Pixian Douban sauce makes delicious tofu(pi xian dou ban jiang zao jiu mei wei dou fu )

Pixian Douban sauce makes delicious tofu

Introduction:

"Nowadays, people advocate health preservation, but every time they cook, they want to make meat dishes. The meat they eat every day is always excessive. Sometimes they have to restrain themselves, so they will use fish or tofu instead of meat at dinner. Tofu and tofu products are rich in protein, and tofu protein is a complete protein, which not only contains eight kinds of amino acids necessary for human body, but also has a proportion close to human needs, with high nutritional value. Pixian Douban sauce is always available at home, which can make many dishes. Mapo Tofu, the favorite Chinese dish of foreigners, is the best example. "

Production steps:

Step 1: cut the bean curd into two finger wide cubes, blanch it in hot water, remove the beany smell, and prepare Pixian Douban sauce and two cloves of garlic

Step 2: remove the roots of garlic, wash and cut into small pieces

Step 3: add proper amount of oil into the pot, heat 60%, add garlic and two small spoonfuls of bean paste, stir fry over low heat to get red oil

Step 4: stir fry garlic over medium high heat

Step 5: pour in the tofu pieces and gently shake the pan to turn the tofu

Step 6: add the soup / water to the tofu

Step 7: bring to a boil over high heat, turn to low heat, cover the pan and cook for 10 minutes

Step 8: prepare a bowl of starch and thicken it when the soup is about to dry

Step 9: because Douban sauce is very salty, I didn't put salt for reference only. Add a bowl of white rice

Materials required:

North tofu: one piece

Garlic: right amount

Pixian Douban sauce: right amount

Garlic: right amount

Starch: appropriate amount

Note: 1, the tofu and bean products bought from outside had better be scalded with hot water, you know! 2. There are many ways to make Mapo Tofu. Today, it's rather lazy. If you can, prepare some minced beef / minced pork and Douban sauce to cook at the same time, then the taste will be excellent. 3. It is suggested to use North tofu. South tofu is too soft and easy to break, and its taste is not good enough. 4. Two times of thickening was introduced by a Sichuan cuisine chef on TV. After the first time of thickening, cook it for more than ten seconds, and then thicken it again. In this way, the red oil can be well locked and the purpose of thickening can be achieved.

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Pi Xian Dou Ban Jiang Zao Jiu Mei Wei Dou Fu