I have a restaurant in East Sakura

The lists of materials of the two were submitted at the same time.

Just looking at the arrangement of the few ingredients in front, he knew that the dishes Zhao Fuyu chose must be like him.

But for a long time, I Zhaoji never imagined that what Zhao Fuyu used was the recipe of 'Magic Mapo Tofu', and it was almost completely modified.

Even if he is cooking the same dish now, he is completely unrecognizable.

What shocked him was that Zhao Fuyu completed it so quickly, wouldn't it make him wonder how long he was behind?

'It's okay. I'm not too slow. '

Kuga Teruki looked at the soybeans that had started to boil, but his expression quickly calmed down.

The most troublesome step of Magic Mapo Tofu is to boil the soybeans until they are soft, and to allow time to stew with the brine sauce to form a taste similar to minced meat.

These all take time.

However, today's technology is advanced, and there are quite a lot of equipment for speeding up. With the pressure cooker SAIC, the soybeans have soon reached the level that Jiuga Zhaoji wanted.

Wait until the hot soybeans are fused with the cold sauce, alternating hot and cold to absorb more sauce.

The most time-consuming step of Kuga Teruji has come to an end.

Taking another look at Zhao Fuyu's busy situation, he didn't waste much time on others.

Soon, a pot of hot oil was heated to 70% heat, with light smoke floating, and even the air on the oil pot seemed to be distorted.

And it took a long time for Kuwa Zhaoji to understand that only such a high oil temperature can instantly lock the moisture of soybeans and at the same time, turn the outer layer into a crispy texture!

'crash la la'

With the sound of frying, the water vapor rushed.

It was as if flowers had exploded in the oil pan, and countless oil flowers flew up, but Jiuga Zhaoji stirred up the soybeans inside without any fear.

On the big screen, his calm actions also aroused the appreciation of many audiences.

Sure enough, he is one of the ten masters of Yuanyue, and his reputation is well-deserved. It's almost like watching the chef of a high-end restaurant cooking.

Before participating in the nine-star assessment, you can make special chef's recipes. It's a genius! Mr. Zhao!

The two people immersed in cooking, as well as the judges and those who understand cooking, will naturally not be affected by these bullet screens.

However, audiences who don't know much about cooking still clearly feel that Jiuga Teruki's side is much more difficult after seeing the cooking actions of Zhao Fuyu and Jiuga Teruki.

It feels like the lucky kid from Zhongzhou has already reached his limit.

Soon to be defeated by Yuanyue Shijie, the barrage that had been thinner because of Zhao Fuyu's aura suddenly thickened again.

And in the scene, the eerie and quiet atmosphere that was originally erupted by Zhao Fuyu's aura gradually began to heat up again.

There are cheers and cheers everywhere.

Only this time, Zhao Fuyu didn't bother to care about it at all.

After the cooked tofu was taken out to drain, Zhao Fuyu began to dispose of various supporting roles.

I saw that he quickly chopped up the Chen Douban and the Red Oil Douban, and he also needed to take out a tablespoon of the rice wine in the fermented glutinous rice.

Then there are regular millet chili, pepper, pepper, green pepper, and garlic, garlic, ginger and other conventional seasonings.

After all the ingredients were cut and prepared, only ten minutes passed.

At this time, many discerning people could see what was missing in Zhao Fuyu's cooking.

That is minced meat!

Or soy instead of mince!

In fact, the most special thing about Magic Mapo Tofu is that soybeans are used instead of minced meat, and it adds a unique taste, crispy to this Sichuan province family dish in Zhongzhou!

This is the secret of 'Magic Mapo Tofu'.

It is also why many restaurants use this dish to replace the traditional mapo tofu, because it can use the name of vegan to satisfy more types of diners.

It is guaranteed that they can enjoy the same delicious taste as ordinary mapo tofu, and even better.

