Chinese Food
Mapo Tofu
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Mapo Tofu is characterized by hemp, spicy, hot, crispy, tender, fresh, fragrant and vivid eight character proverbs called by Chen's shop. Hemp refers to tofu in the pot. To sprinkle the right amount of pepper. Chinese prickly ash should use the Gongjiao from Hanyuan to pay tribute to the imperial court. The hemp taste is pure and refreshing. If other pepper. Ma Wei card throat. People tight. Who will have appetite. Who dare to clip tofu? Spicy is to use the oil pepper of the Dahongpao of Longtan Temple to make bean curd. Finely chop and refine. Add a small amount of oil and sea pepper to cook tofu. It's spicy and fragrant. Crispy refers to the refined beef stuffing. The color is golden. The red crispy is not flat. One by one, one by one. It will be crispy in the mouth. It will melt when it is stained with teeth. Tender refers to the tofu pot. It's fried properly. It's white as jade. It has edges and corners. It's broken after twisting. So most houses use small spoons to scoop food. Scalding is to serve immediately after cooking. You can't smell the smell of tofu plaster, the smell of water rust of cold soaked tofu, and the original smell of various seasonings. Only the smell of appetizing. Fresh refers to the raw materials of the whole dish
Cooking ingredients
Cooking Steps
Step1:Select marinated tofu (it's soft, tough, bean flavored, low in water content, slightly yellow in white color. The tofu is delicious). Put the tofu in a large bowl, add a little salt and water to soak, remove the hard edge, and cut into small cubes. Then slice the tofu and dice it.
Step2:The cut tofu must be soaked in boiling salt water (about 70 ℃), so as to ensure that the tofu is tender and effectively remove the smell of gypsum and beany. In addition, it has edges and corners during the firing process and is not fragile.
Step3:Pixian Douban sauce and Douchi. Prepare the minced beef.
Step4:Heat the oil in the wok. When the oil is 40% hot (put your hands on the top of the wok. It can feel warm), pour the minced meat into the wok. Stir until it is separated and Sheng Sheng Sheng Sheng Sheng Sheng Sheng (the minced beef must be stir fried until it is crispy, one by one, one by one, and crispy at the entrance).
Step5:Put more oil in the pot. Put in the pepper. Stir fry it over low heat, and then take out the pepper. Put in Pixian Douban sauce, Douchi and chili noodles. Stir fry in a small heat to make red oil. Then stir fry in a large heat to make red pepper, garlic and ginger.
Step6:Put a small bowl of boiling water in the pot. Add the tofu cubes, turn the heat to boil slowly for 2 minutes. After boiling again, put in a little soy sauce, sugar and sesame oil. Pour in the wet starch and thicken it once (the flavor can penetrate into the tofu).
Step7:Then add minced meat and simmer for 2 minutes. Pour in water starch to thicken the sauce (two 2 minutes and twice thicken are very important). After collecting the juice, put it into a bowl. Sprinkle with pepper noodles and scallion. (spicy. We must use Sichuan pepper, which is called Dahongpao. With Shanxi, Hebei pepper. Taste is bad. Chen Mapo's shallots are also exquisite. Put them in the dish and root upright. They are green and blue. The oil is very bright. It seems that they have just been picked and chopped from the border. They are vivid. But the entrance of the clip is all ripe. They have no astringent taste. This is one of their unique skills.
Step8:I once simmered for 30 minutes. I felt that the tofu was deeper. But the beef was not crispy.
Cooking tips:There are skills in making delicious dishes.
