Hello everyone, I am the first gourmet Ah Fei, pay attention to Ah Fei has more home cooking for your reference!
Some time ago, I saw such a passage on the Internet, tofu is really a good dish, no matter how it is made, it is a dish. Tofu is dried tofu when it is hard; it is tofu brain when it is thin; it is still soy milk when the tofu is not made; tofu will not be done when it is bought, and if it is broken, it will become stinky tofu. It's interesting to think about.
Today we will share the practice of mapo tofu, when it comes to mapo tofu, the tip of the tongue immediately has a kind of crisp trembling, mainly under the rice.
【Origin of Mapo Tofu】
Mapo tofu was founded in the first year of tongzhi (1862) of the Qing Dynasty, and has a history of hundreds of years so far.
Legend has it that in the first year of Tongzhi, next to the Wanfu Bridge in Chengdu, there was a female boss who was good at cooking tofu, surnamed Chen, and the roasted tofu she created was very delicious and was quite popular with the locals. At that time, it was called "Chen Ma Po Tofu".
The late Qing Dynasty poet Feng Jiaji's "Jincheng Bamboo Branch Words" recorded: "Ma Po Chen Clan is still famous, tofu baked to taste the most refined, Wanfu Bridge side curtain shadow moving, Hegu Chun drunken Mr. "."
<h1 class= "pgc-h-arrow-right" > [Mapo tofu method]: Traditional mapo tofu uses old tofu, which is more fragrant. Nowadays, the tender tofu is fine, white, smooth and tender, which can better reflect the freshness of the dish. Therefore, most of the restaurants use tender tofu. </h1>
Step 1: Prepare the ingredients
Wash the tender tofu and cut it into diced tofu of about 1.5 cm, thumb size, not too big, otherwise the taste is difficult to penetrate, and the tofu should be blanched in light salt water in advance.
Tips: Blanch water with light brine, 1 is to remove the bean smell, 2 is to let the tofu in the osmotic pressure, inhale a little salt, spit out a part of the water, so that the tofu is more compact, not easy to break.
After blanching the water, pour it out and put it in cool water to avoid sticking.
The beef is chopped and then minced, preferably sautéed with beef. There are also some merchants for cost considerations, will use pork instead, stir-fry the cheeks need to slide the pan first, so as not to stick to the pan.
Step 2: Prepare the seasoning
Heat the pan with cold oil, pour in the minced beef, turn on the medium heat to fry the minced beef crisp, and the crisp of the mapo tofu is here. Stir-fry the minced beef until slightly golden brown.
Pepper is preferred for Sichuan's Erjing stripe, which is characterized by a strong aroma and moderate spiciness.
Hanyuan peppercorns, mellow and refreshing, put together in a hot pot, stir-fry over low heat. Sauté the moisture inside dry, sauté the chili peppers and peppercorns until fragrant.
Then pour it on the board and chop it with a knife to make a knife-edged chili pepper.
Knife-edged pepper must be freshly made, put for a long time, its aroma spicy taste hemp flavor volatilizes. Add a spoonful of sesame pepper powder to the finished knife-edged chili pepper to highlight the taste of the hemp.
Step 3: Prepare the excipients
Wash the shallots, cut into segments, cut the garlic into slices, put them together, chop a few tempeh, two spoonfuls of bean paste, and chop with a knife. Watercress sauce is generally coarser, and it is easier to taste good when chopped thinly, and it will not leave too much slag.
After chopping, put it together with the green onion and garlic for the convenience of sautéing together.
Garlic sprouts are the finishing touch to this dish, used to harmonize and add color and flavor.
We only chop the garlic seedling leaves and set aside.
Step 4: Cooking
Heat the pot, the oil should be slightly more, when the oil temperature is 50% hot, pour in the shallots and garlic, tempeh and bean paste, turn on the low heat and slowly fry, stir-fry the small ingredients,
Stir-fry the sauce aroma of tempeh, fry out the red oil and aroma of watercress sauce, and then pour in the appropriate amount of water, there is a broth, the taste will be better. The height of the amount of water is less than half that of tofu.
Add 2 grams of salt, 1 gram of pepper, a little sugar to make the taste softer, 2 grams of chicken essence, 1 gram of dark soy sauce. Simmer until the broth is boiling Add the tofu and beef cheeks.
The watercress sauce is not spicy enough, here to put some knife-edged pepper to increase the bottom taste, turn the low heat to cook, use the back of the shovel to gently push the tofu, always pushing in one direction, can not be stir-fried back and forth.
Otherwise the tofu will be fried, incomplete, the soup is not more than a third of the tofu, the first time to hook, must be hooked thin, let the taste penetrate into the tofu, can not be too thick, otherwise it is easy to paste the pot, and the powder is not firm and easy to fall off.
Then hook the second mustard to increase the pull between the tofu, and finally hook the third mustard, so that the tofu is completely glued together and does not spit water.
Before coming out of the pot, add the remaining knife-edged chili peppers, sprinkle with garlic seedlings, red and green, and all of a sudden, the whole dish is alive.
Ah Fei had something to say:
1. Make mapo tofu must not put ginger, ginger taste is too strong, easy to cover other flavors.
2. Three times of hooking is to be able to more accurately grasp the thickness of the sauce, but also to make the tofu more oily and shiny, the taste is more tender.
I'm Ah Fei, thank you all for your support, we'll see you tomorrow!