Although the color of this tofu is also white to yellow, it is more delicate than brine tofu from the cut surface, but it is a little grainy, not as smooth as inner fat tofu.

Fang Yu took a closer look and smelled it, the bean aroma was strong, and the taste was very pure, without the smell of brine tofu and gypsum tofu.

Wei Zhen sighed and said: "The attitude towards cooking in this world is really a little different, it's just a primary assessment, so hard." The tamago tofu just now, and now this kind of tofu has appeared again. It's really hard for the assessing people to go to such great lengths to design the exam questions. ”

Fang Yu asked curiously: "What kind of tofu is this, I have never seen it." ”

"Don't say it's you, I guess most people don't know this kind of tofu." Miso replied.

"Why?" Fang Yuqi said.

"This tofu is a complex tofu production process, has high water quality requirements, and the yield is lower than that of other tofus. Even in the world of Weisheng, there are not many people who make this kind of tofu, except for a few specific areas, which are hardly seen on the market. ”

"So, it's a rare ingredient."

Miso smiled: "I can't say it's rare, after all, it's just tofu, but it's really a rare high-quality ingredient." In this carload of tofu, its quality should be the best. ”

Fang Yu heard Wei Zhen say this, and quickly took this plate of tofu in his hand.

The man with dark circles saw Fang Yu take the plate of tofu, and he also took a plate of brine tofu in the same way.

The other two candidates in Fang Yu's group took gypsum tofu and inner fat tofu respectively.

After taking the main ingredients of the dish, the candidates went to the large preparation table at the other end of the examination room to get the auxiliary materials.

Fang Yu is very confident in his main material, and is ready to make a legendary home-cooked dish that is a household name in Shudu.

He came to the food preparation table and preemptively filled a small bowl of Z County bean paste, a special seasoning that is indispensable for many common dishes.

The dish that Fang Yu wants to do today is no exception, without Z County bean paste, no matter how good the taste is, it is not an authentic Sichuan Shu taste.

Next, Fang Yu carefully selected a piece of beef shank, and took tempeh, green garlic, ginger, garlic, chili, and peppercorns.

Fang Yu took the selected accessories back to his cooking table, thought about it, and walked to the large preparation table to take a beef bone and a piece of lean meat.

As he walked back, Fang Yu noticed that the man with dark circles also took a beef bone and lean meat and followed behind.

Fang Yu's heart moved, he glanced at the cooking table of the man with dark circles, and found that the auxiliary materials placed on it were similar to those he had just held.

Fang Yu wasn't sure if the man was learning from himself or if it was just a coincidence.

However, the key to the practical assessment is your own cooking skills, even if the dark circle completely copies your own recipe, can the taste be comparable to your own original?

Fang Yu smiled absently.

After preparing the materials, Fang Yu immediately began to process them.

What Fang Yu wants to do today is mapo tofu.

That's right, it is one of the representative dishes of Sichuan and Shu cuisine, known as the "rice killer", mapo tofu.

Mapo tofu, like dandan noodles, used to be the best delicacy of the bitter haha tooth festival in the market. Because the taste is really good, it slowly spreads, and many people like it even abroad.

Although mapo tofu is a Sichuan and Shu cuisine, people who love it everywhere will adjust it according to local ingredients and tastes, so there are many different variants.

However, only some of the ingredients in it have changed, and what has not changed is its numb, spicy, crispy, fragrant, tender, fresh and hot taste.

Fang Yu wants to make traditional mapo tofu that has been improved by famous chefs over the years, and the production process is much more complicated than ordinary home-cooked dishes.

Although there was an hour of assessment time for each candidate, Fang Yu still felt that the time was very tight.

Stock is a must, but it's certainly too late to cook it the traditional way.

Fang Yu pressed the beef bones and lean meat in an electric pressure cooker and booked a time of twenty minutes, although it was still a bit short, but the time was limited, and there was no way.

