How to fry mapo tofu delicious, how to fry mapo tofu delicious home cooked food method

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.

One of the traditional famous dishes in Sichuan Province, belonging to Sichuan cuisine, the main ingredient is: tofu, the auxiliary ingredients are: garlic sprouts, beef foam (other meat can also be used), and the seasoning is:

Douban, chili noodles and pepper noodles, soy sauce, etc., hemp comes from Sichuan pepper, spicy comes from chili noodles, this dish is numb, spicy, fresh, fragrant, hot, green, tender, crispy, the characteristics of Sichuan cuisine spicy flavor type are vividly displayed.

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

Mapo tofu does this, it is simple and delicious.

Stir-fry the ginger and garlic bean paste until fragrant, add water, add tofu water starch, sprinkle chopped green onions, and remove from the pot.

Chen Mapo tofu, which began in 1862, is the first time in the seventh generation to make a century-old production process!

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.

It is more delicious to stir-fry with Sichuan peppercorns.

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

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

Cut the tofu into pieces, chop the meat, heat the meat with garlic bean paste and sesame beans, add tofu and a large bowl of water, thicken the water starch, and sprinkle some chopped green onions.

When it comes to food, in addition to the farmhouse fried meat, I feel that it is mapo tofu, which is mixed with rice, which is very good.

The delicious home-cooked recipe of mapo tofu is as follows:1. Appropriate amount of minced green onion, ginger and garlic, heat the pan with cold oil, and stir the minced beef over medium-low heat until fragrant.

2. Take half of the green onion, ginger and garlic and stir-fry until fragrant, adjust the heat to medium-low heat, fry the red oil in Pixian bean paste, fry the fried minced beef, soy sauce a little soy sauce, and stir-fry.

3. Put tofu cubes, add boiling water, you can cover the tofu, if there is beef broth beef bone broth, etc., it is better.

4. After the cut tofu pieces are put into the pot, shake them, or gently push them with a spatula to avoid sticking to the pan, pay attention to the delicate tofu and don't break it too hard, bring to a boil over high heat and simmer for a while.

5. Cover the lid and simmer for more than ten or twenty minutes to taste, the tofu is also more tender, open the lid and turn to high heat to collect the juice, and then put the remaining green onions, ginger and garlic, put some enoki mushrooms to increase the taste level, thicken the water starch, pour a few drops of sesame oil, and the coriander can throw the coriander to their heart's content, put it on the plate, and sprinkle the peppercorns.

The preparation of mapo tofu.

Material Collection Diagram:

1.Pour the tofu cubes into the boiling water, turn the heat to low, and when the water is about to boil, when the tofu cubes float, carefully scoop them up.

2.Immerse in cool water with oil and salt for about fifteen minutes.

3.Add ginger to the cold oil in the pot and stir-fry the minced garlic until fragrant.

4.Add the minced beef and stir-fry a few times.

5.Add the crushed tempeh and paprika.

6.Add the bean paste and stir-fry until red oil.

7.Add the tofu cubes.

8.Broth, light soy sauce and Sichuan pepper powder, after boiling, switch to low heat and simmer.

Mix 1 tablespoon of water with 1 tablespoon of cornstarch to make water starch.

10.Pour in the tofu and mix well, sprinkle with chopped green onions, and sprinkle with peppercorn powder after serving.

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.

Tofu is one of the keys, tender, but not broken, and it can absorb the flavor, which is very important.

Of course, the seasoning is also very important, there are numb and spicy.

You can look it up online.

A home-cooked recipe for mapo tofu.

Ingredients: 2 pieces of tofu, 150g of pork belly;

Excipients: a spoonful of Pixian bean paste, 8g of dried pepper and 8g of pepper, corn starch, ginger, garlic, peanut oil, shallots;

Production steps: 1. Buy two pieces of fresh tofu, rinse them with water, and then cut the tofu into small cubes for later use.

