Sichuan Mapo Tofu(si chuan ma po dou fu )

Sichuan Mapo Tofu

Introduction:

"It's said that huiguorou, Yuxiang shredded pork and Mapo Tofu are the three most famous dishes in Sichuan, and they are also the standard to test the skill of a Sichuan cook. The main points of Mapo Tofu production: first, the treatment of tofu. It is not easy to rot after soaking in brine and then boiling. The soft Mapo Tofu is a big failure. Second, do not use pork instead of minced beef, otherwise it will not taste good enough. Third, Pixian Douban should be used. Watercress need to be chopped to taste good. The four is to stir fry the minced meat and then boil all the seasonings with a soft fire and then add tofu. The tofu inhales the essence of all the flavors and finally starts the pot. Fifth, spicy stress, we must use Sichuan prickly ash, which is known as "Dahongpao". With Shanxi, Hebei pepper, the taste is poor. Sixth, Mapo Tofu must have all seven flavors. Spicy, hot, tender tofu and soup with rice are absolutely delicious. Visually, the snow-white and tender tofu is dotted with brown red minced beef and green garlic sprouts, surrounded by a ring of bright red oil, such as jade inlaid with amber, which has a great flavor. "

Production steps:

Step 1: first cut the tofu into small cubes, soak in light salt water, and chop the meat. Chop green onion, ginger, garlic and lobster sauce separately and set aside.

Step 2: add oil into the pot, add pepper, scallion, ginger, garlic and saute until fragrant, then add chopped minced meat and fry until done.

Step 3: add two spoonfuls of bean paste and continue to stir well.

Step 4: pour in 100 ml cold water, add soy sauce and bring to a boil.

Step 5: carefully pour in the tofu, add two spoonfuls of chili oil, mix well, cover the pot and simmer for 5 minutes.

Step 6: finally, add appropriate amount of water to starch, pour it into the pot to form thicken, boil it again, drop sesame oil, sprinkle with scallion, and then put it on the plate.

Materials required:

Tofu: a box

Wheat starch: a spoonful

Organic bean paste: 2 teaspoons

Beef: 60g

Chinese prickly ash: 10g

Garlic: 6

Soy sauce: 2 teaspoons

Chili oil: 2 teaspoons

Scallion: 2

Ginger: 2 tablets

Douchi: right amount

Note: 1. Bean curd with light salt water for a while and then under the pot, easier to shape, not easy to boil. 2. Do not use the spatula to turn the tofu frequently after pouring it to avoid the tofu boiling. 3. If you want to have a spicy taste, you can also drop spicy oil according to your preference. Make the tofu smooth and tender, and finally thicken it.

Production difficulty: ordinary

Process: firing

Production time: three quarters of an hour

Taste: spicy

Chinese PinYin : Si Chuan Ma Po Dou Fu