Start: I popularized Pokémon to Ke Xue

Akemi Miyano, with a serious face, stood by and watched someone's cooking action, while turning on the fire, adding water and a little salt to another iron pot to blanch the tender tofu.

The intention is to remove the beany smell and brine smell in the tofu.

There is an essential difference between blanched tofu and unblanched tofu.

If more than half of the beany smell and brine are not removed.

Then it will destroy the deepest taste in the tofu in the mapo tofu, thereby destroying the overall appetite, and preventing the various flavors of the food from reaching their peak.

Therefore, blanching tofu is very necessary.

Moreover, from a chemical point of view, it is also known that the high temperature of the water breaks some chemical reaction chains, but at the same time it can also make the protein in the tofu coagulate.

Su Cheng is here!

While continuing to stir-fry the beef cubes, he taught everyone.

He taught everyone in the kitchen the principle of covering the bottom of the pot with oil half the size of a palm and waiting for the oil to warm up before adding beef.

First turn on the high heat and stir-fry for about ten seconds.

The purpose of this is to quickly evaporate the remaining mid-surface moisture in the fresh beef cubes.

Then turn to low heat and fry slowly.

The reason for turning to low heat is because the innermost layer of fresh beef cubes still contains water.

If you use high heat to fry dry, it will be easy to burn the beef cubes.

Therefore, fry slowly on low heat for a while.

Later, most of the water in the beef cubes is completely evaporated, and a small amount of water is locked in all layers of the beef cubes.

Only in this way can it be crispy and chewy, and the more you chew, the more fragrant it will be.

It is also possible to achieve the final smelted beef cubes, golden in color, red and crispy, one by one, one by one, it will be crispy in the mouth, and it will melt when it touches the teeth, which makes people drool.

"Shhhhhh~!"

At this time, the butter contained in the beef cubes was spit out quietly.

"Huhu~!" Hot air kept coming up from the pot.

As soon as he noticed this situation, his eyes were sharp, and he poured in a little bit of sweet nectar that had been diluted hundreds of times during the period of smelly flowers.

Normally, there is no need to add nectar.

The main reason is that the nectar is of high quality and has a sweet taste, which can reflect the subsequent spicy taste.

But in the authentic mapo tofu, there is no step of adding nectar.

He added a very small amount of nectar, also because the spicy taste in the mapo tofu was replaced by the sweetness to occupy the top spot.

Wait another five or six seconds for the beef cubes to be completely crispy.

Then add appropriate amount of salt, more chili, more pepper, a little soy sauce, fermented soybeans, color and season.

After adding these seasonings, the taste quickly changed from the smell of beef to rich and sweet.

The spicy feeling hits my face.

"Hiss~!" Miyano Akemi and others who were watching took a deep breath, their pink cheeks flushed slightly.

He stared intently at his operation and the unfinished dishes in the pot.

"Hey, hey~!" Suddenly, there were several voices of swallowing saliva.

Now they have a big appetite.

"Mello~!" Meloetta was also turning around in the air, choking on the unfamiliar spicy taste.

But it still doesn't want to go out.

It can look forward to the food he cooks! ! !

The last time I ate it, it made my stomach full, and this time it wants to do the same.

hey-hey......

In the time of Meloetta fantasy.

Su Cheng didn't stop.

Instead, turn to fish out the tender tofu that was blanched before, but it is easy to drain the water.

After adding a little water to the pot, after rolling it for a while, pour all the tofu into the pot, so that the tender tofu like white jade and the soybean-sized beef cubes collide gently with each other.

Remember to bump it lightly. When frying tofu, you can only push it. Only in this way can the tofu be as white as jade, with edges and corners, and it will break when you twist it.

Pulling the tofu back and forth will rot, and the texture of the tofu will be destroyed.

At the same time, add some finely chopped fresh red bean paste.

Part of the success of mapo tofu is this bean paste.

A good bean paste will bring out the spiciness of mapo tofu.

Remember, the beans in the bean paste should be small, otherwise, if you bite into the big beans while eating, the taste will be unpleasant.

Seeing this, everyone held their breath and concentrated, and the spicy smell came up.

They felt as if they were on top of a fiery volcano.

It made them feel like their mouths were dry but they wanted to eat more.

Su Cheng continued to gently push the tofu, and the bright red spicy and sweet beef diced soup gradually seeped into the tofu, slowly seeping in, silently and domineeringly.

The next step is to thicken the gravy, pour the gravy that has been adjusted, and pour it into the white jade tender tofu with a little red along the wall of the pot very cleverly.

The soup began to thicken rapidly in an instant.

And it hangs firmly on the tofu, locking all the flavors inside.

"Huh~!" The thick spicy fragrance dispelled the fragrance of the flowers, domineeringly occupying everyone's sense of smell.

Finally, when the tofu is out of the pot, it should be sprinkled with an appropriate amount of pepper powder and a large handful of chopped green onions to make it fresh.

Fresh still refers to fresh and tender emerald green, suitable for red and white, fresh in color and taste, and impeccable.

Seeing that the last step was done, Su Cheng poured the mapo tofu into several large plates.

The steaming tempting mapo tofu is done! ! !

The sound of everyone swallowing saliva appeared again.

"Gulu Gulu~!" Unexpectedly, there was also the sound of stomach growling.

The complete mapo tofu can be compared to the white jade soft tofu as a beauty waiting for others to eat, and the auxiliary materials such as pepper and green onion can be compared to the red makeup and bipei adorning the beauty.

Su Cheng quickly spoke and asked someone to transport the mapo tofu to the lobby on the second floor.

Because mapo tofu is delicious when it is hot.

And it is necessary to use a small spoon to scoop the food so as not to damage the overall structure and taste of the tofu.

Mapo tofu is on the table, with long garlic shoots standing upright in the bowl, emerald green and orchid, and the oil is very bright, as if it has just been picked and chopped from the border, and it is alive.

Everyone waited to serve it with white rice, and then ate like crazy.

"Wow!"

"It's Mapo Tofu!" Suzuki Sonoko, who was wearing a light purple suspender dress in the room on the second floor, just smelled the spicy aroma, ran over quickly, and saw the Mapo Tofu on the dining table. , his eyes lit up, and he suddenly exclaimed.

Her suspender skirt fell just right at the base of her thighs, and her two beautiful, fluffy legs were white and smooth.

Furry slippers look upscale with a hint of playfulness.

Then she pulled out the chair, looked at the white rice that had already been set on the table, picked up the spoon, scooped up the bright red mapo tofu, and sent it to her red lips that were painted with lip gloss.

"Oh~ah~!!!"

In a moment, fine beads of sweat appeared on her snow-white and smooth collarbone, like a thin layer of mist, which seemed to be still steaming.

She couldn't help but shivered, and her body trembled unconsciously.