Mapo Tofu
by Lailai's Blog
Favorite
Difficulty
Normal
Time
15m
Serving
3
Ingredients: 1 piece of tofu, 1 piece of beef tenderloin. Seasoning: tempeh, pepper noodles, chili noodles, broth, Pixian bean paste, shallots, coriander, salt, light soy sauce, water starch, pure fragrant sesame oil, oil. Method: Preliminary preparations: clean the beef tenderloin and cut it into broken rice grains for later use; chop the Pixian bean paste for use; wash the coriander and shallots, mince the shallots, and cut the coriander stalks into sections (about 2-3CM length), Chop the coriander leaves; mince the tempeh after soaking
How to make Mapo Tofu:
Cut the tofu into about 2cm square pieces, prepare a pot of hot water (water temperature is about 70℃), add a small spoon of salt to the water and stir well, soak the tofu cubes to remove the beany taste
Heat the wok and fill it with oil. After the oil temperature rises, put the beef cubes into the stir-fry, add a little salt and fry until fragrant, then put the pan into the pan
Fill the pot with oil and heat again, add the chopped Pixian bean paste, tempeh, chili noodles, and pepper noodles, stir-fry on medium and small heat until the red oil comes out
Add about half a bowl of broth (or water), turn to high heat, add light soy sauce, stir the sauce in the pot, put in the soaked tofu cubes, gently stir and cook the tofu cubes and sauce for two minutes
Moisten the bean curd with water and bean flour once, and push the tofu and sauce in the pot evenly
Put the beef cubes and coriander stalks in 2 and stir the pot and cook for another 2 minutes
Thicken again with water and soy flour, push evenly to collect the juice
Put it in a pan, sprinkle with chopped green onions, pepper noodles (if you are afraid of spicy, omit this step), pour 1 teaspoon of pure fragrant sesame oil, serve while serving hot
Mapo tofu is a typical spicy Sichuan dish. Although it is simple and easy to make, it must meet the standards of "spicy, spicy, hot, crisp and tender." Three points of "Po Tofu":
1. The pre-treatment of tofu is very important. The tofu block must be soaked in boiling salt water, and the water temperature should be kept at about 70°C to ensure that the tofu is tender and effectively removes the gypsum and bean smell, and it has horns and corners during the firing process and is not easy to break.
2. The ground beef must be stir-fried until crispy and fragrant, one by one, and crispy in the mouth. After the tofu is in the pot, stir less to keep the block intact.
3. Two "2 minutes" and two "thickening" are very important. To make "Mapo Tofu", first cook the tofu for 2 minutes. After the tofu is cooked to taste, add the gorgon, then add the beef, cook for 2 minutes and then mash the gorgon, two two "2 minutes" twice and "thick the gorgon" twice. "The taste of the fire is extraordinary.
How to make Mapo Tofu:
Cut the tofu into about 2cm square pieces, prepare a pot of hot water (water temperature is about 70℃), add a small spoon of salt to the water and stir well, soak the tofu cubes to remove the beany taste
Heat the wok and fill it with oil. After the oil temperature rises, put the beef cubes into the stir-fry, add a little salt and fry until fragrant, then put the pan into the pan
Fill the pot with oil and heat again, add the chopped Pixian bean paste, tempeh, chili noodles, and pepper noodles, stir-fry on medium and small heat until the red oil comes out
Add about half a bowl of broth (or water), turn to high heat, add light soy sauce, stir the sauce in the pot, put in the soaked tofu cubes, gently stir and cook the tofu cubes and sauce for two minutes
Moisten the bean curd with water and bean flour once, and push the tofu and sauce in the pot evenly
Put the beef cubes and coriander stalks in 2 and stir the pot and cook for another 2 minutes
Thicken again with water and soy flour, push evenly to collect the juice
Put it in a pan, sprinkle with chopped green onions, pepper noodles (if you are afraid of spicy, omit this step), pour 1 teaspoon of pure fragrant sesame oil, serve while serving hot
Mapo tofu is a typical spicy Sichuan dish. Although it is simple and easy to make, it must meet the standards of "spicy, spicy, hot, crisp and tender." Three points of "Po Tofu":
1. The pre-treatment of tofu is very important. The tofu block must be soaked in boiling salt water, and the water temperature should be kept at about 70°C to ensure that the tofu is tender and effectively removes the gypsum and bean smell, and it has horns and corners during the firing process and is not easy to break.
2. The ground beef must be stir-fried until crispy and fragrant, one by one, and crispy in the mouth. After the tofu is in the pot, stir less to keep the block intact.
3. Two "2 minutes" and two "thickening" are very important. To make "Mapo Tofu", first cook the tofu for 2 minutes. After the tofu is cooked to taste, add the gorgon, then add the beef, cook for 2 minutes and then mash the gorgon, two two "2 minutes" twice and "thick the gorgon" twice. "The taste of the fire is extraordinary.