2. Wash the pork belly, then chop it into a meat puree, cut the ginger into two slices and chop it, peel two garlic pieces and chop it, wash the shallots and cut them into chopped green onions for later use;

3. Take out the wok, be sure to use a wok, then put an appropriate amount of peanut oil in the pot, put in the dried pepper and pepper, turn on low heat and slowly burst out the fragrance and hemp flavor of the pepper and pepper, and then take out the pepper and pepper, if you don't take it out and eat it to the mouth, it will be very uncomfortable, and I eat mapo tofu with a spoon, or bibimbap, so I must get it out;

4. Then you can boil the oil until it is seven or eight minutes hot, put in the garlic and ginger and turn on a low heat to fragrant, add a spoonful of Pixian bean paste and stir-fry for a while, put in the chopped pork belly puree and continue to stir-fry until the meat puree is cooked;

5. To make mapo tofu soup base, pour in a bowl of boiling water and boil, you can save some time with boiling water, add cold water and wait for the water to boil;

6. After boiling for a while, you can add the cut tofu grains, after putting the tofu in, do not vigorously turn it with a spatula, stir it gently, otherwise it is easy to break the tofu, and then cover the lid and simmer for a while to collect some juice into the flavor;

7. In the process of simmering, we can take a small bowl, add a little cornstarch, then put some warm water to stir and melt, and pour in starch water when cooking.

8. After pouring in, stir evenly and then get out of the pot, and then sprinkle the green onion to decorate, and a mapo tofu with full color and flavor is ready, which is very simple.

Cooking techniques for mapo tofu.

1. I didn't add other condiments to this mapo tofu, all the flavors come from Pixian Douban, if you want to taste better, you can add an appropriate amount of white sugar and soy sauce, and then order pepper and salt at home, the taste will be better, if you want to eat spicy, add dried chili peppers to fry together when you burst the oil, you can adjust it according to your own taste;

2. Many people use smokeless pots, smokeless pots are actually not enough no matter what dishes are cooked, and they can't make that kind of explosive fragrance.

3. Many netizens can't distinguish between Sichuan pepper and sesame pepper, I believe that many people who cook this mapo tofu are made with Sichuan pepper without sesame pepper, which is why it is not authentic enough, Sichuan pepper is the most essential spice of Sichuan cuisine, it is authentic hemp, Sichuan pepper is dark, and sesame pepper is green, which is still very different.

Ingredients. Tofu,

Minced beef, trimmings.

Minced green garlic, peppercorns, minced coriander.

Ingredients: Soy sauce

Bean paste, tempeh, salt, chicken powder,

Rice wine, minced garlic,

Broth, water starch, peanut oil 1First, cut the tofu into 2 cm cubes.

2.Put a pinch of salt in the water.

3.Put the chopped tofu in the water.

4.Soak for 15 minutes.

5.Then remove and set aside.

6.Heat a frying spoon over the heat and stir-fry the minced meat with an appropriate amount of peanut oil.

7.After the minced meat changes color, add it to the Pixian bean paste and stir-fry.

8.Stir-fry until fragrant, then add the tempeh and stir-fry.

9.Stir-fry the tempeh until fragrant, then add minced garlic and stir-fry.

10.Then cook in rice wine and stir-fry well.

11.Stir-fry the above ingredients until fragrant, then pour in the broth and bring to a boil.

12.Then add an appropriate amount of soy sauce.

13.Season with salt.

14.Then add the tofu and bring to a boil.

15.Cook the tofu for about 3-5 minutes.

16.Then add a little chicken broth to freshen up.

17.Thicken with water starch.

18.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.

19.After serving, sprinkle a layer of peppercorn noodles evenly while hot.

20.Then, sprinkle with minced green garlic and a dash of chopped coriander, and you're done.

麻婆豆腐 (pinyin: má pó dòu fǔ; English: sauteed tofu in hot and spicy sauce).

It is one of the traditional famous dishes in Sichuan Province, belonging to Sichuan cuisine, the main ingredient is: tofu, and the auxiliary ingredients are: garlic sprouts, beef foam (other meat can also be).

