The practice of spicy tofu pot, how to make spicy tofu pot delicious, spicy

Spicy tofu pot.

Ingredients: 1 piece of 300 grams of northern tofu, 150 grams of straw mushrooms, 2 fresh red peppers, 20 grams of minced green onions, 15 grams of minced ginger, 15 grams of minced garlic.

Excipients: 20 Sichuan peppercorns, 1 2 tbsp red oil bean paste, 1 tbsp light soy sauce, 1 tsp sugar, 1 4 tsp chicken bouillon, 1 4 tsp white pepper, 30g cornstarch.

Method:1When the pan is hot, heat the oil, cut the northern tofu into small cubes and stick the dried cornstarch to the top.

2.Keep the heat low and fry the tofu while sticking.

3.Fry until the tofu is slightly yellow on both sides, then set aside.

4.Put the remaining oil in the peppercorns and fry them over low heat until browned, then remove the peppercorns.

5.Add red fresh rings, minced green onions, minced ginger and minced garlic and stir-fry until fragrant.

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

7.Add sliced straw mushrooms and stir-fry until browned.

8.Add fried tofu, 250ml of water, light soy sauce, sugar, chicken essence, white pepper, bring to a boil over high heat and move to a dry pot; Or turn the heat down and cook until the soup is thick.

Ingredients. 300 grams of northern tofu.

200 grams of straw mushrooms.

100 grams of fresh red pepper.

Oil to taste. 30 peppercorns.

Appropriate amount of red oil bean paste.

Light soy sauce to taste. 2 teaspoons sugar.

1 4 tsp essence of chicken.

1 4 tsp of ground white pepper.

40 grams of cornstarch.

30 grams of minced green onions.

20 grams of minced ginger.

20 grams of minced garlic.

Number of diners: steps.

Cut the northern tofu into small cubes and soak in salted water for 15 minutes;

While waiting, slice the straw mushrooms and set aside, cut the red pepper into red pepper rings, cut the white and green onions of the shallots into chopped green onions, and prepare the ginger and garlic;

After the pot is heated, first use ginger slices to smear a layer at the bottom of the pot, pour in an appropriate amount of oil, and when the oil temperature is 60% hot, that is, when the oil surface at the bottom of the pot is slightly smoking, keep the heat medium-low, stick the tofu with dry cornstarch and fry it in the pan, and fry the tofu in the pan while sticking;

Fry the tofu until it is slightly yellow on both sides and set aside;

Put an appropriate amount of Sichuan peppercorns in the remaining oil and stir-fry over low heat to bring out the fragrance;

Then add red fresh rings, chopped green onions, minced ginger, minced garlic, and stir-fry until fragrant;

Add a spoonful of red oil bean paste and stir-fry the red oil;

Then pour in the sliced straw mushrooms and stir-fry until browned;

Finally, add the fried tofu, an appropriate amount of water, light soy sauce, sugar, chicken essence, white pepper, bring to a boil over high heat, turn to low heat and cook until the soup is thick. When the weather is cold, you can also move it to a dry pan with better warmth, and then slowly heat it over low heat to reduce the juice.

The final product.

Introduction to the ingredients of the spicy tofu pot1 piece of old tofu, 1 red pepper, 2 green onions, 1 piece of ginger, 5 garlic pieces, half a spoon of Sichuan pepper, 1 tablespoon of bean paste, 1 tablespoon of light soy sauce, 1 teaspoon of sugar, 4 fresh mushrooms, half a green pepper, 250ml of waterSpicy tofu pot. Steps

1. Required materials.

2. Wash and cut all the ingredients and cut the tofu into small pieces.

3. Add an appropriate amount of oil to the pot and fry the tofu until golden brown on both sides.

4. Put the fried tofu on a plate.

5. Use the bottom oil in the pot, add Sichuan peppercorns, stir-fry until they change color, and remove the peppercorns.

6. Add green onion, ginger and garlic and stir until fragrant.

7. Add the bean paste and stir-fry to bring out the fragrance.

8. Add tofu and stir-fry evenly.

9. Add the light soy sauce and sugar that are suitable for your own taste and stir-fry.

10. Finally, add green peppers and fresh mushrooms and stir-fry.

11. Add another 200 to 250 ml of water and bring to a boil.

12. Transfer all the tofu together to a small casserole, cover tightly, simmer until the soup is thick, and turn off the heat. (If you don't have a casserole, you can boil it directly in the pot until the soup is thick, that is, it can be rotten).

