What is the correct way to make mapo tofu?

Cut the tofu into small cubes, chop the prepared meat into minced meat, 3 slices of ginger and 3 pieces of garlic are cut into fine pieces, pour oil into the pot, Sichuan pepper, and sesame pepper should be cold oil in the pot, fry for 2-3 minutes on low heat, take out the pepper and pepper and pour it out, leave some oil in the pot, fry the minced garlic and Pixian bean paste over low heat for about 1 minute, put the minced meat that has just been chopped in after frying, pour water after the minced meat is almost cooked, cook for 2 minutes, and then pour the tofu in, do not flip, push it slowly, cook for 5-6 minutes, let the tofu taste, Pour cornstarch water into the pot before cooking, so that the soup can be thicker and can be hung on the tofu, and finally put some minced green onions or coriander out of the pot, don't put salt, the bean paste itself is salty, so that mapo tofu is made.

The most indispensable thing for mapo tofu is bean paste, although the bean paste in the bean paste and the oil in the bean paste are used as auxiliary ingredients to flavor, it can be called the soul of mapo tofu, so the amount of bean paste must be enough, at least three spoonfuls, if it is not enough, the taste may not be so fragrant.

If you want to make delicious mapo tofu, the first thing you think about must be the soup in mapo tofu, but I want to tell you that mapo tofu is just a simple home-cooked stir-fry, and you really want to make delicious mapo tofu, and you really have to put some effort into it, whether it is sauce or tofu, it is very particular.

Cut the tofu into small cubes, blanch in boiling water, and wait until the tofu is cooked, remove it and put it in a basin of cold water for later use. Cut the ginger shreds into minced pieces, cut the garlic granules, chop the green onions, pour the cold oil into the hot pan and pour the dumpling filling, put the ginger and garlic and green onion and stir-fry until fragrant, fry the meat filling, pour the red oil mapo tofu material into the wok, add boiling water, pour in the tofu, pour some sesame powder to make it more flavorful, thicken the juice, collect the juice, sprinkle the green onions, remove from the pot, and put it on the plate.

Although mapo tofu can be simply stir-fried with a bean paste, with beef, not only is it more material when you eat it, but the fresh aroma of beef will also make you taste another feeling. We prepare 50 grams of beef, cut it into minced meat and put it in a small bowl for later use.

Cut the tofu into 2*50px square pieces, boil water in a pot, blanch and remove for later use; Cut the beef into mung bean-sized pieces, cut the garlic sprouts into horse ear shapes, chop the bean paste finely, and chop the tempeh finely; Heat oil in a wok, add beef cubes and stir-fry until crispy, add bean paste and fry until the sand is turned, red oil and fragrance are produced, then add black bean sauce and chili powder and fry well, add broth, tofu soy sauce, monosodium glutamate, add garlic seedlings when boiling over medium heat until bubbling, thicken with wet starch, push well with a hand spoon and then thicken, after collecting the juice, put it on the plate and sprinkle it with pepper powder.

Heat the oil, stir-fry the minced beef over low heat when it is ripe, and the meat can be made after it changes color; Add some oil to the pan, add the bean paste when the oil is hot for five minutes, add the minced ginger, minced garlic and chopped tempeh when the red oil is stir-fried, and stir-fry evenly.

Mapo tofu must not choose Japanese tofu, because it is too tender to stir-fry in the pot, even out of the pot is difficult, tofu do not choose northern tofu, because the tofu pointed out by the salt marinade is harder, and the taste is relatively porcelain, it is best to choose southern tofu, which is soft and has a good taste.

In addition to the standard ingredients, secondary thickening is also a must, one is to collect the soup, and the other is to let the tofu be full of soup, because the surface of the tofu is smooth, and the first thickening cannot be done to hang the tofu, and only the second thickening can make the soup wrap the tofu.

The southern tofu we choose is mostly made of gypsum powder as a coagulant, so the water of the tofu is relatively more, so it needs to be thickened, so that the soup can reach a relatively thick state as much as possible.

As a Chongqing native, I grew up eating mapo tofu since I was a child, and the spicy and fresh fragrance is really incomparable. But my daughter doesn't eat spicy, so I salivate all over the place but always make non-spicy Sichuan food, today I relive the delicious taste of the past, the mouth-watering mapo tofu was served on the table, and my daughter actually ate a little, it seems that everyone is irresistible. This mapo tofu is indeed delicious, but it was not filmed well, because it was shot at night, the lighting was always set badly, resulting in unsatisfactory.

