the plate, and sprinkle the pepper powder.

The fourth method is to prepare ingredients such as tofu (1 piece), minced meat (appropriate amount), chili noodles (10 grams), Sichuan pepper (10 grams), garlic (10 grams), chives (appropriate amount), bean paste (appropriate amount), cooking oil (appropriate amount), soy sauce (a little), water starch (30 grams), sesame oil (a few drops), etc.

Cut the tofu into small pieces, mince the garlic, chop the chives, chop the bean paste and set aside; put the peppercorns in the pot and stir-fry over low heat until cooked; put the cooked peppercorns into a garlic pounder and mash them into broken noodles for later use; add an appropriate amount of water to the pot, blanch the tofu for one minute after the water boils, and then take it out and set aside; add an appropriate amount of base oil to the pot, then put in the meat filling, stir-fry and mature; add the bean paste and chili noodles to stir-fry the red oil, and then add the minced garlic to stir-fry until fragrant; add an appropriate amount of hot water to boil; put the tofu into the pot and boil over high heat, then add a little soy sauce;

Put the peppercorn noodles in the pot and stir-fry, put the water starch into the pot, bring to a boil over high heat, then add a little sesame oil, stir evenly and then remove from the pot [4] .

Method 5 is to prepare the main ingredients: 100g of beef dumplings, 1 piece of tofu, and 2 fresh garlic sprouts. Excipients: 1 garlic, 5 slices of ginger, 5g of Indian chili powder, 5g of Sichuan pepper, 5g of Pixian bean paste, 50g of peanut oil, a little salt, a little starch, a little dark soy sauce

Prepare a piece of gypsum tofu or bile tofu. Cut the tofu into small pieces and set aside. Prepare 100g of ground beef, which can also be replaced with ground pork. Prepare 2 garlic sprouts and cut them into 1 cm lengths. 5 grams of Indian paprika, 5 grams of Sichuan pepper powder. Cut the garlic and ginger into small pieces, prepare 5 grams of Pixian bean paste and boil in a pot of hot water, add tofu cubes and salt to boil. Stir-fry the boiled tofu cubes in a pan with garlic, ginger and bean paste until fragrant. Add the ground beef and stir-fry until fragrant. Add tofu cubes, chili powder, add 50ml of water and bring to a boil. Add garlic sprouts and stir-fry until fragrant, leave a little and put it on a plate for later use. Use dry starch, dark soy sauce and water to make a sauce, wait for a few seconds to get out of the pot, and put Sichuan pepper powder.

Remove from the pot and put on a plate, add a few slices of garlic sprouts to garnish and serve.

Sichuan pepper should not be in a hurry to put it too early, otherwise the fragrance and numbness will not come out. After the tofu is cut into pieces, blanching it with boiling light salted water can remove the astringency of the tofu, keep the taste of the tofu delicate and not fragile; if it is boiled in boiling water, it will be too tough and the taste is not good; the bean paste in the bean paste should be finely chopped first; before the minced meat is copied, it is best to marinate it with cooking wine and salt for 20 minutes; the peppercorns are first fried in a pot until fragrant, crushed, and finally sprinkled on the tofu while it is hot, so that the hot and spicy taste can be enhanced; the tofu should be tender and not fragile, and it is better to make mapo tofu with southern tofu.

The characteristics of mapo tofu are numb, spicy, hot, fragrant, crispy, tender, fresh, and live, also known as the eight-character proverb.

Hemp: When the tofu is in the pot, it should be sprinkled with an appropriate amount of minced peppercorns. It is best to use Hanyuan Gong pepper for Sichuan pepper, which has a pure hemp flavor and refreshes people's hearts. If you don't get peppercorns, the numb flavor is stuck in the throat, which makes people nervous.

Spicy: The big red robe oil pepper of Longtan Temple is used to make watercress, chopped and cooked, and a small amount of cooked oil and sea pepper are added to cook tofu, which is spicy and fragrant.

Blanching: The characteristics of tofu maintain the temperature of the whole dish after it comes out of the pot and it is not easy to cool. Every time I eat chopsticks, I eat the taste of freshly baked.

Fragrant: Serve immediately after getting out of the pot, you can't smell the gypsum smell of tofu, you can cold-soak the rusty smell of tofu, and there is no original unpleasant smell of various condiments, only the fragrance that arouses your appetite.

Crispy: Refined meat filling, golden color, red crisp is not boarded, one by one, one grain, crispy in the mouth, and melted into the teeth.

Tender tofu is put into the pot, fried to get the method, the color is white as jade, there are flutes and horns, and it is broken when twisted, so it is mostly scooped with a small spoon.

Fresh: The raw materials of mapo tofu are all fresh, fresh and tender emerald green, red and white, fresh in color and taste, impeccable.

