Chinese Food
The successful world of Mapo Tofu
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A hundred years ago, tofu met grandma Chen. I didn't expect that. It was Bole that hit the most. Mingming. There are many delicious ways to make tofu. Why is Mapo Tofu so hot? It turns out that Wanfu bridge pick oil feet to beg for life. It's grandma Ma who brings them a bowl of happiness. The elegance on the scholar's desk has declined after all. The happiness, anger, sorrow and joy of the porter are still the fireworks in the world. It's like. I scold the boss in the writing box. When you eat other tofu, you may need other dishes. When I eat Mapo Tofu, I only need a bowl of rice. The oiler didn't choose tofu by accident. Ma Po certainly didn't make tofu casually. The magic of Mapo Tofu is that you don't want to eat meat and are afraid of eating vegetarian. It's just a bowl of people who don't want to eat meat, but it's not very pixel harmonic. Any time you're hungry to the point where you just want to eat. Mapo Tofu can be served.
Cooking ingredients
Cooking Steps
Step1:Bean curd washing, pork filling, shallot, bean paste, pepper powder (not required) are ready.
Step2:Tofu slicing technique - first cut two pieces from the middle half, and then cut four pieces on the two pieces. In this way, the uniform tofu block can be obtained at the back.
Step3:The same. First cut the two halves, and then cut them separately.
Step4:Cut into even and beautiful tofu pieces one by one.
Step5:Bean paste can be uncut, but it will taste better and look more beautiful.
Step6:I choose to chop.
Step7:When the beancurd is chopped, put the beancurd into hot water and blanch it. In this way, the beancurd is not fragile at the back. It can also remove some astringency of the beancurd.
Step8:Take the boiled tofu, drain the water and put it in a small bowl for later use.
Step9:It's a dish to thicken. So prepare the starch in advance.
Step10:Add cold water. It looks like a bowl in three.
Step11:Start cooking. Heat the pot. Add the cooking oil. Pour in the pork filling. Start to stir.
Step12:Constantly stir fry.
Step13:The pork stuffing must be fried to dry the water. Only in this way can the final mince be crisp and fragrant.
Step14:Part of it started to get slightly burnt. Continue to fry.
Step15:All colors are almost completely golden.
Step16:Wait until all the meat fillings turn golden brown.
Step17:First, put it into the pot, because you need to fry the bean slices in the empty pot.
Step18:Don't refuel. Pour the chopped bean into the remaining oil of the fried meat. Start to stir.
Step19:It's the same trick as stir fried minced pork. Always stir fry the bean petals. In this way, the water and the smell of bean will be removed.
Step20:Stir fry for about 5 minutes. It's OK.
Step21:Add half a bowl of hot water.
Step22:At this time, you can add tofu. 。 Stir fry evenly.
Step23:Don't stir fry tofu. Push tofu gently with a spatula. It will roll down the opposite side. Even taste.
Step24:A few more nudges like this.
Step25:Stir fry for about 35 minutes.
Step26:Add the starch water mixed in advance. Try to add it slowly. If it doesn't reach the viscous state, add a little more.
Step27:After adding water starch, gently push it a few times until the soup rolls again.
Step28:At this time, add the minsaozi fried before. Put it at the end, because it can keep the crispy taste of saozi.
Step29:Give it a little push. Make saozi and Do
Step30:
Step31:
Step32:
Cooking tips:1. Be sure to fry the saozi until it is slightly burnt. 2. Stir fry the beancurd until slightly burnt. 3. The tofu should be blanched with hot water first. 4. It's necessary to thicken the sauce. And it's necessary to thicken it properly. 5. Watercress are very salty. Don't put any more salt. There are skills in making delicious dishes.
