With that, Kuga Terunori hurriedly ran to the Research Association's back kitchen, preparing to get busy.
...
Tofu, it should be said, is a great invention.
Just the various derivative products related to Tofu include: dried Tofu, fermented Tofu, stinky Tofu, thousand-layer Tofu sheets, Tofu skin, Tofu milk, Tofu sheets, and so on.
If viewed from a higher perspective, making Tofu is actually food technology, the deep processing of food.
And the lead in this aspect is enough to illustrate the height of ancient China's agricultural civilization from a side perspective!
China, in the early Han Dynasty, should have had soy products.
Legend has it that Liu An, the grandson of Emperor Gaozu of Han and King of Huainan, was fond of Taoist studies and sought the secret to immortality, sparing no expense to widely recruit alchemists.
He often accompanied these alchemists, climbing North Mountain to build furnaces and refine elixirs for longevity.
One time, he used clear water to grind soy milk and then used the soy milk to cultivate elixir seedlings. Unexpectedly, the alchemy failed, and the soy milk combined with brine to form a fragrant, tempting, white, and tender substance.
At that time, someone dared to taste it and found it very delicious, so they named this substance "Tofu."
Nowadays, there are at least thousands of dishes that use Tofu as the main ingredient.
But among the many delicious Tofu dishes, perhaps the most famous is Mapo Tofu.
...
First, Kuga cut the Tofu into 2 cm cubes.
Put them into a pot, add salt, and blanch thoroughly; do not boil, just maintain the temperature.
Then, mince the beef.
Wash the garlic sprouts and cut them into 1 cm long segments.
Chop the Pixian bean paste and fermented black beans finely. Heat oil in a pot until 60% hot, add minced beef, and stir-fry until the moisture evaporates.
When crispy, add cooking wine, then Pixian bean paste and stir-fry until red, add chili powder, minced ginger, and fermented black beans and stir-fry until fragrant, add broth, Tofu, sauce, and fine salt.
Then, use a low flame to braise the Tofu until it is thoroughly flavored. When the sauce is slightly reduced, add the garlic sprouts, and gently reduce the sauce until it is thick and glossy with oil.
Finally, gently spoon it into a bowl and sprinkle with Sichuan peppercorn powder, and it's done!
When a plate of richly fragrant Mapo Tofu was placed in front of Longdan.
A captivating aroma, accompanied by steam, began to waft from the dish, filling the entire opulent hall.
"Kuga, are you doing this on purpose?"
"First thing in the morning, you're making me eat such a heavy-flavored dish?"
Seeing the Mapo Tofu in front of her, Longdan felt speechless.
Kuga Terunori awkwardly scratched the back of his head, then could only lower his head and softly replied, "Senior, you know I only make spicy Chinese cuisine."
Indeed, this dish was somewhat unsuitable for breakfast.
But regardless of its appearance or the aroma wafting from it, it was enough to make one's mouth water!
Unable to resist, the gluttonous Longdan could only reluctantly say, "Alright, I'll give it a try."
She picked up a pair of chopsticks, and when eating, first picked up a piece of Tofu, dipping it generously in the spicy sauce in the plate.
Then, she gently put it into her mouth and slowly chewed.
First, she could feel its delicate texture, light like clouds and smooth like silk.
Then, the numbing and spicy flavor of the chili and Pixian bean paste instantly spread, stimulating every taste bud. This spiciness made her nose tingle, and she had to quickly take a deep breath.
It's important to know that this spiciness was not a simple heat, but a rich, multi-layered spiciness.
Finally, after swallowing, there was a subtle lingering sweetness, which was produced by the Tofu and various seasonings blending in her mouth.
Gradually, the spiciness in her mouth seemed to have eased a little, so Longdan continued to eat.
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