Home style Mapo Tofu(jia chang ma po dou fu )

Home style Mapo Tofu

Introduction:

"Mapo Tofu is very common in Sichuan cuisine, and it is also very popular. It tastes spicy and is a good food for dinner."

Production steps:

Step 1: cut ginger and garlic into small pieces, dice green onion, mix scallion white with ginger and garlic, put green onion on the other side, cut pepper into sections, cut garlic into sections. Boil water in a pot, add two teaspoons of salt, water to open tofu, tofu should be put lightly, because it is soft tofu, it is easy to break, roll for about 10 minutes, so that the salt water makes tofu increase a little elasticity, tofu also heated inside;

Step 2: my method may be different from that of you. I refer to the method of slow stir frying sauce in daily diet. First, slow fire, add bean paste, pepper powder and pepper. Slow fire can force out their taste and color. Too large fire sauce is easy to dry and paste. After the red oil and flavor are forced out, put ginger, onion and garlic, turn up the fire and explode the fragrance;

Step 3: after the corn starch and half rice bowl water are mixed, pour them into the pot, add sugar and wine, and constantly stir them until they are bubbling. The sauce is even and beautiful. This time, the tofu is very tender and smooth, and the corn starch is not too thick. For fear of not being able to be thickened, the weight of corn flour is 1 tbsp;

Step 4: pour in the bean curd gently. At this time, I don't use a shovel or spoon, so it's easy to cut the bean curd. I use a large porcelain spoon with thick and round edges, which can keep the shape of the bean curd. Use the back of the porcelain spoon to push the bean curd evenly;

Step 5: when the bean curd is boiled, add garlic and mix well with a spoon. The garlic can be put on the plate as soon as it is broken. In some books, the method is to sprinkle fried pepper powder on the bean curd. I then sprinkle with green, red and green, appetizing.

Materials required:

Tofu: 1 pound

Garlic: 1 plant

Scallion: 1

Pixian bean paste: 2 tbsp

Dried pepper: 2

Ground pepper powder: 1 tbsp

Garlic: 3

Ginger: 1 piece (thumb)

Sugar: right amount

Corn starch: 1 tbsp

Cooking wine: 1 teaspoon

Salt: 2 teaspoons (for blanching)

Note: I remember that a Chinese netizen reminded me that cooking Mapo does not need to let go of salt, but uses Douban sauce to adjust the salinity of the dishes. This time I did it. I remind you that Douban sauce is really salty.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Jia Chang Ma Po Dou Fu