Mapo Tofu

tender tofu:200g lean beef:80g oil:50g prickly ash:one tablespoon Pixian bean paste:half spoon spicy tempeh:half spoon chili noodles:teaspoon garlic:head Stock:200ml soy sauce:one tablespoon salt:little or no sugar:a few garlic (or scallion instead:one tablespoon water lake powder:half bowl https://cp1.douguo.com/upload/caiku/e/e/1/yuan_eea6af53e10553fea855bf9ef47420f1.jpg

Mapo Tofu

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Mapo Tofu

The origin of this dish can be traced back to Tongzhi period of Qing Dynasty. At that time, in Wanfu bridge, Chengdu, there was a boss named Chen Fuchun. It was a good thing to cook tofu. People take tofu to his shop. Ask him to cook tofu. Master Chen's wife has pockmarks on her face. Mrs. Chen and Mrs. Chen. That's what everyone calls her. Over time, the tofu cooked by boss Chen has been said to be Mrs. Chen's tofu. Now referred to as Mapo Tofu and spicy crisp, fresh, tender and scalded. These eight words fully show the characteristics of this dish. Among them, crispy refers to the crispy beef; whole refers to the whole tofu after it is cooked.

Cooking Steps

  1. Step1:In a dry pot, heat it up. Bake the prickly ash in a small heat. If you can't eat too much hemp, bake less. Bake the pepper until dark, but do not bake it black. Take it out and put it on the cutting board.

  2. Step2:Use a rolling pin to roll and press the pepper back and forth to make it crumble.

  3. Step3:You can also mash pepper with one end of the rolling pin, but leave some coarse particles. Just show the picture.

  4. Step4:Prepare ingredients - Chop Pixian Douban paste, chop spicy Douchi, chop beef into powder. Prepare Gao Tang (I use frozen chicken soup instead. Put it in the pot in advance and heat it up for standby). Cut a whole garlic into powder. Mix half bowl of water starch.

  5. Step5:Cut the tender tofu into small pieces. Never use old tofu. North tofu.

  6. Step6:Put cold water into the pot and cook tofu. Wait for the water to boil. Add a little salt and soy sauce and cook for a few seconds. Leave the fire and soak tofu.

  7. Step7:Put the wide oil into the pot. Put in the minced beef. Stir fry. Drain the oil, please.

  8. Step8:Keep the bottom oil in the pot. Put Pixian Douban sauce, Douchi and chili noodles into it and stir it to produce red oil.

  9. Step9:In the pot, stir fry the garlic for a while, then add the high soup. The quantity of the soup can reach half of the tofu. Put in the beef. Finally, put in the tofu (do not put the soup that blanches tofu). Add a little soy sauce for color mixing. Add a little salt (no salt for light taste). Add a little sugar for freshness. Simmer on a small fire. Push the back of the shovel to mix the tofu and the soup. After the tofu is cooked to taste, thicken it in three times. Push the sauce back with a frying shovel to ensure the tofu is complete.

  10. Step10:Put it in a pan, sprinkle some pepper powder on the surface, and finally sprinkle green garlic (I don't sell green garlic here, so I sprinkle green onion).

Cooking tips:1. The authentic Mapo Tofu, with the hemp first. So the pepper powder will be scattered all over the plate. We eat it at home. We add it to the taste. The reason why we use roasted Chinese prickly ash is that it's more fragrant. The coarse end tastes better. The spicy taste is fried. It's very delicious. 2. Make Mapo Tofu with tender tofu and beef (no pork. Say three times). Beef has many tendons. First, smash the meat with the back of a knife or a meat hammer, and then chop it carefully. In this way, it is easy to pick out the tendons. 3. Don't put ginger in this dish. Chen Mapo Tofu restaurant doesn't put ginger in this dish. Ginger is too fragrant. But this dish uses a lot of garlic. Garlic can't be saved. 4. It is also a traditional practice to thicken in three times. Such thicken can better lock the flavor. There are skills in making delicious dishes.

Category of recipe

Chinese cuisine

How to cook Chinese food

How to cook Mapo Tofu

Chinese food recipes

Mapo Tofu recipes

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