In the 1970s, it started with contracting out communal dining.

First, heat the pot. When the temperature on the system panel reaches 700 degrees, Chen Wei immediately scoops a spoonful of lard into the pot with a large ladle.

The hot pan, moistened by the cold oil, took on a glossy sheen, and the oil temperature indicator immediately popped up.

Timing it perfectly, when the oil reached 70% of its maximum temperature, Chen Wei immediately threw the scallions, ginger, garlic, and chopped fermented black beans into the pot and started stir-frying.

The hot oil immediately released a strong aroma from the fermented black beans. Once the surface of the fermented black beans had a slightly charred appearance, Chen Wei immediately scooped a large spoonful of fermented soybean paste from the spice box next to him and slid it into the bottom of the pot.

The pot was turned up high and the large ladle was used to stir-fry continuously.

Doubanjiang (fermented broad bean paste) needs to be heated in hot oil to activate its flavor, but the problem is that it's very easy for it to burn, so you have to stir it frequently after putting it in the pan.

Soon, the fermented bean paste and vegetable oil underwent a subtle change, and a layer of red oil appeared on the side of the pot.

It's now!

Add seasonings and water!

Chen Wei poured all the prepared seasonings into the pot at once, and then took boiling water from the side and poured it into the pot.

The freshly stir-fried red chili bean paste instantly turned into a thick red chili soup.

This is where tofu comes in handy. The tender white tofu slides into the red soup, with a few fermented black beans floating on top. Once the pot boils, the aroma immediately wafts out.

Because the base is made with lard, it also has a unique aroma of lard.

With the lid on, Chenwei breathed a sigh of relief.

Turn the stove to a low heat and simmer slowly. On the cutting board, chopped green garlic shoots and scallions are already prepared.

The aroma in the pot had already simmered twice. Chen Wei opened the lid and looked inside. The tofu inside was almost done—the dish completion rate on the system panel floating above the pot had jumped to 85%.

This proves that the tofu has absorbed the flavor.

With only two steps left, he quickly prepared a thickening sauce, turned up the heat, and immediately poured the sauce into the pot.

The large iron ladle was used to slowly push the tofu at the bottom of the pot along the edge, with a light touch as if it were being handled by a fair-skinned and beautiful young woman.

There's no way around it, tofu is just too precious; it falls apart if you apply even a little pressure.

The dish will end up as a mess, and even if it tastes good, it won't look appealing.

If you fail, the system won't count it towards your proficiency level, so all your efforts will be wasted!

The thickening sauce gradually thickened under the heat, evenly coating the tofu.

"Now!"

Chen Wei seized the opportunity and casually grabbed a handful of green garlic and chopped scallions, throwing them into the pot.

"Flip the wok!"

With a skillful toss, the tofu was perfectly flipped in the pan, and the sauce and green garlic sprouts were evenly mixed with the tofu.

very good!

It's ready to serve!

I picked up the pot and poured the cooked Mapo Tofu into the enamel basin next to me.

Chen Wei carefully washed the pot clean before grabbing a handful of Sichuan peppercorn powder and sprinkling it on the tofu.

I heated the oil in the wok again, and once the oil was hot...

With a "sizzle," it was poured onto the bowl of bright red, oily Mapo Tofu.

And that completes the dish!

"Spicy and fragrant, it looks delicious, let me have a bite!"

Chen Wei took a spoon, casually scooped out a mouthful, and put it in his mouth.

The overpowering aroma immediately exploded in my mouth, and the numbing and spicy flavor, along with the smooth tofu, slid down my throat. Before Chen Wei could even react to whether it was hot or not, it was already in my stomach.

The mouth is filled with the rich aroma of the soup, and the taste is even better than that of hot and sour shredded vegetables.

"good!"

He couldn't help but praise it.

This dish is a success again!

-

Inside the administrative office, Ma Qianjin was playing chess with Chen Jianguo.

Each of them had an enamel mug of tea beside them, but they drank it without any enjoyment.

After eating lunch, I felt like I hadn't eaten anything, and now that it's around four o'clock, I'm starving again.

What's most infuriating is that all I can think about is the taste of that dish of spicy and sour shredded vegetables; I can't remember any other flavors at all.

"Ahem—" Ma Qianjin was a little unsure of what to say, so he coughed lightly and casually brought up a topic.

"Old Chen, where did your nephew learn his cooking skills? They're really good; I'm actually craving his dishes."

The leaders of Tianjin No. 1 Steel Plant usually leave work at 4:30 pm, so very few people eat lunch in the canteen in the afternoon.

Those who stayed to eat were all online shift workers, the kind who did heavy physical labor.

The food prepared in the canteen was much easier; usually, the kitchen staff would just prepare steamed buns, porridge, pickled vegetables, and the like.

If you want to enjoy Chenwei's culinary skills at this time, you'll have to wait until noon tomorrow.

Ma Qianjin thought it over and over, but he still felt a little impatient.

Then Chen Jianguo, sitting opposite him, chimed in: "Didn't I tell you? His father taught him before he died. But Lao Ma, what are you really thinking about the factory's head chef...?"

He casually made up a story for Chen Wei and changed the subject.

Wang Defa broke his leg; it certainly won't heal in just a day or two.

However, the factory canteen can't be without a head chef for even a day. If it were before, it wouldn't be a problem, but now that Chen Wei has this skill, Chen Jianguo naturally wants to get more for his nephew.

Ma Qianjin tapped the edge of the chessboard with his fingers, thought for a moment, and then lowered his voice to speak.

"That's not difficult. Since the young man has the ability, I think it would be better to let Chen Wei take over as sous chef and give it a try... However..."

He paused halfway through his sentence, swallowed a sip of tea, and then continued.

"But it's too early now..."

That's true. Chen Wei has only been cooking for one day. If we promote him now, it won't be convincing to the public.

Chen Jianguo nodded. Now that he had Ma Qianjin's support, it would be easier for him to make the request to his superiors later.

Just then, there was a knock on the office door.

"Enter--"

Chen Jianguo and Ma Qianjin turned their heads and immediately saw Chen Wei carrying two large bowls, peeking in from outside.

As soon as he entered, a strong aroma of smoky, spicy flavor immediately overpowered the faint scent of tea and wafted into their nostrils.

Ma Qianjin's eyes lit up instantly.

"Chen Wei, did you bring something delicious for your uncle?"

"No, no!" Chen Wei said with a smile, "This is a dish I was asked to try after discussing it with the leaders at noon. If the two leaders are satisfied, we'll have this for lunch tomorrow. I'm bringing it over here specifically for the two leaders to take a look!"

As he said this, he lifted the lids off the two large bowls.

Chen Jianguo and Ma Qianjin peeked out and almost simultaneously swallowed hard.

The large bowls were glistening with red oil, each containing a bowl of red oil tofu.

The oily sauce evenly coats each piece of tofu, with bright green garlic sprouts and a few scallions sandwiched in between.

Especially when the lid is lifted, the aroma of pepper and numbing spiciness becomes even stronger, instantly making one's mouth water.

Ma Qianjin's eyes were practically glued to the food, and he kept nodding.

"Okay, okay! Shall we try it?"

"Try it!" Chen Jianguo was also very tempted and quickly agreed.