How to eat mapo tofu How to eat mapo tofu?

Mapo tofu is a home-cooked dish, in line with the taste of the public, the raw materials are common and relatively cheap, and the production method is also very simple.

Rice god dish! Dai's mapo tofu is so delicious that you have to lick the soup clean.

A few simple steps will teach you how to make delicious and authentic mapo tofu.

Mapo tofu used to use old tofu, but now with tender tofu, you can save the process of blanching, and directly stir-fry the bean paste and minced meat until fragrant, and then put it in the pot to cook.

How do you make mapo tofu delicious? First mix the sauce, then cut the tofu into pieces, dip it in starch and then wrap it in egg liquid, fry it in a pan until golden brown on both sides, and add the seasoning sauce.

How to make mapo tofu? Blanch the tomatoes and peel them, prepare the minced garlic, then cut the tofu into square pieces, add the egg mixture, then stir evenly and fry in a pan, and then stir-fry the adjusted tomato sauce together.

One of the traditional famous dishes in Sichuan Province, belonging to Sichuan cuisine, the main ingredient is: tofu, the auxiliary ingredients are: garlic sprouts, beef foam (other meat can also be used), and the seasoning is:

Douban, chili noodles and pepper noodles, soy sauce, etc., hemp comes from Sichuan pepper, spicy comes from chili noodles, this dish is numb, spicy, fresh, fragrant, hot, green, tender, crispy, the characteristics of Sichuan cuisine spicy flavor type are vividly displayed.

Cut the tofu into pieces, chop the meat, heat the meat with garlic bean paste and sesame beans, add tofu and a large bowl of water, thicken the water starch, and sprinkle some chopped green onions.

Stir-fry garlic and shallots, add hot pot base bean paste, add water, light soy sauce, chicken essence tofu, and water starch thicken out of the pot and sprinkle chopped green onions.

Chen Mapo tofu, which began in 1862, is the first time in the seventh generation to make a century-old production process!

Teach you the simplest home-cooked recipe for mapo tofu.

Mapo Tofu Food Tutorial.

1. Buy two pieces of fresh tofu, rinse them with water, and then cut the tofu into small cubes for later use.

Minced meat. 2. Wash the pork belly, then chop it into meat puree, cut the ginger into two slices and chop it, chop the garlic and two grains of late peeling, wash and cut the shallots into chopped green onions for later use;

Boil sesame oil. 3. Take out the wok, be sure to use a wok, then put an appropriate amount of peanut oil in the pot, put in the dried pepper and pepper, turn on low heat and slowly burst out the fragrance and hemp flavor of the pepper and pepper, and then take out the pepper and pepper, if you don't take it out and eat it to the mouth, it will be very uncomfortable, and I eat mapo tofu with a spoon, or bibimbap, so I must get it out;

Stir-fry meat. 4. Then you can boil the oil until it is seven or eight minutes hot, put in the garlic and ginger and turn on a low heat to fragrant, add a spoonful of Pixian bean paste and stir-fry for a while, put in the chopped pork belly puree and continue to stir-fry until the meat puree is cooked;

Boil mapo juice. 5. To make mapo tofu soup base, pour in a bowl of boiling water and boil, you can save some time with boiling water, add cold water and wait for the water to boil;

Boiled mapo tofu.

6. After boiling for a while, you can add the cut tofu grains, after putting the tofu in, do not vigorously turn it with a spatula, stir it gently, otherwise it is easy to break the tofu, and then cover the lid and simmer for a while to collect some juice into the flavor;

Drizzle in with starch. 7. In the process of simmering, we can take a small bowl, add a little cornstarch, then put some warm water to stir and melt, and pour in starch water when cooking.

Mapo tofu. 8. After pouring in, stir evenly and then get out of the pot, and then sprinkle the green onion to decorate, and a mapo tofu with full color and flavor is ready, which is very simple.

Cooking techniques for mapo tofu.

1. I didn't add other condiments to this mapo tofu, all the flavors come from Pixian Douban, if you want to taste better, you can add an appropriate amount of white sugar and soy sauce, and then order pepper and salt at home, the taste will be better, if you want to eat spicy, add dried chili peppers to fry together when you burst the oil, you can adjust it according to your own taste;

2. Many people use smokeless pots, smokeless pots are actually not enough to call the family Li no matter what dishes he cooks, and he can't make that kind of explosive fragrance.

3. Many netizens can't distinguish between Sichuan pepper and sesame pepper, I believe that many people who cook this mapo tofu are made with Sichuan pepper without sesame pepper, which is why it is not authentic enough, sesame pepper is the most quintessential spice of Sichuan cuisine, it is authentic hemp, Sichuan pepper is dark, and Suitang pepper is green, which is still very different.

