How to make mapo tofu? Why does my tofu crumble as soon as I fry it?

It crumbled as soon as it was stir-fried because it was over-fried. First fry the bean paste in the pot, add the minced meat and stir-fry until it is broken, then add tofu, pour in an appropriate amount of water, cover the lid and simmer, and thicken before coming out of the pot.

Tofu must be made of northern tofu, which is tight and not easy to break, cut the tofu into small pieces, and must be blanched in water for a minute to remove the beany smell; The minced pork is stir-fried and whitish, resulting in mapo tofu seasoning, stir-fry the red oil, add the tofu and simmer for 2 minutes, thickening with wet starch. Remove from the pan.

Cut the pork belly into minced meat, cut the tofu into pieces and blanch them in salted boiling water for two minutes, drain them in cool water and set aside. Heat the oil, pour in the minced meat and stir-fry, add two spoons of bean paste and stir-fry evenly, add chopped green onions, sugar, light soy sauce, peppercorn powder, oyster sauce, add an appropriate amount of water, open the water into the tofu and cook for three minutes, pour in some water starch to thicken the soup, add an appropriate amount of salt, sprinkle some chopped green onions to get out of the pot. The mapo tofu made in this way is delicious and not crumble.

1. Choose the right material: It is recommended to buy southern tofu to make mapo tofu, because it is not so easy to break if you use southern tofu to make mapo tofu, it is more suitable for making mapo tofu than northern tofu, and you can also touch the tofu slightly with your hands when buying tofu, so that you can feel the advantages and disadvantages of tofu, the texture of high-quality tofu is relatively soft and there are no impurities, and the tofu with the poor quality of the wheel mountain is rough and the texture is hard.

2. Blanch the water in advance: If you want mapo tofu to be fried and not broken, it is recommended to blanch some water in advance before cooking, and you can add some salt to the water reed, which can make the protein in the tofu coagulate, which can not only increase the elasticity of the tofu to prevent breaking, but also remove the beany gas.

3. Don't turn all the time: If you want mapo tofu not to break, when stir-frying, don't stir hard, let alone keep turning, and use a spatula to slowly push or gently turn the pot after putting in the tofu.

How do you fry mapo tofu without breaking? Prepare every raw material, and cut the green onion into green onion segments, cut the garlic into mined garlic, and prepare it on a plate. 【This step is crucial, for the sake of being tender and not broken】Wash the water tofu and cut it into small triangles.

Put an appropriate amount of water in a pot, bring to a boil over high heat, add a spoonful of salt, pour the military quilt into the pot, blanch it, and then drain it. Why blanch?

Should I use old tofu or tender tofu for this dish? Tender tofu,There are two reasons: one is to remove the flavor of the beans, and the other is to remove unnecessary water from the tofu, making the tofu more malleable and tender, thereby reducing the breakage rate during cooking. If you want the tofu to be tender and not broken, you must do this step!

Put appropriate cooking oil in the pot bucket, after the oil is burned, put in the peppercorns, and fry the fragrance over low heat. Then add the green onion and garlic paste and stir-fry until fragrant. Add Pixian bean paste, stir-fry the sauce until fragrant, and then pour in chili powder and fry until even.

Then add a small amount of cold water, a small amount of light soy sauce and appropriate salt to the pot and bring to a boil over high heat.

Once boiling, gently spread the tofu with a spatula. Cover the pot and simmer for less than 3min, noting that you don't have to roll the tofu halfway. Then fry the sugar color, when the juice is halfway, add water to the starch and pour it into the pot to thicken the water starch, the juice is viscous, add an appropriate amount of chicken essence to enhance the flavor, and turn off the heat.

Serve on a plate and sprinkle green onions.

First of all, we prepare a piece of tofu and cut it into a small piece of evenly proportioned, the type of water tofu can be selected according to its own taste, the tofu is more flavorful when burned, and the water tofu tastes stronger. A white section of green onions, cut into green onion segments, a few garlic heads are scattered and cut into garlic paste, and two green onions are cut into segments for reservation.

Boil water in the pot, add a small amount of edible salt to the bottom taste, after the water boils, put the cut military quilt into the pot, boil up and down for a minute, pour out the water tofu and drain the water, the water can not only remove the bean flavor of the water tofu, but also make the taste more tender and not easy to break the oil consumption in the pot, after the oil boils, pour in the green onion, ginger and garlic to fry the aroma, add 15 grams of Pixian bean paste, fry the chili oil of Pixian bean paste, Pixian bean paste should be slightly more, improve the color and flavor, add 20 grams of wound Chaotian pepper and stir-fry evenly.