Cut the ginger and garlic into cubes, mince the green garlic, cut the dried chili pepper into thin strips, and fry the peppercorns in the pot over low heat until fragrant, and press them into fine powder after cooling.

The beef leg meat must be chopped by hand, and the machine will grind it finely, and there will be no taste after frying.

Next is the bean paste and tempeh.

The tempeh provided by the examiner is from ST County, and the grains are loose, dark and shiny. Fang Yu tasted a grain, it was fragrant and delicious, moisturizing and slagging, the aftertaste was sweet, and the fermentation was just right.

Fang Yu feels that the current chef is actually quite happy, because the transportation is developed, and he can use ingredients from the north and south of the world to cook according to his needs.

As long as there is money, all kinds of fantasy combinations that ancient people can only rely on rumors and imagination can try.

Fang Yu chopped and mixed Z County bean paste and tempeh together, and a complex and tempting aroma immediately emerged.

Preparing the condiments, Fang Yu began to process the tofu.

The tofu selected by Fang Yu has no peculiar smell, the bean aroma is rich and pure, and there is no need to blanch it.

In order to make the taste of the dish consistent, Fang Yu removed the layer of the tofu with a slightly tough texture, then cut it into tasty small cubes, and put it in clean water to wash it slightly.

The broth in the pressure cooker was also boiled, and Fang Yu immediately cooled down the pressure cooker so that it could be opened quickly.

In fact, the pressure cooker is to do not do this, because the alternation of hot and cold will increase the burden on the outer wall of the pressure cooker, and there is a possibility of explosion.

However, Fang Yu really couldn't wait for it to cool down naturally, so he had to rely on his sensitive sense to take a risk.

With just over half an hour left in the assessment time, Fang Yu refined the broth into an ordinary broth, which is suitable for making home-cooked dishes.

Fang Yu lit the fire, put the pot on the shelf, and officially started production.

The first thing is to wait for the pot to heat up and add the rapeseed oil.

Traditional mapo tofu must be made with rapeseed oil. Only rapeseed oil can make mapo tofu with bright color and fragrant taste.

When the oil was hot, Fang Yu poured the minced beef into it, added the stock once after stir-frying the fragrance, continued to fry until the juice was collected and the oil came out, and added the stock again to continue frying.

The minced beef is stir-fried in a pan for nearly twenty minutes, adding water every few minutes, and repeating five times.

Fang Yu's method of stir-frying minced beef is very authentic, and only in this way will the fried minced beef be distinct, rich in flavor and crispy in texture.

However, there are almost no restaurants outside that do this, not to mention the labor and time, and they can't buy money, after all, it's just home-cooked food.

Fang Yu did not need to consider the cost, and completed this operation meticulously.

Fang Yu packed up the fried minced beef, then heated the oil again and began to stir-fry the ginger, garlic and chili.

When the aroma of ginger, garlic and chili bursts out, Fang Yu adds the bean paste and tempeh, stir-fry for a while, then add the stock to boil, then add soy sauce, sugar, salt, small tofu cubes with water, and finally pour cooking wine.

Fang Yu looked at the time, there were less than ten minutes left, although the time was very tight, Fang Yu was confident that it would be completed on time.

The soup is boiling again, and the tofu is basically flavorful when it looks like a color, and you can start the most important step before starting the pot - thickening.

The traditional mapo tofu thickening is particularly particular, and it cannot be thickened at one time, but must be divided into three times.

Fang Yu boiled over low heat for two minutes, then boiled the pot and poured it into the pot with wet starch, carefully pushed it with a spatula, put in the fried minced beef and cover the pot and cook for another two minutes.

The soup is somewhat dry, Fang Yu hooked the root again and burned it for another 2 minutes, and finally put in the green garlic and hooked it again to prepare the pot and put it on the plate.

Taking advantage of the heat when serving, Fang Yu evenly sprinkled a layer of ground peppercorns just prepared, and the smooth and hot mapo tofu was finished.