I really am a celestial master

"Senior sister, do you know how to be polite."

"Let go! I messed up my hairstyle."

After a long time, I opened it quickly, stroking the hair on his forehead very annoyed.Kobayashi's genteel said:

"Then make one of the masterpieces of Sichuan cuisine-Mapo Tofu."

Chapter One Hundred and Sixty Eight

During the Tongzhi period of the Qing Dynasty, there was a "Chen Xingsheng Rice Shop" beside Wanfu Bridge in the northern suburb of Chengdu, and the oil pickers on the bridge became patrons of the restaurant.They often go to the slaughterhouse to buy some cheap off-cut beef, then scrape some vegetable oil from the bottom of the oil drum they pick, and ask the restaurant proprietor Chen Liu to cook it.Chen Liu's cooked tofu and spicy sauce into a big bowl of food. After eating, the oil pickers have a great appetite and vitality, which is greatly appreciated.

Over time, this delicious, spicy, "Bashi" roasted tofu has gained a reputation, and "everyone who goes to eat is not far away."According to legend, Chen Liu's face is slightly pocked, and he is called Chen Mapo, so this dish is named Chen Mapo Tofu.

After more than a hundred years of continuous improvement, it has become an international famous dish from a blindly home-cooked side dish.The taste has also evolved a lot. Not all dishes can be studied to improve the taste, so Mapo tofu is really delicious and famous.

"Mapo tofu is my specialty. You let him compare with me. Do you look down on me or want him to lose?"

After a long time, Teruki said coldly, and Xiaolin Long said with a smile:

"It's all said that it's just a small competition, it's not an official halberd, and if you win, I will allocate some of my resources to you, don't you suffer?"

"Humph."

After a long time, I Zhaoji snorted. This is also one of the reasons why he agreed. Although Shijie controls almost the entire Yuanyue's resources, they still give different rankings. At least the second place is far more than his eighth place. .

And he really wants to weigh the level of this mysterious transfer student. Pao Ding Jie Niu at the opening ceremony also knows the allusion as a researcher of Chinese cuisine.But I didn't put it in my eyes, what age, there are cooks going to slaughter cattle, but he has always maintained a perfect heat level on the snack street and the extraordinary deliciousness of the green onion pie made him feel pressure.

Only an expert can look at the doorway, and a high-level person can feel a higher level of humanity. A snack is enough to judge that the other party is really no less than ten outstanding people. No wonder that he dared to speak arrogantly at the opening ceremony, although he always looked down on Kou Ziqing In fact, he has been regarded as a great enemy. The recipe proposed by Kobayashi Gentiana let him breathe a sigh of relief. In one of the dishes he is good at, he has no reason to lose.

Kou Ziqing didn't have too much nonsense about Jiu Wo Zhaoji, and didn't want to provoke him to make him fall short, just said:

"Let’s get started, I’m a bit tired today."

"..."

For a long time, I was still angry. The look of this guy's face was as disgusting as his weak face when he challenged Si Yingshi in the first year.However, the level of cooking is ultimately determined by the preparation, and the argument of tongues, the current cold voice:

"What materials do you want to give to the list, I will let people prepare it, and I will never shoddy it."

Kou Ziqing thought for a while, and said the ingredients he wanted, the Mapo tofu home-cooked side dish. It really had to be flat, and there were requirements for the ingredients.It's far more troublesome than Kou Ziqing's Cooked Fried Rice.

For example, Hanyuan pepper powder is needed to embody the character'ma'. It is best produced in Qingxi Town, which is mellow and refreshing, refreshing.To experience'spicy', you need to use bean paste and chili powder. The bean paste has been used for more than three years. The chili powder is mainly Erjingtiao, which is spicy and pure and exciting.

The Chinese Cuisine Research Association is a very large organization in Yuanyue. In addition, Jiu Wo Zhao Ji is a top ten who has a lot of resources. The materials Kou Ziqing needs are really easy to be prepared, because these are also what Ji Ji Ji needs long ago. Some storage.

Seeing that Kou Ziqing’s list is picky and particular, some details I haven’t noticed for a long time before Zhaoji, I suddenly thought:

"Sure enough, Kobayashi Gentiana is not so kind. This Kou Ziqing is also a master of Sichuan cuisine who is good at Mapo Tofu."

Half an hour later, Kou Ziqing and Jiu Wo Zhaoji had started to wear aprons and made them separately. Jiu Wo Zhaoji attached great importance to them, and made them in a chef's uniform, but Kou Ziqing did it in casual clothes with an apron. , Nakiri Erina murmured:

"This guy is taking things again."

It turns out that this apron belongs to her. When Kou Ziqing was cooking in Shenyuan, he didn't have any props. The knives were all used by them, even the apron, so that his apron looked very feminine, and Kobayashi's genius concealed it. Smiled and said:

"Kou Ziqing tastes so strange, I am embarrassed to use this apron."

"What's wrong, is there a problem with this apron?"

Nagiri Erina suddenly became unconvinced. This was something she liked very much.

"Of course, the pink ones have cartoon characters. I thought the little girls in the elementary school would bring them to the cooking class. He still has such a small girlish heart."

"..."

Nito Hisako suppressed a smile, don't go too far.Can't bear to see the changing face of the lady.Gentiana Kobayashi and Erina are both top ten, and both are girls, with similar identities and statuses. They talked and commented on the two men present.