Ingredients for mapo tofu.

500g tofu Pixian bean paste 1 tablespoon.

1 green onion 3 slices 5 slices of ginger.

5 cloves of garlic and one and a half screw peppers.

Half a carrot and a spoonful of silver potato starch.

Mapo resists the practice of dismantling tofu.

Step 1: Prepare the ingredients: tofu, muscle, shredded carrots, screw peppers, and green onions.

Step 2: Ginger and garlic minced.

Step 3: Heat the pan with cold oil, simmer over low heat, add garlic and ginger and stir-fry until fragrant.

Step 4: Pour in the chicken and the meat over low heat.

Step 5: Stir-fry over low heat until white, pour in shredded carrots.

Step 6: Stir-fry over medium heat.

Step 7: Medium heat Add Pixian watercress.

Step 8: Stir-fry over medium heat until red oil comes out.

Step 9: Pour in the tofu.

Step 10: Stir-fry evenly.

Step 11: Add water until the tofu is just visible, bring to a boil over high heat, simmer over low heat, and simmer.

Step 12: Flavor the tofu, reduce the soup, add green onions, screw peppers, and stir-fry evenly.

Step 13: A spoonful of starch.

Step 14: Dilute with water.

Step 15: Pour into a pot over low heat to reduce the juice.

Step 16 is completed.

Step 17: Serve on a plate.

Step 18: Serve with rice.

Cooking techniques for mapo tofu.

1 If the tofu is old, be sure to apply salt at least 3 hours in advance, and wash the excess salt on the surface of the tofu when cutting into pieces, so that it can absorb the flavor. 2 tofu crazy pot, so as not to break 3 pay attention to the heat of each stage, I have written each step, read carefully.

The tofu comes back and cuts it into cubes. Blanch in hot water. Chop the meat and chop it into minced pieces, and cut the green onions, ginger and garlic into minced pieces. Heat the oil in a hot pan, add the green onion, ginger, garlic, and reed pants, add the minced meat, and put a spoonful of red oil bean paste. Add a little more hot pot base and water, and put the tofu in.

Material. Ingredients: 300 grams of tofu, 100 grams of ground pork, 1 shallot, 1 small piece of ginger, 6 cloves of garlic, 1 tablespoon of Sichuan pepper, appropriate amount of starch, 2 dried chilies.

Seasoning: 30g cooking oil, 1 tbsp sesame oil, 1 2 tbsp soy sauce, 1 tbsp bean paste, 2 tsp sugar.

Method. 1. Dice the tofu, chop the chives, ginger, garlic and dried chili peppers and set aside for burning.

2. Heat oil in a pot, stir-fry minced chives, ginger, garlic, dried chili peppers and bean paste, then add pork filling and stir-fry.

3. Add an appropriate amount of water, bring to a boil, add diced tofu, soy sauce, and white hail and sugar and cook for 3 minutes.

4. Thicken with water starch and put it on a plate.

5. Heat the sesame oil, stir-fry the peppercorns, and pour the peppercorn oil on the tofu.

Hello! Mapo tofu is a classic Sichuan dish, now teach you the most authentic mapo tofu practice, spicy and fragrant, smooth and refreshing, very delicious! If you like it, collect it and do it!

Ingredients: old tofu, minced pork, bean paste, soy sauce, salt, dark soy sauce, Sichuan pepper oil, minced green onion, ginger and garlic, water starch.

Production process: 1. We first cut the old tofu we bought back into small squares of about 3cm size, put them in a pot for later use, and mince the green onions, ginger and garlic for later use.

2. Then boil the water, after the water boils, put the cut tofu pieces into the pot, then add a spoonful of salt, stir slightly with a spoon, after the water boils, take out the blanched tofu and put it in cold water to cool down, and then remove the dry water for later use.

3. Heat the pot, add cooking oil, after the oil is hot, add the green onion, ginger and garlic, stir-fry until fragrant, add the bean paste, turn to low heat and fry the red oil.

4. Then add the minced pork, stir-fry the minced meat, stir-fry, then start seasoning, then pour in an appropriate amount of water, and bring to a boil over high heat.

5. After the water is boiled, pour in the old tofu that controls the dry moisture, stir slowly, not vigorously, to prevent the tofu from breaking and affecting the taste.

6. Collect the juice slightly, then pour in the water starch prepared in advance, stir slightly to prevent it from sticking to the pan, and finally pour in a little pepper oil, you can get out of the pot, sprinkle a little green onion, the fragrance is fragrant!

