How to make mapo tofu the best to eat?

First of all, cut the tofu into pieces and blanch it in water, take it out for about two minutes, then heat the oil, put in the chopped green onion, then put in the Pixian bean paste, add an appropriate amount of light soy sauce, after the water is boiled, put in the tofu and stew for about 15 minutes.

The chili peppers and peppers of mapo tofu must be authentic, and the essence of mapo tofu is on the hemp and spicy, so as long as the peppers and chili peppers are authentic, the mapo tofu that is fried is absolutely delicious.

Cut the tofu into cubes, put it in boiling water to remove the beany smell, remove it and soak it in water; Cut the garlic sprouts into sections, mince the ginger; Remove from the pan and add the oil, add the beef filling and stir-fry; Wait for the beef filling to fry until golden brown, add the bean paste and stir-fry together; Add tempeh, minced ginger and chili powder and stir-fry until the beef is colored; Bring the broth to a boil; Add tofu and cook for 3 minutes; Add soy sauce, garlic sprouts, sugar, season with salt, and thicken with wet starch; After serving, sprinkle with peppercorn noodles and chopped green onions.

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.

Home-cooked mapo tofu, spicy and delicious, super delicious, let's learn together!

Mapo tofu can be more delicious in this way.

Mapo tofu is so delicious, but also full of color and flavor.

Mapo tofu came to Lao Tie, and this dish drank wine and ate in the jar.

The practice of home-cooked mapo tofu must be cooked.

Mapo tofu does this, it is simple and delicious.

【Ingredients】400 grams of tofu and 50 grams of minced beef.

Excipients] 30 grams of minced green garlic, 1 gram of Sichuan pepper noodles, 5 grams of minced coriander.

Method. 1.Ingredients; 400 grams of tofu and 50 grams of minced beef; Seasoning: 30 grams of bean paste, 20 grams of tempeh, 2 grams of salt, 2 grams of chicken powder, 15 grams of soy sauce, 10 grams of rice wine, 20 grams of minced garlic, 300ml of broth, appropriate amount of water starch, 30 grams of peanut oil;

Ingredients: 30 grams of minced green garlic, 1 gram of Sichuan peppercorns, 5 grams of minced coriander;

2.First, cut the tofu into 2 cm cubes; 3.Put a pinch of salt in the water; 4.

Put the sliced tofu in the water; 5.Soak for 15 minutes; 6.Then take it out and set aside; 7.

Heat a frying spoon over the heat, add an appropriate amount of peanut oil and stir-fry the minced meat; 8.After the minced meat changes color, it is stir-fried in Pixian bean paste; 9.After stir-frying until fragrant, add the tempeh and stir-fry; 10.

After stir-frying the tempeh until fragrant, add the minced garlic and stir-fry; 11.Then cook in rice wine and stir-fry well; 12.Stir-fry the above ingredients until fragrant, then pour in the broth and bring to a boil; 13.

Then add an appropriate amount of soy sauce; 14.Season with salt; 15.Then add the tofu and bring to a boil; 16.

Cook the tofu for about 3-5 minutes; 17.Then add a little chicken powder to make it fresh; 18.thicken with water starch; 19.

At this time, you should push the bottom of the pot with a hand spoon while shaking the pot, so that the tofu will not paste the pot, and when the starch is completely gelatinized, it can be out of the pot. 20.After serving, sprinkle a layer of peppercorn noodles evenly while hot; 21.Then, sprinkle with minced green garlic and a little chopped coriander, if you don't like coriander.

At this point, the operation of this dish is complete; Mapo tofu cooking tips features: bright red color, fragrant smell, hot and spicy, tender taste, rich taste, appetizing rice.

Mapo tofu.

Prepare the materials. Stir oil in a pan, add ginger, garlic, red pepper, salt, and watercress and stir-fry until fragrant.

Add tofu and stir-fry.

Add some water and bring to a boil.

Add green onions, add monosodium glutamate, sprinkle with red pepper noodles and peppercorn noodles.

Finish. Serve a plate.

Materials:

Tofu, meat, chicken essence, sugar, Pixian bean paste, starch, soy sauce, water.

Method.

1.Cut the tofu into large cubes

2.Stir-fry the shredded pork in the pot, and you can also put some green onions and ginger into it

3.Then put in the Pixian bean paste

4.Then add the tofu and stir-fry together

5.Then add soy sauce, sugar, chicken essence and other seasonings, and finally fill with water 6Bring the water to a boil and add starch to thicken

Tips

Tofu should be made of old tofu from the Northeast to be delicious, and it is more fragrant with some shredded meat

Mapo tofu is a very common home-cooked dish, and it is indeed very good to eat when it is done well, because mapo tofu is a good choice whether it is eaten with rice or mixed with riceBut most people's mapo tofu is not delicious, so I'll talk about my own experience. <>

