Barbecued Mapo Tofu(cha shao ma po dou fu )

Barbecued Mapo Tofu

Introduction:

"Mapo Tofu" is another representative of Sichuan cuisine. According to the leader of Zhonghua junior school, the ultimate of Mapo Tofu is the combination of six flavors: "spicy, fragrant, color, hot, hemp and crisp". However, crisp is unlikely to be realized. We only look at the top five flavors. Spicy is hot pepper and spicy Douban, fragrant is garlic, color is white tofu and red pepper, hot pot is hot, fast scorch off the heat, and finally pepper hemp! In my course of barbecued pork and Mapo bean curd, we use barbecued pork instead of minced pork. First, we use our last barbecued pork to save the trouble of frying minced pork. Second, we add the taste of the meat, which makes people want to stop. If you don't have barbecued pork, use minced pork instead. The steps are the same. You can draw inferences from one instance! "

Production steps:

Step 1: preparation materials: pepper powder: hot pot, stir about 20 pepper granules with low heat, put them into a small bowl, and grind them into powder with the head of rolling pin (garlic mortar is better). Chopped green onion, ginger and garlic

Step 2: bean curd: cut into 2cm square pieces (generally, a box of bean curd can be cut into 40 pieces with 3x4x1 cutting method), heat a pot of hot water, add salt, put the bean curd into the bottom, cook it for a while, and take it out for standby (in order to prevent the bean curd from coming out of the water when it is fired and not fragile)

Step 3: add oil in the pan and stir fry the pork until crisp

Step 4: add onion, ginger and garlic to stir fry, and then add the mixed seasoning (seasoning: Douban and Pixian Douban 1:1, a spoonful of sugar and a small spoonful of soy sauce). Enough of the bean paste (no salt) and half of the pepper powder

Step 5: add stock or water and bring to a boil

Step 6: put in the tofu, do not stir, gently shake the pot, let the tofu spread evenly

Step 7: cook for 3-5 minutes, add water and starch to thicken along the edge of the pan, push the tofu carefully with a shovel, don't break it

Step 8: Sprinkle the scallion and the remaining half of the pepper powder when out of the pot!

Materials required:

Tender tofu: right amount

Barbecued pork: moderate

Zanthoxylum bungeanum: right amount

Scallion: right amount

Bean paste: right amount

Red oil Pixian Douban: moderate amount

Salt: right amount

Old style: moderate

Sugar: right amount

Starch: appropriate amount

Ginger: right amount

Garlic: right amount

Note: Tips: - pepper powder is best made by yourself, the pepper flavor is not heavy, if you like more hemp can put more - hot bean curd and stewing time to use a shovel from the bottom of the pot slowly, don't turn, stir, be careful to break, such a spicy hot Mapo bean curd out of the pot, with a bowl of rice and beer, it's ice and fire! One of my favorite Sichuan dishes is Mapo Tofu, and the other is kung pao chicken. Next time, I will introduce the practice of kung pao chicken!

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: spicy

Chinese PinYin : Cha Shao Ma Po Dou Fu