How to make authentic mapo tofu? Be specific, keep it simple.

How to cook mapo tofu.

Ingredients: Fresh tofu with delicate texture: 500 grams, beef foam: 200 grams, Pixian bean paste: two to three spoons, starch: two to three spoons, garlic, dried peppercorns, shallots, green onions: a little each.

Method: 1. Cut the fresh tofu into small cubes, mix the starch with two to three spoons of cold water, and stir well;

2. Add a small amount of oil to the wok, stir-fry the Pixian bean paste a few times, add a bowl of water (hot or cold) when you smell the fragrance, stir and boil hot; If you like the spicy taste, you can add an appropriate amount of chili oil at your discretion, 3. Pour the cut tofu in, add a little dried peppercorns to the pot, and add a little salt (depending on personal taste, because the bean paste has a heavy salty taste), pepper, and gently stir to evenly distribute the various ingredients in the pot. Note: Tofu is fragile, so be light when stirring, and the spatula should touch the bottom of the pot;

4. Cook on medium heat for a few minutes, when the soup in the pot is boiling and the tofu is flavored, add the cut beef foam, add garlic and monosodium glutamate (it is generally not recommended that the monosodium glutamate is heated for too long, so the addition time is late, and it can be melted), and even, stir-fry until the beef foam becomes cooked;

5. Add the stirred starch water in the state of high fire. The last step is very crucial, this is the key point of mapo tofu forming, after adding it, quickly turn it over a few times with a spatula in the pot, the starch is heated and condensed, and the whole dish is integrated;

6. Remove and put on a plate, sprinkle with peppercorn powder and chopped shallots.

Now that you're done, let's try your craft.

Cut the tofu into cubes, heat oil in a pot, add minced meat, chili peppers, green onions, ginger, garlic, Sichuan pepper, pepper, light soy sauce, oyster sauce, chicken powder, and salt and stir-fry.

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

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.

The most classic recipe for tofu, mapo tofu, with it, I can eat 5 bowls alone.

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.

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.

Mapo tofu recipe one.

Ingredients: 1 pair of tofu, 50 grams of minced meat, 100 grams of vegetable oil, 35 grams of bean paste hot sauce, grams of monosodium glutamate, 10 grams of bone broth, 15 grams of red oil, grams of Sichuan pepper powder, 30 grams of wet starch, 2 green onions, 10 grams of ginger, 2 cloves of garlic.

Method: Cut the tofu into 1 cm cubes, put it in a container, pour in 1000 grams of boiling water, soak for about 10 minutes, pour into a colander and drain. Wash the green onion, ginger and garlic and finely chop them.

Heat the pot on a hot fire, add 50 grams of vegetable oil to heat, fry the minced meat until it turns color, add the minced green onion, ginger and garlic, stir-fry the aroma, add the bean paste hot sauce, and fry the red oil. Put the diced tofu into the pot, add bone broth and monosodium glutamate, thicken it with wet starch after boiling, pour in 50 grams of vegetable oil, turn the pot, gently push a few times with a soup spoon, pour in red oil, sprinkle with peppercorn powder, and put the deep soup pot out of the pot and serve it.

Characteristics: golden red color, strong spicy taste, fresh and delicious.

Note: The water for blanching the diced tofu should be boiled, and the tofu should be drizzled with oil, and the water will not come out after serving.

The second method of spicy tofu.

Ingredients: Minced beef (or minced pork) (65 grams).

Excipients: minced green onion (4 grams), chili oil (4 grams), tempeh (10 grams), Sichuan pepper powder, minced garlic, soy sauce, tender tofu (200 grams), spicy.

Pepper powder, refined salt, chicken broth (130 grams), water chestnut powder, rice wine.

Method: 1. Cut the tender tofu into 3-minute oblique cubes and cook in boiling water for two minutes to remove the gypsum smell and drain the water;

2. Stir-fry the minced beef and bean paste together in another pot of lard;

3. Add chili powder, soy sauce, tempeh, chili oil, rice wine, salt, minced garlic, and stir-fry until flavorful;

4. Add another 100 grams of tofu and chicken broth, and simmer over low heat to form a thick juice;

5. Add cornstarch and collect it, add minced green onions, Sichuan pepper powder, monosodium glutamate, and remove from the pot.

