Mapo Tofu

Name: Mapo Tofu
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Soft tofu; 100g Ground beef; 30g Pixian Douban; 10g ginger; 20g garlic; 10g Yongchuan tempeh; 10g Umami Soy Sauce; 5g White sugar; 10g starch; 10g pepper powder; 10g Small green onion; 500g Fresh soup

by Ingenuity inheritance

4.7 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

One of the traditional famous dishes in Sichuan cuisine, the main ingredients are tofu, minced beef (pork can also be used), chili, and Chinese pepper. This dish highlights the "spicy" characteristic of Sichuan cuisine. It has a unique taste and a smooth mouthfeel.
According to legend, Mapo Tofu was founded in the first year of Tongzhi in the Qing Dynasty. There is a Chen Xingsheng restaurant near the Wanfu Bridge in Chengdu. The owner, Chen Chunfu, died early, and the small restaurant was run by the proprietress. The Wanfu Bridge that year was a bridge across the Fu River, where coolies often rested and hit the tip. The main patrons of the restaurant are the oily footmen. Chen has a unique set of cooking skills for cooking tofu. The tofu cooked is full of color, fragrance, and extraordinary, and is deeply loved by people. The roasted tofu she created is called "Chen Mapo Tofu". Its diet is small. The shop was later named "Chen Mapo Tofu Shop". "

Mapo Tofu

1. Chop Pixian Douban and Yongchuan tempeh finely, cut the tofu into small cubes of about 3 cm, chop the beef into froth, pat the ginger and garlic and add the broth to make the ginger-garlic sauce.

2. Boil hot water in a pot, add an appropriate amount of salt, pour the tofu into the blanching water, and remove the beany taste.

3. When the water rises, the tofu can be picked up and set aside.

4. Heat oil in a pot, stir-fry the beef froth until fragrant, then add bean paste, fermented soy froth, and sugar to fry out its color and flavor.

5. Pour the ginger-garlic juice into the pot and boil, pay attention to draining the ginger-garlic froth. For some people who do not like to eat ginger-garlic, they can also make them impeccable.

6. Add tofu, soy sauce, turn to medium-low heat to collect the juice, and be careful not to push the tofu with a spoon. You can lift the wok and rotate it clockwise slightly to collect the juice evenly to avoid sticking the pot.

7. When the juice is lower than the tofu, mix the starch with the broth and stir well, add the gorgon juice in 3 times, the first time is the thin gorgon, let the juice slowly lock.

8. The second course of tonic is to lock the excess water and juice discharged from the tofu, and to lock the condiments on the tofu, so that it can achieve a rosy, crystal-clear and translucent feeling.

9. The third thick gorgon is to completely collect the juice and form it, increase the viscosity of the gorgon juice, so that all the flavors are on the top of the tofu, and can increase the three-dimensional feeling of the dish.

10. Sprinkle pepper powder and chopped green onion on the surface of the dish.

Tips:
1. Don't cook the tofu for too long when blanching the water, just pick it up when the water is boiled to avoid boiling the tofu.
2. When the tofu is cooked, it is recommended to use a medium and low heat. Try not to stir the tofu with a spatula. You can lift the pot and shake it clockwise so that it does not stick to the bottom. Once the tofu is stirred, the dish will become Mapo Tofu Soup. Up.
3. It is the most critical point of the whole production when adding three kinds of gorgon juice. At this time, it is easy to paste the pot. You must turn to a low heat. Use the method I said before to slowly shake the wok. If it doesn't work, use a spatula gently Push forward clockwise to avoid sticking the pot.