What is important is not the recipe. Wang Yong is very clear about this. The emotions contained in the magical Mapo tofu are truly powerful!

The background of this dish was that rinderpest appeared in the area where Juju came downstairs in a certain year, and there was no way to make Mapo tofu (the setting of this drama can be ignored, after all, I think about it too much to complain). Master Abe developed a recipe in order to make people eat Mapo tofu.

This recipe not only contains the improvement of Mapo tofu, but also contains the hope that diners can still taste Mapo tofu in special times. The thing about heart is very mysterious, and many people think it has reached a metaphysical perspective!

In fact, it is not the case. I hope that the guests can eat well, and that the guests like will improve their concentration. At the same time, depending on the mood, the taste of the dishes cooked will change to a greater or lesser extent. Therefore, each dish cooked by a special chef is a "work of art" rather than a "craft", which is the result of this ingenuity.

The most powerful special chef can put the emotions he wants to express into the dishes as he pleases to meet the needs of guests at different times. This is the characteristic of the top special chef. For ordinary special chefs, the taste of each dish will be more or less different, which is the result of being unable to control and release freely.

"Boil beans in water, start to boil cold water, start to boil boil, which will have an impact on the taste of the soybeans. Boil the ordinary water, boil the soup, boil the soup, and boil the soup, and there will be different results... After boiling, flatten the soybeans, how should they be used to make the specific operation... Then use the sauce to taste, how should the sauce be mixed... After draining, the oil pan must be boiled, but it can be quickly fryed to what extent?" Wang Yong muttered.

Not only the preparation of soybean minced meat, but also the choice of tofu, but also the choice of seasonings is also crucial. Mapo tofu is actually a home-cooked dish. Everyone knows the recipe can be cooked, and it’s just a question of whether it tastes good or not.

Dried chili, pepper, cooking wine, fermented black bean paste (homemade), salt, green garlic, minced ginger, water starch, and broth. The ingredients are fully prepared. Considering that the stock should be added, the soybeans are boiled in mountain spring water and then further made into soybean minced meat.

After the official start of construction, Wang Yong had forgotten his plan. Now he only wants to present the "best" Mapo tofu. There are dozens of water quality and more than a dozen soybeans. Suitable soybeans are paired with suitable water, carefully flattened, and carefully prepared sauce to taste it. He tried it ten times in this step of frying, and then chose the best one as a reference.

Thanks to his dynamic vision, he was able to see the changes in the soybeans in the pot.

Choose the best cooking time and the best fried time. The final product is just a soy minced meat!

"Try it!" Wang Yong signaled everyone to come and taste it.

Many people discovered for the first time that after soybeans are processed like this, they look similar to ground meat. They curiously came over and picked up one and put it in their mouths. The crispy and delicious feeling was. Even if they knew their true appearance, they could not help but wonder if it was really ground meat.

"Master, you are so amazing, you can actually make such a good thing!" Wei Yan's eyes were already shining with stars.

"Indeed, it's almost fake and real..." Liu Xie also sighed, and then realized something, "No, this soybean minced meat is even more powerful!"

Ordinary ground meat, no matter how it is, it will leave tendons. But this soy ground meat is soy, so it is impossible to have tendons at all. Because of this, the crispy texture is very prominent.

"Sir, the tofu you want!" Wenming finally came back, followed by a cart, with a lot of tofu on it. After all, it was for lunch, so it must be purchased in batches.

"Very good, then, let's start officially!" Wang Yong nodded, then selected four pieces of tofu of the best quality and began to divide. The kitchen utensils Yang Ci gave him were really amazing. They were not only sharp and strong, but the key was that they would not be contaminated with the taste at all.

The kitchen knife that has been cut into the vegetables is washed and wiped with clean water, and there is no residual flavor on it. It is very important for chefs. After all, when cutting vegetables, especially ingredients like tofu, you will accidentally bring the taste of other dishes into it.

After a few strokes, the tofu cubes were divided into dice-sized squares, but they were still motionless. This was the result of quick and accurate action. Of course, the sharpness of the kitchen knife was also included.

Boil water, add a little salt after boiling, put the tofu in and blanch it, remove the fishy smell of beans, remove it, soak it in cold water, set aside; put the soybean minced meat in the oil pan, add minced garlic, minced fermented black beans, dried chili and bean paste. Stir in the pan. If you use ordinary minced meat, stir-fry until it is bright.

At this point, what is built is the "spicy" in magical Mapo tofu!

Then add the stock. The stock is made of vegetable stock, kelp and vegetables (carrots, onions, celery, tomatoes and cabbage, etc.). It is sweet and delicious and full of umami. Stir slightly until the ingredients can be evenly tasted, add drained tofu!

Season with wine and salt, simmer it over low heat for a while, add soy sauce and green garlic sprouts, and build it with multiple ingredients. The fragrance of magical Mapo tofu; the red of peppers, the white of tofu and the green of garlic sprouts are the color of magical Mapo tofu!

Put the Taibai powder (water starch) into thicken, pour oil along the edge of the pot, and stir-fry the pot over high heat! The flavors of various ingredients are further integrated into the pot to bring out the best fragrance of Mapo tofu. The hot oil slowly floats up and boils in the pot, which is "scalding". At this time, take Mapo tofu out of the pot and put it in the plate, sprinkle ground pepper powder, which is the fifth flavor of "mari"! Plus the "spicy" contained in minced meat, which is the six flavors, magic Mapo tofu!

"Okay..." After doing all this, Wang Yong suddenly felt as if his body had been hollowed out, and he was a little unstable when standing.

A highly concentrated spirit and carefulness of each step, perhaps this is the so-called emotional truth. However, I guess the best super chef can't explain clearly how to get into this state.

Perhaps it is just like the legend, because there is a person who deserves his whole heart and mind to cook for him?

When the dishes were cooked, everyone seemed to see a golden light gushing out and reaching the sky. Wang Yong did not notice that others were also in a flash. After coming back to their senses, everything returned to normal, and I don’t know if it was an illusion.

"Supply three bowls of rice, and then take out the Mapo tofu!" Wang Yong was so tired that he could only continue to give orders.

"As for order!" The chefs finally came to their senses in shock and then made a quick preparation.

Not to mention them, even Liu Xie, Wenming, Wei Yan, Guo Jia and Wen Qin who had just arrived to report, were immersed in the fragrance of Mapo tofu, looking intoxicated.

"It obviously looks so spicy, but why..." Liu Xie secretly wiped his mouth. He knew at a glance that this dish was very spicy, but his desire to eat became very strong.

"Wuyou, we have a share, right?" Xun Yu appeared somewhere.

"Wenruo, why are you here?" Wang Yong looked at Xun Yu in surprise. It should be less than time to eat now.

"Scent...and then...I'm hungry!" Xun Yu stared at the plate of Mapo tofu.

"I'll make another plate for you immediately, wait a moment!" Wang Yong stood up directly, of course his woman had to serve him!

P.S
Chapter completed!