Hello everyone, I am the first gourmet Ah Fei, pay attention to Ah Fei, there are more home-cooked food for your reference.
Today, I would like to share with you a home-cooked dish of "Mapo Tofu", which is one of the classic Sichuan dishes and belongs to the Sichuan cuisine. The main ingredients are tofu, minced meat, chili pepper and peppercorns. This dish highlights the spicy characteristics of Sichuan cuisine. Mapo tofu is practiced differently in different regions, with most of the southern methods putting a little minced meat, while the northern method mainly simply places peppers and peppercorns. The following is to share the practice in detail for everyone, like friends to quickly learn it.
【Mapo Tofu】
1. First of all, we prepare 200 grams of shredded meat and chop it into minced meat, do not chop too much, it is fine particles on the line.
A piece of old tofu, first cut into thick slices, and then cut into about 1 cm of diced tofu, diced tofu do not cut too much is not easy to taste.
Garlic pat and cut into small pieces, ginger pat into small pieces, green onion cracked and cut into green onions put together, and then prepare a handful of dried peppers, a small handful of peppercorns for later.
2. Below, let's make the knife-edged chili, heat the pot, without putting oil, put in the dried chili pepper and peppercorns and stir-fry together, stir-fry the peppers and peppercorns, stir-fry until they are slightly mushy.
3. The fried pepper and pepper are poured into the garlic mortar, pounded into chili powder 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 mouth pepper flavor is more sufficient.
4. Then, we blanch the tofu with water, boil the water in the pot to add two spoonfuls of salt, pour the tofu into the pot, the salt can not only enter the bottom taste, but also make the boiled tofu more compact and not easy to loosen, after the water boils, beat the foam in the pot, cook for about a minute to go to the bean smell, pour the tofu out quickly over the cold water, but if it is cold, the tofu is easy to stick together and cause brokenness.
5. Burn the oil 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 fried, stir-fry, pour the onion, ginger and garlic together and stir-fry, fry the aroma, add 10 grams of watercress sauce, fry the red oil of the bean paste, and then pour the appropriate amount of water from the side of the pot into the tofu, and then put in the knife-edged pepper that has just been made according to your own taste.
6. Drizzle in a little soy sauce to color, add a little salt, give the soup a little flavor, a little sugar to freshen, pepper 2 grams, stir open the seasoning, cover the pot and turn to low heat 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 to adjust a little thinner, mainly to make the tofu more slippery, more tender.
7. The starch paste of the second and third times should be slightly thickened until the soup is dried, so that the soup is evenly wrapped on the tofu, and then drizzled with the appropriate amount of chili red oil to get out of the pot and plate, and finally sprinkle with green onions to taste.
Technical highlights:
1. The type of tofu can be selected according to their own taste, the tender tofu is more smooth, and the old tofu is more fragrant;
2. When making knife-edged peppers, peppers and peppercorns must be fried dry and stir-fried, and the spicy flavor of the dish is more sufficient;
3. After the tofu is blanched in water, it should be quickly cooled, so as not to stick together and cause crushing;
4. Water starch is added three times, which can make the mustard powder more stable and make the soup more firmly wrapped on the surface of the tofu to taste.
I am Ah Fei, thank you for your support of the first cuisine, we have several home-cooked dishes for your reference every day, friends who like to cook do not forget to pay attention, Ah Fei thank you for watching.