The genius villain's mother is going crazy in the kid's variety show by relying on food

Chapter 386 Mapo Tofu
Just as that barrage said——

The more home-cooked the dish is, the harder it is to break through the upper limit and reach the level of delicacies.

After all, tofu only costs a few dollars in the vegetable market?

The dishes that can be placed on the table of top restaurants like Yongnianlou start at at least 88 yuan.

Can ordinary Mapo Tofu make diners willingly take out their wallets?
This is also the reason why many top restaurants now serve fewer and fewer ordinary dishes.

In order to raise the consumption level, the ingredients are often delicacies from land and sea such as sea cucumbers and abalone.

Tofu? How can such a common ingredient appear on expensive tables?
Nanzhi glanced at Wang Yong and seemed to see the other party's sinister intentions.

She smiled and said lightly:
"Okay, let's make Mapo Tofu."

Song Lin wanted to stop it and told Nanzhi that Wang Yong had more tricks up his sleeve and told her not to take it lightly.

However, with so many people watching around and Wang Yong also there, Song Lin simply couldn't say it in public.

If the audience in the live broadcast room heard it, it would be Yongnianlou’s own signboard that would be smashed!

Song Lin had no choice but to follow Nanzhi frustratedly and watch her enter the kitchen.

However, before Nanzhi started, he first settled Nanyi.

He always followed Nanzhi like a little tail.

Nanzhi turned back...

"I'll stand in the back!"

Nan Yi consciously moved to the side.

Nanzhi was stunned at first, then smiled:
"It doesn't have to be that far. A little closer will do."

Nan Yi nodded vigorously.

He wanted to see his mother show off her skills in front of these guys, and even better, give the manager named Wang a slap in the face!

Unfortunately, he was not tall enough, and he had to stand on tiptoe to reach the workbench...

"Let me hug you."

The young chef standing next to Nan Yi suddenly made a suggestion.

Nan Yi glanced at the other party and became somewhat alert.

Because this person was one of the young chefs who had just shouted the loudest at Nanzhi!

Nan Yi seriously suspected that he had ill intentions!

Is she trying to use him to distract her mother?

The more Nan Yi speculated, the more he got off base...

But the young chef just touched his nose:

"I admire your mother."

Nan Yi could hear the sincerity in his words, but he was a little surprised. He didn't expect that this guy was not stubborn.

The young chef felt Nan Yi's gratified look on him...

Ugh, uh, uh, uh, he must have been wrong!
How can a child under 5 years old understand what it means to be happy or not?
The young chef quickly picked up Nan Yi and let him sit on his arms.

Nan Yi thanked him politely, then stretched his neck and stared at Nan Zhi's movements without blinking.

As for Nanzhi, she didn't need to bother, as other young chefs had already run errands and brought the mapo tofu.

Probably due to the effects of the Wensi tofu and the fried double crispy dishes, almost all the young chefs present were impressed by Nanzhi and treated her with extra hospitality.

"I only found 6 kinds of tofu. Master Nan, please decide if they are suitable. If not, I can buy them for you!"

The young chef bowed and noded to Nanzhi, being very servile.

Nanzhi remained calm.

To be precise, the attentiveness, flattery, fawning, and awe of the people around her were the atmosphere she was truly familiar with. In the past few short days, she had been questioned and belittled, and she had actually forgotten what a peak she had once stood at.

Nanzhi curved her lips slightly.

Mapo tofu?
Nanzhi ran her fingers over the tofu in different states one by one, and finally picked out one piece.

Mapo Tofu was never a luxury dish in the beginning, but a common delicacy eaten by peddlers and hawkers.

As its fame has grown over the years, it has become the most famous Sichuan dish and even Chinese dish, and is known all over the world!
A bowl of qualified Mapo Tofu must be “numbing, spicy, hot, fragrant, crispy, tender, fresh and lively”.

So, although Mapo Tofu looks simple, it is actually complicated in every way.

To do it well, you must work hard.

The first thing is the ingredients.

Mapo tofu may seem simple, but it actually requires quite a few ingredients——

When choosing tofu, you should choose fresh southern tofu that has been coated with gypsum. It is softer and more delicate than old tofu, but not as brittle as rennet tofu.

Dip a knife in clean water and peel off the old skin on the outside to reveal the tender inside.

The beef is made from fresh yellow cattle hind leg tendon meat, which is light red in color, elastic, and has less fascia.

The garlic sprouts should be small-leaf green garlic sprouts as thick as the tip of a chopstick, and cut into sections with a slanting knife.

The Pixian bean paste has been fermented for 3 to 4 years. It has a strong aroma and light saltiness. The overall color is a beautiful reddish-brown. The petals are neat, smooth and oily, and have the right viscosity.

The fermented black beans are from Yongchuan, which has a strong aroma.

The peppercorns to be used are from Hanyuan Dahongpao.

The chili pepper should be the Erjingtiao dried red chili pepper from Longtan Temple.

...Nanzhi checked the ingredients one by one, and then started working quickly.

She cut the tofu into small pieces and put them into the pot with broth to cover them.

The broth was prepared in the kitchen itself. Nanzhi had checked it in advance and it barely met her standards, but it was much better than the broth in other places she had been to. A top restaurant is still a top restaurant.

Then add salt, bring the soup to a boil over high heat and immediately turn off the heat.

At this time, Nanzhi did not rush to take out the tofu, but let it soak for a while, allowing the tofu to absorb the essence of the broth and lock the rich flavor inside.

Then she started another pot, heated it over medium heat, added rapeseed oil and heated it until 4% hot, added the minced beef and stir-fried it until crispy, then added the bean paste and other ingredients and stir-fried them.

Then season with soy sauce, cooking wine, white pepper powder, etc.

Wait until this time before adding the tofu.

……

There is nothing special about Nanzhi’s approach.

Even to many viewers, it looks familiar:
[It seems to be similar to what my mom taught me! Nothing special! ]

[Is this your first time watching Nanzhi cook? Don’t you know that her specialty is that she looks no different from others, but actually the taste is very different? ]

[There is no difference between me and the top students at Yan University. We both have two eyes and one mouth! We both received nine years of compulsory education. So do you think there is any difference between me and them? ]

[I am different. When I see the mapo tofu made by Nanzhi, I always feel like it is glowing. It may be because her movements are never redundant and always so handy! ]

[That’s right, I really like watching Nanzhi cooking. I always feel like I’m watching an art performance, it’s so smooth and flowing hahaha! ]

[Still praising? I've already ordered takeout Mapo Tofu. Although I can't taste the flavor made by Nanzhi, I can still pretend through the screen! ]

[Thanks for the reminder! I almost forgot about this! I'll place the order right away! ]

[Today, Sichuan restaurants across the country are going to be overwhelmed with orders! 】

[I’m already dying of greed before it’s even out of the pot! Ahhh! ]

【Why should I watch this while losing weight...】

……