The ingredients prepared by Song Liang are brine tofu, pork filling, chili noodles, Sichuan pepper, garlic, chives, bean paste, soy sauce, salt, water starch, homemade chicken essence and sesame oil.

He first cut the tofu into small pieces, minced the garlic, chopped the chives, and chopped the bean paste for later use. Put the peppercorns in a pot over low heat and stir-fry until ripe, and put the cooked peppercorns into a garlic tamper and mash them into crushed noodles for later use. Then add an appropriate amount of water to the pot, blanch the tofu for one minute after the water boils, then remove it and set aside.

Add an appropriate amount of base oil to the pot, then put in the meat filling, stir-fry to mature, add an appropriate amount of salt to taste, add bean paste and chili noodles to stir-fry the red oil, and then add minced garlic to stir-fry to bring out the fragrance. Add an appropriate amount of hot water to a wok and bring to a boil. Put the tofu in a pot and bring to a boil over high heat, then add a little soy sauce to taste. Put the water starch in a pot and bring to a boil over high heat.

Then put the water starch again, and finally add a little chicken essence and sesame oil, stir well and get out of the pot. Remove from the pan and sprinkle a little chopped chives and peppercorns. Song Liang's cooking of this traditional flavor mapo tofu is complete.

And Cai Youyou, just in the choice of ingredients, is quite different from Song Liang.

The main ingredient she chose was the gypsum tofu she made herself under the guidance of Professor Zhu.

And she didn't choose the pork stuffing that is used to cook traditional mapo tofu in this world, but the beef stuffing made from carefully detenten yellow beef.

Song Liang chose chives as the toppings for garnishing, while Cai Youyou chose green garlic.

Moreover, she did not use Sichuan pepper directly. She prepares homemade chili noodles, peppercorn noodles, seasoned bean paste and tempeh. In addition to the condiments used by Song Liang, Cai Youyou also specially prepared lemon and ginger and some special seasoning powders to marinate the beef filling.

Cai Youyou is not only different from Song Liang in the ingredients and ingredients prepared, but the way the two of them cook this mapo tofu is very different from the first step.

Song Liang blanched the cut tofu directly in the water to remove the smell of beans.

Cai Youyou, on the other hand, cut the tofu into two-centimeter-square pieces and put them into a boiling soup with a little salt. This not only removes the beany smell, but also makes the tofu taste more delicious after being cooked in the fresh soup.

It was a technique she had learned from the notes her father had left behind.

Serve out the blanched tofu and set it aside, chop the bean paste and tempeh, cut the green garlic into sections, mince the ginger, and then start marinating and stirring the tendon-free yellow beef meat filling prepared in advance.

When marinating the ground beef, she adds not only minced ginger, a pinch of salt, but also lemon juice and her special seasoning powder.

Marinating the beef filling with lemon and a little cinnamon and tangerine peel powder is her originality. This makes the ground beef more tender and has a great flavor and texture when stir-fried.

After completing this step, Cai Youyou calmly heated the wok, put in the rapeseed oil pressed by the ancient method, put in the beef filling, stir-fried the meat filling, and slowly fried it until golden brown, so that the minced beef has a melt-in-your-mouth and crispy taste.

Then, add the bean paste, tempeh, minced ginger, chili powder and Sichuan pepper powder in turn and stir-fry until the beef is fully flavored. Read the latest chapter of "Otherworldly Restaurant: Xueba's Private Caipaw Book House" for free for the first time.