material

Mapo tofu has been circulated among the people for a long time, and there are various methods, but the materials used are similar. Taking two people as an example, the main raw materials are as follows:

400g of tough tofu, 50g of minced beef (or minced pork), 50g of Pixian watercress, and a certain amount of clear soup or water; A little chopped green onion and a little garlic sprout are cut into small pieces of 0.5 cm for use; Pepper noodles, pepper noodles, salt, starch, vegetable oil 100g, soy sauce.

For convenience, you can also choose compound seasoning, such as compound seasoning for cooking Mapo tofu produced by Wuhan Clown Seasoning Food Co., Ltd., which is very suitable for people who don't like to prepare a lot of seasonings.

working methods

1, add 500 ml of hot water with 80℃ or so in a large bowl, and add salt to dissolve until it is nearly saturated; Rinse the tough tofu with clear water, cut it into pieces 1 cm square, and then soak it in salt water;

2. Add vegetable oil to the wok, stir-fry the minced beef until the oil is hot, add Pixian watercress and stir-fry until golden brown, add Chili noodles and a little soy sauce as appropriate, and then add broth or clear water until all ingredients are not used;

3. Pour out the salt water soaked in tofu in the bowl and rinse it with clear water. After the soup is boiled, put the tofu into the pot, stir-fry evenly, change to slow fire and cover it;

4. Because the tofu is tender, it should be lightly fried, so that the tofu slices will remain intact after being cooked. Be careful not to boil the soup.

5. Prepare a small amount of water (about 20 ml) in the bowl and add starch to dissolve for later use;

6. When the tofu is cooked until the soup is slightly dry, add the starch solution to thicken the juice, sprinkle the garlic sprouts in advance, stir fry a few times, and sprinkle a lot of Chili noodles on the surface of the tofu (or sprinkle a layer of cooked vegetable oil).

trait

The appearance is dark red and bright, the contrast between red, white and green is bright, and the shape of tofu is not rotten; It tastes spicy, spicy, tender, crisp, fragrant and fresh.

Common practices of Mapo tofu (1)

Preparation materials:

Diced tofu (medium hardness), minced beef, bean paste, salt, wine, chopped dried Chili, green garlic, Jiang Mo, pepper powder, water starch, soy sauce and a little sugar.

1. Add a little vegetable oil to the pot and heat it on high fire. After the oil is heated, bean paste, salt, dried red pepper, green garlic, Jiang Mo, pepper powder and minced beef, or minced beef with the above seasonings, are added in sequence.

stir-fry

2. Add tofu cut into small pieces. Turn down the heat and bring to a boil.

3. After the tofu is cooked, change the fire and add the sauce mixed with starch, sugar, wine, monosodium glutamate and soy sauce. After the sauce is evenly attached, turn off the fire and start the pot.

4, from the pot, sprinkle with pepper noodles, delicious, Sichuan-style Mapo tofu on the table.