Ingredients: 10 taels of tofu (about 400 grams), an appropriate amount of minced beef and green garlic sprouts. Appropriate amount of tempeh, bean paste, chili powder, pepper powder, salt, and soy sauce.

Method: Roasted with tender tofu and minced beef. The color of the finished dish is red and bright, and the tofu is tender and white"The characteristics of numb, spicy, fresh, hot, tender, bundle (finger shape), crisp (referring to minced beef).

Choose gypsum tofu and cut it into square cubes and put it in a bowl, soak it in boiling water to remove the astringency. Heat the vegetable oil in the wok, burn until it is 60% hot, fry the finely chopped minced beef until the color is yellow, add salt, tempeh, chili powder, Pixian bean paste and fry again, add fresh broth, add tofu, and burn over medium heat until the tofu tastes. Then put the green garlic sprouts, soy sauce, slightly burn for a while to thicken the juice, depending on the juice when the oil is thick and bright, put it in the bowl, sprinkle the peppercorns to serve.

When making tofu, it is advisable to use delicate and fragrant "gypsum tofu", red pepper noodles are the best, beef is best with yellow beef, and there are four key points to make mapo tofu: that is, "numb, spicy, hot, bundle (the meaning of shape)".

Ingredients: 200 grams of tofu, 100 grams of ground beef, 15 grams of green garlic, 20 grams of bean paste, 10 grams of tempeh, 10 grams of ginger, grams of chili powder, grams of Sichuan pepper powder, 10 grams of soy sauce, 1 gram of salt (according to taste), 5 grams of sugar, 3 grams of wet starch (starch mixed with a little water), 150 grams of broth (or water), 75 grams of oil.

Method: 1. Cut the tofu into 2 cm square pieces, put it in boiling water with a little salt, remove the beany smell, remove it and soak it in water.

2. Chop the tempeh and bean paste, cut the green garlic into sections, and mince the ginger.

3. Heat the wok, add the oil, add the beef filling and stir-fry.

4. Stir-fry the beef filling until golden brown, add the bean paste and stir-fry.

5. Add tempeh, minced ginger and chili powder and stir-fry until the beef is colored.

6. Bring the broth to a boil.

7. Add tofu and cook for 3 minutes.

8. Add soy sauce, green garlic, sugar, and season with salt (if you think it's salty enough, don't put salt) 9. Thicken with wet starch.

10. Sprinkle with peppercorns after serving.

Tofu is rich in nutrients, containing iron, calcium, phosphorus, magnesium and other essential trace elements, as well as sugars, vegetable oils and rich high-quality protein, known as "plant-based meat".

I worked in Chengdu mapo and wanted to give it separately, not publicly!

1. Prepare all raw materials;

2. Cut the tofu into small pieces, cut the ginger and garlic into cubes, and cut the green onion into chopped green onions;

3. Boil water in a pot, add a little salt, blanch the tofu, remove and control the moisture;

5. Add light soy sauce, Sichuan peppercorns, salt, monosodium glutamate, simmer for 5 minutes, pour in starch juice to thicken, then remove from the pot and sprinkle with chopped green onions.

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Cut the tofu into cubes, cut the pork into foam, stir-fry the minced meat, add the bean paste, green onion, ginger, pepper powder, chili oyster sauce and stir-fry and add the tofu.

First of all, cut the tofu into small pieces, then add some starch and stir well, put it in the pot and stir-fry with chili sauce, add your favorite side dish and put green onions and stir-fry evenly, it is very delicious, spicy and delicious.

1. Cut the tofu into small pieces to facilitate the flavor and keep the shape undamaged.

2. Blanch with salt for 30 seconds to remove the beany smell and let the protein solidify, and keep the tofu not loose.

3. Add the clear soup as long as the tofu is not over.

4. Reduce the turning of tofu in the pot to avoid damage to the tofu block and affect the appearance.

5. The water starch thickening is easy to lock in the soup and make the taste better and more beautiful.

6. After removing from the pot, sprinkle in peppercorn powder and chopped green onion.

First prepare the tofu, blanch the water in the pot, remove it for later use, heat the oil from the pot, put in the bean paste, stir-fry evenly, add the minced meat, fry the fragrance, and then add the green onion, ginger and garlic, then add the tofu, pour it into the pot, and add the seasoning.

