People in the Far Moon: Starting a Food World

In the evening, Li Xuan once again exchanged the time of the kitchen god space to enter it, not because he had a lottery to get a new recipe, but to improve a dish, that is, the magic six flavors of mapo tofu.

The spicy flavor of mapo tofu has been perfectly reproduced by Li Xuan, and now it is not just reproducible, but also wants to innovate to make this dish go further.

Mapo tofu is a representative of Sichuan cuisine, although it smells like a very heavy taste, but it is very mild to eat into the stomach, the wonderful taste makes your hands involuntarily happy, so that the weakened body gently recovers, and the perfect combination of tofu and meat is the extreme.

The six flavors that have been said are composed of these ingredients, spicy (red pepper and bean paste), fragrant (the aroma of young garlic leaves), color (chili red, tofu white, young leaf green), hot (when the pot is about to be burned), hemp (mountain pepper), crispy (specially made soybean ground meat), soybean ground meat has no oil at all, very refreshing, every piece of meat is not greasy, crispy and fluffy very delicious.

Li Xuan's desire to create a new creation is naturally not for no reason and no brain, don't forget, the wilderness tofu obtained from the first lottery has never been used, and the other prizes have basically been used, but the magic ingredient of wilderness tofu has not been used.

Li Xuan wants to replace the original ordinary tofu with wilderness tofu, so that the six flavors of mapo tofu will add a new taste.

If you want to taste a tofu, you often have to use the most modest cooking methods.

Li Xuan took out the wilderness tofu and cut it into suitably sized cubes, just one bite at a time.

Then pour oil into the hot pan, put pieces of wilderness tofu neatly into the pot, and as soon as the tofu comes into contact with the hot oil, there is a sound of "zizizi".

The contact surface between the small oil-soaked wilderness tofu and the iron pot continues to emerge and dissipate, and in the process, the rich and rich aroma of the wilderness tofu is fully stimulated.

When it is fried until both sides are golden brown, Li Xuan evenly sprinkles a little salt to taste, and the fragrant fried tofu is baked!

Li Xuan took the chopsticks and picked up a piece of tofu and put it in his mouth, the fried golden skin was very crispy when he bit into it, coupled with the tempting salty taste, the mouth was suddenly detonated.

The next thing that was revealed was the fluffy and soft inside, as smooth as the bean curd, which slid from the throat into the stomach without noticing.

This is an invincible and delicious tofu flavor, and the rich aroma makes you feel like you are in the infinite wilderness when you taste it.

After eating all the fried tofu in his hand, Li Xuan knew what kind of flavor could be added to mapo tofu after using wilderness tofu!

That's tender!

In other words, it is soft, which is also the most unique place of wilderness tofu, the difference between it and ordinary tofu, think about it after a long time to fry and still have such tenderness, which shows how strong the advantage of wilderness tofu is in this aspect.

Of course, wilderness tofu is more than that, for example, its rich aroma will add a lot of color to this dish, but mapo tofu has a fragrant taste, so it can only be said to be icing on the cake.

Since he discovered that Wilderness Tofu can really change mapo tofu from six flavors to seven flavors, Li Xuan immediately used Wilderness Tofu to cook a dish of mapo tofu.

In a pot over high heat, put more oil, add minced garlic and garlic, black bean sauce, red pepper, ground meat made of soybeans, sweet noodle sauce, plus the soul bean paste of Sichuan cuisine, stir-fry together, and the bean paste makes the sauce red

Sauté it until it is brightly colored, then add the soup, wait until it boils, add the wilderness tofu, season with wine and seasonings, and simmer for a while.

Add soy sauce, sprinkle with the young leaves of the garlic, then mix the white powder with water and add it to thicken, then add the oil along the edge of the pot and boil the pot over high heat, and wait for the oil to float up and immediately remove from the pot.

Finally, sprinkle a sufficient amount of mountain pepper, the pepper has a pungent spicy taste, which is the only one that belongs to the hemp!

Eating mapo tofu, of course, is indispensable for rice, rice and mapo tofu are a perfect match!

Li Xuan held a big bowl of rice, first scooped a spoonful of seven-flavor mapo tofu with a spoon and tasted it, sure enough, the tenderness of the wilderness tofu was perfectly integrated in it, and because of the strong aroma of the original wilderness tofu, the aroma of this dish also increased a lot.

Wilderness tofu will not make it old and hard when simmered in a pot, and the original wilderness tofu will absorb water to become fluffy and tender.

Therefore, when cooking, Li Xuanjia added more soup, and the wilderness tofu that absorbed all the sauce was not only stained with sauce on the outside to taste, but also the whole tofu tasted.

Li Xuan felt that his improvement this time was very perfect, and he achieved the effect he wanted, and poured a full plate of mapo tofu into the rice, mapo tofu board room, yyds !!

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