Sichuan mapo tofu pays attention to the eight-character motto "numb, spicy, hot, fragrant, crispy, tender, fresh, live", mapo tofu everyone loves, the practice is also various, authentic Sichuan Mapo tofu, there is a certain exquisiteness, tofu to choose relatively tough tender tofu, to put in minced beef, green garlic sprouts, Pixian bean paste and tempeh, it is too much, or to see the steps.

The preparation of mapo tofu.

Step 1

Prepare the raw materials.

Step 1

Put the peppercorns in the pot and stir-fry over low heat, stir-fry until fragrant, and let them cool.

Step 1

Cut the tofu into centimeter-square pieces.

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Put an appropriate amount of water in the pot, add a little salt, put the tofu in cold water, bring to a boil and cook for another minute or two.

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Mince the beef.

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Blanched tofu is poured into a container with water and set aside, and put it together with water to keep warm and prevent sticking.

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Finely chop the ginger and garlic.

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Cut the garlic moss into small pieces.

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Chop the bean paste and tempeh finely.

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Finely grind the fried peppercorns with a rolling pin.

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Put an appropriate amount of oil in the pot and cook until it is 50% hot.

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Add minced beef and stir-fry to change color.

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Add the bean paste and tempeh and stir-fry over low heat to bring out the red oil.

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Add ginger and minced garlic and stir-fry until fragrant.

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Add the chili noodles and stir-fry well.

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Add the stock and cook for two minutes.

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Drain the tofu from the excess water, put it in a pot and cook over low heat.

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Add a little soy sauce, stir gently, and bring to a simmer to taste.

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Add the water starch in three times, add a little each time, shake the pan and mix well.

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Add the garlic moss and turn evenly.

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Remove from the pan and serve on a plate and sprinkle with finely ground peppercorns.

Picture of the finished mapo tofu.

<> cooking tips for mapo tofu.

Tips:

1. It is best to use tender tofu to make mapo tofu, but not lactone tofu;

2. Soak the bought tofu in water with a little salt for ten minutes before cooking, so that the tofu is not easy to break and has a better taste;

3. It is best to blanch tofu in a pot under cold water, so that the tofu is not fragile, and the blanched tofu is soaked in the water in which the tofu is boiled, which is not only warm but also will not stick;

4. Bean paste, tempeh, and soy sauce all contain salt, so be sure to control the amount and not be salty;

6. I like spicy very much, add an appropriate amount of chili oil and pepper oil in the step after frying minced meat, and the taste is stronger.

7. Water starch must be added in batches a little bit;

8. Master the heat, and the whole process is basically a small fire.

Pro, the preparation of mapo tofu is as follows: Raw materials: southern tofu, Pixian bean paste, pepper, pepper, green onion, ginger, garlic.

Preparation steps: Step 1, cut the southern tofu into small pieces. Step 2: Put the southern tofu into the pot, add water and put a spoonful of salt, and remove the water after boiling.

Step 3: Finely chop the green onion, ginger and garlic. Step 4: Pour in the bean paste and stir-fry the oil in the pot slightly, add green onions, ginger and minced garlic and stir-fry until fragrant, pour in half a bowl of water, and bring to a boil. Step 5: After the water boils, pour in the southern tofu, stir gently, and add light soy sauce to taste.

Step 6: Thicken and remove the juice. Step 7: Sprinkle with pepper noodles. Step 8: Serve the plate.

Questions. What about the old way? What if it's my senior's way?

The old way is not to put anything like oyster sauce and vinegar.

Questions. That's right, and then just fry the tofu into fillets and add some water condensation.

Yes, this will prevent the tofu from rotting.

First prepare some fresh tofu, blanch in the pot and take it out for later use, then prepare some minced meat, heat the oil, add green onions, ginger and garlic and stir-fry until fragrant, pour in the minced meat, then pour in the tofu, add seasonings, stir-fry evenly and then get out of the pot.

Add a little oil to the pot and stir-fry with chili, Sichuan pepper, salt, light soy sauce, sugar, and bean paste until fragrant, then pour in the blanched tofu. Add half a bowl of water and simmer over medium heat, and the juice is ready.

Ingredients: Diced tofu, minced beef, bean paste, salt, wine, dried red pepper flakes, green garlic, minced ginger, Sichuan pepper powder, water starch, soy sauce, a little sugar. 2. Add a little vegetable oil to the pot, heat over high heat, add bean paste, salt, dried red pepper, green garlic, minced ginger, Sichuan pepper powder, minced beef, or add the minced beef with the above seasonings after marinating.

