Chinese Food
Mapo Tofu is authentic
(162144 views)Yesterday, my friend asked me what kind of dish is the most delicious. I replied casually - Mapo Tofu is the most delicious. When it comes to Mapo Tofu, the first thing many people think of is that Mapo Tofu is really made by Mapo? It's true. In the early years of Tongzhi in the Qing Dynasty, it was founded by Chen Liu, the owner of a restaurant near Fuqiao in the north of Chengdu, and because of the pockmarks on her face. The tofu she made was called Chen Mapo Tofu. It has been famous for more than 140 years. It's loved by more and more people, and it's famous at home and abroad. The main ingredients are tofu, minced beef (or pork), pepper and pepper. Hemp comes from prickly ash. Spicy comes from pepper. This dish highlights the characteristics of Sichuan cuisine spicy. It is also a famous dish in Sichuan cuisine. Because it's spicy, it's very good to eat. A plate of Mapo Tofu with two bowls of rice is not too much. Many people will say that I can also make Mapo Tofu. Although it's also delicious, why isn't it delicious in a restaurant? It is estimated that most people do it at the last step of thickening Mapo Tofu
Cooking ingredients
Cooking Steps
Step1:Prepare seasonin
Step2:Tofu is a small square. The size of the thumb cover is enough. The tofu must be cut a little more evenly. This is not only conducive to later cooking, but also makes the dishes more beautiful and attractive when they are put out of the pot. (Tips - don't use tofu with brine point in tofu selection. Brine tofu is not tender enough. You can choose Tender tofu, which is often called gypsum tofu. If the internal fat tofu technology is not high enough, don't use it. If you don't want to produce a pot of tofu pieces.)
Step3:Cut tofu and scald it with boiling water for about 2 minutes. Remove the tofu and drain. Some people will ask what to use boiling water or blanching water? This 1 can remove the beancurd smell. After boiling water, the tofu is more compact and tender. If it is stewed and boiled, it is not fragile.
Step4:Drain wate
Step5:The only beef left in the refrigerator is taken out and defrosted, and then chopped into minced beef. Garlic is peeled, peeled and chopped with a knife. Millet is hot and cut into circles. Shallot is peeled, cleaned and cut into minced shallot. (Tips - Mapo Tofu must be added with some minced meat. Beef or pork can be selected for meat selection. Mapo Tofu made in this way is more delicious. If there is no meat in Mapo Tofu, it is not very authentic.)
Step6:Heat the oil in the wok. Put the minced beef into the wok. Stir fry until white. Then pour the minced garlic and Pixian bean paste into the wok and stir fry the red oil. (Tips - stir fry the minced meat in a small heat. When the color changes, the meat will be tender and the water will not be volatile. When the color changes, do not stir all the time. Originally, the minced meat will be dried and fried. The minced meat out of the pot will not be tender and tasty.)
Step7:Then pour the tofu blanched in water.
Step8:Cover the fried red oil minced meat with tofu. Pour in half a bowl of clear water. Do not pass the tofu a little. Add in the soy sauce and turn to medium heat. After boiling, add in the chili powder, pepper noodles and salt to continue to stew.
Step9:(Tips - in terms of taste, maybe many people can't eat this spicy and numb. We can reduce the amount of chili powder and pepper noodles according to our own preferences. There is also the amount of salt. Because bean paste originally contains salt. Here, we should also reduce or keep it properly. Finally, we can make our own favorite taste.)
Step10:When the water quantity is small, use a small fire to thicken the sauce. This is also a wrong step for many peopl
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Cooking tips:1. The selection of tofu is very important. It must be tender tofu. The most commonly used one is gypsum tofu, also known as South tofu. Brine tofu, also known as North tofu. Do not use old tofu. Secondly, on the tofu cut piece, it must be cut into a slightly uniform small square, not too large. This is not only conducive to later cooking more tasty, but also will be more colorful when the pan is put out. Secondly, tofu must be scalded or blanched in boiling water. This kind of tofu will be more tender, more compact and not easy to be broken in the process of stewing and mixing. 2. On the selection of seasoning, the main ingredient is bean paste. Mapo Tofu can not be established without bean paste. Bean paste can not only increase the taste of dishes, but also make tofu more colorful and beautiful. Chili powder and pepper powder are the characteristics of spicy and hemp. This can be increased or decreased according to your own taste preferences. 3. The last step is to thicken. It is also the most often overlooked and the most often wrong step. Thicken must be added in three times
