Today and share with you a "mapo tofu" home-cooked method, many people do not know how tofu how to do smooth and tender not broken, today teach you a method, tofu tender, spicy into the taste, there are likes to quickly learn it.
Ingredients: Old tofu, shredded meat
Accessories: garlic, green onion, ginger, dried chili pepper, peppercorns
Seasoning: salt, bean paste, sugar, pepper, chicken essence, chili red oil
【Mapo Tofu】—— Spicy and spicy
1. Let's start preparing the ingredients
Prepare a piece of old tofu, cut into thick slices, and then cut into diced tofu of about 1 cm.
Prepare 200 grams of shredded meat, chop into minced meat, not too crushed, fine particles on the line.
2. Start preparing the excipients below
Prepare a few garlic sticks, pat and chop into small pieces.
Prepare a piece of ginger and pat it into small pieces.
Prepare the green onion in one section, break open and cut into green onions.
Prepare another handful of dried chili peppers and a small handful of peppercorns for later.
3. Make knife-edged chili peppers below
Heat the pot without putting oil, put in the dried pepper and pepper together to stir-fry, the pepper and pepper stir-fry dry and fragrant, stir-fry into this slightly mushy state, the fried pepper and pepper poured in the garlic mortar, pounded into paprika for backup, there is no garlic mortar at home, you can also use the back of the knife to flatten and then chop into powder, the finer the knife knife chili pepper flavor is more sufficient.
When making knife-edged chili peppers, the peppers and peppercorns must be fried dry and stir-fried, and the spicy flavor of the dish is more sufficient.
4. Blanch the tofu below
Boil water in the pot, add two spoonfuls of salt, pour the tofu into the pot, salt can not only enter the bottom taste, but also make the boiled tofu more compact, not easy to loose, after the water boils to beat off the foam in the pot, about a minute, pour out the tofu, quickly pass the cold water, but if it is cold, the tofu is easy to stick together, causing brokenness.
5. Start cooking below
After the oil is boiled in the pot, after the oil is hot, pour the minced meat into the pot and stir-fry for a while, after the minced meat is stir-fried, pour in the onion, ginger and garlic together, stir-fry the aroma, add 10 grams of watercress sauce, fry the red oil of the bean paste, and pour the appropriate amount of water from the side of the pot.
Pour in the tofu cubes, then add the knife-edged chili pepper according to your taste, pour in a little soy sauce to color, add a little salt, a little sugar to freshen, pepper 2 grams, stir to open the seasoning, cover the pot and turn the heat to low and simmer for 2 minutes, let the tofu fully absorb the soup into the flavor.
After 2 minutes, add a little chicken essence, turn the heat to collect the juice, gently push to prevent the tofu from sticking to the bottom of the pot, the water starch we added three times, the first time the water starch should be adjusted to be thinner, mainly to make the tofu more smooth and tender.
The second and third starch paste should be slightly thickened until the soup is dried, so that the soup is evenly wrapped on top of the tofu, and then drizzled with the right amount of chili red oil, which can be put out of the pot and plated, and finally sprinkled with green onions.
The addition of water starch in three parts can make the powder more stable and make the soup more firmly wrapped on the surface of the tofu to taste.
Well, a smooth and tender dish of mapo tofu is ready.