Making Mapo Tofu with traditional Sichuan cuisine(chuan tong chuan cai zhi zuo ma po dou fu )

Making Mapo Tofu with traditional Sichuan cuisine

Introduction:

"Mapo Tofu is a traditional home style dish and one of the representative dishes of Sichuan cuisine. Mapo Tofu is characterized by hot, spicy and crisp. Hot means eating while it's hot. Because this dish contains one-third of the soup and is made by thickening, as long as the dish is thoroughly cooked, it will not cool down quickly. It tastes best when it is hot. Spicy refers to taste and taste type. Sichuan cuisine emphasizes the collocation and application of three peppers. Three peppers are pepper, Chinese prickly ash and pepper. Mapo Tofu is one of the representative dishes of Sichuan cuisine. It is reasonable to use the collocation of three peppers. After the entrance, it gives people a sense of full of five flavors and full of fragrance. The spicy, spicy and crisp fragrance will make people taste buds open. Fragrance, as the name suggests, is a kind of enjoyment of smell and taste. Mapo bean curd highlights the characteristics of this Sichuan dish. When the dish is served, its strong aroma of soy sauce and pepper will make people have an impulse to taste it immediately. Its numbness is not a feeling that makes people feel numb and unbearable. After eating, it is a full-bodied enjoyment of numbness. Chew it up and stir fry the beef until crisp. The feeling of full mouthful aroma is very aftertaste. Crisp, refers to the beef stir fry to the right coke and crisp flavor of the kind of feeling. When making this dish, it's not easy to fry the beef until it's crisp and fragrant. It's better to choose the beef with fat and thin, seven thin and three fat. If possible, it's better to use fresh beef and cut it into pieces with a knife. If you want to save trouble, it's OK to use minced beef. After the minced meat is put into the pot, fry the water until it's squeaky Sound until the low oil and clear minced meat starts to have Shua Shua feeling, then stir fry in place, and then add other seasonings. Although the popularity of Mapo Tofu seems simple, it needs a little effort to fry it well! Although old and tender tofu can be used to make tofu, the taste is quite different. It's better to choose moderate tofu. Northern tofu is too hard and tender tofu is too soft. Generally, it's better to choose the box of tough tofu or bulk pressed tofu which is not very solid. Lactone tofu is not suitable for making this dish because of its water collapse. Today, at the invitation of a friend, I'd like to show this dish again

Production steps:

Step 1: bake pepper slowly over low heat.

Step 2: bake pepper slowly over low heat.

Step 3: then use the rolling pin to roll into pieces.

Step 4: Boil bean curd in light salt water for 3 minutes, remove and soak it in hot water basin.

Step 5: put proper amount of oil in the pot, add minced beef and stir fry.

Step 6: dry the minced beef with water, make the minced beef crisp, stir fry with Douchi, and then stir fry with Pixian Douban sauce.

Step 7: after the red oil, add a little pepper noodles and onion, ginger and garlic, stir fry until fragrant.

Step 8: then cook in Shaojiu and soy sauce.

Step 9: add a little rice vinegar into the pot.

Step 10: pour in some hot water and bring to a boil.

Step 11: bring down the soup, add tofu and cook for 3-5 minutes, then add pepper.

The twelfth step: add MSG and sugar to last seasoning.

Step 13: after the taste is adjusted, thicken the sauce with starch. Thicken the sauce properly.

Step 14: after the sauce is gelatinized, sprinkle in Pepper flour and garlic powder, and then take it out of the pot.

Step 15: if you don't like green garlic, you can sprinkle some onion powder or put some garlic sprouts.

Materials required:

Tofu: 600g

Minced beef: 100g

Garlic powder: right amount

Pixian bean paste: 35g

Yongchuan Douchi: 30g

Chili noodles: 2G

Dahongpao pepper: 3 G

Scallion: 10g

Minced ginger: 5g

Minced garlic: 5g

Soy sauce: 15g

Rice vinegar: 10g

Sugar: 10g

MSG: 2G

Refined salt: 3 G

Cooking oil: proper amount

Starch: appropriate amount

Water: moderate

Note: this dish features: bright red color, rich flavor, hot, crisp, very delicious. Warm tips: 1. Don't stir fry the prickly ash until it's dry, golden and fragrant. It's better to choose Sichuan Dahongpao prickly ash as the best, and general prickly ash is OK, but it's not as rich as Dahongpao. 2. Tofu should be moderately soft and hard. It can be boiled with light brine or soaked in light brine. The processed tofu tastes soft, tender, tough and not fragile. 3. Don't stir the tofu back and forth with a spoon after putting it into the pot. Shake the frying pan or gently push the bottom of the pot with a spoon. The tofu is not fragile. 4. The Douban sauce and Douchi used in this dish are salty, so there is no need to put salt. Salt is only used as blanching tofu. A small amount of sugar and vinegar can play the role of neutralization and aroma, taste will be more rich, but the amount should be appropriate, do not eat vinegar. 5. Don't stir the sauce on the top of the tofu for a long time, but it will not make up more than one third of the sauce. 6. Garnish ingredients using green garlic, garlic can, such as do not like to eat garlic, garlic seedlings can be replaced by scallion. This traditional Sichuan style dish "Mapo Tofu" with big stir fry spoon is ready for your reference!

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: spicy

Chinese PinYin : Chuan Tong Chuan Cai Zhi Zuo Ma Po Dou Fu