Pour appropriate cold water from the side of the pot and gradually season, add 2 grams of edible salt, 1 gram of chicken essence powder, 1 gram of white pepper powder, a small amount of white sugar to enhance the flavor, 10 grams of light soy sauce, 3 grams of dark soy sauce to enhance the color, mix and melt the condiment. Pour the military quilt into the pot, simmer on low heat for 3min, let the tofu digest and absorb the juice into the flavor, and then hook in a small amount of starch Changma, turn to high heat to pile the juice until thick, and finally sprinkle the green onion segment, and then you can get out of the pot and put it on the plate.

To make mapo tofu, you need to blanch the cut tofu first, so that it will not be fragile, and then use the back of the shovel to stir-fry when frying Jinfeng, and you should use the old tofu to fry it in spring.

It's not easy to stir-fry with old tofu. Tender tofu is generally used to make mapo tofu, which has a tender taste but is easy to break when cooked. Old tofu can also be used with celery to make Peibi mapo tofu, which has the advantage that the gap of the tofu is larger, which is better for the taste, and the shape of the old tofu will be more complete in the process of cooking.

Tender tofu is also known as southern tofu, and old tofu is also known as northern tofu, so tender tofu is generally used in the south.

You can choose to add some oil or water to the pot, and be sure to fry it slowly, preferably with old tofu, because tender tofu will have a very strong watery taste.

Step 1: Prepare a piece of soft tofu, clean it with water and cut it into small cubes for later use. Chop the shallots and set aside.

Step 2: Add an appropriate amount of water to the pot, add a small amount of edible salt to the water after boiling, stir until melted, put the previously cut tofu pieces into the water and blanch, take out the tofu after blanching and drain the water for later use.

Tips: I believe that many people fry the tofu directly in the pot when making mapo tofu, but the tofu is easy to break and not easy to taste, like this, blanching the tofu with light salted water can make the mapo tofu less fragile and more flavorful. Step 3:

Add an appropriate amount of cooking oil to the wok, wait until the oil is hot, add an appropriate amount of dried chili, black bean sauce, Sichuan pepper, and bean paste to the pot, stir-fry the seasoning to make it fragrant, and add an appropriate amount of Qingyoutong imitation water after the red oil is stir-fried in the bean paste.

Step 4: After boiling the water in the pot on high heat, put the blanched tofu into the pot, continue to add an appropriate amount of light soy sauce, cooking wine, dark soy sauce, salt, sesame oil and rice vinegar to the pot, and boil the water over high heat.

Step 5: After boiling the water again on high heat, pour a small amount of water starch into the pot, stir slightly, turn on the high heat to collect the juice for the mapo tofu, wait until the juice is almost collected, add the chopped green onion to the pot, stir it a little to put the mapo tofu out, and a fresh and delicious mapo good fiber tofu is ready.

Mapo tofu can be said to be the most classic home-cooked dish, which can be eaten at home in restaurants, the method is simple, it only takes ten minutes to complete, and it is a dish that novices can easily control. If mapo tofu is to be cooked deliciously, it is still a very technical thing, and many Sichuan chefs now have different cooking methods, some people think that the old-fashioned traditional is better, and some masters pay attention to changing with the changes of the times.

The ingredients are prepared as follows: a piece of tender tofu (that is, southern tofu), a tablespoon of Pixian bean paste, shallots, Sichuan pepper, appropriate amount of garlic, appropriate amount of pork, appropriate amount of water starch. 2 tablespoons of Pixian bean paste 30 grams, 1 tablespoon of chili noodles about 10 grams, 1 teaspoon of pepper noodles about 5 grams, 1 tablespoon of tempeh about 10 grams, Sichuan pepper oil, chili oil hail residue, salt.

Every time you eat mapo tofu, you will eat an extra bowl of rice, it is characterized by spicy and fragrant, very delicious and rice, tofu is rich in a variety of vitamins and trace elements and rich protein, often eat can improve memory and intelligence level.

A piece of tofu, a tael of minced meat (pork, beef is fine), a tablespoon of watercress, a spoonful of tempeh, a tablespoon of chili powder (can be increased or decreased according to personal preference), a coffee spoon of Sichuan pepper powder, a garlic sprout, two tablespoons of soy sauce, three tablespoons of red oil, monosodium glutamate (appropriate amount), and a tablespoon of starch. The meat is cut without cooking wine, and the soy sauce is evenly mixed, Pixian bean paste, Sichuan pepper is patted and rolled, pepper, and an appropriate amount of pepper powder is set aside. Heat the cool oil, after the oil is hot, put the peppercorns into the fried fragrance, put the meat unfried until the meat is ripe, and the flavor comes out.

Mapo tofu is famous at home and abroad. Mapo tofu originated in Wanfu Qiaotou in Chengdu, and the location at that time was the north-south traffic artery of Chengdu, and many oil-carrying bearers had to pass through it, and over time they mastered the use of leftover oil in the oil barrel. 400 grams of tofu, 50 grams of lean beef, 50 grams of green garlic, 20 grams of minced garlic, 10 grams of chopped green onions, 75 grams of vegetable oil, 40 grams of bean paste, 5 grams of chili noodles, 1 gram of pepper noodles.

