aircannonsinc Chapter 181
Chapter 181
Saying that, the
relatives from other places shook their heads again, "The soul of Sichuan cuisine lies in the hot character of the Sichuan people who grew up in Sichuan, Master Xiao Zhao does not live in Sichuandu, his understanding of Sichuan cuisine, if you want to say that it can be better than Chef Cai, the first chef of Sichuandu, who has lived in Sichuan for decades, I definitely don't believe it."
Although the head of the analysis of the relatives from other places was the Tao, everyone was stunned when they heard it, but the villagers were still not convinced.
"You won't say that after you eat Master Zhao's dishes. "
Words are a meal, and I eat more than anyone else in a while.
Zhao Chong didn't hear the argument about mapo tofu outside, his eyes were all on this piece of tofu.
Mapo tofu pays attention to "numb, spicy, fresh, fragrant, hot, tender, bundled, crispy." This
is also the reason why Zhao Chong finally made this mapo tofu, hot is one of the mapo tofu, so it should be served and eaten immediately after it is done.
"Brother Chong, is this mapo tofu easy to make?" Zhao Hao asked suspiciously.
"The more home-cooked it is, the harder it is to make it well. Zhao Chong said with a smile.
"Mapo tofu is indeed a home-cooked dish, but when someone makes it at home, there will be more than spicy, not enough fresh fragrance, tofu has a beany smell, the taste is not tender enough, the inner core of the tofu is not flavorful, and the thin soup is not watery and can't hold the taste.
Zhao Chong picked up a knife and cut the tofu into small pieces of one centimeter square, and then crushed the dried chili peppers and peppercorns.
"Is this cut tofu particular?" Zhao Hao took a closer look and found that the tofu cut by Zhao Chong was the same as a ruler.
"Of course, there is a particular point in making the tofu cubes of mapo tofu, one centimeter is just right, too big and not easy to taste, and if it is too small, it will be too broken to eat. Saying
that, Zhao Chong added water to the iron pot, poured a spoonful of salt, put all the tofu in, and gently pushed the tofu with the back of the spoon, "Remember to push the tofu with the back of the spoon, otherwise the tofu will be cut by the edge of the spoon."
Zhao Hao was a little excited, "Brother Chong, let me try, isn't this just tofu pushing! I not only like pushing, I also like to eat!"
"Go aside! Don't spoil my pot of tofu." Zhao Chong picked up the spoon and was about to hit Zhao Hao.
Zhao Hao hurriedly ran away.
Seeing that the water was about to boil, Zhao Chong took out the tofu and drained it for later use.
At this step, the water is served before boiling, so that the tofu will not be cooked and the taste will be more tender.
Then Zhao Chong poured oil into the pot, poured in the dried chili flakes and peppercorns, and made up the fragrance over low heat.
In this way, the knife-edge pepper is ready, and it is ready to be set aside.
Turn the heat to high and heat the wok and then pour in the canola oil and butter, and wait for the oil to heat before pouring in the beef cubes.
Put the beef cubes into the pot, Zhao Chong then turned the heat to medium-low heat, and directly slid the spatula and stir-fried.
When the beef was fried until it changed color and the crispy feeling came out, Zhao Chong put the prepared knife-edge chili pepper into it.
Then the minced ginger, tempeh, and Pixian bean paste are all put in, and then an appropriate amount of water is added.
Turn to high heat and bring the water to a boil, then add salt, monosodium glutamate, sugar, stir well, and pour in the tofu cubes.
The moment the tofu cubes were put in, Zhao Chong turned down the heat and began to simmer.
Zhao Chong's set of processes has been perfect, and the combination between the materials and the control of the gas furnace is perfect, and the light and fire in the middle have been adjusted several times.
At this moment, Zhao Chong is like a dancer dancing next to the pot, the people and the pot are one, and every step gives people an extremely natural feeling, no more, no less.
That smooth movement directly stunned everyone present.
Especially the knowledgeable Yang Yongchang relative who was arguing with the villagers at the beginning, his eyes were round at the moment, "This... Is this making mapo tofu
?" "I've seen it for a long time!" The villager next to him snorted, "Do you also say that the first chef of Sichuan is better than our Xiao Zhao master?"
The tofu was boiled in the pot for about five minutes, and Zhao Chong directly grabbed the starch with his hands to thicken it.
"Look, Master Xiao Zhao drank it in one go every time he thickened it, and he never grabbed the starch for the second time. Some villagers exclaimed.
Everyone is still watching, this is a rare opportunity to learn and Xi.
At this moment, Zhao Conflict suddenly spoke, "There are many people who can make this mapo tofu."
"But I believe that most people will only hook it once, but this is not right!" When
the onlookers heard this, they immediately began to discuss.
"Isn't mapo tofu only hooked once?"
"yes, that's what I do, and I don't think there's anything wrong with that.
"Okay, don't horn, listen to Master Zhao." "
Chef Xiao Zhao taught cooking skills, but it was a rare opportunity to learn Xi, and everyone suddenly didn't dare to squeak and listen to Zhao Chong's explanation quietly.
Zhao Chong grabbed another handful of starch with his hand and began to transfer the starch for the second time, while continuing: "Tofu will spit out water during the boiling process, and the more you cook, the more water will be.
"If you only hook it once, the sauce will soon be diluted by the water spit out by the tofu, and the sauce will not be able to cover the tofu in your mouth, and the taste will be thin and not tender enough." Zhao
Chong's water starch this time is obviously much thicker than the first time, and slowly pour the water starch prepared for the second time along the edge of the pot, and gently push it with the back of a spoon while explaining again.
"So, when making mapo tofu, the best way is to hook the root three times, first thin, then thicker, and then slightly thinner. Saying
that, Zhao Chong had already adjusted the third water starch, and this time it was slightly thicker than the first time and slightly thinner than the second time.
Find the right time, put in the water starch, Zhao Chong suddenly turned the fire to the maximum, the surging flames rushed out directly, burning violently on the iron pot, the spicy and hemp mixed violently The fragrance suddenly rushed out, reaching a peak, and everyone was fascinated.
After the fire was over, Zhao Chong scooped out a spoonful of mapo tofu from the pot and put it on a plate, and finally took out a handful of chopped chives and sprinkled it.
"Damn! This is simply beautiful!" Yang Yongchang's out-of-town relatives suddenly burst out of foul language when they saw the mapo tofu on the plate.
On the snow-white plate, the red glaze-like sauce is wrapped in pieces of snow-white tofu, which is beautiful, like a plate of precious art.
"Is this really mapo tofu?" Not only Yang Yongchang's relatives from other places were stunned, but the onlookers were also speechless in surprise.
A villager squinted at the knowledgeable out-of-town relative, "Do you dare to say that you have ever eaten the best mapo tofu?"
The knowledgeable out-of-town relative shook his head frantically.
What are you kidding, just at this glance, he has completely put the first chef aside.
After putting the mapo tofu on the plate, Zhao Chong signaled to Yang Yongchang that he could prepare for the feast.
Yang Yongchang was immediately overjoyed, and hurriedly beckoned the eldest brother and second brother to push out the old man Yang who was in a wheelchair.