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Anonymous users2024-02-12Vegetarian version of mapo tofu].
Ingredients]: 1 piece of southern tofu, cooking oil, fine salt, 2 spoons of Pixian bean paste, garlic sprouts, ginger, garlic, sugar, soy sauce, cooking wine, chicken essence.
Specific production steps]:
1.Prepare a piece of southern tofu and cut the tofu into the right size.
2.Put water in the pot, add a little salt, then put the cut tofu pieces into the pot, bring to a boil over high heat, and blanch the tofu.
3.Then use a colander to remove the tofu and soak it in a basin of cold water.
4.Take a small handful of peppercorns and put them in a cold pot, no need to put oil in the pot, turn on low heat to fry the peppercorns to bring out the fragrance, then pour out the peppercorns, and roll them into minced peppercorns with a rolling pin.
5.After the pot is hot, put in the cooking oil, put in the Pixian bean paste after the oil is hot, fry the Pixian bean paste over low heat to make red oil, and then add the chopped ginger and garlic, and stir-fry to bring out the fragrance.
6.Then add an appropriate amount of cooking wine, soy sauce and a bowl of water to the pot, and bring the water to a boil over high heat.
7.After the water in the pot boils, drain the tofu, put it in the pot, gently shake the pot, let the tofu spread all over the bottom of the pot, evenly, do not use a shovel, it is easy to break the tofu. Then add an appropriate amount of salt, white sugar and chicken essence.
8.Mix the starch and water well to make starch water, pour the starch water into the pot three times to thicken and thicken the soup.
10.Then remove the tofu and put it on a plate, sprinkle the surface with minced peppercorns and chopped green onions, and serve.
Tips]:1It is best to use southern tofu for this dish, which is more tender and easier to taste.
2.Blanching the tofu in salted water can not only remove the beany smell, but also make the taste more tender and not crumbly.
3.Tofu is very easy to break, so you can't flip it with a spatula, you can gently shake the pot or nudge it with the back of the spatula.
4.Tofu has a large water content, so this mapo tofu can't be made without thickening, and it should be thickened three times, so that the tofu can spit out part of the water, absorb the flavor of the sauce, and the taste will be better.
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Anonymous users2024-02-11Ingredients: tofu and green garlic.
Seasoning: bean paste, black bean sauce, dried chili noodles, ginger and garlic, salt, monosodium glutamate, chicken essential oil.
Ingredients: Cut the tofu into cubes, dice the green garlic, dice the ginger and garlic and set aside.
1.Sprinkle the sliced tofu with salt and blanch it with boiling water.
2.Heat the oil pan, add the ginger and garlic, and stir-fry until fragrant.
4.Add the bean paste, tempeh, and dried chili noodles in turn.
5.Add cold boiled water, a small amount of salt, monosodium glutamate, chicken essence, and pour the drained tofu into the pot 6Before removing from the pan, add the green garlic segments, add the water starch, and stir-fry out of the pan.
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Anonymous users2024-02-10Mapo tofu. Ingredients: 1 piece of tofu as the main ingredient.
Excipients: 2 tablespoons oil, appropriate amount of salt, 2 tablespoons of Pixian bean paste, 1 teaspoon of sugar, appropriate amount of chicken essence, appropriate amount of cooking wine, 1 tablespoon of soy sauce, appropriate amount of green onion, ginger and garlic, appropriate amount of cooked Sichuan pepper powder, appropriate amount of water starch.
Steps. 1.Cut the tofu into cubes.
2.Finely chop the green onion, ginger and garlic.
3.Boil water in a pot, add tofu, bring to a boil again and remove and drain.
4.Heat the pan with cold oil, fry the chives, ginger and garlic, add the Pixian bean paste, and stir-fry over low heat.
6.Stir-fry the red oil and cook in the cooking wine.
7.Add an appropriate amount of soy sauce to enhance the color.
8.Add an appropriate amount of water to a boil.
9.Add the drained tofu.
10.Cook for 2 minutes.
11.Add a pinch of salt, sugar and chicken essence to taste.
12.Pour in the water starch to thicken the thickener.
13.Boil the sauce to gelatinize and the soup is viscous, then turn off the heat.
14.Remove from pan and serve.
15.Sprinkle with an appropriate amount of cooked pepper and serve.
