Mapo Tofu
1.
Raw material cutting and matching:
Cut the tofu into square pieces, the size depends on personal preference.
Shallots, chopped green onions, and mince garlic. The minced meat does not need to be marinated, but it must be completely defrosted. Authentic Mapo Tofu is made with minced beef. Home-made can be changed to "pork minced" and there is no problem. Pixian Doubanjiang depends on personal preference, I suggest you put a little bit more. You can ask questions, or you can make the oil stir more red. The bean paste should also be cut a few times to ensure that the bean paste inside does not affect the taste of such large particles.
2.
Boil tofu:
Why do you want to cook tofu?
1. The high moisture content in tofu will lose some of it after cooking, and the taste will be better.
2. Boiled tofu can make tofu more delicious.
3. Boiled tofu must be put in some salt, a little more, a piece of tofu can be boiled with about 2g of salt, so that the osmotic pressure of the salt will force out the moisture in the tofu faster, and it will give the tofu a little bit It’s salty, remember that this procedure must be done, it is a key step to make good mapo tofu.
4. The tofu should be boiled for about 2-3 minutes (low fire, high fire is easy to roll the tofu), almost the tofu is slightly expanded, but don't take it out, soak it first ~ avoid the tofu from sticking together after it is caught.
3.
fry:
In addition, take a pot, put the bottom oil (you can add a little more) and heat the oil and fry the minced meat first. At this time, pay attention to the oil temperature not to be too high. Fry slowly until the minced meat starts to slightly yellow. When it is a bit dry, add the bean paste and fry the red oil. Add the red oil and stir-fry the minced garlic to get the fragrance. You can add water or soup, about a piece of tofu, a small bowl of soup, boil the soup, add a small spoon of rice wine or Huadiao wine, a little light soy sauce (just to give a taste, because Pixian The watercress is already very salty, so don't put too much), a little bit of sugar, and try the taste after boiling. At this time, the taste is not right, but a little bit lighter, otherwise it will be very salty after the water evaporates. After the taste is adjusted, add the boiled tofu, directly remove it and put it in the soup, cook for 2-3 minutes, when the soup becomes less, add the pepper noodles (master it yourself), I use my own fried pepper The crushed homemade prickly ash noodles are very fragrant and numb, so it's good if you don't put too much to bring out the taste. (Do not put the pepper noodles early, it will be black, and the whole pot of tofu will turn black)
Finally, hook a thin gorgon with water starch, then pour in sesame oil and a few drops of vinegar to complete the frying part~ (a few drops of vinegar is also the key, there will be a difference between putting it and putting it, but just a few drops, it’s best Don’t taste sour, just add flavor, this is the legendary "pot side vinegar")
4.
Embellishment:
It can be garnished with chopped green onion, coriander, sesame, etc., as personal preference
Tips:
Tofu purchase:
1. Don't buy too old tofu such as northern tofu.
2. You can choose "water tofu" or "lactone tofu" which is more suitable for making this dish.
3. The same method can be used to make "Mapo Eggplant", "Mapo Gluten" and other dishes.
4. According to legend, this dish was created by an "old woman surnamed Chen", so it is also called "Chen Mapo" tofu.