The seasoning is: bean paste, chili noodles and pepper noodles, soy sauce, etc., hemp comes from Sichuan pepper, and spicy comes from chili noodles.

The dish is numb, spicy, fresh, fragrant, hot, green, tender and crispy.

Ingredients. Tofu (250 grams), beef (75 grams), garlic sprouts (1 root), tempeh (15 grams), Sichuan pepper powder (3 grams), rice wine (5 grams), salt (3 grams), pea starch (5 grams), peanut oil (15 grams), shallots (5 grams), etc.

Steps. 1.Cut the tofu into 2 cm square pieces, put it in boiling water with a little salt to remove the beany smell, remove it and soak it in water; Chop the tempeh, cut the garlic sprouts, and mince the ginger; Fresh pork Beef cut into small pieces or minced meat;

2.Heat the wok, add the oil, add the beef and pork 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 and pork are colored and flavored;

3.Boil the broth, add tofu and cook for 3 minutes, add soy sauce, garlic sprouts, sugar, season with salt, thicken with wet starch, and sprinkle with peppercorn noodles and minced green onions.

Health benefits. Beef: nourishes the spleen and stomach, strengthens muscles and bones, and nourishes qi and blood.

Vinegar: invigorates blood circulation and dispels blood stasis.

Ingredients. Tender tofu A large chunk.

Beef A small piece of food.

1 teaspoon of peppercorn noodles.

1 teaspoon of chili flakes.

Water or stock to taste.

Light soy sauce 1 tablespoon.

A handful of chopped green onions.

Garlic is a three-clove food.

Rice wine in moderation with food.

Oil to taste. Sugar: A teaspoon of food.

Vinegar A small amount of food that is grammed.

Sesame oil to taste.

Pixian bean paste 1 tablespoon.

Salt 1 teaspoon.

The preparation of mapo tofu.

1.Finely chop the garlic and chop the green onion into chopped green onions for later use. Chop the beef into minced meat and add a little rice wine. Pixian bean paste is also slightly chopped, which makes it easier to release its flavor. Cut the tofu into 2-3cm pieces for later use.

2.Bring a pot of water to a boil and add a spoonful of salt. Boiling tofu with salt can force out the excess water of the tofu, the taste is more Q, it is not easy to break, and it can remove the beany smell, and the tofu will also have some salty taste.

3.Bring the water to a boil, add the tofu cubes and cook for 2-3 minutes, turn off the heat and continue to soak in hot water to prevent the tofu cubes from sticking.

4.In another pot, add minced beef in a hot pan with cold oil, put a little more oil, and stir-fry over low heat until slightly yellow.

5.Xiapixian bean paste continues to fry the red oil over low heat.

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

7.Add a bowl of water or stock to the pot, just enough to hold the amount of tofu.

8.Add chili flakes to the pan and mix thoroughly.

9.Then add a teaspoon of rice wine, a tablespoon of light soy sauce, and a teaspoon of sugar to taste.

10.Take the tofu directly from the water and put it into the prepared soup, do not use a spatula, and carefully shake the pot with your hands to evenly coat the tofu with the soup. Cook for two or three minutes to make the tofu taste better.

11.Mix in the peppercorn noodles that suit your taste.

12.Hook on a thin layer of water starch.

13.Drizzle some vinegar along the edge of the pot to enhance the flavor, just a little bit.

14.Pour sesame oil over it.

15.Sprinkle with chopped green onions or coriander in a bowl. Okay, let's eat!

Tips: 1. Boiling tofu with salt can force out the excess water of the tofu, the taste is more Q, it is not easy to break, and it can remove the beany smell, and the tofu will also have some salty taste.

2. Stir-fry the minced beef in a hot pan with cold oil over low heat, so that the minced beef is easy to fry into granules and is not easy to clump.

3.Step 9: Seasoning can be tasted, not enough to add a little salt. Generally, there is no need to add it, and the bean paste and light soy sauce are salty and salty enough.

4. Don't put the peppercorn noodles too early, otherwise the color of the tofu will be black and not good-looking.