How to make mapo tofu and how to make mapo tofu?

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.

A few simple steps will teach you how to make delicious and authentic mapo tofu.

Rice god dish! Dai's mapo tofu is so delicious that you have to lick the soup clean.

How to make mapo tofu? Come and get it

Cut the tofu into 1 cm cubes, boil in water for 1 minute, and set aside. Heat the oil, add green onions, ginger, garlic and bean cloves and stir-fry until fragrant, add a small amount of water to boil and open the tofu, put salt in a small bowl, add a small amount of sugar, monosodium glutamate, peppercorns, flour, add soybean oil and water to thicken, pour into the pot, and stir-fry.

Mapo tofu used to use old tofu, but now with tender tofu, you can save the process of blanching, and directly stir-fry the bean paste and minced meat until fragrant, and then put it in the pot to cook.

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.

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

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 easy to learn and spicy.

The home-style spicy tofu method is super delicious.

Mapo Tofu Food Tutorial.

There is more than one way to make classic Sichuan cuisine.

Mapo tofu has to do this to be authentic, learn to make it for the family to eat, and collect it!

"Mapo Tofu" was rated as one of the top ten classic dishes in Sichuan as "Chinese Cuisine", with a smooth taste and unique taste;

The characteristics of mapo tofu are: numb, spicy, hot, fragrant, crispy, tender and fresh; Mapo tofu is not as we imagined, just throw the tofu into the pot and add water and various spicy powders. Mapo tofu should be blanched, but also thickened with water starch, in addition to adding bean paste, but also add tempeh, mapo tofu to add beef and beef broth, so that the tofu absorbs the aroma of beef.

The specific method of mapo tofu:

Mapo tofu ingredients: tofu, chili, Sichuan pepper, tempeh, bean paste, sea pepper noodles, Sichuan pepper noodles, salt, beef, starch, water, garlic;

Mapo Tofu Authentic Method:

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.

Ingredients: 500 grams of tofu, 50 grams of minced meat (beef, lean pork), 10 peppercorns; Pixian Douban; Vegetable oil, refined salt, chili powder, minced peppercorn, minced pepper, cornstarch, shallots, garlic, ginger, appropriate amounts.

Seasonings can be added as appropriate according to personal taste preferences).

Method: 1) Cut the tofu into small pieces, then put it on a plate and set aside.

2) Cut the green onion into sections, set aside, and mince the garlic and ginger.

3) Then add water to the cornstarch and mix to thicken.

4) Pour an appropriate amount of water into a wok and bring to a boil, pour in a small amount of salt.

5) Then put the tofu in and boil it, so that the tofu can get rid of the fishy smell.

6) Then scoop up the tofu, drain the water, and put it on a plate for later use.

7) Cut the lean meat into cubes, pour an appropriate amount of vegetable oil into the wok and bring to a boil, put the minced meat in, and stir-fry over high heat.

8) Wait until the meat is cooked and discolored, add the minced garlic and ginger, and continue to fry evenly.

9) Then put the chopped green onion in and cut it.

10) After stir-frying the fragrance, pour an appropriate amount of Pixian bean paste into it and stir-fry until fragrant.

11) Then pour in a bowl of water, put in the peppercorns, pepper and chili powder, and bring to a boil.

12) Then put the tofu in, do not stir, simmer over low heat for 5 minutes, add some salt to taste, then put in the water starch and bring to a boil.

13) Then put it all on a plate, sprinkle with some minced peppercorns, and then sprinkle some chopped green onions, and it is ready to serve.

Cooking Tips:

1) The tofu must be blanched in hot water to remove the fishy smell of the beans.

2) After putting the tofu in at the end, it is necessary to reduce the heat to low and then simmer slowly so that it can absorb the flavor.

3) After putting the tofu in the pot, try not to use a spatula, so as to avoid the tofu not breaking easily.

Tips and recipes for mapo tofu

Ingredients: 1 piece of tofu, 1 tablespoon of beef, 1 tablespoon of chicken broth.

Excipients: 5 cm of green onions, 3 slices of ginger, 2 cloves of garlic, 1 garlic sprout, 1 tablespoon of Pixian bean paste, 1 teaspoon of Sichuan pepper powder, 1 2 teaspoons of sugar, 3 teaspoons of starch, 30 grams of peanut oil.

Method. 1) Wash the brine tofu, then cut it into small cubes, then soak it in salted water and set aside.

2) Finely chop the green onions, garlic and ginger, chop the Pixian bean paste, mince the garlic sprouts, and use some beef sauce.

3) When the oil is hot, put the green onion, ginger and garlic into the stir-fry to make the fragrance, put the beef sauce into the stir-fry evenly, and then put the Pixian bean paste into the fried red oil, and put the sugar in for seasoning.

