Mapo Tofu
1.
Ingredients: 400 grams of tofu, 50 grams of ground beef; Seasoning: 30 grams of bean paste, 20 grams of tempeh, 2 grams of salt, 2 grams of chicken powder, 15 grams of soy sauce, 10 grams of rice wine, 20 grams of minced garlic, 300 ml of broth, Water starch, 30 grams of peanut oil; Ingredients: 30 grams of minced green garlic, 1 gram of pepper noodles, 5 grams of coriander.
2.
First cut the tofu into 2 cm cubes.
3.
Put a little salt in the water.
4.
Put the cut tofu in the water.
5.
Soak for 15 minutes.
6.
Then remove it for use.
7.
Heat up a frying spoon, add proper amount of peanut oil and fry minced meat.
8.
After the minced meat changes color, add Pixian bean paste and stir fry
9.
Stir fry until the aroma comes out, add the tempeh and stir fry
10.
Stir-fry the fermented black bean sauce until it is fragrant, add minced garlic and stir-fry.
11.
Then cook the rice wine and stir well.
12.
Saute the above ingredients and pour the broth to a boil.
13.
Then add an appropriate amount of soy sauce.
14.
Season with salt.
15.
Then add the tofu and boil.
16.
Cook the tofu for about 3-5 minutes.
17.
Then add a little chicken powder for freshness.
18.
Thicken starch with water.
19.
At this time, while shaking the pot, push the bottom of the pot with a spoon to prevent the tofu from sticking to the pot. When the starch is completely gelatinized, the code plate can be taken out.
20.
After serving, sprinkle evenly with a layer of pepper noodles while hot.
21.
Then, sprinkle with chopped green garlic and a little chopped coriander, if you don't like coriander, don't put it. At this point, all operations of this dish are completed.
Tips:
Features: bright red color, aromatic odor, hot and spicy, tender and smooth, rich flavor, appetizer and meal.
Tips:
1. After dicing the tofu, it is best not to blanch it in boiling water. Just soak it in light salt water. The tofu will be smooth and tender. Otherwise, if it is cooked in boiling water, the texture will be too strong and the taste will not be good.
2. It is better to buy tofu that is slightly tender. This dish is not suitable for making old tofu. If it is too tender, it will not work. The firmness and softness of the tofu are good. The Mapo tofu should be smooth and tender and not broken to be the most authentic. My experience is that you can buy southern tofu in Beijing, but the agar tofu is too tender and the northern tofu is too old. Therefore, the southern tofu is most suitable for making Mapo tofu.
3. Making Mapo tofu in the north is not suitable for being too spicy. Just use 30 grams of bean paste. When the Sichuan master makes 50 grams of bean paste for a pound of tofu, I feel that it is too spicy, so I reduce it slightly. , The taste is very suitable.