Tips: 1. When making mapo tofu, be sure to choose old tofu, which is originally hard and not easy to break.

2. When blanching tofu, adding edible salt can effectively remove the beany smell, and will make the tofu more resilient and full of taste.

3. The action must be light in the process of burning tofu, otherwise the tofu will be easily broken.

Mapo tofu wants to be delicious, in fact, the method is very simple, and the specific production steps are as follows:

First step 1: Choose fresh tofu, wash it, and soak it in salted water for half an hour.

Step 2: Cut the tofu into small pieces, add oil, salt, soy sauce and spicy sauce and other seasonings, stir well, and marinate for half an hour.

Step 3, put the marinated tofu on the hot oil pan and fry until both sides are golden brown, the fragrance wafts out, and finally the juice is processed for 5 minutes, and the taste is very good.

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1. Smiling and mild-mannered.

Everyone likes to talk to someone who is smiling and soft-spoken, because they can hear a sense of intimacy in that person's speech. Do you feel comfortable when the person you're chatting with is smiling all the time? When his tone of voice makes you comfortable, do you feel the urge to continue talking to him?

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The ancients said that if you don't speculate more than half a sentence, it means that in order to communicate effectively with people, you must find speculative people, that is, people who have a common topic. Therefore, the focus of effective communication with others is on common topics.

The characteristics of mapo tofu are numb, spicy, hot, fragrant, crispy, tender, fresh, and live, also known as the eight-character proverb.

Hemp: When the tofu is in the pot, it should be sprinkled with an appropriate amount of minced peppercorns. It is best to use Hanyuan Gong pepper for Sichuan pepper, which has a pure hemp flavor and refreshes people's hearts. If you don't get peppercorns, the numb flavor is stuck in the throat, which makes people nervous.

Spicy: Longtan Temple big red robe oil pepper is used to make watercress, chopped and cooked, and a small amount of cooked oil and sea pepper are added to cook tofu, which is spicy and fragrant.

Fragrant: Serve immediately after getting out of the pot, you can't smell the gypsum smell of tofu, you can cold-soak the rusty smell of tofu, and there is no original unpleasant smell of various condiments, only the fragrance that arouses your appetite.

Crispy: The refined meat filling, the color is golden, the red crisp is not plated, one by one, one by one, the entrance is crispy, and the teeth will melt.

Tender: Tofu in the pot, fry the method, the color is as white as jade, there are flutes and horns, and it is broken when twisted, so it is mostly scooped with a small spoon.

Fresh: The raw materials of mapo tofu are all fresh, fresh and green, red and white, fresh and delicious, impeccable.

Live: refers to a stunt of Mapo tofu shop: tofu is served, the garlic seedlings are long in the bowl, the roots are upright in the bowl, the green and blue are blue, and the oil is very bright, as if it has just been picked and chopped from the furrow, vivid, but the entrance of the clip is all ripe and has no jerky taste.

Ingredients. 50 grams of ground beef.

1 piece of tofu and an appropriate amount of cooking wine.

Appropriate amount of bean paste.

Appropriate amount of tempeh Appropriate amount of minced ginger and garlic.

Light soy sauce to taste, starch to taste.

Appropriate amount of oil and salt How to make it.

Method 1. Steps:

Steps. Here's how.

Step-by-step diagram. Step 1

Clean the pot, put the peppercorns in the pan and stir-fry over low heat;

Step 2: Stir-fry the fragrance, and the case is slightly charred, then pour it into the re-cutting board and crush it with a rolling pin;

Step 3: Cut the tofu into pieces and soak in boiling water with salt for 15 minutes.

Step 4 Heat a pan, put an appropriate amount of oil, add minced ginger and garlic and stir-fry;

Step 5: After stir-frying until fragrant, add chopped bean paste and tempeh to continue stir-frying;

Step 6: After the fragrance comes out, add the beef filling and stir-fry;

Step 7: After stir-frying the beef filling and changing color, add cooking wine and light soy sauce to stir-fry to color, and then add an appropriate amount of water;

Step 8: After boiling, add the salt-soaked tofu cubes;

Step 9: Simmer for one minute and add an appropriate amount of salt;

Step 10: Add water starch to thicken;

Step 11: After the sauce is received, put it in a bowl and sprinkle the surface with peppercorn noodles and chopped shallots;

Step 12: Finally, heat a little oil and pour it on top of the peppercorn noodles and shallots;

Step 13 Serve steaming hot and mix before eating.