How to make mapo tofu, to the simple way. But the taste should be numb and spicy

The first is the choice of chili peppers. If you don't like too spicy, choose Shaanxi pepper (Qin pepper), the chili oil made with Shaanxi pepper is characterized by bright red color, strong adhesion, fragrant taste rather than too spicy, suitable for cold dishes. This kind of chili pepper is not very common in the market, so it is relatively expensive.

Its appearance is different from the common red pepper, it belongs to the kind of slender strips, the thickness is similar to the little finger of a beautiful woman, and the length is 6-7 cm. Crushing it with your hands will stick to your fingers. If you like spicy peppers, you can choose the chili peppers of Sichuan peppers.

Sichuan's chili peppers are characterized by fragrant and spicy . Suitable for friends who are not afraid of spicy, its appearance is basically the same as the common Chaotian pepper, but the volume is slightly fat, the meat is thicker than the ordinary Chaotian pepper, and it has a spicy taste after crushing, not the kind of spicy taste that rushes to the nose. The second is the choice of oil.

Generally, rapeseed oil + sesame oil is used for fried chili oil, and the color of this fried chili oil is good. Then there's the topping: star anise.

Clove. Ginger. Bayberry.

Cinnamon. Sichuan pepper (the number of Sichuan pepper depends on personal taste, if you like hemp, put a little more). These seasonings are best ground into minced ground and put together with chili flakes (if not available, soak these ingredients in cold water to allow the seasoning to fully flavor it).

Segments of green onions. A few slices of ginger. Sesame seeds (peeled best) and fried crushed peanuts (i.e. fried peanuts are crushed).

Salt, a pinch of monosodium glutamate. Now**: Put in the rapeseed oil first, and put the green onion and ginger into the pot when the oil is cold.

Low heat (must be low) If the seasoning is not ground, put the soaked seasoning in the oil. After the oil is slowly heated, the ingredients are fragrant (do not fry paste) and remove the ingredients. Then bring the oil to a boil on high heat, and be sure to boil the oil thoroughly, so that the rapeseed oil tastes good.

Then turn off the heat and wait for the oil temperature to drop to 6 when it is hot, add sesame oil (the amount depends on personal taste, friends who don't like the taste of sesame oil can skip this step), chili noodles, sesame seeds, peanuts are ready. This can be numb and spicy again.

I went to the supermarket and bought a seasoning called "mapo tofu", and the tofu made was good and delicious.

The spicy flavor of mapo tofu needs to choose spicy chili peppers, such as Sichuan peppers, followed by the choice of oil, which requires rapeseed oil and sesame oil. The recipe for mapo tofu is as follows:

Ingredients: 1 piece of tofu, an appropriate amount of minced meat, 10 grams of Sichuan chili noodles, 10 grams of Sichuan pepper, 10 grams of garlic, an appropriate amount of chives, an appropriate amount of bean paste, an appropriate amount of cooking oil, a little soy sauce, 30 grams of water starch, 1 gram of chicken essence, a few drops of sesame oil.

Steps: 1. Cut the tofu into small pieces, mince the garlic, chop the chives, and chop the bean paste for later use;

2. Put the peppercorns in the pot and stir-fry over low heat until cooked;

3. Put the cooked peppercorns into a garlic pounder and mash them into crushed noodles for later use;

4. Add an appropriate amount of water to the pot, blanch the tofu for one minute after the water boils, then remove it and set aside;

5. Add an appropriate amount of base oil to the pot, then put in the meat filling, stir-fry until cooked, put the wheel into the bean paste and Sichuan pepper noodles and stir-fry the red oil, and then add the minced garlic and stir-fry to bring out the fragrance;

6. Add an appropriate amount of hot water to boil;

7. Put the tofu in a pot and bring to a boil over high heat, then add a little soy sauce;

8. Put the peppercorn noodles into the pot;

9. Put the water starch into the pot, bring to a boil over high heat, and then add a little chicken essence and sesame oil to the lap book, stir evenly and get out of the pot.

The classic method of Po Tofu, I think it should be best to put a chili pepper and then use the starch for a shopping coupon, so that Mapo Tofu will be more delicious.

Mapo tofu. <>

Mapo tofu.

Mapo tofu. Ingredients: a piece of old tofu, chopped green onion, minced garlic, bean paste.

Production: 1. Cut the old tofu into small cubes, not too small, boil the water in the pot, add salt, put in the tofu balls and laugh, and cook for 2 minutes.

2. Put less oil in the pot, add chopped green onion and minced garlic and stir-fry until fragrant, put a spoonful of bean paste, stir-fry the red oil, add a bowl of water, put in the tofu and boil.

3. Two spoons of light soy sauce, one spoonful of dark soy sauce, one spoonful of oyster sauce, a pinch of salt and sugar.

4. Cook over medium-low heat for 15 minutes, cook until the soup becomes less, stir-fry out of the pot (if you don't want to wait too long, you can add water starch to quickly thicken the soup).

5. Sprinkle with peppercorn powder and chopped green onion after cooking.

Recommendations are as follows. <>

Mapo tofu. Edible teasing ingredients: a piece of old tofu, chopped green onion, minced garlic, bean paste.