13. a finished product. You can also sprinkle in an appropriate amount of pepper.

1. Method 1: 1 piece of tofu, 200 grams of beef, 50 grams of green garlic sprouts, 20 grams of bean paste, 10 grams of green onions, 10 grams of garlic, 10 grams of ginger, 5 grams of Sichuan pepper, 5 grams of chili powder, 10 grams of tempeh. Cut the tofu into small pieces, chop the beef into minced pieces, chop the green garlic sprouts into sections, mince the green onion, ginger and garlic, and chop the bean paste for later use.

Soak the tofu in lightly salted water for about 15 minutes, and soak it in salted water to prevent the tofu from becoming crumbly when stir-frying.

2. Method 2: 200g of tofu, 100g of pork belly, 20 Sichuan peppercorns, 3 chili peppers, 1 star anise, 2-3 slices of ginger, appropriate amount of light soy sauce, 2g starch. Cut the tofu into small cubes.

Bring water to a boil and blanch the tofu for 2 minutes. Heat the pan and add the peanut oil, add the peppercorns and stir-fry when the oil is hot. After the peppercorns are fragrant, pick out the peppercorns, then add ginger slices and chili peppers and stir-fry.

Add minced meat and stir-fry. Sauté the minced meat for a while longer, then add the blanched tofu. Add light soy sauce and hot water, preferably without tofu.

Add an appropriate amount of water to the starch and stir well. Pour into tofu and serve on a plate.

3. Method 3: 300 grams of tofu, 100 grams of minced lean meat, 6 grams of salt, 5 ml of cooking oil, 5 grams of minced green onions, 5 grams of garlic slices, 10 grams of Pixian bean paste, 3 grams of pepper, 5 grams of dark soy sauce, 5 grams of sugar, 5 grams of chili powder, and 5 grams of chili peppers. Bring water to a boil, blanch for 30 seconds, remove it, pour in cooking oil, add garlic and green onions, pour in minced meat, stir-fry until it changes color, add bean paste, pepper and dark soy sauce, stir-fry evenly, add water to boil, add salt and sugar, pour in tofu, boil over medium-low heat, add chili powder and chili peppers, and sprinkle with chopped green onions.

Drizzle with an appropriate amount of hot oil.

4. Mapo Tofu (pinyin: má pó dòu fǔ; English: sauteed tofu in hot and spicy sauce), is one of the traditional famous dishes in Sichuan Province, belongs to Sichuan cuisine, the main ingredient is:

Tofu, the auxiliary materials are: garlic sprouts, beef foam (other meat can also be used), seasoning is: bean paste, chili noodles and pepper noodles, soy sauce, light soy sauce, dark soy sauce, sugar, starch, etc., hemp from Sichuan pepper, spicy from pepper noodles, this dish into a vegetable numb, spicy, fresh, fragrant, hot, cui, tender, crispy, Sichuan cuisine spicy characteristics show the vivid, now, mapo tofu across the ocean, in the United States, Canada, the United Kingdom, France, Vietnam, Singapore, Malaysia, Japan, Australia and other countries settled down, From a home-cooked side dish to an elegant hall, it has become an international famous dish.

On September 10, 2018, "Chinese Cuisine" was officially released, and "Mapo Tofu" was rated as one of the top ten classic dishes in Sichuan as "Chinese Cuisine".