Food: Random stalls, customers chase me all over the country

Chapter 581: Starving Ghost Reincarnation Level Mapo Tofu (Revised)

The spread of Mapo Tofu is no longer limited to China. It can be found almost everywhere in the world, but there are only a few who can really make it delicious and capture its true charm.

SC province is the birthplace of this dish, and only a few restaurants can taste its flavor.

For ordinary small restaurants or some takeouts, it is already a great honor for them to make the tofu flavorful.

Plus, with so many pre-prepared meals around the world nowadays, it’s hard to even have a simple Mapo Tofu!

Wang Fan has already started the operation.

He made the tofu himself. It was as white and tender as mutton-fat jade without any flaws. When it was placed on the chopping board, there were even layers of ripples on the surface.

Wang Fan has changed into a pure white chef's uniform. The biggest advantage of his big frame and broad shoulders is that he looks good in any clothes, but that is not the point. The point is the snow-white color.

It is very easy to get clothes dirty in a place like the kitchen. In other words, the kitchens in many places are particularly dirty in themselves.

Snow-white clothes like this will soon be dyed beige, or even ginger, dark yellow, and black.

Wang Fan wears this kind of clothes for no other reason than to tell his diners how clean the food he makes is.

The saying "It's not clean, but you won't get sick if you eat it" is purely a helpless compromise with reality. Who would want to eat something unclean when there is a clean version of the same thing?
Looking at the snow-white chef's uniform, the dozens of people outside the car felt very comfortable.

That chef's uniform is cleaner than your wallet, so how can the food he makes be dirty?

Wang Fan rolled up his sleeves, pressed the tofu with one of his white hands and held the kitchen knife with the other. As his hands moved, the tofu was cut into thick slices.

Then he didn't even turn the tofu over, but moved the knife sideways and cut the tofu into long strips.

Gather the tofu strips together again and cut them again, and they will become tofu blocks as big as dice.

When the window on the RV was opened, the diners outside could see everything Wang Fan was doing through the window. This little show of knife skills made everyone scream with excitement.

"Fuck, this is so awesome!"

Although this sincere confession is a bit vulgar, at least it has conveyed the emotions and thoughts.

Everyone not only stared at Wang Fan cutting tofu, but also looked at Wang Fan's hands from time to time.

Of course, although his hands are slender and white, they are all grown men, so they certainly won’t pay attention to the skin on his hands, nor will they ask him what cosmetics he usually uses for skin care. What they really care about is his nails.

What do you fear most about eating out?
The most frightening thing is that the finger holding the rice gets stuck into the dish you just ordered, and the most frightening thing is that when you pull out that finger, there is black dirt under the long nail.

This is as disgusting as it can be!
Wang Fan's nails were trimmed neatly and short, clean and white without any dirt, which also made the diners extremely satisfied, and their expectations were raised again and again.

After cutting the tofu, he began to prepare other ingredients.

Sichuan peppercorns are not used directly, but are roasted over low heat and then crushed. The aroma of this kind of Sichuan peppercorns is several levels higher than that of using them directly.

After preparing the Sichuan peppercorns, cut the beef tenderloin into soybean-sized pieces and put them into the pan without adding any seasoning. The rosy beef cubes are fried until they turn slightly black. At this point, the beef is only a hair's breadth away from being burnt, but it is this hair's breadth that makes the beef sauce he makes crispy but not burnt.

Put a big pot on the stove, pour water into the pot, add a little salt and a little light soy sauce to the water to enhance the flavor and remove the fishy smell.

The cut tofu is gently placed into the pot. Because the tofu is very close to the water surface, there is no splashing.

After all the tofu was put into the pot, Wang Fan gently pushed it a few times in the pot with a spoon.

The cold water gradually heated up, and ripples began to appear in the calm pot. Then small bubbles emerged, and the "gurgling" and "gurgling" sounds made the people outside the car, who had been hungry all day, even hungrier.

"I'll boil the tofu three times, and I won't trade it for meat."

Although tofu is a common and cheap ingredient, don't underestimate it. This little thing has few rivals in terms of taste in the food world. Almost every household eats it every few days. It is an ingredient that can arouse everyone's appetite.

After blanching the tofu, Wang Fan began to stir-fry the Mapo Tofu.

At this moment, all he could see were the ingredients and the iron pot in front of him, and the details of Mapo Tofu emerged in his mind one by one.

The "numbing" taste comes from the high-quality Hanyuan pepper, which is its characteristic.

The "spicy" taste comes from the authentic Erjingtiao, which is its characteristic.

The "crisp" is for the charm, and the "whole" tofu blocks is for the posture.

"Hot" is for its boldness, and "fresh" is for its fragrance.

