Mapo Tofu(ma po dou fu )

Mapo Tofu

Introduction:

"Tofu is nutritious and widely used in family cooking. There are many ways to make tofu, which vary from south to north. It tastes light and rich. It can also be cold mixed, boiled and made into soup. Today, to make a Sichuan style tofu is also the most common way, that is, "Mapo Tofu", which is also a representative food in Sichuan. If you don't do it well, please give me some advice from Sichuan friends. Thank you for your help

Production steps:

Step 1: main ingredients: 400g tofu, 50g minced beef; seasoning: 30g Douban sauce, 20g Douchi, 2G salt, 2G chicken powder, 15g soy sauce, 10g yellow rice wine, 20g garlic powder, 300ml broth, appropriate amount of Lake powder, 30g peanut oil; ingredients: 30g garlic powder, 1g Zanthoxylum noodle, 5g coriander powder.

Step 2: first cut the tofu into 2 cm cubes.

Step 3: put a little salt in clean water.

Step 4: put the cut tofu in water.

Step 5: soak for 15 minutes.

Step 6: then take out the spare.

Step 7: heat up the frying spoon, add peanut oil and fry minced meat.

Step 8: stir fry minced meat in Pixian bean paste after it changes color

Step 9: stir fry the flavor, then add the Douchi to stir fry

Step 10: stir fry the lobster sauce until fragrant, then add garlic powder and stir fry.

Step 11: cook the rice wine and stir well.

Step 12: stir fry the above ingredients, pour them into the broth and bring to a boil.

Step 13: then add the right amount of soy sauce.

Step 14: season with salt.

Step 15: add tofu and bring to a boil.

Step 16: cook the tofu for about 3-5 minutes.

Step 17: add a little chicken powder to make it fresh.

Step 18: thicken with starch.

Step 19: at this time, shake the pan and push the bottom of the pan with a hand spoon, so that the bean curd does not paste in the pan. When the starch is completely gelatinized, it can be put out of the pan.

Step 20: after loading the plate, sprinkle a layer of Zanthoxylum flour evenly while it is hot.

Step 21: then, sprinkle with minced garlic and a little coriander. If you don't like coriander, don't put it. This dish is now complete.

Materials required:

Tofu: 400g per piece

Minced beef: 50g

Minced garlic: 30g

Pepper noodles: 1g

Minced coriander: 5g

Soy sauce: 15g

Bean paste: 30g

Douchi: 20g

Salt: 2G

Chicken powder: 2G

Yellow rice wine: 10g

Garlic powder: 20g

Broth: 300ml

Starch: appropriate amount

Peanut oil: 30g

Note: features: red and bright color, fragrant smell, hot and spicy, tender and smooth taste, rich taste, appetizer. Warm tips: 1. After diced tofu, you'd better not scald it with boiling water, just soak it with light salt water, so the tofu will be smooth and tender, otherwise, it will be too tough and taste bad if boiled with boiling water. 2. It's better to buy some tender tofu. This dish is not suitable for making old tofu. It's not suitable for making too tender tofu. It's only good if the hardness is moderate. The baked Mapo Tofu is the most authentic if it's smooth and tender but not broken. My experience is that it's OK to buy Southern tofu in Beijing, but agar tofu is too tender and Northern tofu is too old. Therefore, southern tofu is the most suitable for making Mapo Tofu. 3. Mapo Tofu is not suitable for being too spicy in the north. It's OK to use 30g of Douban sauce. While Sichuan master used 50g of Douban sauce to make a kilo of tofu. I think it's too spicy, so it's a little less. The taste is very suitable.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Ma Po Dou Fu