Hello everyone, I am the first gourmet Ah Fei, pay attention to Ah Fei has more home cooking for your reference!
There are many friends who are very familiar with the dish of mapo tofu, but often the taste is difficult to control when they are made, mainly because tofu is indeed a kind of ingredient that is difficult to taste, so we have a way to eat hot tofu in Henan... Oh no hot tofu today, today I will simply and rudely say, how to make mapo tofu more "hemp"
Our goal is to make heavy taste to the end, do mapo tofu, just turn over, let you experience the feeling of tongue constantly beating, this comfort makes you eat a bite and then can't stop, then we look at the specific method.
1. The tofu I chose today is a kind of tofu between the old tofu and the tender tofu, this kind of tofu retains its tenderness, but also easy to operate, first cut into diced tofu about 1.5 cm, thumb size, the block can not be too large, otherwise the taste is difficult to penetrate.
To make mapo tofu to cut a little beef grains, but today I have a little pork left in the refrigerator, so first use pork instead of beef grains, when you make mapo tofu, try to use beef grains.
2. The next step is the key step for us to turn mapo tofu into numbness, we need to deal with the pepper.
Take out a handful of peppercorns, put them in a pot, and stir-fry slowly over low heat. Stir-fry the water of the peppercorns, at this time you can smell the aroma of the peppercorns, and then grab a few red peppers and slowly sauté.
Stir-fry them all, pour them out, roll them out on a board, and chop them into small pieces with a knife. This step, how fine you chop, how numb the taste, chop a day that eats a bite of tongue can jump a day (no)
Then take three spoonfuls of watercress sauce, one spoonful of tempeh, and also chop into fine minces, so that it will be easier to release its aroma.
Take out another piece of green onion, break it open, and cut into granules.
3. Take out the cut tofu and blanch it with water, so that you can take out the bean smell and make the tofu tight and not fragile.
Boil water in the pot, boil first, add a little salt, use a spoon to gently push, if you use force, it will break, after a minute pour out in cool water over cold, to avoid tofu sticking together.
4. Let's start making mapo tofu and boil the oil.
First pour in the minced pork, sauté the minced pork until fragrant, then pour in the bean paste and tempeh, sauté the red oil of the bean paste, and then pour in the shallots and chili noodles to release the spiciness earlier.
After stir-frying for 30 seconds, pour in some hot water, and if the color is not enough, add a little old pumping color. Add a little sugar and add some chicken essence for something more flavorful.
After the water is boiled, cook for a minute and release the flavor of the sauce into the water.
Then pour in the tofu and sprinkle 2/3 of the pepper to release the hemp flavor in advance. When frying, you can only push it with a hand spoon, and you can't return the spoon. Push in a circle from the edge of the pot.
Then, with a little water starch, tickle it three times. Open the medium heat to collect the juice, the soup should not be collected so fast.
The first time, let the flavor seep into the tofu.
The second time to hook, increase the tension between the tofu, improve the viscosity.
The third time, let the tofu and the soup completely fuse, and do not let it spit water. The third time to hook the must be turned to a low heat, so as not to paste the bottom, hook should be stirred with the spoon.
Finally, sprinkle the green onion to get out of the pot, and after the pot, sprinkle the remaining pepper powder on it. At this time, Mapo tofu is ready, perfect!
If even mapo tofu is not numb, then what is the meaning of eating? Hope to help everyone today, turn mapo tofu into numbness, let the tongues jump together, hey!
Have you learned the secret of mapo tofu turning numb?
Thank you all for watching, I'm Ah Fei, we'll see you next time.