"Tender" refers to its tenderness, and "fragrant" refers to its soul.

The key points of the eight characters emerged one by one, and Wang Fan began to operate according to his own understanding.

The oil is then stir-fried with minced garlic, chili powder, and fermented black beans. The rich aroma of the seasoning instantly ignites, stimulating everyone's taste buds. Some chefs also add minced ginger to their Mapo Tofu creations, but Wang Fan avoids it, arguing that ginger's strong flavor would disrupt the balance of the ingredients and mask the tofu's inherent sweetness.

"Bah..."

With a bang, Wang Fan poured boiling water into the pot. The water in authentic Mapo Tofu usually covers half of the tofu but not too much. However, the water in Wang Fan's pot was obviously enough to cover the tofu directly.

This is an improvement attempt he made based on his own understanding of the ingredients.

The tofu was hard to taste.

Even if more seasonings are added during frying, the flavor is difficult to penetrate into the tofu. The outside is full of flavor, but the inside is bland. Wang Fan thinks this is definitely a failure.

Tofu is not afraid of being cooked, and it becomes more tender the more it is cooked.

Based on his understanding of the characteristics of tofu, he decided to improve it by adding more water, stewing it longer, and thickening the sauce.

After seasoning the soup, Wang Fan poured the tofu cubes into the big pot. The tofu was completely submerged in the red soup, with only one or two pieces occasionally appearing.

“Gulp”, “Gulp”, “Gulp”…

The soup in the pot kept bubbling, and the delicious aroma began to waft around. As the mountain breeze blew, it soon filled the parking lot.

The security guard watched them from a distance and had no intention of stopping them.
Wang Fan would use the back of the iron spoon in his hand to gently push the tofu from time to time to prevent it from sticking to the bottom.

Gradually, the soup became less, and the tofu began to show a small side, revealing half of the tofu side...

"Boss, aren't you going to take care of all those people over there?" Several people in security uniforms whispered in the distance, "Why should we? The higher-ups said that as long as there aren't any issues of principle, we don't need to intervene with this person."

The security guard who was asking the question scratched his head and said, "What is the issue of principle?"

The security captain pursed his lips and said, "Well, he's principled."

The captain's words were full of envy. How unrestrained a man must be to be called principled by the senior leader?
Just thinking about it makes me excited, I can’t wait to replace it!

Ever since Wang Fan posted the news of his preparations for guerrilla operations online, all the scenic spots in Sichuan Province have been scratching their heads.

He didn't say where he was going, which made it difficult to promote his own company. But it's also good this way, at least everyone can benefit. If this big boss really comes, we can just do it for the benefit of our own tourists.

Therefore, under the leadership of the Culture and Tourism Bureau, each scenic spot negotiated that no matter which scenic spot Wang Fan visited, he should not disturb others, and should provide as much convenience as possible to allow tourists to have a good time and, if they are lucky, experience authentic and delicious Sichuan cuisine.

Naturally, the scenic spots below did not dare to be negligent and gave full instructions from top to bottom.

Large vehicles like Wang Fan's have their own special parking area, which is relatively spacious. After seeing his car parked, the security guards deliberately guided tourists to park elsewhere, making the space here seem larger. However, all this was done quietly, and even Wang Fan himself did not notice it.

At this time, the soup in the pot was getting less and less, and Wang Fan also began the final step.

Thicken with sesame oil, thicken with sesame oil, thicken with beef sauce, gently push the tender tofu cubes, sprinkle with a handful of pepper powder and a handful of green garlic sprouts, and it's ready to be served.

Zhuo Qianqian had already taken out a plate from the sterilizer and filled it with rice. The plate in the sterilizer was slightly hot to the touch, and the rice was still steaming from its freshly-cooked pot. A large spoonful of steaming Mapo Tofu was sprinkled on top.

The rosy and tempting tofu is placed on the crystal clear white rice, the red sauce, the black beef sauce and the green garlic sprouts are particularly attractive in the thin smoke.

The diners in line scoffed at Wang Fan's offer of a free meal: "Boss Wang, if you rely on traffic to make a living, then you can treat us to a meal, but everyone knows that you make money by selling delicious food. How can we, with so many people, let you work for free?"

"Exactly. Do you think that's all we have? We're just the vanguard. There's a whole wave of zombies coming up behind us. Are you going to hire everyone?"

"If we treat them but not them, they will definitely feel unbalanced. Paying for meals is only natural. Name a price. A few dozen dollars is still within our reach."

Seeing the diners outside the car's firm attitude, Wang Fan was afraid that the food would get cold and affect the taste, so he didn't insist and directly set the price at 15 yuan per serving, the same as the price in ordinary small restaurants.

