Hello everyone, I am Ah Fei, pay attention to the first cuisine there are more home-cooked dishes for your reference!
Make a plate of authentic mapo tofu, knife-edged chili pepper is the soul of this dish, must be freshly made to use, in order to eat mellow and spicy taste.
Secondly, it should be divided into three times, which can more accurately grasp the consistency and make a bright oil, smooth and refreshing feeling.
In addition, the knife-edged chili pepper should be put in twice, the first time to enter the bottom taste, and the second time to highlight the crispy texture when first introduced.
These details are handled in place, and you can make a plate of tender and spicy Mapo tofu.
【Mapo Tofu】
Traditional mapo tofu uses old tofu, which has a fuller flavor. Now it has been improved, most of the tender tofu is used, and the tender tofu is more white and tender. Cut into one-centimeter square pieces of tofu.
The size of the tofu block directly affects the degree of taste. If it is too big, the spicy taste cannot fully penetrate into the inside of the tofu. If it is too small, the taste is slightly insufficient and it is easy to crumble.
This dish is known as a combination of spicy and spicy hot and tender crisp, and the puff pastry is not derived from tofu, but from beef belly.
Beef is cut into small pieces to facilitate later stir-frying, and there are many restaurant pork on the market for cost reasons.
The taste is not much different, and the garlic sprouts are the finishing touch of this dish.
We only use the leaves to chop into small pieces, the spring onion into green onions, cut some minced garlic, and a small handful of tempeh into small pieces, which are easier to stir-fry after chopping. Pixian douban two spoons with a knife chopped.
It is easy to have large particles in the watercress sauce, and it is easier to taste good after chopping.
Knife-edged chili pepper is the soul of this dish, if possible, the first choice is Hanyuan peppercorns, pure hemp refreshing mouth fluttering tongue tip. In the case of chili peppers, the two thorny pepper kings can be, and the spicy flavor is red and bright.
After the pot is hot, put the peppercorns first, and slowly roast over low heat. Roast the peppercorns until they are five or six ripe and begin to smell, and then add the peppers to fry together, the peppers are easy to paste.
Sauté the peppers and peppers over low heat until dry and crispy, then pour onto a board and let cool.
Then crushed with a knife can also be placed in the garlic mortar mashed, this process is a good time to release the numbness and spiciness, must be done manually. And the knife-edged pepper must be freshly made. After a long time, the numbness and spiciness are lost.
Before cooking, the tofu should first be added to a little salt, which can increase the bottom taste and is not easy to crush.
When blanching water, pay attention to gently pushing, do not push the tofu rotten. Pour out after opening the pot and immediately put it in cool water to avoid sticking.
When frying beef, it is best to slide the pan first, otherwise it is easy to stick, and it must be fried more to fully simmer the water.
Drizzle a little cooking wine to remove the fish, soy sauce to color, and sauté the beef until golden and crispy before pouring it out.
To make mapo tofu, the oil should be slightly more, when it is 50% hot, add the onion garlic and tempeh, and slowly fry the tempeh sauce on a low heat. Pour in the bean paste and continue to sauté until fragrant, sautéing in red oil.
At this time, first add half of the knife-edged chili pepper to set off the spicy bottom taste. Then pour in the beef bun and continue to sauté the beef bun to taste the flavor.
Then add the right amount of water, if there is a broth, the effect is better with the broth.
Season with salt, sugar, pepper and chicken powder. Simmer the sauce thoroughly. Pour in the dried tofu,
The amount of this soup is less than half of the tofu, not too much. Stir-fry evenly over low heat and cook slowly, the soup is less than one-third of the tofu, and the first time the soup is cooked.
Be sure to make the thin mustard mainly to allow the soup to penetrate into the inside of the tofu. If it is too thick, it is easy to paste the pot and it is easy to peel off.
After boiling, the second time the mustard is boiled, increasing the holding force between the tofu. Then the third time the mustard powder can be thickened this time.
Let the soup wrap all over the surface of the tofu and let the tofu stick together thoroughly. In the end, this feeling of bright oil and bright mustard is considered successful.
Don't worry, there is a final key step, sprinkle the remaining knife-edged peppers and garlic seedlings before leaving the pot.
The hot red oil and emerald green garlic leaves complement each other, and the whole dish is instantly alive.
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This is the authentic "Mapo tofu", the head chef's approach is really exquisite, home-style restaurants can use