How to make Mapo tofu?

Mapo tofu is a typical Sichuan dish, which is spicy, fresh, crisp and lively. Whether it is Sichuan Hotel or Chuanfei Restaurant, there must be this dish, which is an insurmountable classic.

Dishes can be complex or simple. Hotels have hotel practices, and fly rooms have fly rooms. If you cook at home, you can make a delicious Mapo tofu with the raw materials at hand. The simpler the better.

Pixian bean paste itself is salty, so no salt is added. This Mapo bean curd is made of Pixian bean paste and Xiabu Xiabu desktop XO Mapo fried sauce. If it were any other sauce, it wouldn't taste like this.

The practice of mapo tofu

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Ingredients: 400g of tofu, 50g of minced meat, 3 cloves of shallots 1 root, 3 cloves of garlic, 80g of Pixian bean paste 1 spoon, 80g of Xiabiao XO Mapo fried sauce, 0.5g of soy sauce 1 spoon, 0.5g of pepper powder and 0.5g of rice vinegar 1 gram.

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Cut tofu into small squares to see personal preferences;

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When making a piece of tofu, you can put about 2 grams of salt together, so that the osmotic pressure of salt will force the water out of the tofu faster, and it will make the tofu a little salty. Remember that this process must be done, which is the key step to make Mapo tofu.

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Tofu should be boiled for about 2-3 minutes (small fire, fire is easy to crush tofu), almost tofu will swell slightly, but don't take it out, soak it first to avoid sticking together after taking it out;

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Hot oil in the pot, quickly stir-fry cooked meat foam; (At this time, be careful that the oil temperature is not too high. Stir fry slowly until the minced meat begins to turn yellow. )

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Add Pixian bean paste and stir-fry red oil;

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Stir-fried minced garlic after red oil;

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Almost a piece of tofu with a small bowl of soup or a bowl of water;

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Add 80 grams of XO Mapo fried sauce to the sipping table and stir well;

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After the soup is boiled, add 1 teaspoon of yellow rice wine and a little light soy sauce (just to improve the taste, because Pixian watercress is already salty, don't put too much);

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1 teaspoon sugar, try it after boiling. At this time, it can't be eaten just right, but it should be light, otherwise the water will be salty after evaporation.

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After adjusting the taste, add the cooked tofu, directly take it out and put it in the soup, and cook for 2-3 minutes;

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Pour a thin layer of water starch;

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Sprinkle 0.5g of pepper noodles and add a little seasoning; Don't put the Chili noodles too early, it will turn black and make the whole pot of tofu turn black.

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Then pour in 1 teaspoon of sesame oil and 1 gram of rice vinegar to taste, and then take out the pot;

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Sprinkle chopped green onion and white sesame seeds after cooking. Super cooked Mapo tofu is ready!

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Huanju Guo Yi preferred Xia Bu Xia Yuan Yang hotpot bottom material.

Mapo tofu finished product map

Cooking skills of Mapo tofu

skill

Why do you make tofu?

1. Tofu has a high water content, so it will lose some when cooked, and it tastes better.

2. Boiling tofu can make tofu more delicious.

3. Cook tofu with some salt, a little more. When a piece of tofu is ready, you can put about 2g of salt together, so that the osmotic pressure of the salt will force the water out of the tofu faster, and it will make the tofu a little salty. Remember that this program must be completed. This is the key step to make Mapo tofu.

4. Tofu should be cooked for almost 2-3 minutes (small fire, fire is easy to crush tofu), almost tofu will swell slightly, but don't take it out, soak it first ~ avoid sticking together after taking it out.