But his ingredients are all fresh, and the beef is generous, which is much better than those in small restaurants.

Wang Fan's pot is relatively large, but in order to ensure that each piece of tofu is intact, he only puts in one pot of tofu, which is enough for about 20 servings. After cleaning the pot, he immediately starts to make the second pot.

"Please bear with us, everyone. This is someone else's parking lot after all. We won't set up a table. There are some stools in the car. Please make do with them. Sorry."

He had originally planned to drive out of the scenic area first, as there were many spacious places outside that would not affect traffic. Unexpectedly, he was blocked by people before even leaving the parking lot.

"It's okay. I eat more when I'm standing."

The customer in front of him happily scanned the QR code to pay, picked up his Mapo Tofu Rice Bowl, and couldn't help but exclaimed, "Wow, this plate is still warm."

The scream made the diners in the queue behind couldn't help but tiptoe to get a clearer look.

This big brother didn't even sit on the stool. He moved the plate aside and actually stood there, picked up the spoon and prepared to eat.

"Wow, I've never seen a rice bowl that covers the entire rice. This tofu is really good value."

The eldest brother exclaimed in praise and put the spoon into the tofu.

A white porcelain spoon was lifted from the tofu pile, and two large pieces of tofu were scooped out without even a grain of rice stuck to them, which shows how much tofu Wang Fan had given.

There are two dice-sized square tofu cubes on the spoon. The rosy skin is shiny and slippery, with some pepper powder and thin beef sauce sticky on it, and a few green garlic sprouts as garnish. It looks so tempting that you just want to swallow it in one bite.

Who can bear this?

The spoon was in the eldest brother's hand, so he naturally didn't have to hold back. He opened his mouth wide and put the tofu into his mouth in an instant. The scalding hot temperature of the tofu just out of the pot made the eldest brother make "shaha" and "shaha" sounds. But even so, the perfect taste and texture made the eldest brother reluctant to spit the tofu out of his mouth.

The perfectly proportioned sauce forms a layer of oil-like substance on the surface of the tofu, making the tofu appear extremely smooth when it enters the mouth. The essence of the sauce, which is concentrated from half a pot of soup, is extremely fresh and fragrant, filling the taste buds with joy before even chewing it.

After taking a few big sips, the temperature of the tofu finally dropped a little, and the eldest brother couldn't wait to crush the tofu with the tip of his tongue.

Just this one bite made the eldest brother stunned on the spot.

Homemade tender tofu is no match for the tongue, but its good elasticity cannot be ignored. The tongue tip can easily feel the tofu's resistance to the tongue.

As the tofu breaks apart, a rich bean aroma is released, blending with the numbness, spicy aroma, and delicate garlic aroma to create a richer, more layered aroma. At the same time, these aromas are so pure that they don't interfere with each other, making the bean aroma the strongest.

The rich sauce has been mixed with the tofu, and every chew allows the tip of the tongue to perfectly feel every flavor of the tofu.

"Crackle" "Crackle"...

The refreshing garlic sprouts are only slightly raw, and the crisp texture and refreshing taste make the tofu taste more varied and distinct.

Exhaling a breath of hemp fragrance, the eldest brother said a word excitedly.

"Cool!"

There was only one word and nothing else. It was not that the eldest brother did not want to say more, but his mouth was too busy and he had no time to speak.

The biggest feature of Sichuan cuisine, which combines all five flavors, is that it becomes spicier and more fragrant the more you eat it, making you unable to stop eating after taking a bite.

This feature is even more obvious in Wang Fan’s eight-in-one Mapo Tofu.

The spoon in the eldest brother's hand was almost swung out, and the tofu mixed with rice went into his mouth. He exhaled the hot air from his mouth with a few "sha" sounds, chewed it a few times, and swallowed it impatiently.

The stomach was like a big bag, waiting impatiently for the food to fall into it, and the mouth was like a scumbag, just wanting to quickly taste the remaining delicacies on the plate. The two hit it off, and with the help of the hands, a large plate of Mapo Tofu disappeared at a speed visible to the naked eye.

Not only him, but the actions of everyone who bought food in the first round were surprisingly consistent, as if they had discussed it in advance.

The people queuing behind were very surprised. They really couldn't understand why these people ate so outrageously, as if they hadn't had a full meal in years.

This Mapo Tofu is just more fragrant than others, the spicy taste is stronger, more meat sauce is added, the tofu appears to be more chewy and tender, and the color looks more pleasing to the eye. Do you think you are eating it like a starving ghost reincarnated?

I don't understand, but I respect that they might be really hungry.

If it were me, I would eat it elegantly and slowly. Besides, this tofu looks very hot. Aren’t you really afraid of getting your mouth burned?

(End of this chapter)