Mapo tofu, also known as Chen Mapo tofu, is a very representative dish in Sichuan, which was formed hundreds of years ago during the Tongzhi period of the Qing Dynasty. After more than 140 years of inheritance, not only has it not decayed, but its fame has become more exuberant, famous at home and abroad, and has won the praise of countless diners.
It will be simple tofu through careful cooking, with minced meat, pepper and pepper and other embellishments to enhance the taste, let people eat spicy, spicy, hot, tender, crisp, fragrant, fresh, a variety of flavors collide together, very with the characteristics of Sichuan cuisine "spicy", eat very addictive.
Cuisine:【Mapo Tofu】
【Ingredients】: Tofu, salt, cooking oil, bean paste, peppercorns, tempeh, dried chili, chicken essence, salt, sugar, starch water
【Methods and steps】
1, first of all, we have to prepare some ingredients in advance, first prepare a piece of tofu, after cleaning it, cut it into small pieces for later, when buying tofu, try to choose the older one, such tofu is most suitable for stir-frying. Too tender tofu is not suitable for stir-frying, and it is easy to be fried soft and rotten.
Tofu can be prepared for about 200 grams, and then we also have to prepare 50 grams of minced beef, or minced pork. Next, prepare some pickled ginger and pickled peppers, cut them into small pieces and set aside. Then boil water, add an appropriate amount of water to the pot, and heat the water in the pot on high heat.
When the water temperature is heated to the bottom when bubbles appear, we add the cut tofu to the hot water and boil the hot water in the pot completely on high heat. Then blanch the water for another minute, and then the tofu can be fished out of the pot with water and set aside, so that the bean smell in the tofu can be removed.
3, from the pot hot oil, add an appropriate amount of cooking oil to the pot, after the oil temperature is 30% hot, the prepared minced meat, first added to the hot oil, the minced meat in the water stir-fried dry. Then add a spoonful of watercress sauce to the pot, fry the red oil, then add peppercorns, tempeh and dried pepper to the pot to stir-fry it to taste.
When we can smell the strong tempeh aroma, we must add a small bowl of water to the pot, boil the soup in the pot on high heat, and then put all the prepared pickled ginger and pickled pepper into the pot. Then add chicken essence, salt and sugar to the pan to taste and stir well.
4, then we put the boiled tofu, add it all to the pot, and turn the high heat to a low heat, let the tofu slowly burn in the pot for 5 minutes, so that the tofu can fully taste. Remember that the heat should not be too large, wait for 5 minutes, and then turn the heat into a fire.
Finally, we have to prepare a small bowl of starch water, the prepared starch water, to be slowly poured into the pot three times, the tofu soup in the pot is thickened, and the food can be turned off and eaten. The taste of mapo tofu that comes out of this way is fragrant and hemp, super rice have you learned?
