How is mapo tofu not easy to break, and how to make mapo tofu will not break

Prepare these ingredients in advance, 1 piece of tender tofu, about 200g of minced beef, appropriate pepper powder, chili powder, pepper powder, 1 tablespoon of bean paste, half a spoon of black bean sauce, 1 tablespoon of soy sauce, 4 cloves of garlic, 1 small dish of minced green onion, salt and cooking wine.

Minced beef, marinate with a spoonful of cooking wine and a small amount of oil, mix hot water with a little salt to make light salt water, cut the tofu into small cubes, soak in light salt water for 10 minutes and set aside.

Chop garlic into minced garlic Tempeh Lao Gan Ma and bean paste should also be slightly chopped fine particles will affect the taste.

Pour oil into the pan and put the minced beef in the pan with cold oil (the cold oil is easier to spread) Stir-fry the minced beef until it turns white and discolored.

First participate in the bean paste, fry the oil red, and then add tempeh Lao Gan Ma.

Stir-fry the minced garlic and add paprika and pepper to taste.

Add appropriate water to a pot and bring to a boil, pour in a spoonful of soy sauce Add salt to taste as appropriate at this moment The previous seasonings have a salty taste, so salt should be reduced.

Slide the tofu cubes into the pot and cook for 2-3 minutes Do not stir the tofu with a spatula, shake it with the handle, and let the soup evenly absorb the flavor.

After the tofu is cooked, thicken it with a small half bowl of water starch Pay attention to the water starch when pouring it evenly, and divide it into two parts Let the sauce naturally blend with the soup without stirring.

After the pot is released, sprinkle with peppercorn powder and minced green onion with the numb flavor of Sichuan pepper, so it is called "hemp" Po tofu.

You can boil it in boiling water

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.

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.

There are three steps in the process of processing tofu with mapo tofu:

1. Salt water soaking: Tofu blocks must be soaked in boiling salt water, and the water temperature should be kept at about 70, so that Caihong Town can ensure that the tofu is tender and incombustible and effectively remove the gypsum smell and beany smell, and it is not easy to break during the firing process.

2. Cut the tofu into small pieces: The tofu can be cut into small pieces or diced, try to cut a little bit according to personal preference, but pay attention to the lighter when cutting, do not break the tofu, otherwise it will affect the aesthetics of the dish very much.

3. Salt blanching the water: add an appropriate amount of water to the pot, add a small amount of edible salt to the water after the water is boiled and stir until it melts, put the cut tofu pieces into the water and blanch the water, take out the tofu after blanching and drain the water for later use, do not fry the tofu directly in the pot, so that the tofu is easy to break and not easy to taste, like this, blanch the tofu with light salt water to make the mapo tofu more fragile and add more flavor.

The reasons are as follows: 1. Tofu is cut into too large pieces: Mapo tofu is mainly made of tofu, so when making mapo tofu, the tofu needs to be cut into small pieces, if it is cut too big, then it is likely to cause the mapo tofu to lose its taste, which will affect the taste of mapo tofu.

2. No ingredients added: It is very important to make mapo beans to make the ingredients of the curd, if there is no Yu Jian Min ingredients, then the mapo tofu made will not be so delicious, the main ingredients are chili, ginger, light soy sauce, dark soy sauce, monosodium glutamate, salt, soy sauce, etc.

3. No soaked tofu: When making mapo tofu, it is generally necessary to soak the tofu, mainly to make the tofu have better toughness, and the tofu without soaking is easy to break when it is fried in the pot, and secondly, it is also to make the tofu more flavorful.

I think the secret is to add a little more vinegar when stir-frying mapo tofu, and stir-fry for a shorter time.

The secret of making it is that you can put in some tomato sauce, you can put in some bean paste, and the mapo tofu will be very delicious.

The secret is to choose southern tofu, which has a better taste, is firmer, and is not easy to break when making it.

When it comes to Sichuan cuisine, many people immediately think of numb and spicy.

No matter what kind of dishes are in Sichuan, peppers and peppercorns must be spread!

<> Sichuan peppers may be too cheap, and the peppercorns are not enough. Therefore, we have to put chili peppers and peppercorns "without a bottom line" until this dish is red and shiny.