15 grams of soy sauce, 40 grams of tempeh, 2 grams of salt, 20 grams of water starch, 2 grams of monosodium glutamate, 120 grams of broth.

After the preliminary preparations are done, put the tofu in, don't touch it first, sell things without noodles, and then turn it after it is ripe, so that the tofu will not be broken.

We must blanch the tofu in hot water for a few minutes before making it, and then make it after making it, so that the tofu is not crumbly and tastes better. The state is envious.

Smash. You can put the tofu in a bowl and mash it with a wooden stick, so that it will break.

The ingredients for mapo tofu.

Tofu, 40 grams of Pixian hot sauce, 20 grams of tempeh, 5 grams of chili noodles, 30ml of soy sauce, 50 grams of garlic sprouts, 3 grams of chicken essence, and Sichuan pepper noodles.

The preparation of mapo tofu.

First of all, we have to prepare all the ingredients for mapo tofu, then cut the tofu into 2 cm square pieces, pour water into the pot, heat and boil over high heat, add a little salt, and then put the tofu in the pot and blanch for 2 minutes, remove and drain and set aside. At this time, heat the oil in the wok, pour in the minced meat when the oil is 4 hot, fry it, put it out after it is shed, pour the oil into the wok, heat it to 3 hot, add the Pixian hot sauce and fry the fragrance, add the chili noodles and tempeh, fry the red oil, add the appropriate amount of stock, pour in the tofu and burn for 3 minutes. Then add soy sauce and thicken it with water starch once, which can make the taste of mapo tofu better, then add minced meat, chicken essence and garlic sprouts and burn for 2 minutes, then pour in water starch to thicken, put the juice into a bowl after collecting the juice, sprinkle with peppercorn noodles, and you can prepare to eat.

The edible effect of mapo tofu.

Mapo tofu is a kind of food that we often eat, we will often eat this kind of food is very helpful to our human health, can be a good supplement nutrition, and can also help us supplement nutrition, first of all, tofu and tofu products are rich in protein, and tofu protein is a complete protein, not only contains eight kinds of amino acids necessary for the human body, but also the proportion is close to the needs of the human body, the nutritional value is higher, it can help us supplement nutrition, and mapo tofu tastes very goodIt can help us to enhance our appetite, and tofu contains phytoestrogens, which can protect vascular endothelial cells from being damaged by oxidation, and regular eating can reduce the damage of the vascular system, which is helpful to our vascular health.

Mapo tofu is because more vinegar is added, and the oil temperature is not too high when making tofu, the heat is not too big, and it is fried in advance so that it does not break.

First of all, they will add a little water to the pot first, and when the water is almost dry, they will add the tofu and then keep turning it.

The tofu is selected to be particularly fresh, and it should be passed through in advance with cold water, and then start to fry it in the pan, not too strongly.

Mapo tofu is a super rice artifact in Sichuan cuisine, and you can eat it beautifully with just this one dish. To be honest, it is not difficult to make mapo tofu, but it still requires a certain amount of skill for you to make it well. The biggest problem that most people encounter when cooking this dish is that it is easy to fry the tofu (Podan Zheng Liang), in fact, this problem is still very easy to solve, and I will share my experience with you in the following regard.

If we want tofu not to break, we have to solve it from the following 4 aspects, each step is well controlled, and it is difficult to break tofu.

1, the first mold width in the selection of materials to choose the right, the old tofu is too old to make mapo tofu, the tender tofu Cong is too tender, the cooking skills are not at home is easy to rot the tofu, now there is a kind of tofu on the market is specially used to make mapo tofu, it is a kind of tofu between the old tofu and the tender tofu, the relative water taste is relatively tender, and it is not easy to cook rotten.

2. The material is selected correctly, and the problem of cutting is also particular, you cut it big and easy to break, not easy to taste, and the taste of cutting small is not good, I suggest that it is most suitable to cut into small squares of centimeters, so that it can better taste and taste just right.

3. The tofu is cut, you can't cook it right away, you have to blanch the tofu, the purpose of blanching is to remove the beany smell of the tofu is secondary, the most important thing is to make the tofu stronger, so that it is not easy to break when cooking later. Add 1 tablespoon of salt to the blanching time, the salt can make the protein in the tofu coagulate better, and it will be less crumbling when cooking. By the way, you can also add a little dark soy sauce to give the tofu a color first.

4. The next step is the cooking link, try not to turn the tofu at will after getting out of the pot, use the back of the shovel to gently push in one direction, not back and forth, only in one direction, so that the tofu is not easy to break.

As long as these aspects are done well, tofu is very difficult to break, I don't believe you can try it according to my method.