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Anonymous users2024-02-09Mapo tofu does not put meat to make a loss of Sun skin method as follows:Ingredients: 250 grams of tofu, an appropriate amount of Sichuan peppercorns, 1 teaspoon of Sichuan pepper powder, 1 teaspoon of chili Kai noodles, 2 tablespoons of cooking wine, 1 tablespoon of Pixian bean paste, an appropriate amount of soy sauce, an appropriate amount of green onions, ginger and garlic, half a spoon of sugar, an appropriate amount of chicken essence, and an appropriate amount of water starch.
1. Cut the tofu into pieces and blanch it in boiling water.
2. Prepare green onions, ginger and garlic.
3. Heat the wok and pour the oil, add the green onions, ginger and garlic and stir-fry until fragrant, then add the beef filling and stir-fry evenly.
4. Add cooking wine, soy sauce and Pixian bean paste and stir-fry evenly.
5. Add tofu, add an appropriate amount of water, salt and sugar and stir well.
6. Cover and simmer for 3 minutes to taste.
7. Add water starch to thicken and sprinkle with chopped green onions.
8. Remove from the pot and serve on a plate. The last dish of mapo tofu without meat is ready.
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Anonymous users2024-02-081. Homely practice 1:
1) Stir-fry the peppercorns in a dry pan until fragrant, take them out and press them into minced pieces, chop the bean paste, cut the tofu into boiling water, add salt and blanch for a while, remove and set aside;
2) Sit on the pot and pour the oil, fry the bean paste well, add the meat filling, minced green onion and ginger, tofu and stir-fry, add rice wine, light soy sauce and sugar, cover and simmer for a while, add monosodium glutamate, pepper, water starch thickening, sprinkle minced garlic, and sprinkle with minced peppercorns after serving.
2. Homely practice 2:
1) Dice the tofu, chop the chives, ginger, garlic and dried chili peppers and set aside.
2) Heat oil in a pot, first fry minced chives, minced ginger, minced garlic, minced dried chili peppers and bean paste, then add pork filling and stir-fry, add an appropriate amount of water, add diced tofu, soy sauce and sugar to boil for 3 minutes, then thicken with water starch, and then put it on a plate.
3) Heat the sesame oil, stir-fry the peppercorns, and pour the peppercorn oil on the tofu.
3. Homestyle 3:
1) Cut the tofu into 1 cm pieces, blanch them in a bowl with boiling water and drain. Chop the pork into minced meat, and put the starch and monosodium glutamate in a bowl and add water to mix it into a sauce, and set aside.
2) Put oil in a pot and cook until it is 60% hot, and fry with green onions, ginger, garlic and peppercorns until fragrant. Then add the minced meat, add the watercress and soy sauce and stir-fry, after coloring, add the tofu and stir-fry with the minced meat for 2 minutes.
3) Add the sauce and remove from the pot after 1 minute. Then sprinkle with peppercorn noodles and green onions and serve.
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Anonymous users2024-02-07Ingredients: 1 bean curd, 4 garlic cloves, 1 small piece of ginger, 1 pinch of Sichuan pepper, appropriate amount of minced meat, 1 spoon of bean paste, a little starch.
Method: 1. Prepare the ingredients.
2. Wash the tofu and cut it into small pieces.
3. Ginger and garlic minced and prepared for use.
4. Put the peppercorns in the pot with cold oil, simmer for 2-3 minutes to burst out the fragrance, remove and throw away.
5. Put the bottom oil in the pot and stir-fry the minced garlic and ginger and Pixian bean paste over low heat for 1-2 minutes.
6. Then add the minced meat and stir-fry until cooked.
7. Add a small bowl of semi-boiled water to the fried minced meat and cook for 2-3 minutes.
8. Then add the tofu cubes and stir-fry evenly and cook for 4-5 minutes to let the tofu completely absorb the flavor.
9. Add a little starch water before removing from the pot to make the soup thicker.
11. Sprinkle chopped green onions on the plate. 【Tips】
1. Use high heat when making mapo tofu.
2. Don't cut the tofu cubes too big, and don't cut them too small, about 2 2 cm small pieces are fine.
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.
Ingredients: Tofu (250g), Beef (75g), Garlic Sprouts (1 Root), Tempeh (15g), Sichuan Pepper Powder (3g), Cooking Wine (5g), Salt (3g), MSG (2g), Pea Starch (5g), Peanut Oil (15g), Shallot (5g), etc. >>>More
A few simple steps will teach you how to make delicious and authentic 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.
Mapo tofu. Ingredients: a piece of tender tofu, beef, garlic sprouts, ginger, seasoning: Pixian bean paste, salt, monosodium glutamate, soy sauce, chicken essence, Sichuan pepper powder, starch, sugar. >>>More