Chinese Food
Mapo Tofu
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When it comes to Sichuan cuisine, most people think of Mapo bean curd, spicy chicken and boiled pork slices. Today, Miss Jie teaches you to make a magic utensil for eating -- Mapo bean curd is said to have been invented by Chen Mapo, the owner of a restaurant called Chen Xingsheng near Wanfu bridge in Chengdu in the late Qing Dynasty. There are many porters and drudgery workers carrying goods and selling pork Or the peddler who buys meat, the porter and the peddler all want to eat. So three or five people raised money, cut some meat, bought some tofu, took it to Chen Xingsheng's restaurant, and asked him to cook a tofu instead. Chen Ma Po knows that the coolie people have a heavy taste. She also likes to serve rice with vegetables. So her tofu is especially made with pepper and pepper. It's spicy and delicious. It's very popular in the local area. Later, her fame spread slowly. She became the familiar Mapo Tofu. A good bowl of Mapo Tofu is a combination of hemp, spicy, fresh, fragrant, crispy, tender, hot and muddy. Tofu is soft but not scattered. Eat it immediately
Cooking ingredients
Cooking Steps
Step1:Tofu is good for both the old and the young. The old tofu is fragrant. The tender tofu tastes good. Choose some fat and thin 3-7 meat. The pork elbow and the upper meat are most suitable. You can also use half fat and thin five flowers.
Step2:First of all. Dice tofu, mince meat, garlic, ginger, chili and scallion.
Step3:Then make the hot pepper. Heat the oil in the pot. Add a little pepper. Dry the pepper and make it fragrant. About 20 seconds.
Step4:Take out the hot pepper and dried pepper. Put them on the chopping board. Crush them with a knife. Chop them into pieces for use.
Step5:Then blanch the tofu. Cool the tofu in a pot. Add a spoonful of salt. Blanch for 2-3 minutes. When the water is boiling fast, remove the supercooled water for standby.
Step6:All the ingredients are ready. Next, heat up the pot and put in the oil. Put in the minced pork. It's hot and fragrant
Step7:Stir fry. Add some bean paste, minced garlic and ginger, bean drum, and minced peppers. Stir over medium low heat to make red oil.
Step8:Add 5g of chilli and stir fry evenly. Add some water and bring to a boil.
Step9:Add a little salt, chicken powder, sugar and soy sauce to taste. Then add tofu and cook for 5 minutes.
Step10:Finally, add a little water starch to thicken the sauce. Put on a plate and sprinkle with a little chili and onion. You can eat it.
Step11:Don
Cooking tips:1. Mapo Tofu must be eaten as soon as it's out of the pot. It's more hemp, more fragrant and more authentic. 2. The purpose of tofu blanching is to remove the beancurd smell. 3. There must be more oil. It's better to use rapeseed oil to avoid being greasy. Generally, salad oil, soybean oil or peanut oil are greasy. 4. When making this dish, the spatula must be light. Otherwise, tofu is easy to break. There are skills in making delicious dishes.
