The home-cooked method of classic Sichuan cuisine Mapo tofu, spicy and fragrant, relieves the hunger under the rice
"Shouyang chicken dog still makes a sound, and the eight immortals turn old dust." Laughing at Huainan alchemy, alchemy is not true tofu. "Tofu is a traditional snack in China that has a history of thousands of years. The birth of tofu was also a matter of unintentional willow shading, legend has it that Liu An of the Western Han Dynasty accidentally invented tofu, so that this new taste has been passed down for more than 2,000 years. Under the combined catalysis of the magical physical reaction and brine, the yellow beans are tempered and purified, and finally transformed into white flower bean blossoms, and then into white and tender tofu.
There are many ways to cook tofu, frying and frying works, and the classic Sichuan cuisine, Mapo tofu, is loved by the public. People who like Sichuan cuisine know the unique charm of Sichuan cuisine, not only in the phenomenon of spicy, but also in the understanding of the ingredients, like sauerkraut fish to go through several weeks of brewing sauerkraut, and then stir-fried, the aroma will be more intense. In fact, mapo tofu is the oldest of Sichuan cuisine, and it is also a very easy dish to make.
According to legend, Mapo tofu was a couple who opened a small restaurant by the Wanfu Bridge during the Xianfeng period of the Qing Dynasty, because their wives had hemp on their faces, so they were called Chen Ma Po, and the tofu she made was particularly delicious, so it was later called Mapo tofu.
Today to teach you the home-cooked method of mapo tofu, which is spicy and spicy to relieve the next meal, and the preparation is very simple, and novices can also try it.
【Cuisine】:Mapo tofu
【Cooking Ingredients】: 1 piece of minced meat of the north tofu 100 grams, two green onions, garlic to taste, a slice of ginger, half a spoon of dark soy sauce, two spoons of Pixian bean paste, a spoonful of pepper, a spoonful of sugar, a little peppercorns, a little pepper powder, two bowls of water, half a bowl of water starch.
【Cooking steps】:
1: Prepare all the ingredients, chop the green onion, ginger and garlic separately and set aside.
2: Prepare a piece of pork, then chop it into minced meat, and then cut the tofu into square cubes.
3: After the butter is heated, put the minced garlic into the oil pot and stir-fry quickly until the minced meat is stir-fried and the yellow color is slightly yellow.
4: Add a tablespoon of Pixian bean paste and quickly stir-fry the red oil.
5: Add shallots, ginger, garlic and peppercorns and stir-fry quickly.
6. Continue to add the old soy sauce and stir-fry to color.
7: Add two bowls of water, pepper and sugar and cook over high heat for 5 minutes until the water is boiling.
8: After the water boils, put the tofu cubes into the pot, then turn to medium-low heat and cover and simmer for 8 to 10 minutes.
9, the time to open the pot lid at this time the soup has been significantly less a lot, and then pour into half a bowl of water starch to continue to cook for a minute is almost, the soup is rich can turn off the fire out of the pot, the preparation of water starch is a spoonful of starch three spoons of water can be.
【Cooking Tips】:
1, tofu to choose the north tofu, which is what we usually call brine tofu, soft and hard moderate, used to make mapo tofu is the most appropriate.
2, minced meat can use pork, beef like to eat spicy, you can also put a little more pepper.
3, Pixian bean paste has a certain degree of saltiness, so when adding salt, pay attention to, according to their own taste to add appropriately, if the taste is enough, you can also not add salt.
4, cooking, seasonings can be added according to their own taste, if you feel that the minced meat has a fishy taste, you can marinate the minced meat with cooking wine and raw soy sauce in advance, and then fry.
【Copywriter】Muhai Food King's Small Chef