Preparation: 1. Cut the old tofu into small cubes, not too small, bring the water to a boil in the pot, add salt, put in the tofu, and cook for 2 minutes.

2. Put less oil in the pot, add chopped green onion and garlic and stir-fry until fragrant, put a spoonful of bean paste, fry the red oil with finger cores, add a bowl of water, put in the tofu and boil.

3. Two tablespoons of light soy sauce, one spoonful of dark soy sauce, one spoonful of oyster sauce, a pinch of salt and sugar.

4. Cook over medium-low heat for 15 minutes, cook until the soup becomes less, stir-fry out of the pot (if you don't want to wait too long, you can add water starch to quickly thicken the soup).

5. Sprinkle with peppercorn powder and chopped green onion after cooking.

Tofu is an ingredient that we often use in our daily lives, and there are many people who like to eat tofu because the nutritional value of tofu is not only very rich, but also very good, and there is also a variety of practices about tofu, not only stewed soup, but also cooking, or stir-fried tofu, etc., we are making tofu, usually making mapo tofu. Today, we will share with you p mapo tofu, as long as you have the right way, you can make it at home, at home!

This is true for both men and women, not only because tofu is very good, but also because it is also highly nutritious. Tofu is rich in ferrite vitamins and egg crisps, as well as rich in unsaturated fatty acids, but there is no cholesterol, so tofu is also called "plant-based meat", and the human body is also high. Let's eat a small piece of tofu every day, and we can meet our calcium needs every day.

First of all, we prepare the ingredients: tofu, meat, soy sauce, chili, chili powder, chicken, edible salt, cooking oil, raw powder, pepper.

Method: First, we put the thinner part of the prepared meat into the end of the meat, this ground meat needs too much. After soaking the meat into minced meat, we add the appropriate amount of raw powder and stir well on the sides.

The purpose of adding raw powder is to make the minced meat more tender. Then we can process the tofu, we will prepare the tofu and cut it into one centimeter. After cutting, we put the tofu in water and cook it for about five minutes, this step is very important.

After cooking, we can pick up the tofu and set it aside.

Then we can prepare the soup that Ma Shi Tofu needs, and when adjusting the soup, it is necessary to use the raw materials and pepper, take the right amount of raw powder and pepper, stir, add the right amount of water is to mix well. The purpose of making this juice is to help the tofu reduce the loss of moisture and make the tofu more tender.

After adjusting the juice, we can take a pan with hot oil. Add the right amount of cooking oil to the pan, then wait for the heat of the oil to be 7 or 100, we can put the appropriate amount of soy sauce sauce in the pot into the smell of soy sauce sauce, we put the marinade pieces in the meat in the sauce pot and stir and stir, wait until the end of the meat, we can add the tofu. Once you have put the tofu in the pot, you can add the adjustment broth to the pot.

After that, stir-fry, then add the right amount of chili powder and chicken essence to taste, then bring the heat to the juice, when the juice is almost the same, we can turn off the pot. Tofu on a plate, then before preparing the onion then chopped green onion, so it is on the tofu, so it is nice to see and eat delicious ma po tofu. As long as we master the way of map tofu, we can eat at home, making guaranteed tofu that is not only very gentle, but spicy and tastes good.

How about this? Do you have to know about MAPO TOFU? Give it a try.

First prepare tofu, a little bean paste, chives, a little sesame pepper, an appropriate amount of dried chili, tempeh, chopped pepper, cooking wine, light soy sauce, dark soy sauce, rice vinegar, sesame oil, appropriate amount of salt, first put the seasoning in the pot and fry until fragrant, then put the tofu and fry for a while, then add water to cook for a while, and grasp the time yourself, otherwise it will become old after cooking for too long, it will not taste good, and it is best to thicken it properly.

The first choice is to choose lactone tofu, in addition, the tofu needs to be blanched in advance to remove the fishy smell, the minced meat can be fried in advance with Pixian bean paste, and finally the soup needs to be thickened with water starch.

The practice of mapo tofu, prepare the green onion, ginger and garlic, cut the green garlic seedlings into sections, cut a piece of brine tofu into pieces for later use, put the tofu pieces into the water and blanch them out, heat the oil in the pot, pour in the appropriate amount of bean paste, chili oil, Sichuan pepper and fry the red oil, add an appropriate amount of water, put in the tofu, turn the salt, boil for three minutes on medium heat after boiling on high heat, pour in a little water and starch to thicken it.

Usually when I make my own mapo tofu, I will use old tofu and then boil the tofu through boiling water, so that it will taste more chewy. Then use the pepper and green onion, ginger and garlic to go through the oil pan. Add tofu to stir-fry, and then add seasonings such as oyster sauce, light soy sauce, bean paste, etc. when it is almost done.

Finally, add a little water and simmer for a while, and when it comes out of the pot, put a little thickener to thicken it, and sprinkle some chopped green onions.

Blanch the tofu first, then add a little oil to the pot, cut the tofu into small pieces and put it in, then add a little chili, sesame pepper, light soy sauce and salt water to it, and boil it.