Chapter 22 - Expanding the Menu—Mapo Tofu Rice! (2/2)

Fortunately, Xu Le had the system space. Under the time flow of 365 times slower, learning Mapo Tofu was not difficult.

Soon, the surrounding space turned into a vast white fog.

In front of Xu Le, an extremely familiar kitchen stove appeared.

All the ingredients had been prepared.

It was a piece of tofu and it had to be either gypsum tofu or marinated tofu.

Then there were the top quality beef fillings and two fresh garlic sprouts.

In fact, the authentic Mapo Tofu was made with pork fillings because the pork fillings had high oil content.

But Xu Le improvised it and used beef fillings instead.

The M9 standard wagyu beef used had rich snowflake texture and the meat was fresh and nutritious, while the fat content was no less than pork.

Moreover, the texture was completely different.

A high-grade beef with a large amount of soft fat would melt at 25 degrees Celsius, bringing about the texture of melting the moment it entered the mouth.

“Let’s begin cooking!”

It was time to try out the new dish again. Xu Le was completely excited.

He placed the gypsum tofu on the chopping board.

The tofu was as white as jade, and as soft and tender as a young girl’s skin.

Actually, if one wanted to be infinitely close to perfection, even this piece of tofu should be handmade.

But in that case, the production cycle would be a little too long.

Hence, Xu Le still chose the ready-made gypsum tofu as it wouldn’t affect the taste much.

Tap-tap-tap…

The sound of a kitchen knife hitting the chopping board could be heard.

Xu Le had already cut the tofu into small pieces.

He boiled a pot of clear water, added a small amount of salt, and blanched the tofu he had just cut.

The main purpose of this step was to remove the bitterness of the tofu and also to solidify the protein inside.

The process took about 20 seconds. It couldn’t be too long, or it would affect the smooth texture of the tofu.

The cooked tofu was placed aside.

Xu Le heated the wok and poured some Hanyuan pepper into it before slowly baking it with a small fire.

It was actually to release the spiciness of the pepper by heating it up.

The baked pepper was set aside to dry.

He poured out 100 grams of Bamboo County bean paste on the chopping board and chopped it into pieces with a knife.

Xu Le held a kitchen knife in each of his left and right hands and thoroughly chopped the Bamboo County Bean Sauce into pieces. Every piece of chilli was chopped into powder, thoroughly releasing the spicy fragrance contained within.

Then, he took out the dried tempeh, washed them clean, soaked them in water, and put them into the minced bean paste.

Then he started mincing again!

He minced them into small bits!

The flavor of the tempeh blended with the paste.

Xu Le took out the dried pepper granules and a rolling pin.

That’s right, it was a rolling pin.

All the pepper granules were placed on a clean board and completely crushed with a rolling pin.

Crack! Crack!

A crisp sound was heard, and the pepper granules were quickly crushed into fine powder.

This was also to better immerse the flavor into the tofu so that the spicy flavor could be infused into the tofu.

The specialty of this Mapo Tofu was its strong taste.

The oil content was high, and so was the taste of the ingredients, so that the dish would be great as a side!