Sichuan [Mapo Tofu] is delicious and cheap recipe-Chinese Food-best chinese food recipes-cooking food

Sichuan [Mapo Tofu] is delicious and cheap

(98109 views)

Mapo Tofu is one of the traditional famous dishes of the Han nationality in Sichuan Province. It belongs to Sichuan cuisine. The main raw materials are ingredients and tofu. The main materials are tofu, minced beef (or pork), pepper and pepper, etc. Ma comes from pepper. Spicy comes from pepper. This dish highlights the characteristics of Sichuan cuisine. This dish was created in the early years of Tongzhi in the Qing Dynasty (after 1874) by Chen Liu, the owner of a small restaurant called Chen Xingsheng restaurant in Wanfu bridge, the northern suburb of Chengdu. Because there are pockmarks on Chen Liu's face. She is called Chen Mapo. The baked tofu she invented is called Chen Mapo's tofu;. This dish is light yellow in color. Tofu is soft, tender and glossy. It tastes spicy, hot, crispy, fragrant, tender, fresh, hot and lively. When tofu is in the pot, sprinkle a proper amount of pepper powder. Chinese prickly ash should use the Gongjiao from Hanyuan to pay tribute to the imperial court. The hemp taste is pure and refreshing. Spicy - it's made of Longtan Temple red

Cooking ingredients

white tofu:2 blocks

beef tendon:moderate amount

minced garlic:moderate amount

ginger powder:moderate amount

bean paste:moderate amount

pepper:moderate amount

dried pepper:moderate amount

Douchi:moderate amount

veteran:moderate amount

garlic sprouts:moderate amount

Cooking Steps

Step1:White tofu 2 pieces. Break it from the middle. Then cut into tofu pieces. Put the white tofu into the bowl. Add more salt. Pour in the hot water above 80 degrees for 1 hour. The tofu will taste and remove the fishy smell. Filter out the water after 1 hour. Set aside.

Step2:A proper amount of beef tendon. Dice it and chop it into minced meat (not too fine).

Step3:A proper amount of mashed garlic, ginger, bean paste, and pepper. Beat the pepper into pieces with a powder beating machine for standby. Use a blender to make pepper powder.

Step4:Heat the pot and remove the oil. Stir fry the mashed garlic, ginger, Douban sauce and Douchi over medium low heat. Stir fry and then pour in chili powder. Stir fry together. Add the beef again. Stir fry the beef until it is dry and fragrant. Stir fry the beef and add some water. Stir in the tofu and stir fry. Add some old soy sauce. Cover the pot and simmer for 5 minutes.

Step5:5 minutes later, open the lid of the pot. Collect the juice over high heat. Gently push with the back of the spoon to prevent sticking the bottom and frying the tofu. When the soup is suitable, add some chicken essence, pour in the proper raw meal water, gently push with the back of the spoon, and push evenly (it needs to be done 3-4 times for general Mapo bean curd thickening). Observe the change of water content in the pot for each thickening to determine the amount of raw meal water to be poured next time. Until the water is dried and all the sauce is glued to the bean curd (the bean curd will not be made as usual. There is a layer of red oil on the surface). Finally, sprinkle in the appropriate Amount of chopped pepper and garlic. After pushing, you can start the pot.