Make this Classic Meal Today-mapo Tofu

Name: Make this Classic Meal Today-mapo Tofu
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 120g beef; 1 piece tofu; 5ml Soy sauce; 2g Sugar; 30g Doubanjiang; a little Dried chili; a little Vinegar; Some oil; a little Water starch; Some Arowana pepper oil

by Teacher Kong teaches cooking

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

There are too many classic dishes in Chinese food. For example, today’s Mapo tofu is a gift from Sichuan to the world. Mapo tofu with rice is a perfect match in people’s hearts. Almost no one does not know its name! Why is it said that a classic is a classic? Even the "unauthentic" home-cooked version of the simple method is enough to make people shout delicious.

When there is no appetite, if there is a piece of mapo tofu on the table, the tofu is spicy and fragrant, tender and flavorful, the family’s appetite can be instantly opened, and the family’s appetite will be robbed as soon as the table is served, and there is no soup left. , Mapo tofu that combines color and fragrance, is loved by adults and children!

Make this Classic Meal Today-mapo Tofu

1. Chop beef into minced meat. (The authentic mapo tofu is made with minced beef, and it can be changed to "pork minced" if it is made at home.)

Make this Classic Meal Today-mapo Tofu recipe

2. Cut the tofu into square pieces, the size depends on personal preference.

3. Put 2 grams of salt in the pot and pour in tofu. (The osmotic pressure of salt will force out the moisture in the tofu faster, and will make the tofu have a little salty taste. Remember this procedure must be done. It is a key step to make good mapo tofu.)

4. Boil the tofu on low heat for about 2-3 minutes, and the tofu is slightly expanded and can be removed.

5. Put the bottom oil in the pan and fry the minced meat first after the oil is warm. At this time, make sure that the oil temperature is not too high. Fry slowly until the minced meat starts to become slightly white.

6. Add green onion, ginger, minced garlic, and dry chili to stir fry for a fragrant flavor.

7. Stir-fry for about 30 seconds, add bean paste and stir-fry for red oil.

8. Add water or stock, about a piece of tofu to a small bowl of water.

9. Add 5ml of light soy sauce and 2g of sugar. After boiling, try the taste. At this time, it doesn't taste just right. It should be slightly lighter, otherwise it will be very salty after the water evaporates. (The light soy sauce is just a taste, because the Pixian Douban is already very salty, so don't put too much.)

10. Pour in the cooked tofu, add a few drops of vinegar, and cook for 2-3 minutes. (A few drops of vinegar is also the key. There will be a difference between the left and right ones, but only a few drops. It is best not to taste sour, just to enhance the flavor. This is the legendary "pot side vinegar".)

11. Hook a thin gorgon with water starch.

12. Finally, pour in an appropriate amount of Arowana pepper oil to taste. (The raw material of the golden dragon fish pepper oil is the fresh pepper from July and August, and the "gong pepper" produced in Hanyuan is also selected. Hanyuan pepper is the tribute pepper in the Tang Dynasty. The green pepper is fragrant, and the red pepper is hemp. It’s refreshing. Arowana pepper oil blends the characteristics of green and red pepper. It is boiled with traditional techniques to make the pepper oil rich in flavor. You can feel the fresh fragrant thick hemp with just a few drops! Cold salad, noodle soup, hot pot dipping sauce, stir-fry Dish, add arowana pepper oil, so your taste buds can’t help but "dance.")