Chinese Food
Mapo Tofu
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Mapo Tofu is a famous dish in Sichuan cuisine. Some people use the words Ma, spicy, hot, fresh, tender, fragrant, crispy and lively to describe this dish. They summarize its characteristics quite vividly. When you walk into Sichuan restaurants at home and abroad, you will see this dish on the menu. After eating real Mapo Tofu in Sichuan, you know how unreliable the so-called Mapo Tofu is outside. A few days ago, I saw such an interesting sentence on an official microblog in Chengdu: if you order Mapo Tofu, you can't see the red oil and pepper noodles on the end. Please put the bowl directly on the boss's face.. Hahaha. Although it's a funny word, but said the heart voice of Mapo Tofu - can't say that all the different things are the same as me.... get down to business. Let's teach you a little skill to keep tofu fresh and tender... It is to cut tofu into small pieces and put it into boiling water with a little salt. Boil 30
Cooking ingredients
Cooking Steps
Step1:Soak the tofu in cold water for 10 minutes, then remove the tofu. The cut edge length is about 1.5cm Cube of size.
Step2:Take the pot and add water. After boiling, add 1 teaspoon sal
Step3:Put in the tofu. When the water is boiled again, remove it. Immediately put it into the prepared cold water basin to cool. Remove and drain. (in this way, tofu can be kept fresh and tender, not easy to be boiled old, easy to taste and not to be scattered and rotten.
Step4:Cut ginger and garlic for later us
Step5:Put the minced meat in a small bowl. Add a spoonful of starch and a spoonful of soy sauce. Mix some pepper noodles and chicken essence. If it's Pixian Douban, dig out a tablespoon and chop it on the kitchen board for later use. If it's red oil bean paste or the bean paste made in our own home, it can be used directly.
Step6:Pour oil in the pan (a little more than usual cooking oil
Step7:When the oil is 7 minutes hot, put the minced meat in. Stir fry until fragrant and discolored.
Step8:Put in the prepared ginger and garlic and stir fr
Step9:Put bean paste. Stir fr
Step10:Add half a bowl of water (it's better to have soup). After boiling, add a little chicken essence (don't add too much water. It's estimated that it's ok if it's less than tofu
Step11:Put in tofu. Turn to medium low heat. Cover and simmer. Prepare a small amount of water starch for use during cookin
Step12:Open the lid in the middle. When there is a little soup left, remove the lid. Turn the heat on. Put in a little chili oil (or sesame oil). Turn it over a few times. Pour in the water starch. Collect the juice.
Step13:The water content in the pot is almost the same. When there is only a little red oil left, it can be put on the plate.
Step14:Sprinkle pepper noodles on the surfac
Step15:Sprinkle with scallion. OK.
Cooking tips:1. I didn't add salt in the whole process because there was salt in the bean petals. If the taste is heavy, add salt according to your own taste. 2. I use my own bean paste. The granules are very broken. If you buy Pixian Douban, it is suggested to dig it out on the kitchen board first, and chop it up. The effect is good. 3. Adding water is the key. If you accidentally add too much water, use a big fire instead of covering the pot. Collect the water. 4. Plant in step 12. Put chili oil if you can eat spicy, and put sesame oil if you can not eat spicy. Chili oil method. Here - http-// www.douguo.com/cookbook/175262.html5. Don't dry the water completely. Leave the red oil.. (or it will be locked. Ha ha) 6. This dish is just a rice killer. It's a great meal. There are skills in making delicious dishes.