4) Drain the tofu, put it in the pot, put the chicken broth in, cook it over high heat, then cover the lid, cook over medium-low heat for about 3 minutes, then add a small amount of starch, and mix evenly with water.

5) Thicken the water starch, sprinkle some peppercorn powder and minced green garlic, stir-fry evenly, and it is ready.

Hello! Mapo tofu is a classic Sichuan dish, now teach you the most authentic mapo tofu practice, spicy and fragrant, smooth and refreshing, very delicious! If you like it, collect it and do it!

Ingredients: old tofu, minced pork, bean paste, soy sauce, salt, dark soy sauce, Sichuan pepper oil, minced green onion, ginger and garlic, water starch.

Production process: 1. We first cut the old tofu we bought back into small squares of about 3cm size, put them in a pot for later use, and mince the green onions, ginger and garlic for later use.

2. Then boil the water, after the water boils, put the cut tofu pieces into the pot, then add a spoonful of salt, stir slightly with a spoon, after the water boils, take out the blanched tofu and put it in cold water to cool down, and then remove the dry water for later use.

3. Heat the pot, add cooking oil, after the oil is hot, add the green onion, ginger and garlic, stir-fry until fragrant, add the bean paste, turn to low heat and fry the red oil.

4. Then add the minced pork, stir-fry the minced meat, stir-fry, then start seasoning, then pour in an appropriate amount of water, and bring to a boil over high heat.

5. After the water is boiled, pour in the old tofu that controls the dry moisture, stir slowly, not vigorously, to prevent the tofu from breaking and affecting the taste.

6. Collect the juice slightly, then pour in the water starch prepared in advance, stir slightly to prevent it from sticking to the pan, and finally pour in a little pepper oil, you can get out of the pot, sprinkle a little green onion, the fragrance is fragrant!

1. When making mapo tofu, you must choose old tofu, which is relatively hard and not easy to break.

2. When blanching tofu, adding edible salt can effectively remove the beany smell, and will make the tofu more resilient and full of taste.

3. The action must be light in the process of burning tofu, otherwise the tofu will be easily broken.

1.Prepare the ingredients and cut the beef into minced pieces.

2.Cut the tofu into pieces and bring water to a boil.

3.Cut the tofu and boil the water, pour the tofu into the pot and add a little salt 10g4When the pot is boiling, pour out the tofu and do not remove it to avoid breaking it.

5.Put the pot on the heat and fry the peppercorns over low heat.

6.After frying, pour the peppercorns into the press plate and crush them with a knife.

7.Put the oil in the pan on the heat, add the minced beef and stir-fry after the oil is hot, and put the tempeh into the pot and stir-fry together.

8.To stir-fry thoroughly to bring out the fragrance, add green onion and ginger, 30g of bean paste, stir-fry until fragrant, stir-fry out red oil, and then add water.

9.Add a tablespoon of cooking wine, dark soy sauce for half a spoonful, and then scoop the copied tofu into the pot. Then seasoning, 2g of salt, 3g of sugar, 5g of monosodium glutamate, 3g of pepper, 5g of chicken essence

10.Add the green beans and cook for two minutes.

11.Remove from the pan.

Material. Minced meat, Lao Gan Ma tempeh, Pixian bean paste, Sichuan pepper, coarse chili noodles, salt, soy sauce, sugar, sesame oil, minced garlic, chopped green onion, tofu cubes, minced ginger, water starch (dilute point).

Method. 1. Add a little salt to the boiling water and blanch the tofu cubes for later use.

2. Boil oil for 5-6 hours, add peppercorns and stir-fry.

3. + minced garlic and ginger.

4. + minced meat + Pixian bean paste and Lao Gan Ma tempeh.

5. + Stir-fry tofu cubes, chili noodles, soy sauce, sugar, and sesame oil.

6. + Add water starch and half of the chopped green onion a few times.

7. Turn off the heat and put the sauce out of the pot and sprinkle with chopped green onions.

Prepare all the ingredients for minced pork. Chop the green onion and ginger, and chop the squad leader of the Xuandou. Stir-fry until deep-fried, add green onion and ginger.

Pour in the minced meat and stir-fry to change color. Then add Pixian bean paste and bean tofu fried until fragrant. Put the soy sauce.

Please put sugar. Roast the tofu and thicken the starch with water. The spatula thickens the tofu soup and extinguishes the fire.

After the tofu is cut.

Bring to a boil.

It's not easy to fall apart this way.

Stir-fry the bean paste and peppercorns until fragrant.

Then add the minced meat.

Pour in the tofu at the end.

Add a little starch water.

Add salt. It will be ready to cook soon.

The landlord can go to the Internet to see, buy a cookbook, and then learn to cook, or go to the bookstore to choose, many styles of books, or you can also go to the Internet to find a teaching **, there are many such resources.