Chapter 47: Magical Mapo Tofu (2)

After cleaning his hands in ten minutes, carefully washing every hand and every corner with water, and completing the most basic etiquette of the chef, Zheng Shuanglong began to determine once again whether the ingredients and seasonings he prepared were different.

After completing this, Zheng Shuanglong picked up his special bamboo knife and used the bamboo knife to cut the tofu into 2 cm cubes and put them in clear water with a little salt added.

Cutting vegetables with a bamboo knife is not only elegant, but most importantly, it does not smell rusty with metal knives such as iron knives and steel knives. It's just a little bit of detail, but for a chef who is looking for this delicacy in the endless wilderness, it's a big problem that can't be forgiven. The pursuit of perfection is what a chef looking for delicious food should do.

Zheng Shuanglong, who was cooking, said to Lihua easily: "Mapo tofu, one of the representative works of spicy dishes in Sichuan cuisine, don't look at it is very spicy, its nutritional value is very high, this dish can quench thirst in summer, strengthen the spleen, is conducive to fitness and disease prevention, and is also a delicacy for patients with high blood pressure, high blood lipids, high cholesterol and 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. Rich in animal and plant protein, calcium, phosphorus, iron, vitamins and carbohydrates, it has the effects of warming and invigorating qi, replenishing and nourishing the body, detoxifying and moisturizing dryness, and replenishing essence and essence. Although there is no meaning in this immortal world, it tastes delicious. ”

While laughing and cooking the dishes, Zheng Shuanglong is not inattentive to making dishes, but he has formed a muscle memory for this mapo tofu, and has instinctively reacted to the more than ten procedures for making mapo tofu. There will not be a single second of error.

Muscle memory, the muscles of the human body have a memory effect, after the same action is repeated many times, the muscles will form a conditioned reflex. Human muscles acquire memories very slowly, but when they do, they also forget very slowly.

Of course, the muscle memory that Zheng Shuanglong now has in terms of cooking skills is only limited to the dish of mapo tofu, but even if it is just the muscle memory of a dish, it is a great thing.

Chefs who can learn muscle memory are not simple cooks. Technician, senior technician, only the top two levels of chefs have such skills.

This is the most rapid and correct movement that can be formed through hundreds, if not thousands of exercises, without thinking.

Listening to Zheng Shuanglong's praise of mapo tofu, Lihua Song, who liked mapo tofu very much, immediately nodded and praised softly: "Delicious." ”

Although the mapo tofu in the college cafeteria is unbearable, for Lihua Song, it is the top delicacy, and Lihua Song does not like spicy, but likes mapo tofu.

In other words, Lihua is just chasing deliciousness, after all, among all the dishes in the college cafeteria, mapo tofu has the highest delicious grade.

Zheng Shuanglong said with a smile while cutting the A2-grade Kobe beef into small pieces and chopping the green onions, ginger and garlic respectively: "The characteristics of mapo tofu are numb, spicy, hot, fragrant, crispy, tender, fresh and live. ”

Heat the oil in the pan and put a little green onion and ginger in the pot first.

"Hemp: When the tofu is in the pot, it should be sprinkled with an appropriate amount of ground peppercorns.

Sichuan pepper should be used to pay tribute to the imperial court with Hanyuan, the hemp taste is pure, refreshing. If you don't have peppercorns, the numb taste is stuck in the throat, which makes people angry, who will have an appetite, and who dares to sandwich tofu again? Although the peppercorns I have here are not authentic tribute peppers, they taste the same after my special treatment. ”

Add the beef cubes and stir-fry until it changes color, then add the watercress and half of the sesame pepper powder, and stir-fry the red oil.

"Spicy: It is to use the big red robe oil pepper of Longtan Temple to make watercress, chop and refine and cook, add a small amount of cooked oil sea pepper to cook tofu, spicy and fragrant. Hawkers, it seems that the current Douban is not the Douban of that time, but the taste is the same. ”

The hand gently clicked on the water of the soaked tofu, and the power of time was activated, and it took 15 minutes in an instant. Remove the tofu.

"Hot: It is served immediately after getting out of the pot, and you can't smell the smell of tofu gypsum, the rusty smell of cold-soaked tofu, the original unpleasant smell of various condiments, and only the fragrance that arouses your appetite."

Add tofu and stir-fry for one minute.

"Crispy: refers to the refined beef filling, golden in color, red crispy and not plated, one by one, one by one, crispy in the mouth, and melted when it is stained."

Add water, salt, five-spice powder and stir well, and cook for one minute.

"Tender: refers to the tofu in the pot, frying the method, the color is as white as jade, there are horns, a twist is broken, so most of the houses use a small spoon to scoop up."

Pour in the water starch, stir-fry well to thicken, remove from the pan and put on a plate.

"Xian: refers to the raw materials of the whole dish, all fresh, fresh and green, red and white, fresh and delicious, impeccable."

Then sprinkle the tofu with minced garlic, minced green onion, pepper powder, peppercorns, and pour a spoonful of hot oil.

"Live: Tofu is on the table, the garlic seedlings are long in the bowl, the roots are upright, the emerald green and blue are blue, the oil is very bright, as if it has just been picked and chopped from the furrow, vivid, but the entrance of the clip is all ripe, and there is no jerky taste."

There is no mistake in all the processes, and in such a short period of time, a numb, spicy, hot, fragrant, crispy, tender, fresh, and live eight flavors are no less than the mapo tofu made by senior technicians.

Walking in front of Lihua Concert with a dinner plate, and putting the highest level mapo tofu made by himself on the table in front of Lihua Juan, Zheng Shuanglong said with a gentle and happy smile: "Okay, let's taste it, my carefully made mapo tofu." Let's eat it hot. ”

Chef is a profession that brings deliciousness and happiness to people, and it is even more of a blessing to be able to make dishes that she likes for the person she likes.

In Zheng Shuanglong's opinion, it is really a very happy thing to be able to make mapo tofu that Lihua likes to play.

Looking at the bright red mapo tofu and smelling the tempting aroma, Lihua Song quickly asked for a spoonful of hot mapo tofu with a white spoon and ate it directly without hesitation, numb, spicy, hot, fragrant, crispy, tender, fresh and live, directly captured the human taste, the delicacy like a volcanic eruption, the delicious taste that made people want to stop, shocked the heart of Lihua Juan.

Although Lihua's face has not changed. However, the pace of the meal was significantly much faster. It's the quest for good food. In less than a minute, Lihua Song ate a large plate of mapo tofu in front of him.

The unfinished Lihua looked at Zheng Shuanglong with expectant eyes, and said softly: "Delicious." ”

Facing Lihua's expectant and eager gaze, Zheng Shuanglong smiled happily and picked up the bamboo knife again and began to attack the ingredients.

Satisfying Lihua's desire for mapo tofu is a matter of course for Zheng Shuanglong. Xiao Song is a person who wants to accompany him.