Mapo tofu is one.
Ingredients: tender tofu, minced beef100g, peanut oil 40g, bean paste 40g, pepper noodles 2g, lobster sauce12g, soy sauce12g, cooking wine15g, refined salt 2g, monosodium glutamate 2g, starch 22g.
：
1. Cut the tofu into pieces 1, 5cm square, and put it in a warm water pot to cook slightly. Remove and drain, chop the bean paste, and chop the onion, ginger and garlic.
2. Put the wok on fire, add oil and heat, add minced meat and stir fry. When the water is almost dry, add bean paste, lobster sauce, ginger and garlic, stir-fry until fragrant, and then add cooking wine, soy sauce and water (tofu is appropriate).
Mapo tofu 3. Then release tofu, salt and monosodium glutamate, bring to a boil and turn to low heat until the tofu is completely burnt.
4. thicken with water starch, sprinkle with chopped green onion and pepper, and serve.
5, sprinkle pepper noodles on the pot, (you can add soy sauce in moderation) Mapo tofu is successful! Let's try!
Mapo tofu features: bright red color, tender and smooth tofu, crispy minced meat, spicy and hot.
1. After cutting the tofu, blanch it with boiling light salt water to remove the beany smell and keep the tofu tender but not crisp.
2. When frying hot sauce, you need warm oil and stir fry over medium heat, so that hot sauce and Chili noodles will not be fried.
Mapo tofu practice II.
Ingredients: tender tofu g, beef 80g, garlic sprout 30g, lobster sauce 2 teaspoons (10g), pepper 2 teaspoons (10g), soy sauce 1 tablespoon (15ml), salt 1/2 teaspoons (3g Rice wine 1 tablespoon (1 5ml), Jiang Mo1teaspoon (5g), 2 tablespoons of Pixian bean paste (30ml), 2 teaspoons of Chili noodles (10g), and 2 bowls of stock 1/2 (2 bowls).
Exercise:
1. Cut the tender tofu into 2cm square pieces, put it in slightly boiling hot water, add salt and soak it in medium fire (about 3 minutes), take it out and drain it. Chop beef into fine powder. Wash the garlic seedlings and cut them into small pieces with the length of 1cm. Pixian bean paste and lobster sauce are chopped into small pieces together.
2. Put the pepper into the pot, dry-bake it over medium heat, let it cool, and then roll it into pepper powder with a rolling pin.
3. Heat the oil in the pot with medium heat. When it is 60% hot (you can feel the slight heat when you put your palm above the oil surface), put the minced beef into the pot and dry it. When the grain is clear and the color is golden, cook the yellow wine.
4. Add Pixian bean paste and Chili noodles into the pot, stir-fry the red oil slowly over low heat, then add Jiang Mo and chopped lobster sauce to stir-fry until fragrant.
5. Pour the soup stock, salt and soy sauce into the pot, bring it to a boil with high fire, then add the tofu pieces and simmer on low fire until it tastes good.
6. Pour the garlic sprouts and water starch into the pot, turn the fire to thicken the soup, and finally sprinkle with pepper powder.
Mapo tofu tips.
1, the meat stuffing for cooking at home can be divided into several portions with fresh-keeping bags in advance, packed, pressed into flat pieces by hand and then frozen in the refrigerator. In this way, when it is needed, because the contact surface between the meat stuffing and the air is large, it will thaw quickly; You can also move from the freezer to the freezer in advance before use, which can save thawing time.
2. After the tofu is cut into pieces, blanching it with boiling light salt water can remove the astringency of the tofu and keep it tender but not crisp.
3. It is said that this dish will not spit water if tofu is stabbed twice.
4. When frying Pixian Chili sauce, you need to cool the oil in the pot and fry it with medium heat, so as not to fry the Chili sauce and Chili noodles.
5. Beef (fat and thin): Beef should not be eaten with chestnut, snail, brown sugar, leek, white wine and pork.
6. Marinate the meat with cooking wine and refined salt for 20 minutes.
7. It is not recommended to cook tofu for a long time, otherwise there will be bubbles and holes in the middle of tofu, and tofu will become soft and tender.
Mapo tofu practice three.
Ingredients: South tofu (tender tofu), minced beef or minced pork, a little lobster sauce, leek (garlic sprout is the best), Jiang Mo, minced garlic, a little Pixian spicy bean paste and starch water.
Exercise:
1, onion is cut into small pieces, ginger and garlic are cut into fine powder, and garlic is twice as much as ginger (2: 1).
2. Peel the tofu, cut it into small pieces, put it in a cold water pot (put a little salt in the water), and pour it into a colander to drain before the water boils. Cured tofu with salt can remove the smell of beans and force out water.
3, while cooking tofu, start a new pot, without refueling, directly grind the meat, and slowly fry until the minced meat becomes dark brown and crisp. Add minced ginger and garlic, stir-fry, add 1 tbsp spicy bean paste and stir-fry red oil.
4. Add a few douchi, add broth or water, put tofu in the pot (the amount of broth or water is less than tofu), add a little wine and 1 tablespoon soy sauce to increase the color, and cook for 5-6 minutes. Be careful not to cook too much, lest the tofu crack.
5. After boiling, thicken with wet starch (usually twice). After 1 thickening, add chopped green onion, and thicken for the second time.
6. Finally, add a little hot oil along the side of the pot, turn on the fire, and wait until the oil floats up (the red oil will be brighter)
7. Add pepper powder after filling the pot, not too much.
Method 4 of Mapo Tofu.
Exercise:
1. Cut the tofu into 2cm square pieces, pour water into the pot, add a little salt after the fire is boiled, then put the tofu into the pot and blanch it for 2 minutes, then take it out and drain it for use.
2. Add hot oil to the pot. When the oil is 40% hot (put your hand on the wok and feel warm), pour in the minced meat, stir fry and take it out.
3. 40g of Pixian Chili sauce, 20g of lobster sauce, 5g of Chili noodles (1teaspoon), 30ml (2 pieces of soy sauce (2 teaspoons), 50g of garlic sprouts and 3g of chicken essence (1/2 teaspoons).
4. Pour the oil into the pot again. When the wok is heated to 30% heat, add Pixian Chili sauce and stir-fry until fragrant, add Chili noodles and lobster sauce, stir-fry red oil, add appropriate amount of broth (or clear water), and pour in tofu to cook for 3 minutes. Add soy sauce and water starch to thicken once. 5. Then add minced meat, chicken essence and garlic sprout, cook for 2 minutes, then pour water starch to thicken, collect juice, put it in a bowl and sprinkle with pepper noodles.
Cooking skills.
1, the meat stuffing for cooking at home can be divided into several portions with fresh-keeping bags in advance, packed, pressed into flat pieces by hand and then frozen in the refrigerator. In this way, when it needs to be used, because the contact surface between the meat stuffing and the air is large, it will thaw quickly.
2. After the tofu is cut into pieces, blanch it with boiling light salt water to keep the tofu tender and not fragile.
3. Legend has it that the tofu hook was stabbed twice, and this dish will not spit water, although I don't know what it is, it is estimated to be water!
4. When frying Pixian Chili sauce, be sure to warm the oil in the pot and fry it with medium heat, so as not to fry the Chili sauce and Chili noodles. Because douban hot sauce and soy sauce are already salty, this dish can be added with no salt or a little salt according to your own taste.