Chapter Ninety-Four: Eight-in-One Magical Mapo Tofu, Spicy Hot, Crispy, Fresh, and Eight-in-One Mapo Tofu! That's all Zheng Shuanglong has to do. However, to make a good dish, you naturally need special and outstanding ingredients, and fortunately, Kiri Erina is one of the ten masters of the distant moon. The members of the Ten Masters of the Far Moon have absolute privileges, not only have the highest level of kitchen and kitchen utensils, but also can use the extremely rare ingredients that are coveted by daily chefs, no matter how expensive or rare, as members of the Ten Masters of the Far Moon, they have the right to contact and use, and they can do everything they can to carry out any cooking experiments and cooking, that is, the right of all chefs. As a result, Kiritai's private kitchen has enough materials to satisfy Zheng Shuanglong. After all, to make a dish that can satisfy the tongue of the gods, Zheng Shuanglong can't do it with ingredients that are not of sufficient grade. "An hour's time, barely, well, time OK, materials OK, condiments OK, kitchenware OK, let's start." After careful inspection, Zheng Shuanglong walked to the food storage table, took all the ingredients needed to the kitchen counter, and then washed his hands with the faucet. When cooking, it is essential for chefs to keep their hands clean. Zheng Shuanglong cleaned slowly, not letting go of any possible dirt, between his fingers, on the back of his palm, on his wrists, and everywhere that was easy to accumulate dirt, he cleaned it back and forth three times. At this moment, three minutes were wasted. After washing his hands, Zheng Shuanglong officially began. Although the time was still scarce, the devil knew if something would happen in it, and it was a rather bad thing to keep the female teacher who went to collect it for him a long time. Therefore, Zheng Shuanglong decided to make a quick decision. Use the fastest time to process this mapo tofu. Zheng Shuanglong used two boiling water pots to fill a small half pot of cold water and put it on a large fire to boil. One of the boiling pots is sprinkled with a little salt, which is used to blanch the tofu. After all, after the tofu is cut into pieces, blanching it in boiling light salted water can remove the astringency of the tofu and keep the tofu tender and not fragile; If it is boiled in boiling water, it will be too tough and taste bad. While boiling water, Zheng Shuanglong quickly selected the ingredients and accessories needed. South tofu beef, old hen, lean pork, chicken breast, garlic sprouts, tempeh, pepper powder, cooking wine, salt, monosodium glutamate, pea starch, peanut oil, shallot, water starch, etc. After selecting the ingredients and washing them quickly, Zheng Shuanglong took two pressure cookers, poured in water, lit the fire, and boiled the water again. This is used to make dashi. The umami of the spicy tang, crispy, tender and fresh mapo tofu is not only the freshness of the tofu and the ingredients, but also the freshness of the soup base. Because the time is only one hour, and there is no excellent soup stock that has been cooked beforehand. Zheng Shuanglong had no choice but to do it. The lean pork and chicken breast of the old hen are the main ingredients used to make the broth. The water was boiling over there, and Zheng Shuanglong walked quickly to the cutting board and cut the old hen that had been processed to a certain extent into pieces. I saw that the kitchen knife in Zheng Shuanglong's hand was lightly cut into the two old hens. This strange knife work made the two girls who were watching not far away, Kiri Erina Shinto Scarlet, feel quite strange. I've never seen this kind of knife before. In Kiri Erina Shinto's heart, regardless of his cooking skills, Zheng Shuanglong's strange knife technique that he has never seen before is indeed surprising. However, no matter how you look at it, Kiri Erina Shinto Scarlet feels that the posture of holding the knife is quite wrong. Those who have not practiced kendo don't know that the real purpose of Zheng Shuanglong's knife work is not to cut vegetables, but to cut people. Professional skill [Taidao Mastery] nine. It is also quite sharp when used to chop vegetables. Especially when it comes to meat, the sharpness makes Kiri Erina Shinto Scarlet Sako startled. With a few flashes of the knife, the lean pork placed on the cutting board was cut into thin strips. After processing the lean pork, Zheng Shuanglong put the old hen and lean pork on a plate separately, put them aside and wait for the water to boil, and then prepared to scald them with boiling water. Then put it in cold water and boil over high heat, remove foam, add green onion and ginger wine, and then change the heat to low, keep the soup noodles slightly open, and turn over the small blisters. Boiling soup is quite a time-consuming thing, if it weren't for this, an hour would be enough for Zheng Shuanglong to make many portions of mapo tofu, not to mention that the time is barely enough. I took a piece of chicken breast, placed it on the cutting board, and quickly cut it with a kitchen knife in my hand, and in a few moments, I cut it into minced meat. The soup stock that Zheng Shuanglong needs is not ordinary clear soup, but refined soup, so several "hanging soups" are indispensable. After soaking in green onion and ginger wine and water, the minced meat wrapped in gauze is also indispensable, which is an important item for "hanging soup". Soon, Zheng Shuanglong, who had finished processing the main ingredients of the broth, began to process the ingredients for making mapo tofu. Replace the kitchen knife, take out the bamboo knife you carry with you and wash it, clean it, and then cut the tender tofu into small pieces of two centimeters square, so evenly that you can put them on a plate and wait. Pick up the kitchen knife from Kiri Erina's side again, chop the beef filling, and marinate it in the mixed cooking wine and salt. Garlic minced chives, chopped bean paste, several different kitchen knives flashed quickly under the control of Zheng Shuanglong, who had the skill of [Taidao Mastery], all the movements were so skilled that people had a sense of beauty, there was no hesitation at all, and the ingredients cut out seemed to have been carefully calculated, which was quite neat. "This guy ......! Although the knife technique is very strange, the knife work is really very good. Moreover, do you cut tofu with a bamboo knife......" Kiri Erina had already put away her contempt, she bit her thumb and stared intently at Zheng Shuanglong's cooking. Scarlet Shinto, who was standing next to Kiri Erina, also showed surprise, covered her small mouth, and paid attention without saying a word. Zheng Shuanglong's bizarre knife work is really amazing. [Taidao Mastery] nine, plus [Cooking] twelve knife work, this is not one plus one equals two can be compared, this bonus can be calculated in squares. Thanks to the blessing of this knife work, Zheng Shuanglong, who was immersed in the cuisine, made mapo tofu very quickly. The water in the pressure cooker boiled, and Zheng Shuanglong quickly put the old hen and lean pork into the boiling water and started the pot. Then put the blanched old hen lean pork into the pressure cooker and boil it quickly. There is not enough time, if you are at home, you don't need to make soup on the spot when making mapo tofu, Zheng Shuanglong's home has already prepared the soup, the five old hens after dozens of hours of carefully boiled soup stock, it is really delicious. And this kind of instant broth, although it is also very delicious, but compared to the broth that took a few days to boil, it is really a little worse. Luckily, however, the old hens in Kiritai's private kitchen are made of much higher material than the old hens that Zheng Shuanglong bought from the market, so even if there is not enough time, this stock is enough for Zheng Shuanglong's mapo tofu. After all, the spicy and fragrant, crispy, tender and fresh eight people gathered together is the best mapo tofu, if the fresh taste is too outstanding, and the other flavors are covered, then, even if it is the ultimate in freshness, it is also a failed mapo tofu.

Moderate amounts are sufficient. Don't overdo it.

()