"Erina, who do you think will win?"

"do not know."

Nagiri Erina's tone was cold, obviously still annoyed by her evaluation of her apron, and she couldn't say that it was her own, really annoyed.Kobayashi Gentiana:

"Even if the cooking methods of Mapo tofu are different, they are the same, but for individual sophisticated and persistent Sichuan chefs, the small difference is the soul of their taste."

"Well, the recipes are actually the same, except for the perfect synergy of the taste and heat, the rest is up to personal understanding."

"Kou Ziqing's technique seems very old, isn't he going to use thickening?"

Gentiana Kobayashi noticed something and said, Nagiri Erina couldn't help but also took a closer look. She had seen Kou Ziqing cook a lot of dishes, and every time he cooked, she would find a reason to check, always thinking that he was an old technique.

Of course, cooking is not an antique, the older the better. On the contrary, modern cooking techniques are changing with each passing day. The Mapo tofu alone has evolved many times.But what makes Nagiri Erina unable to understand is that when he used the ancient methods, the dishes he cooked were extremely delicious, but with modern cooking methods, it lacked a bit of charm, although it was delicious.

The ancient Mapo tofu is to put the vegetable oil in the pot first, add the minced beef and stir-fry until rotten and crisp, add the tempeh and chili noodles; cut the tofu into cubes and put the tofu into the pot, drop the soup until the oily soup boils, the meat is rolled, and the pot is covered over high heat "Superior" is cooked, and with a few pushes, the fragrant mapo tofu can be cooked.

The word "Huo Du" here is the word "du", which refers to the sound of the food being "gurgled" slowly in the pot, while the modern mapo tofu requires three thickenings to make it delicious.Kou Ziqing used the ancient Mapo tofu method, so he brought the food far faster than Jiu Wo Zhao Ji, and Jiu Wo Zhao Ji was still there to thicken.

Chapter One Hundred and Sixty Nine

'Thickening' is actually to pour the cooked powder juice into the pot, so that the marinade is further absorbed on the nearly mature dishes, and the taste and color of the dishes are improved.It can be said that whether the'thickening' is appropriate has a great influence on the quality of the dishes.Therefore, thickening is one of the basic skills of cooking.

Thickening is mostly used in cooking techniques such as simmering, slipping, and frying.The common point of these cooking methods is the fast cooking method. The dishes cooked in this way basically do not contain soup.

However, the addition of certain seasonings and the water from the raw materials during cooking makes the soup more attractive to the dishes. Through thickening, the juice is thickened and attached to the surface of the raw materials, so as to achieve the gloss, smooth, tender and delicious flavor of the dishes.

Compared with Kou Ziqing’s seemingly simple and rude ancient method, I have been more systematic in Zhao Ji for a long time. He first blanched the cut tofu with salt, spit a certain amount of water, replaced the smell of bey, and then used a little soy sauce to improve the color; Pixian bean paste and other spicy sauces are sautéed and poured into the broth. Use the back of the spatula to gently push the tofu onto the juice; the most important thing is to thicken the tofu three times to make it tasteful and prevent water out. Finally, add garlic sprouts and pepper powder.

But when he thickened three times, Kou Ziqing had already added the cooking section, which made him almost distracted, and quickly thought with disdain:

"It's all years, and I'm still guarding the old Mapo tofu."

Although the halberd competition did not say the truth of going up first and losing first, it is definitely better to take time to do it carefully without too much time constraints than to rush up.For a long time, Zhao Ji felt that Kou Ziqing was defeated.

The reason why the most primitive Mapo tofu does not thicken is because the brine tofu with relatively low water content is used. It spits less water, has toughness, is tender and not melted in the mouth, and has a more soy flavor that will not be completely flavored. suppress.

Nowadays, the raw materials have changed and the cooking time has changed. Most gypsum tofu is used as the main material, instead of using the "fire control" method and heat for cooking, only the thickening method is used to attach the flavor sauce to the tofu.Of course, thickening also has a positive effect-wrapping up the heat and forming a "hot" taste.

The three characters numb, spicy and hot are common to many Sichuan cuisines. In the strict sense, hot is not a taste, it is the same taste as spicy is pain. If Mapo tofu is not hot, it will lose its color. Kou Ziqing How can it form a hot taste without three thickening.

"Huh? Kou Jun, you serve it so quickly, is it okay?"

Kobayashi Gentiana has doubts, Kou Ziqing said:

"No problem, originally this is home cooking. If you go to a restaurant, will someone give you a few hours for you to serve it? The day lily is cold. Hurry up and taste it. It's also the most delicious time when it is hot."

When Kou Ziqing's Mapo Tofu was served, the tofu on the plate was as white as jade, with edges and corners.The tofu trembled like a living thing, and the garlic sprouts stood halfway in the plate, and the oil was emerald green, as if it had grown from the ground.Sauce, hemp, spicy, meaty, and oily mixed woven fabrics, the aroma is tangy, and it is appetizing.The color and fragrance in the color and fragrance are brought into full play at once.

Compared with Kobayashi gentian, Nakiri Erina and Nito Hisago didn’t say much. They picked up their spoons, and the master and servant ate each with their spoons. The mouth was light and smooth, and the hot smell erupted. Nagiri Erina groaned uncontrollably, her body began to tense, and her beautiful legs could not stop twisting.