However, Zhao Fuyu didn't need to be bound by such restrictions. After he got the sixth flavor of 'crispy', his mapo tofu itself should not be replaced by the only ingredient of soybeans.

In fact, there are also many special chefs in Zhongzhou who have made transformations based on this, but they have not made a better combination, allowing new ingredients to completely replace the existence of minced soybean meat.

Because they have not done a good enough job of balancing the seasoning.

This is also the disadvantage of breaking through the use of gourmet resonance, rather than the three of 'color, aroma', as the way of ancient kitchens.

The subtle control of the taste and the ability to adjust the ingredients to achieve the balance between the ingredients.

In this regard, even many dragon chefs may not be as good as Zhao Fuyu is now.

It is his unique advantage!

'Boom! '

It seems to be the humming of a car refueling, and it is like the explosion of a salute.

Accompanied by the low cheers of the audience.

Zhao Fuyu increased the firepower of the Zhongzhou-style cannon stove to the limit, and soon a faint dark red layer appeared on the bottom of the pot.

I saw that he was not in a hurry, poured a large spoonful of cold oil, and then shook it along the inside of the pot, so that the whole pot was stained with a layer of grease.

At this time, the cold oil that had just entered was heated extremely quickly, and light smoke soon appeared, accompanied by water vapor beads, making a violent stinging sound from time to time.

It will be frightening to others and feel like the sound of oil splashing.

To Zhao Fuyu, it was a signal that the frying pan was ready.

I saw that he poured out all the heated oil in the pot, poured the butter that had been refined before into the pot, and put in the red oil watercress and old watercress without stopping, one for color and one for flavor.

Just as soon as the watercress is put in, turn the heat to medium-low heat. Be sure to stir-fry the bean paste to get rid of the jerky taste, and bring out the red oil of the red oil watercress thoroughly.

This is also the root of Mapo tofu's red color.

In addition, a considerable amount of finely ground dried chili powder is added to ensure the beauty of the product and the bright soup.

When the aroma of the sauce diffused, the strong smell gradually attracted everyone's attention to Zhao Fuyu's cooking table. Only then did he add the onion, ginger, and garlic to the frying pan to continue to increase the level of aroma.

Then put in a tablespoon of fermented glutinous rice wine, turn the fire to a high fire, and at the same time force out the alcohol, use the taste of rice wine to blend the flavors of the two sauces and several auxiliary ingredients.

Teng once.

A raging flame rose from the entire wok, and with the orange red reflected by the raging flame, Zhao Fuyu's face seemed to be shrouded in the flame.

At that moment, even the audience in the live broadcast room were overwhelmed by this cooking skill of manipulating the heat.

Zhao Fuyu was like a magician who controlled the flames, controlling the temperature in the frying pan at will.

At this time, Zhao Fuyu directly poured in the broth, which was not any special soup, but ordinary bone broth, and then added the blanched tofu, brain flower, and beef spinal cord.

At this time, you need to add a little salt, pepper, light soy sauce, salt, and oyster sauce to enhance the flavor, and by the way, it can also remove the fishy smell from the brain inside.

At this time, it can be fired slowly with medium heat.

While waiting for the firing, Zhao Fuyu did not rest, but took out a small frying pan on the other side.

Put the cleaned millet hot pepper, bullet head and other dried chili peppers, as well as peppercorns, peppercorns and even green peppercorns, into it, and use a small fire on one side to fry slowly and dry slowly.

'Knife edge pepper? '

Wenjing Saburo was the first to see what Zhao Fuyu was doing.

But even he didn't expect that as the chili and pepper were in the frying pan, they would become louder and crisper.

After Zhao Fuyu dropped the last spoonful of oil, an unbelievably strong compound aroma erupted immediately.

It directly paralyzed everyone present on the spot!

They only felt that their lips, hands and feet seemed to be continuously sending a burning sensation, as well as a tingling sensation like an overcurrent of static electricity.

All of a sudden, low chants and wailers rang almost all over the square!