Hello everyone, my first gourmet Ah Fei, pay attention to Ah Fei has more home cooking for everyone's reference!
Speaking of tofu, Mapo tofu is definitely the pinnacle of tofu from the "bronze" counterattack to the "king", the so-called food is not tired of fine, not tired of fine, wrapped in red oil sauce of tofu blocks, the entrance is the impact of the tip of the tongue of the hemp, and then a fresh spicy feeling, this "spicy head spicy" taste feeling, eaten are satisfied.
Today, I will share with you the home-cooked method of mapo tofu, a bite down, the tip of the tongue will come from a kind of crisp trembling, making people endlessly evocative, once you start to move, you can't stop chopsticks, and you will unconsciously find that you have eaten two more bowls of rice.
【Mapo Tofu】
1. First of all, we prepare a piece of tender tofu, cut into cubes of about 1 cm, put it in boiling water, add a spoonful of salt and blanch it for a few minutes, so as to remove the bean smell at the same time, but also make the tofu more smooth and tender, easy to set.
2. Prepare a small piece of beef, cut it into thin strips and then chop it into minced beef for stir-frying.
3. Chop the ginger, chop the garlic flattened, chop the shallots into circles, chop the garlic sprouts and put them together, and then prepare 10 grams of chili noodles for later.
4. Heat the pot, add vegetable oil slippery pot, this step is to prevent the stir-fry beef when sticking to the pan, after sliding the pan, pour out the oil, put in the minced beef and sauté for about 1 minute, stir-fry the minced beef until fragrant and crispy.
5. Then add a few peppercorns, pour in the watercress sauce and tempeh together and stir-fry, stir-fry the flavor of the sauce, and fry the red oil of the bean paste.
6. Pour in the ginger and garlic and continue to stir-fry, after frying the garlic flavor, put in the pepper noodles to fry, then pour in the appropriate amount of water, boil the water and drain the tofu into the pot, add pepper, chicken powder, sugar, pepper powder, soy sauce to taste.
7. At this time, do not stir-fry tofu back and forth, easy to crush, you can gently shake the pot, tofu cooked to seven or eight ripe when add a spoonful of salt, hook a little thin mustard, let the taste seep into the tofu, the first time the powder can not be too thick, otherwise it is easy to paste the pot, and it is not firm and easy to fall off.
8. Then tick the second and third times, these two times the sauce can be slightly thicker, can make the tofu completely stick together, more flavorful.
9. Drizzle a little peppercorn oil to brighten the color, you can come out of the pot and plate, and finally sprinkle with pepper powder and garlic seedlings, delicious and ready.
Ah Fei had something to say:
1. Old tofu tender tofu can be, the former is more fragrant, the latter is more tender, tofu diced about one centimeter, too big is not easy to taste.
2. After the tofu is cooked, it cannot be stir-fried back and forth, it is easy to fry and incomplete.
3. Three times of hooking can accurately grasp the thickness of the sauce, but also make the tofu more tender and smooth.
Well, this spicy to the tip of the tongue trembling mapo tofu is ready, like friends hurry up to try it.
Pay attention to Ah Fei, there are simple and practical home-cooked dishes for your reference every day, we will see you in the next issue!