1. Wash the tofu and cut into small pieces of 1.5cm square, soak in light salt water for 15 minutes;
2. Drain the water for later use;
3. Chop pork and shrimp into minced meat together;
4. Chop garlic into fines, wash and chop the green garlic sprouts;
5. Raise the wok, add peanut oil, and stir-fry the minced meat with cool oil in the pan;
6. When the moisture of the minced meat is dry and the surface is golden brown, add the Pixian bean paste, change the heat to medium and low, and stir-fry slowly until the red oil comes out;
7. Add the Sichuan-flavored tempeh and continue to stir-fry until it is fragrant;
8. Add half of the minced garlic, stir-fry evenly until it is fragrant;
9. Add chicken soup and rice wine;
10. After the soup boils, add the soy sauce;
11. Add a little salt to taste. If you use more bean paste and tempeh, don't add salt; I only use one spoonful of each, and only put less than 1/3 teaspoon of salt;
12. Stir the soup, bring to a boil, add the tofu; don't use the spatula anymore, shake the wok to make the tofu evenly distributed, after the pot boils, change the heat to simmer for about 5 minutes;
13. Slowly add water starch in a small amount several times to adjust the concentration that is suitable or you like;
14. When the soup is gradually thickened, shake the wok again to make the soup evenly distributed;
15. Turn off the heat and raise the pot, pour it into a plate, and sprinkle a layer of pepper powder;
16. Sprinkle with the other half of minced garlic and an appropriate amount of minced garlic, ready to serve.
Tips:First of all: tofu, I choose southern tofu, also known as soft tofu, which is tofu made with "gypsum" as a coagulant. Its characteristics are white color, soft and delicate texture, and delicate taste. In Mapo tofu, it can best reflect the characteristics of whiteness, tenderness, hotness and vitality. North tofu, or old tofu, although the tofu is more intense, the texture is too old and hard to make Mapo tofu; the lactone tofu has too much moisture and will break when you touch it, even more so.
Second: minced meat, I use pork and shrimp. This is probably the least "authentic". Generally, minced beef is used in recipes. After I tried it, I found that pork was more fragrant and smoother, especially pork with a little fat. Add a few prawns and chopped them to make it more delicious, and the taste is more complex and comprehensive, which is more popular than ordinary ground beef. Also, I never buy ready-made meat fillings. I have to chop the meat myself. Fortunately, a mapo tofu doesn’t use much meat, so it doesn’t take much effort.
Third: The classic seasonings of Sichuan cuisine-Pixian Douban, Sichuan-flavored tempeh, Hua (ma) pepper powder, there are also recipes that use Sichuan pepper or Sichuan pepper powder, just my "Yegong Haolong" spicy flavor is saved . However, the hemp, spicy and fragrant flavor of Mapo Tofu are all in the seasoning! There is nothing to say about Pixian Douban and Douchi, just buy it. Only the prickly ash powder or sesame pepper powder must be fresh and full of flavor, so freshly roasted and freshly ground is indispensable.
How to make homemade pepper powder? Simple: Dry-roast Chinese pepper grains until browned and crispy. After cooling, use a rolling pin to grind into powder or use a cooking machine to grind into powder. Strictly speaking, Sichuan peppercorns are more authentic. Hey, pepper is enough for my taste. I love the spicy ones, of course Sichuan pepper plus sesame pepper!
Finally: water starch is essential for thickening. I have seen many families dislike thickening, thinking that water starch will increase the calories of the dishes. However, in this dish, the tofu and the minced meat will separate without thickening, which not only appears to be clear and watery, but the taste is greatly reduced, making people lose their appetite at first sight.
The best condition is to control the thickening concentration and use small amounts for several times to make the soup thick and evenly attached to the tofu. Don't pour it all at once, you can add it again if the amount is not enough, once it becomes too viscous into a pot of paste, it will be finished.
