Mapo Tofu(ma po dou fu )

Mapo Tofu

Introduction:

"Mapo Tofu is so spicy, fragrant, tender and hot that it makes people blush when they think of it. Mapo Tofu has been made several times, but it's always to no avail. It can only be used to make a living. It's OK to eat by yourself. If you take it out to see people, it's a bit reluctant. However, it's new year's day. Make tofu for the occasion. There are several things you need to know when cooking this dish at home: 1. When frying Pixian chili sauce, you need to warm the oil and stir fry it over medium heat, so that you won't paste the chili sauce and chili. ② After slicing tofu, blanch it with boiling light salt water to remove the astringency of tofu and keep it tender and not fragile. ③ Before starting the pot, thicken the bean curd twice with an interval of 30 seconds, so that the bean curd will not spit water. ④ Marinate the meat with soy sauce, cooking wine and refined salt for 20 minutes to remove the fishiness and make the meat fresh and tender. Garlic sprouts are just a little bit of embellishment, but it's still suggested to put a little garlic sprouts, which can improve the color of the dish and make it taste fuller. "

Production steps:

Step 1: dice beef tenderloin.

Step 2: pour in proper amount of cooking wine and salt, mix well and marinate for 20 minutes.

Step 3: cut tofu into 1 cm square cubes, pour water into the pot, pour in diced tofu, bring to a boil and remove tofu.

Step 4: heat up the oil and pour in 2 tbsp Pixian bean paste. Stir fry the red oil over low heat.

Step 5: pour in the marinated beef, add 1 / 2 tbsp sugar, spread and stir well.

Step 6: stir fry the meat in low heat.

Step 7: pour in some water and bring to a boil.

Step 8: pour in the boiled diced tofu.

Step 9: add a little pepper.

Step 10: Sprinkle with chopped garlic.

Step 11: thicken and bring to a boil.

Materials required:

Tofu: right amount

Sirloin: moderate

Garlic sprouts: right amount

Vegetable oil: right amount

Refined salt: right amount

Cooking wine: moderate

Pixian Douban sauce: right amount

Sugar: right amount

Pepper powder: right amount

Starch: right amount

Precautions: 1. When frying Pixian chili sauce, you need warm oil in the pot and stir fry with medium heat, so that the chili sauce will not be paste. 2. After slicing tofu, blanch it with boiling light salt water to remove the astringency of tofu and keep it tender and not fragile. 3. If the bean curd is thicken twice, the dish will not spit water. 4. Marinate the meat with cooking wine and salt for 20 minutes. 5. It is not recommended to cook tofu for a long time, otherwise there will be bubbles and holes in the middle of tofu, and tofu will not be soft and tender.

Production difficulty: simple

Process: firing

Production time: three quarters of an hour

Taste: medium spicy

Chinese PinYin : Ma Po Dou Fu