As the saying goes, "Food is the first necessity of the people", I very much agree with this sentence.
I can call myself a "little gourmet" because I have a lot of research on food.
Just the names of the dishes, I can go on and on about hundreds of them.
Beijing’s roast duck, Inner Mongolia’s little lamb, Xi’an’s mutton steamed buns, Shanxi’s shaved noodles… among so many sweet and delicious delicacies, my favorite is Mapo Tofu from the mountain city of Chongqing.
Mapo tofu not only tastes spicy and delicious, but also colorful.
The tender white diced tofu stands in a neat "line" on the plate, wearing "clothes" made of bright red hot sauce. It looks fiery red, like a blazing red flame. In the middle
It is also mixed with some minced meat that is crispy on the outside and tender on the inside. Green chopped green onions are scattered on the plate, just like green leaves. The diced tofu dipped in hot sauce turns into blooming red flowers, which look particularly attractive against the green leaves.
Attention.
From time to time, bursts of tempting fragrance emanate from the plate, which is really mouth-watering!
It seems that the making of Mapo Tofu is very complicated, but in fact it is very simple: cut the tofu into small square pieces, let them "jump" one by one into the steaming water to warm their "body", and then put them in
Take it out and use it later.
Next, cut the meat into very small pieces and crisp the meat pieces with vegetable oil.
Then, pour appropriate oil into the pot, turn on the switch, add the prepared dried chili peppers, peppercorns and ginger slices into the oil. When the oil reaches 70 or 80 degrees, add diced tofu, and add an appropriate amount of
Starch, turn it over a few times, then add appropriate salt, soybean paste, bean paste, a little white wine, and finally simmer slowly over low heat for two minutes. Add a little MSG when the pot is about to start. This dish is full of color and flavor.
Mapo Tofu is done!
Eating mapo tofu is also very particular.
When eating, first put a piece of tofu, dip it in some hot sauce on the plate, put it gently into your mouth and chew it slowly. When you eat it, it will be numb and spicy. This taste will fill your mouth.
Any corner.
When I eat, I like to lick the hot sauce on the tofu first. Immediately, the numbing and spicy taste of the hot sauce "pounces" into my mouth. Then I eat the tofu. The tender tofu passes through my mouth, smooth and refreshing.
This way of eating gives you the unique flavor of Mapo Tofu.
If you are lucky, you can also eat a little bit of minced meat, which is crispy on the outside and tender on the inside, which further adds to the flavor of Mapo Tofu and plays a finishing touch.
So, after hearing my introduction, you now have a certain understanding of Mapo Tofu.
Is it a delicacy?
Oh, I won’t talk to you anymore. A plate of Mapo Tofu is out of the pot. I, the "little gourmet", am going to try it. Goodbye Saturday is finally here! It’s time for me, Chef Wang, to show off his cooking skills again! The skills of Chef Wang are beyond the reach of ordinary people! Today, I will take you to visit my small kitchen! You know, what I am best at is Western desserts. Today I will make some Western-style snacks for you. First of all, what I want to introduce to you is: chocolate lava cake. It is my most proud work! Because, not only is it delicious, it also has anti-aging, softening blood vessels, anti-cancer, brain-building, liver-nourishing and other effects! Now, let me tell you about it. Chocolate lava cake: (Ingredients) Wheat flour, two eggs, 15 grams of cocoa powder, 6 grams of corn starch, 24 grams of milk, half a spoon of rum, 104 grams of light cream, 120 grams of dark chocolate, 42 grams of butter, and white 45 grams of granulated sugar. Method: Step 1: Prepare the ingredients; mix the light cream and pure milk, heat it over water to about 50°C, and stir evenly; turn to the lowest heat, add chocolate and stir evenly; add butter and stir evenly. Step 2: Add rum, stir evenly and turn off the heat; take a round mold (it’s best if you have a round silicone mold) and put a piece of baking paper inside (one *** is needed) four). Step 3: Pour the stirred chocolate solution into a piping bag, cut a small slit at the end of the piping bag, squeeze the chocolate solution evenly onto four pieces of baking paper, and place it in the freezer of the refrigerator for at least four hours. Step 4: Mix all the powders evenly, separate the egg whites and egg yolks into two clean containers that are oil-free and water-free. Step 5: Beat the egg whites with an egg beater and then add 1/2 of the fine sugar. Continue to stir quickly until it becomes a fine foam. Add the remaining fine sugar, and then use an egg beater to beat quickly until there are spots on the tip after lifting the egg beater as shown in the picture. The elastic small hook state is enough. Place the meringue at this time in the refrigerator for later use. Step 6: Heat the light cream over water to about 50℃. Step 7: Turn off the heat, add chocolate and stir evenly; add butter, stir to melt and make the color uniform. Step 8: Beat the egg yolks and pour in, and stir until the color is uniform; sift in 1/3 of the powder into the chocolate paste, and use a rubber spatula to cut and mix evenly. Step 9: Preheat the oven to 180 degrees, take the meringue out of the refrigerator, use an egg beater to quickly make circles a dozen times to make the meringue even and fine, use a rubber spatula to scrape 1/3 of the meringue into the container. Cut and mix evenly.