The method of mapo tofu.

Mapo tofu is a famous Sichuan dish, mainly spicy and tender tofu. This kind of food is perfect for the next meal. Friends who like spicy food may wish to try the taste of spicy tofu. The making of Mapo tofu is very simple. We need to prepare onions, ginger, peppers and other seasonings for stir-frying, then add bean paste and a little water, and stir-fry tofu in the pot.

Mapo Tofu practices

First, cut the onion, ginger and garlic into powder, heat the oil pan at the same time, and fry the pepper particles with high fire; Add chopped onion, ginger and garlic, stir-fry until fragrant; Add minced meat, stir-fry until cooked, add two spoonfuls of bean paste, stir well, and add a little water; After the water in the pot is boiled, add tofu, cover the pot and turn to low heat, and stew for about seven minutes (stir fry occasionally to make the materials uniform); Thicken a little white powder, then stir until the soup is slightly dry, and then take out the pot; Add a little chopped green onion before serving.

Second, cut the tender tofu into small pieces, scald it with hot water and remove it for later use; Chop pork into minced meat, and cut onion and ginger into minced meat for later use; Take a small bowl, add Pixian bean paste, pepper, cooking wine and soy sauce and mix well; Put a little oil in the pot, add pork stuffing and stir-fry until it changes color, then add minced onion and ginger and stir-fry until fragrant; Then add the prepared Pixian bean paste, stir-fry, add clear water, and boil over high fire; After boiling, add tofu, boil again, and simmer over medium heat; Season with salt before taking out, and thicken with water starch.

3. Chop onion, ginger and garlic, peel and dice tofu for later use; Heat 1 tbsp oil in the pan, first saute Jiang Mo and minced garlic, then stir-fry minced meat, pour in bean paste, appropriate amount of water and diced tofu, cook with sugar, salt, pepper and soy sauce until it tastes good, then thicken with powdered white water, then add chopped green onion, red oil and Chili powder, and drop sesame oil before taking out of the pan to complete this dish of Mapo tofu.

4. Cut the bean curd into pieces about 1 cm square, put it in a bowl and scald it with boiling water (you can't cook it in the pot), then drain the water, put the watercress and soy sauce in the bowl, chop the garlic sprouts, press the fermented bean paste into pieces or chop it into fine powder with a knife, and put the starch and monosodium glutamate in the bowl and add water to make the sauce; Heat the oil in the pot to 60% heat, pour in minced meat and stir-fry until cooked, and put it in a bowl for later use; Heat the oil in the pot to 60% heat, add douban soy sauce, Chili powder and lobster sauce and stir-fry until red; Add half a bowl of soup (water is ok), bring to a boil, then add tofu and minced meat for three or four minutes; Put garlic seedlings, thicken them after burning for half a minute, and put red oil; Sprinkle pepper on the pot and serve.

knack for cooking

Tofu usually smells like salt water. Before tofu is put into the pot, if it is soaked in boiling water for more than 10 minutes, the pot smell can be removed. The tofu made in this way is not only delicious, but also delicious and sweet.

For the dish Mapo Tofu, the main reason is that tofu is not easy to taste and the surface is smooth. If it is not thickened, there is no taste inside and no seasoning outside, the taste is not enough. After thickening, the soup will become sticky and the tofu will be wrapped more tastefully.

Generally speaking, when the water level reaches about half of the tofu, it can almost thicken, but the specific effect still needs to be tested by yourself.

nutritive value