After a few days of eating and playing in Sichuan, many of them couldn't help but go to the anorectal department for a day trip!

As a famous dish in Sichuan cuisine, mapo tofu naturally has the spicy soul of Sichuan cuisine. The name of its dish has the word "hemp" in it, and it must be the best of spicy dishes. Therefore, it seems understandable that the hemp character in the name mapo tofu refers to the taste of hemp.

If you think so, you're very wrong. Next, Tan Chang told you, "I have eaten mapo tofu for more than ten years, and it turns out that the hemp in it is not the hemp of the pepper".

The hemp in mapo tofu refers to the pockmarks on the face, and mapo is the name for people!

Chen Mapo's rice tofu.

During the Tongzhi period of the Qing Dynasty, Chen Ji Restaurant has been open at Chengdu Wanfuqiao Wharf for almost ten years. This restaurant on the edge of the pier is overcrowded every day. The owner of the shop, Chen Mapo, has a little pockmarked face.

Kind and talkative, the workers near the docks liked to patronize his restaurant. Even if it's not time for dinner, some porters will go to the door of Chen Mapo's shop to rest.

As the busy day came to an end, Mapo Chen stood at the door and looked at the sky that was about to get dark, and then she packed up the tables and chairs outside the door and prepared to close. Suddenly, several figures stepped out of the night. Lao Yuan called Chen Mapo's name and said, Mapo, let's make some food for our brother, I'm hungry for a day, just wait to eat this meal!

After Chen Mapo welcomed them in with a smile, she began to worry. Today's business is so good, the kitchen is basically sold out. After searching for a long time, I found two or three pieces of tofu and bits and pieces of beef residue.

There's nowhere to buy groceries late at night, so it's even worse if you don't do their business. They were all acquaintances, and they probably were hungry and panicked after not eating for a day.

Chen Mapo looked helplessly and collected the raw materials:

1. Two pieces of tofu (orange for the main course).

2. A little minced beef (add a little meat).

3. Watercress, tempeh, peppercorns, chili peppers (enough, and rice, be sure to put more).

4. A little garlic sprouts and minced green onions (if you want Sun Tuan to look passable, the food must be a little green).

After Chen Mapo figured it out in her heart, she began to move the spoon. With years of experience in stir-frying, Chen Mapo took less than ten minutes to serve a pot of delicious, numb, spicy, hot, spicy, tender tofu to the imitation table. A few hungry dock workers saw this tofu and felt that their appetite was greatly increased, and they ate bowl after bowl of rice, their noses and foreheads were still sweating, and the key was very cheap at the checkout.

So, the brothers praised the tofu made by Chen Mapo when they met. One spread ten, ten spread hundreds, Chen Mapo's unintentional rice tofu became a nationally famous mapo tofu.

Mapo tofu that goes well with rice.

Ingredients: 1 piece of tofu.

1 tablespoon of bean paste.

Starch 1 tablespoon rotten.

30 Sichuan peppercorns.

2 taels of minced meat.

2 peppers.

2 cloves of garlic.

Ginger 1 small piece.

1 tablespoon of Sichuan peppercorn powder.

Salt a pinch of essence of chicken 1 tablespoon.

3 scoops of light soy sauce.

1 chives.

White pepper less hungry and hungry.

Chili flakes to taste.

The recipe of mapo tofu which goes off with rice.

Wash the tofu and cut into 2-3 cm cubes.

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Blanch the pot under cold water to remove the beany smell, add a little salt to the pot, boil the water and remove it, drain and set aside.

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Marinated meat: Finely chop the garlic and ginger, cut the chili pepper into small chili rings, put them in a bowl with the meat foam, add light soy sauce and a pinch of salt to taste and marinate.

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Chop the green onion and set aside.

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Sauce: 2 tablespoons light soy sauce, 1 tablespoon Sichuan peppercorn, 1 tablespoon cornstarch, 1 tablespoon chicken essence, a little white pepper, add some water and stir (pepper is not available).

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Heat the pan with cold oil, heat the oil for three minutes, turn to low heat, and put in the peppercorns (note that there can be no water in the pot, otherwise the peppercorns will be like small bombs, jumping around, don't ask me how I know.)