Tofu is a common soybean product, sweet and cool, beneficial qi and neutralization, heat and detoxification effect, can be fried, can be cooked, can be cold dressed, the nutritional value is relatively high, and mapo tofu is made of tofu as the main ingredient, supplemented by minced meat, ginger and garlic.

First of all, we prepare the ingredients, a piece of soft tofu, wash it, first cut it into strips, and then cut it into small cubes of about two centimeters.

A few garlic grains, flattened and cut into minced garlic, a small piece of ginger into minced ginger.

About one or two pork belly, cut into minced pieces.

Boil water, add the cut tofu cubes under cold water, and add 3 grams of salt to increase the bottom flavor of the tofu.

Bring to a boil over medium heat, pour out the water after 30 seconds. (It is best to use a pot under cold water when blanching tofu, and change to low heat after the water is boiled, so that the tofu is not easy to cook).

Add cooking oil from the pan, pour out the hot oil after fully sliding the pan, and then pour in the cold oil, the ingredients in the hot pan and cold oil are not easy to stick to the pan.

Pour in the chopped minced meat, stir-fry until fragrant, pour in the minced ginger and garlic, and continue to stir-fry a few times.

Add 5 grams of bean paste, stir-fry over low heat, stir-fry the red oil, add 5 grams of dried tempeh, and stir-fry evenly.

Add a spoonful of water to melt, add the amount of water to the tofu, and pour in the blanched tofu cubes.

Add 2 grams of salt, 1 gram of chicken powder, 1 gram of sugar for freshness, and gram of pepper. Add a few drops of dark soy sauce to mix the color, gently turn it a few times with a spoon to dissolve the seasoning, and add 1 gram of Sichuan pepper powder.

Turn on medium heat and slowly dry the soup, and when the soup is about to dry, hook in a little water starch to make the soup more thick and viscous.

Then shake the wok, add 3 grams of red oil, gently push the tofu and stir well, then turn off the heat and put it on a plate.

Finally, sprinkle with a little chopped green onion. Okay, here, this spicy and appetizing mapo tofu is ready, delicious and delicious, try it when you learn it.

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.

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 peppercorns, 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: Cut the tofu into cubes, chop the chives, ginger, garlic and dried chili peppers into fine pieces and set aside.

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 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.

1. After the authentic mapo tofu is made, the tofu is very fragrant and tender, and it tastes very refreshing, super delicious. Prepare a piece of tofu for about a catty to a catty, then prepare a large piece of ginger, 5 8 cloves of garlic, an appropriate amount of edible salt, cooking oil, a spoonful of bean paste, an appropriate amount of light soy sauce, oyster sauce and a bowl of water starch. After these ingredients are ready, we can start the processing of various ingredients and the production of mapo tofu.

4. Tofu does not need to be blanched for a long time, about two minutes, after two minutes, we will put it out of the pot and put it aside for later use. Next, heat the oil, you can put a little more cooking oil, then heat the cooking oil, add the green onion, ginger and garlic and stir-fry until fragrant.

6. Use high heat when boiling the soup, so that it is easy to cook the soup to be very thick. After the soup is thickened, let's put the chopped green onion into the pot, and then stir it a little to get out of the pot, and garnish it with chopped green onion to make the mapo tofu look better.

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.

The family version of mapo tofu is delicious or simple.

Buy a piece of old tofu, cut it into small cubes and soak it in hot water for a while, and rinse it with water. Pour green onions, ginger, garlic and millet into the pot and stir-fry until fragrant, put the tofu into the pot, add salt and sugar chicken essence to taste or directly put in the mapo tofu seasoning packet, cook and simmer.

Cut the tofu you bought back into pieces for later use, put oil in the pot, pour in the bean paste, fry the red oil, add green onions, ginger, garlic, minced chili peppers, and minced meat and stir-fry until fragrant. Then put in the appropriate amount of water. Put the tofu in the stew for a while.

When the soup is less, put some starch water to thicken, and put some salt to get out of the pot.

Blanch the tofu into pieces in water, put appropriate cooking oil in the pot, add garlic, green onions, add bean paste and stir-fry until fragrant, and stir-fry in tofu.