I bought a stewed tofu and didn't leave it in for too long. I have a lot of water, because when I first bought it, there was a lot of fresh water in it, and after a long time, its soup was exposed, and it was not so dirty, so I bought the tofu first and beat it into small pieces, pay attention to the small pieces, either you cut it into that thin rectangle, or cut it into small squares, anyway, it is easier to taste when cut small, and after cutting, put it in warm water to boilThis warm water is put in when the bottom of the pot has just bubbled, and when it boils, it can be boiled for two or three minutes. <>

The reason why you want to cook this tofu is because there is a lot of mucus on the surface of this tofu, and this mucus is easier to paste the pot. It tastes different, so you'll want to make it as full as possible. When cooking, you can pick this sauce well, but it will not be pasted in the pan, so you need to remove this sticky sauce on the surface of it, so that it is easier to absorb the flavor and is easier to stain with the sauceBecause tofu is not easy to absorb the flavor when cooking, you expect to simmer in the pot for about an hour, and then if the cost of steaming is too high.

The rest is a matter of teaching resources, the focus of mapo tofu is spicy is not so important, and the pepper and chili pepper must be put when cooking in the pot. Heat oil in a cold pan, that is, put the oil in the pot before it is boiling, and then start burning. It doesn't matter if you put the usual pepper or not, because you have already put the chili pepper, it will cover the taste of the pepper, and you will rub out something, chili pepper garlic, if you add a little ginger, it would be better, the green onion basically does not put much, because the green onion conflicts with that taste, and then the most important thing is Pixian bean paste, soybean paste can also be substituted,But the bean paste is better, add water to put the tofu in to collect the juice, put a little water starch to thicken the pot.

The first thing is to cut the tofu into the right size, then wash it with water, then heat the oil, add the sauce of mapo tofu, then add water to melt, then put the tofu in, add some salt, and simmer for about 10 minutes.

Add salt to the water, cut the tofu into pieces, blanch the water, fry some minced meat with Pixian bean paste, pour boiling water, add light soy sauce, oyster sauce and salt, put the tofu in it and slowly reduce the juice, you can thicken it with some water starch.

Mapo tofu method:

Ingredients: Tofu, ginger, garlic, shallots, salt, oil, bean paste, light soy sauce, oyster sauce, water starch.

Production steps] 1. After the authentic mapo tofu is made, the tofu is very fragrant and tender, and it tastes very refreshing, super with rice. 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.

2. Take out the tofu we prepared and clean it, then drain the water on the surface, then cut the tofu into thick slices, and then cut it into small pieces, put the cut tofu into a plate for later use, and then take out the ginger and clean it, peel and cut it into minced pieces, put the minced ginger in a bowl, peel the garlic again, and then crush and chop it into minced pieces and put it in a bowl.

3. After the ginger and garlic are cut, let's chop a little shallot, chop the shallots and put them on a plate for later use. Next, boil half a pot of boiling water, after the water boils, we put a spoonful of edible salt in it, and then put the tofu in and blanch it again, which can remove the beany smell of the 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.

5. After stir-frying the green onion, ginger and garlic, let's put the prepared spoonful of bean paste into it, fry its red oil, fry the red oil, add an appropriate amount of water to the pot and boil them, then add an appropriate amount of light soy sauce and oyster sauce, put the tofu in, and then add an appropriate amount of water starch to thicken it, and cook it over high heat until the soup is thick.

6. Use high heat when boiling the soup, so that it is easy to cook the soup to be very thick. When the soup is thick, 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 onions to make the mapo tofu look more appetizing. After it comes out of the pot, you can eat it, and a particularly delicious mapo tofu is made like this, fragrant and refreshing, do you like it?

Tips] 1. Use high heat when making mapo tofu.

2. Don't cut the tofu cubes too big, and don't cut them too small, about 2 2 cm small pieces are fine.

1. Cut the tofu into finger-sized cubes;

2. Blanch the tofu and take it out for later use

Blanch the tofu to remove the alkaline smell of the tofu, add a little light soy sauce to remove the beany smell, increase the color, and add a little saltiness;

3. Pour out the blanching pot, put lard in the pot to dissolve, and the authentic mapo tofu is made with lard, which tastes more fragrant.

4. Put Sichuan pepper in the pot and stir-fry until fragrant, remove the Sichuan pepper, and then add bean paste, sea pepper noodles, and tempeh;

5. Add beef to the pot and stir-fry evenly;

6. Add beef broth and bring to a boil over high heat;

7. Add tofu and cook over high heat, let the tofu absorb the flavor of beef and beef broth, and reduce the juice on high heat.

8. Add starch and water to make water starch, and add it to the pot in three times;

Do not add water starch at one time, be sure to add it many times, three or four times, the first time is to increase the viscosity, the second time to increase the tensile force, and the third time to make the tofu more cohesive;

9. Sprinkle garlic sprouts before cooking.

10. Sprinkle peppercorn noodles after cooking, and then garnish with garlic sprouts.

Simple tofu, after careful cooking, numb, spicy, crispy, fragrant, whole, tender, and hot mapo tofu is ready.