Sauté until fragrant. 3Add the tofu cut into small pieces. Reduce the heat to low and bring to a boil.

4. After the tofu is cooked, change the heat to high and add the sauce made of water starch, sugar, wine, monosodium glutamate and soy sauce. After the sauce is evenly adhered to the sauce, turn off the heat and remove from the pot. 5. Stir up the pot, sprinkle with peppercorn noodles, fragrant, Sichuan-flavored mapo tofu is served!

First we have to prepare a piece of beef and a piece of tender tofu, then we have minced the beef, then we add cooking wine and cornstarch. Mix well and leave for about 10 minutes. Then we cut the tofu into small pieces and set aside.

Dried chili peppers, ginger and garlic finely chopped. Chop some more green onions. Mix the minced tempeh with Pixian bean paste.

Heat the oil, stir-fry the beef and set aside. Leave the bottom oil in the pan, add the dried chili peppers and peppercorns and stir-fry until fragrant, then remove them. Then add the bean paste and tempeh over medium-low heat and stir-fry the red oil.

Turn on high heat and add green onions, minced ginger and garlic and stir-fry until fragrant. Then add the tofu and add water, almost level with the tofu. Then bring to a boil and add the minced beef.

Add light soy sauce, black pepper and sugar and stir-fry evenly. Reduce the heat to low, cover and cook for 5 minutes. Then we mix another bowl of water starch.

When boiling a small amount of soup at sea, we need to add a little water starch. Then cook until the soup is thick.

Cut the tofu into cubes first, then pour some water into the pan and add some salt. Soak the cut tofu for 10 minutes and remove it for later use. Heat the oil, add the minced meat, stir-fry until it changes color, add the bean paste, add the tempeh, and then add the minced garlic.

Add some rice wine, boil thoroughly and add soy sauce. Add some salt, then add the tofu and simmer for 5 minutes to thicken it.

In this way, cut the tofu into small pieces in advance, and then boil it in a pot of boiling water for a while, and then fry various ingredients with hot oil, put in the bean paste, and various ingredients, and finally put in the tofu after stir-frying.

The authentic production method is to first cut the bean socks into pieces, then heat the oil, put the bean paste into the pot, then put some chili peppers, slowly put the tofu into the pot, then pour a small amount of water, and then cover the pot and simmer for 10 minutes, so that the tofu Youjing is ready.

There are many famous dishes of Sichuan cuisine, but the one that reminds me the most of my hometown is mapo tofu.

1.Mapo tofu2.The preparation of mapo tofu. Cut the tofu into small cubes, let them bathe in boiling water, and then scoop them up for later use.

Then chop the meat into diced meat and fry the diced meat with oil.

Then, pour an appropriate amount of oil into the pot, and when the oil is slightly hot, add dried chilies, ginger slices and a little Huaxiao wild pepper.

When a little white smoke rises in the pot, pour in the diced tofu, add an appropriate amount of starch, stir-fry a few times, add salt, soybean paste, bean paste, and pour a little white wine.

Finally, slowly cook it over low heat for two minutes, sprinkle some MSG, and this mapo tofu with full color and flavor is complete!

Prepare fresh tofu, blanch in the pot, remove the sedan chair, heat the oil, put in the bean paste and pork belly, stir-fry evenly, add some green and red peppers, and then pour in the tofu, add water starch to thicken.

Cut the tofu into small cubes, add water to the pot and boil, put the tofu into the pot, scoop up the tofu and drain the orange Huaichun, pour an appropriate amount of cooking oil into the pot, burn to 6 into the hot green onion and fry the minced meat, add the ginger and garlic after stir-frying, continue to fry the fragrant, add the old godmother, and the bean paste to fry the fragrant red oil, add the round into the soy sauce, the starch is thickened, and the green onion can be used before eating.

Cut the tofu into pieces, mince the beef, add salt to the pot stove and add salt to the tofu an appropriate amount of dark soy sauce, heat the oil, put in the minced meat, minced garlic, minced ginger, millet pepper, black bean sauce, stir-fry the bean paste until fragrant, add half a spoon of water, put the tofu into the pot, add starch, chicken essence.

Mapo tofuMaterials.

Tofu 1 piece.

1 tablespoon of bean paste.

Starch 1 scoop.

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.

Ground white pepper a little.

Chili flakes to taste.

The recipe of mapo tofu which goes off with rice.

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

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

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.

Chop the green onion and set aside.

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

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.)