Mapo Tofu(ma po dou fu )

Mapo Tofu

Introduction:

"It's a classic Sichuan dish. My idea is to use minced pork and add minced shrimp to the minced meat to make it taste more delicious and smooth. "

Production steps:

Step 1: wash the bean curd, cut it into 1.5cm square pieces, and soak it in light salt water for 15 minutes;

Step 2: drain water for standby;

Step 3: chop the pork and shrimp into minced meat;

Step 4: Chop garlic into powder, wash and chop garlic seedlings;

Step 5: start frying pan, add peanut oil, heat pan, cool oil, stir fry minced meat;

Step 6: until the minced meat is dry and the surface is golden yellow, add Pixian Douban sauce, change the medium and small fire, and stir fry slowly until red oil comes out;

Step 7: add Sichuan style Douchi and continue to stir fry until fragrant;

Step 8: add half garlic powder and stir fry until fragrant;

Step 9: add chicken soup and yellow rice wine;

Step 10: after the soup boils, add soy sauce;

Step 11: add a little salt for seasoning. If you use more Douban sauce and Douchi, don't put any more salt. If I only use one spoon of each, I only put less than 1 / 3 of the salt;

Step 12: stir the soup, bring it to a boil and add tofu. At this time, don't use the spatula, shake the frying pan to make the tofu evenly distributed. After boiling in the pan, reduce the heat and cook for about 5 minutes;

Step 13: slowly add a small amount of starch for many times to adjust the concentration that is suitable or you like;

Step 14: when the soup is slowly thickened, shake the frying pan again to make the soup evenly distributed;

Step 15: turn off the heat and start the pot, pour into the plate, sprinkle with a layer of pepper powder;

Step 16: Sprinkle the other half of garlic powder and an appropriate amount of garlic seedling powder, then serve.

Materials required:

South tofu: 500g

Pork: 100g

Shrimp: 50g

Garlic: 8 petals

Garlic: 3

Pixian Douban: 2 tablespoons

Sichuan style Douchi: 1 tablespoon

Chicken soup: 1 small bowl

Yellow rice wine: 100ml

Soy sauce: 2 tablespoons

Peanut oil: 2 tablespoons

Starch: appropriate amount

Pepper powder: right amount

Note: first of all: tofu, I choose South tofu, also known as tender tofu, that is to "gypsum" do coagulant tofu. It is characterized by white color, soft and tender texture, delicate taste, in Mapo Tofu, the most can reflect the characteristics of white, tender, hot, live. North bean curd, that is, old bean curd, is more fragrant, but its texture is too old and hard to make Mapo bean curd; lactone bean curd has too much moisture to break when it is touched. Second: minced meat, I use pork and shrimp. This is probably the least authentic. Generally, minced beef is used in recipes. After I tried it, I found that pork is more fragrant and smoother, especially pork with a little fat. Add a few shrimps to mince, add more delicious, and taste more complex and comprehensive, more popular than ordinary minced beef. There is also that I never buy ready-made meat, must chop their own meat, fortunately, a Mapo Tofu with not much meat, not much effort. Third: the classic seasonings of Sichuan cuisine - Pixian Douban, Sichuan Douchi, Huajiao powder. Some recipes also use Sichuan pepper or Sichuan pepper powder, so I can save the spicy taste of "Yegong Haolong". However, the hemp, spicy and fragrant of Mapo Tofu are all in the seasoning! Pixian Douban and Douchi have nothing to say. Just buy them. Only Zanthoxylum powder or hemp pepper powder must be fresh and full of flavor. Therefore, it is necessary to bake and grind them now. How to make pepper powder? Simple: dry bake the pepper until crisp, cool and grind it into powder with rolling pin or cooking machine. Strictly speaking, Sichuan pepper is more authentic. Haha, my taste is pepper. Super love spicy, of course, Sichuan pepper and pepper! Finally: starch thickening is essential. I've seen a lot of families who don't like to thicken and think that starch will increase the heat of dishes. However, in this dish, the tofu and minced meat will be separated without thickening, which not only makes the soup less watery, but also reduces the taste and makes people lose appetite at first sight. The best condition is to control the concentration of thickening, a small amount of several times, make the soup thick and the minced meat adhere to the tofu evenly. Don't pour it all at once. If the quantity is not enough, you can add it again. Once it is too thick, it will be finished.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: spicy

Chinese PinYin : Ma Po Dou Fu