Ingredients: 200 grams of tofu.

20-30 peppers.

2 tablespoons of chili flakes.

2 tablespoons of Pixian bean paste.

Excipients: appropriate amount of peanut oil.

Starch to taste. Appropriate amount of water.

Salt to taste. 1 shallot.

Appropriate amount of monosodium glutamate. 4 cloves of garlic.

A little light soy sauce. Mapo tofu preparation steps:

1.Prepare all the ingredients, chop the shallots into chopped shallots, chop the garlic into minced garlic and prepare on a plate.

2.This step is very important, tender and not crumbled reason! Wash the tofu and cut it into small cubes.

Put an appropriate amount of water in a pot, bring to a boil over high heat, add a spoonful of salt, pour the tofu cubes into the pot, blanch them, and then drain them. Why blanch? There are two reasons, one is to remove the beany smell, and on the other hand, adding salt and blanching can remove the excess water in the tofu, making the tofu more resilient and tender, thereby reducing the breakage rate during cooking.

If you want tofu to be tender but not broken, you must do this step!

3.Pour an appropriate amount of peanut oil into the pot, after the oil is hot, add the peppercorns, and stir-fry over low heat until fragrant.

4.Then add chopped green onion and minced garlic and stir-fry until fragrant.

5.Add Pixian bean paste, stir-fry the sauce until fragrant, and then add chili noodles and stir-fry until even.

6.Then pour an appropriate amount of water into the pot, add a little light soy sauce and an appropriate amount of salt, and bring to a boil over high heat.

7.Once boiling, add the tofu cubes and gently spread the tofu with a spatula.

8.Cover the pot and cook over medium heat for about 3 minutes, taking care not to turn the tofu halfway.

9.Then collect the juice, when the soup receives half, add water to make water starch and pour it into the pot to thicken, the soup is thick, add an appropriate amount of monosodium glutamate to enhance the freshness, turn off the heat.

10.Serve on a plate and sprinkle with chopped green onions.

1.If you want tofu to be tender but not broken, you must blanch it and put salt, which can remove the beany smell and reduce the possibility of chopped tofu.

2.It is best to use old tofu instead of lactone tofu to make mapo tofu.

【Authentic mapo tofu】

Ingredients: Tofu, garlic, ginger, lean pork, salt, oil, tempeh, bean paste, light soy sauce, dark soy sauce, chili flakes, pepper, sugar, sesame oil, shallots.

Production steps] article**11, authentic mapo tofu tastes spicy and smooth, satisfying the cravings, let's prepare all the ingredients for making authentic mapo tofu, prepare a piece of tofu from half a catty to about eight taels, if there are more people who eat, you can prepare a little more, these tofu are enough for 2 3 people to eat. Then prepare three cloves of garlic, a piece of ginger, a small piece of lean pork, an appropriate amount of dark soy sauce, tempeh, bean paste, light soy sauce, chili flakes, pepper, sugar, sesame oil, salt, cooking oil and a shallot.

Article**22, let's take out the prepared tofu first, put the tofu in clean water to fully clean, after the cleaning is completed, let's put the tofu in the bowl, drain the water first, and then cut it into small pieces with a knife, the block must be slightly smaller, not too big, it is not easy to taste if it is too big, and put it in a large bowl after cutting.

Article**33, then crush the garlic, try to crush a little, so that the fragrance of the garlic is stronger, after the shooting, cut it into minced pieces, and then cut a little minced ginger, after the minced ginger and minced garlic are cut, let's put it on a plate for later use.

Article **44, take out the prepared pork and cut it into slices first, then cut it into strips, and finally cut the pork strips into diced pork, and put the diced pork in a bowl for later use. Boil half a pot of hot water in a pot, then put an appropriate amount of edible salt to increase the base taste, then add some dark soy sauce to increase the base color, and then blanch the tofu for one minute to remove the beany smell in the tofu.

Article**55, after a minute, control the water and take it out and put it in a large bowl. Heat the oil, first add the diced pork and fry until it changes color, then add the ginger and garlic and stir-fry until fragrant, after the fragrance is stir-fried, put a little tempeh and bean paste, continue to stir-fry, then add an appropriate amount of boiling water, then add light soy sauce, dark soy sauce, chili flakes and pepper, stir them well, and then boil the soup in the pot.

Article**66, after the soup in the pot boils, let's put the tofu in it and cook it over high heat for three minutes, then put some edible salt and sugar to fully fry them evenly. Finally, pour a little sesame oil into the pot to increase the flavor, turn off the heat and serve on a plate after a minute, then sprinkle with the right amount of chopped green onion to garnish, which will make the mapo tofu look more appetizing.

Tips] 1. Don't cut the tofu cubes too much, otherwise it won't be easy to taste.

2. The addition of various seasonings must be carried out according to your own taste.