Mapo tofu is probably the most widely spread dish of Sichuan cuisine, and it can be seen everywhere in domestic restaurants, and even in overseas countries such as the Japanese and Europe and the United States.

Because of its wide spread, the practice and ingredients of mapo tofu have also changed greatly according to local conditions, but no matter how it changes, it is still the undisputed "handle" in the rice industry.

Mapo tofu seems to be a very cumbersome production process, but in fact, it is not the case, but because it is simple, people who can make it grab a lot of people, but there are very few people who can really do it well.

An authentic mapo tofu is characterized by numb, spicy, fresh, fragrant, hot, whole, tender, crispy, etc., showing the spicy flavor of Sichuan cuisine to the fullest.

In a relatively simple way, making mapo tofu with distinctive characteristics and full of flavor is not only a great challenge to the ingredients used in the dish, but also to the chef's own cooking skills.

Since Jiang Yu has been involved in cooking for so long, he has also made many famous dishes from all over the world, and he has naturally made a lot of dishes with complex techniques, but so far, he has not personally made mapo tofu, a dish known as a "public lover" in the Sichuan cuisine industry.

After carefully figuring out the detailed production method exchanged from the food system several times in his mind, Jiang Yu did not waste time, and began to get busy after processing the ingredients prepared in advance.

To make an authentic mapo tofu, the choice of ingredients is important.

For example, tofu must be brine tofu, because the water content is less, its taste is a little tough, but the bean flavor is strong, commonly known as "old tofu", "northern tofu".

Some people like tender tofu, then they will choose gypsum tofu, it is much softer than the brine tofu, but the bean flavor is relatively light, because of its water content, also known as "tender tofu", "southern tofu".

In addition to the strict selection of the main ingredient tofu, the auxiliary material minced meat is also particular, and the authentic mapo tofu is made with minced beef, not minced pork.

In addition, there are strict requirements for authentic mapo tofu, even some of the main seasonings, such as watercress, chili noodles and Sichuan pepper noodles, and the taste of the mapo tofu will be different depending on the origin of the seasoning.

After the processing of the ingredients, Jiang Yu directly started the pot to burn the oil, put the cold oil into the minced beef minced in advance, and stir-fried continuously to fry the minced meat.

After the beef is stir-fried and matured, add the minced bean paste and chili noodles in advance, continue to stir-fry the red oil, and then add the minced garlic and stir-fry until it exudes fragrance.

Subsequently, Jiang Yu added an appropriate amount of hot water to the pot, poured the pre-processed tofu into the pot and cooked it slowly over low heat after boiling, then added light soy sauce, dark soy sauce, a little sugar, etc. for seasoning, and then added the pre-pounded peppercorn noodles and stir-fried gently.

Finally, it's the water starch that thickens it.

This last step is also the key to whether mapo tofu can be done well.

Ordinary dishes often only need to be thickened once, so as to ensure that the soup is rich and adheres to the surface of the ingredients, so as to achieve the glossy, smooth, tender and delicious flavor of the dish.

But mapo tofu is not.

Because the tofu will "spit water" during the stewing process, the more water is boiled, the more the water is cooked, so when cooking mapo tofu, if you only thicken it once, the sauce will quickly be diluted by the water "spit out" by the tofu, and the sauce will not be able to wrap the tofu, and the taste will become thin and insufficient in taste, and it is not tender enough.

Therefore, it often takes two to three times to make mapo tofu in this step of thickening, and only in this way can we ensure that the sauce can be evenly wrapped on the tofu, so as to achieve the effect of glossy, smooth and delicious taste of the dish.

After this step, sprinkle a handful of crispy green onions to enhance the flavor and flavor, and this mapo tofu is ready.

After putting the pot on the plate, Jiang Yu immediately turned his head to look at the waiter standing outside the kitchen waiting for the food to be served, and ordered:

"Let's serve this mapo tofu first, this dish should be best eaten while it is hot."

When the waiter heard this, he hurriedly got on the steaming and fragrant mapo tofu at the front and put it into the food delivery car, turned around and walked briskly towards the box.

As she walked, she also looked down at the dish made by the boss from time to time.

The white and tender tofu is wrapped in a rich red soup and adorned with green onions, and the whole dish is hot and fragrant because it has just come out of the pot.

It's not that she hasn't eaten mapo tofu, but like the boss made it like this, she couldn't get a little hungry just by smelling the fresh and spicy, spicy and green onion flavor, and her mouth kept secreting saliva.

If she hadn't remembered that she was a waiter, maybe she couldn't help but secretly taste two bites while no one was around.

Thinking of this, the little girl's white and tender face instantly turned red, as if she was ashamed that she would have such a dirty thought......

She quickly took a deep breath, didn't dare to think about it anymore, walked quickly to the door of the box, knocked lightly, and then sent the freshly baked mapo tofu over.

Mapo tofu is not the first hot dish to be served, in fact, the hot dish in the box is almost served.

Lotus blood duck, Jiangzhou red crispy meat, white poured bighead carp head and other delicacies with color and fragrance make everyone in the box eat with red light and radiance, and each dish will be snatched up by everyone in a few minutes.

Waiting for the food to be served is the most painful, everyone wants to know what will be served next, and how to grab it next to get an extra bite or two.

As for whether the dish tastes good or not, whether it is something you like to eat, who cares about this?

At this time, who can doubt Jiang Yu's cooking skills?

Jiang Yu's dishes don't taste bad, even if they are dishes that he didn't like to eat before, they can make a wonderful taste that makes them salivate.

As the saying goes, there is no unpalatable food in this world, and the reason why it is unpalatable is because the level of the people who cook it is not enough.

Therefore, when the waiter pushed the food delivery cart into the door, Liu Xiaohu and other foodies who had been looking forward to it stretched their necks and looked hard:

"Yikes! It's mapo tofu! My favorite! ”

"It's really mapo tofu! This tofu is white and tender, the soup is red and rich, crystal clear, and it makes you have an appetite when you look at it! ”

"Well, this smell smells numb and spicy, it's so fragrant! I'm drooling! ”

“……”

Under the gaze of a group of foodies who looked like they were going to eat people, the waiter smiled and brought this steaming mapo tofu to the table:

"Mapo tofu, the boss said, this dish should be delicious while it is hot!"

Before the words fell, I saw Liu Xiaohu, who had been immobile like a mountain, suddenly picked up a spoon and quickly stretched out towards the mapo tofu that had just been served.

"Hold the grass! You are ruthless! ”

"Xiaohu, stop, you ate the most today!"

"Little thief, Hugh is rampant!"

“……”

The others had been staring at this insidious "thief" for a long time, and seeing that Liu Xiaohu was the first to make the first move, he gritted his teeth and scolded, while he was also busy picking up the spoon and joining the "war group" in an instant.

The box instantly entered a "scuffle......

(End of chapter)