Chapter 46 Magical Mapo Tofu

Mapo tofu is one of the famous dishes of the Han nationality in Sichuan Province and one of the eight major cuisines of China.

The main raw materials are tofu, and the main ingredients are tofu, minced beef, pork, chili pepper and peppercorns. The hemp comes from Sichuan peppercorns, and the spicy comes from the chili peppers, and this dish highlights the 'spicy' characteristics of Sichuan cuisine.

Of course, the mapo tofu that Zheng Shuanglong is going to make for Lihua to taste is not an ordinary mapo tofu, which is beyond the top magic mapo tofu made by the senior chef in the college canteen. The magic mapo tofu that shows the essence of Sichuan cuisine with eight flavors in one.

Tofu is a very important part of mapo tofu, in order to make the most tender and refreshing tofu, Zheng Shuanglong did not buy finished tofu from the college canteen, but made his own tofu. Make the best, the best tender tofu for mapo tofu.

In order to make the best tofu, Zheng Shuanglong spent half a month just learning how to make tofu, and took half a notebook to learn how to make all kinds of tofu with the best soybeans. Make tofu that is perfect for making mapo tofu.

Meat, the essence of mapo tofu, mapo tofu without meat is not a good mapo tofu, once seen in the anime so the so-called six-in-one mapo tofu Zheng Shuanglong is not interested at all, moreover, mapo tofu is not only six flavors, numb, spicy, hot, fragrant, crispy, tender, fresh, live This is the real mapo tofu.

The perfect fusion of these eight flavors is the mapo tofu that surpasses the college cafeteria. It is a high-quality mapo tofu made by a senior chef who specializes in Sichuan cuisine.

Speaking of meat, Zheng Shuanglong is really angry, what are the things in the college canteen, Jinhua pig's most exquisite meat quality Jinhua ham is not, and the quality of other pork is also unsightly, it seems that there is very little pork used in the canteen, and the main meat used is beef. However, the meat of Japanese Wagyu, the best of all the beef in the college cafeteria, is only A2 quality.

This makes Zheng Shuanglong very angry, mapo tofu can be used beef, can also be used pork, from the taste of consideration, beef is the best, but, from the tofu should not be eaten with beef, eating together will make people dry and hot This food combination point to consider, the use of pork is also a good choice.

However, both beef and pork must be the best, and no good ingredients can make a good dish, but a dish made with good ingredients is definitely several times higher than a dish made with poor ingredients.

Moreover, there is no way for Zheng Shuanglong to make the best dishes with ordinary ingredients, in Zheng Shuanglong's cuisine, the quality of ingredients can be said to account for a large part, well, in that sentence, this is the victory of ingredients.

Therefore, the best meat, whether pork or beef, is a must. If the best meat is missing, Zheng Shuanglong is also very difficult.

After all, the minced meat from the good meat and the minced meat from the bad meat are not a little bit worse in taste. Even if Zheng Shuanglong does not have the strength to bring the delicacy of such top ingredients as A5-grade beef or Jinhua ham made from the best Jinhua pig to the extreme, this is also the case.

A chef at the level of a senior technician may be able to smooth out this gap with superb cooking skills, but Zheng Shuanglong does not have this kind of skill, and there is no way to change this fact, meat is not good.

The pork in the college cafeteria is completely bad, and the beef is not the best beef.

Although Zheng Shuanglong didn't really see the so-called Kobe beef in real life, through his studies in the cooking department, Zheng Shuanglong understood that the beef used in the college cafeteria is Kobe beef, but it is not the best Kobe beef, and it can even be said that it is not Kobe beef.

Kobe beef, although not the world's best beef, is one of the most famous beefs in the world. As a Japanese specialty, Kobe beef is often used at banquets for state guests. The feeling of fragrant but not greasy, melt-in-your-mouth can make people can't bear to stop. It was once fasted by the Japanese emperor and sold for a "sky-high price". It is also a top-notch ingredient in Japanese cuisine.

However, only A4 and A5 grade Kobe beef are authentic Kobe beef, and A3 grade is not Kobe beef at all. Not to mention the A2-grade Kobe beef.

Meat is not good, how can Zheng Shuanglong not be angry, but no matter what, it is also very good beef, and Zheng Shuanglong understands and accepts it.

After all, in real life, not to mention A2-grade Kobe beef, even A1-grade Kobe beef Zheng Shuanglong has never eaten.

When he was in the Overworld, Zheng Shuanglong had been to a Western restaurant and tasted steaks, but these Western restaurants were just ordinary Western restaurants, and the steaks that were served were not guaranteed except for the beef that could be determined to be beef and not spoiled.

As for the high-end, top-notch Western restaurant, well, Zheng Shuanglong really hasn't been there, after all, with Zheng Shuanglong's ordinary income, if you go once, it's time to eat instant noodles this month.

Therefore, for the problem of meat, although Zheng Shuanglong, who is not the top level, is a little dissatisfied, he is only a little dissatisfied.

However, fortunately, the ingredients such as bean paste and bean drum taken out of the college cafeteria are authentic, not the kind of defective products, which makes Zheng Shuanglong very satisfied.

After all, the premium sturgeon in Japanese high-end restaurants still use refrigerated goods, and how can anyone who doesn't know know that only the bright red melt-in-your-mouth sturgeon meat cut from the freshly caught sturgeon is wrapped in real haute cuisine. When frozen, sturgeon meat is no longer considered a top-quality ingredient.

Although the ingredients are not the top ingredients, since the college canteen can use these ingredients to make mapo tofu that satisfies Lihua Song, then Zheng Shuanglong can naturally use these ingredients to make a mapo tofu with numb, spicy, hot, fragrant, crispy, tender, fresh, and live flavors.

Moreover, among the main ingredients, the fresh and tender tofu made by Zheng Shuanglong is more than one step higher than the ordinary tofu in the college canteen.

In terms of ingredients, Zheng Shuanglong has already outperformed those NPC chefs.

Before he started cooking mapo tofu, Zheng Shuanglong had already won at the starting line.