Chef Chat Group

Ma Ma, who is the head of the family, is also good at mapo tofu.

At the end of the Qing Dynasty, he was good at mapo tofu, and his husband died, and he ran a restaurant by himself, and his surname was Chen.

No matter how you look at it, it looks like a character adapted from Chen Mapo.

Judging from cooking skills and fame, Fairy Bei and Mapo Chen are really very similar.

The same is their own efforts to create famous dishes such as Mapo Tofu.

What's more, this famous dish has not been eliminated by the times, but has developed with time.

It not only rushed out of Sichuan, but also became one of the famous dishes in the whole country.

Moreover, it even went abroad and became one of the most famous Chinese dishes in the world.

Mapo tofu has become the most classic Sichuan cuisine in later generations. It is very simple to get started, just prepare the ingredients and follow the recipe to make delicious mapo tofu.

But precisely because the recipe is too simple, many professional chefs are not satisfied with the simplest method, but are constantly innovating, hoping to make a unique mapo tofu.

Of course, innovation cannot deviate from the five key points of Mapo Tofu's spicy, crispy and tender.

"Tofu must be soaked in salt water first, and then the fishy and bean smell can be removed. After that, when it is fired, it will have sharp edges and corners, and it will not easily break due to stir-frying."

Tian Suohui said while soaking the chopped and washed tofu in hot salt water.

While the tofu is being soaked, the other stove starts to heat the pan with oil, pour off the oil from the first hot pan, and refill the cold oil.

"Hot pan cold oil method..."

Liu Xing used to be a novice in cooking, but recently he has been constantly looking through his uncle Liu Ju's collection of cooking books and personal notes.

Many skills can also be recognized.

As the cold oil is re-injected, the cold oil bubbles and the noodles boil. After that, pour in the minced meat and stir-fry until the meat is fragrant, then start to pour in cooking wine and tofu and pour in water... After stir-frying for a while, continue to pour in the spicy pot. The base material, instead of the bean paste, pepper, pepper and other seasonings used to make mapo tofu, add a certain amount of fermented soybeans.

Stir-fry until the water is less, add some water starch to thicken the pan, stir-fry, sprinkle chopped green onion...

"Do you have to add water starch?" Liu Xing couldn't help asking.

"That... it doesn't seem impossible not to add it, but... it's better to add water starch to thicken the corn, the effect will be better." Tian Suohui said, "Starch is insoluble in water, but...it will gelatinize when heated, and has water absorption, Adhesive and smooth features.

When the dishes are close to maturity, pour the adjusted powder juice into the pot, so that the soup will be evenly absorbed on the surface of the dishes, so that the dishes will not be full of soup and water.

Not only does it look better, but it also tastes better. It is usually used when cooking.

If there is too much mapo tofu water, it may even need to be thickened several times.

Generally, in Mapo Tofu recipes, there is thickening. "

"So that's it!" Liu Xing blushed, the store manager still needs face, so he didn't say "I learned it".

In fact, when I looked at the recipe before, I did see thickening in some stir-fried dishes, but it was because laymen did not pay attention to it.

Listening to Tian Suohui's explanation now, Liu Xing understood that some useless steps will not be scribbled in the recipe.

I feel useless, and even want to simplify, but laymen don't understand the reason for doing so.

Now I understand, so... next time if you are cooking, you must thicken it!

"Shop Manager, success!" Tian Suohui wiped off the sweat, "Please advise!"

Before, during the production process, Tian Suohui basically stir-fried on high fire, which required stronger physical strength and sensitivity to heat.

If the time is short, the taste will not be tasty, and if the time is long, it will be fried.

However, this kind of high-fire stir-frying is the fastest way to make excellent and fragrant dishes.

Chinese cuisine pays attention to heat, and the chefs who cook are all masters of playing with fire.

If you don't turn on the fire to the same level as the scene of the fire, you are like a younger brother, and you will be looked down upon in the kitchen.

Only when the fire is turned on to the maximum, the fierce flame is the real man's cuisine.

Therefore, in a sense, the many techniques in Chinese cuisine are not at all unrefined, but very violent and extensive. Without a strong physique, it is really impossible to master Chinese cuisine.

Therefore, it is very necessary for Chinese cuisine to have a whole body of work (mistakes).

It is not a misunderstanding that cooking skills are linked to force values.

Sometimes, some culinary skills really need a good force value.

However... Tian Suohui is a lovely girl!

He's not a man at all, why, why can he cook so fiercely that even a man like Liu Xing would be ashamed?

"It's amazing, my Hui!" Liu Xing took a bite, and then praised, "It feels better than the hot tofu in the spicy hot pot!"

After hearing Liu Xing's praise, Tian Suohui couldn't help but blushed, thinking to himself, My Hui?Mom, does Senior Liu mean to marry me?

How should I reply?

Wouldn't it seem frivolous to agree too easily?

If he refuses, will Senior Liu be sad?

No, no, no...it should be 16 years old!

Yes, 16 years old is the age of marriage... If Senior Liu asks for marriage, don't refuse, but hint to Senior Liu that you should wait until you are 16 years old.