Live: refers to a stunt of the mapo tofu shop: the tofu is served on the table, the garlic seedlings are long in the bowl, the roots are erect in the bowl, the green and blue are blue, the oil is very bright, as if it has just been picked and chopped from the furrow, it is vivid, but the entrance of the clip is all ripe, and there is no jerky taste.

This dish is rich in animal and plant proteins, calcium, phosphorus, iron, vitamins and carbohydrates

Mapo tofu has the effect of warming and nourishing qi, replenishing the middle and nourishing the body, detoxifying and moisturizing dryness, and replenishing the essence and marrow. This dish can quench thirst and strengthen the spleen when eaten in summer, which is conducive to fitness and disease prevention. Mapo tofu is also a delicacy for patients with high blood pressure, high blood lipids, high cholesterol, arteriosclerosis, and coronary heart disease.

Tofu is a nourishing, heat-clearing and health food, often eaten to replenish the qi, clear heat and moisten dryness, quench thirst, clean the stomach and intestines, detoxify and dissolve dampness, more suitable for heat and physique, bad breath and thirst, unclear stomach, and people who recuperate after fever. This dish is rich in animal and plant protein, calcium, phosphorus, iron, vitamins and carbohydrates, which has the effects of warming and nourishing qi, replenishing and nourishing the body, detoxifying and moisturizing dryness, and replenishing essence and marrow. Tofu and fish are eaten together, which can better absorb the animal protein in fish.

But that's all a modern thing, anyway, in this era, it's hard to say what the health care effect is.

"The time has come, the competition is over, now please put down the kitchen utensils, stand and wait for acceptance. The butler shouted, and then sent someone to serve the chef's dishes and present them to the judges.

Gently take a little of each dish and put it in a small bowl, which also gives it to the land and the dragon in the sky.

After the judges and the dragon tasted it in the sky and freely.

"I said Master Longzhuang, according to the old man, the young man who cooks Cantonese food is good, the dishes are very smart, and they are not too sweet, which is in line with the old man's taste. ”

"Hahaha, is it? I think that the Sichuan cuisine made by Zhong Tianzheng is spicy and refreshing, not fat or greasy, it is very rare, in the past, Sichuan cuisine was easy to make people tired of eating, but Zhong Tianzheng skillfully blended the fragrance of peach blossom paper and the spicy absorption of mint with Sichuan cuisine. It is really the first in this competition. ”

Seeing that the owner of Long Zhuang obviously took a fancy to Zhong Tianzheng, he knew that it was useless for him to say more, and only Long Zaitian had the final say in the chef competition.

"Hmph. He flicked his sleeves freely and led his men away.

"Cut, old immortal, wait and see. "The dragon also despised the lower ground in his heart.

Then he called out to the butler and whispered in his ear.

"Yes, owner. The housekeeper left to tell a few of the judges.

After listening to this, several chef judges exchanged ideas and nodded.

Then the butler walked to the center of the field.

"Now, I announce that the champion of this chef competition is, Zhong Tianzheng!"

"Yes, yes, yes!" Feng Ling'er called out excitedly.

"Miss, miss, be quiet, let the family see what kind of system it is. ”

"Win, win!"

。。。。。。

Shangguan Yan was also very happy and happy for Zhong Tianzheng.

After Zhong Tianzheng heard the result, for some reason, he didn't get happy, he looked at the young man, only to see that he was expressionless and left the competition venue, and the other players also left with their heads down.

"It's amazing, this Zhong Tianzheng can beat all kinds of players. ”

"Yes, the dishes he makes look extraordinary. ”

"That's what I just said, you see I'm right. ”

The onlookers and cooks were arguing with hindsight.

The housekeeper came to Long Zaitian and said a few words, and Long Zaitian nodded.

The housekeeper walked to the center of the venue and announced loudly, "Please Zhong Tianzheng come up and receive the plaque of the Imperial Gift Kitchen God." ”

The housekeeper beckoned, and the people came over carrying the gold-inlaid "God of Kitchen" plaque.

Zhong Tianzheng walked to the plaque, took the plaque and gestured to the onlookers, and then gestured to Long Zaitian to show respect.

"Hmm~" Long Zaitian seemed to be very satisfied with Zhong Tianzheng.

Then he gave the butler a look.

The butler understood, and he stepped forward to greet his subordinates and helped Zhong Tianzheng put the plaque aside.

Zhong Tianzheng thought it was over and was about to leave with the plaque.

"Hey~ Congratulations on getting the God of Cooking. ”

The housekeeper looked at Zhong Tianzheng with a smile and said goodly.

"What kind of pony?"

"Ao~ I understand, it's not time yet, I'm congratulating early, I'll wait, wait for you and Miss to get married, I'll change my words. The butler said with a sudden realization.

"Huh?"