What is the daily practice of Mapo tofu?

Practice: 1. Cut tofu into 2 cm square pieces, soak in boiling water with a little salt to remove the beany smell, take it out and soak it in clear water. 2. Chop lobster sauce and bean paste, cut green garlic into pieces, and ginger foam. 3. Heat the wok, add oil and stir-fry the beef stuffing until golden brown. Add bean paste and stir-fry 5. Add lobster sauce, Jiang Mo and Chili powder, stir-fry until beef is colored. Add broth and boil 7. Add tofu and cook for 3 minutes. Add soy sauce, green garlic and sugar, and season with salt (if it is salty enough, no need to add salt) 9. Thicken with wet starch to 10. Sprinkle with pepper noodles after serving. Tofu is rich in nutrition.

How to make Mapo tofu? Teach me

1 "Tianfu famous snack-Mapo tofu In the early years of Tongzhi in the Qing Dynasty, a small restaurant was opened in Wanfuqiao, a northern suburb of Chengdu. The boss's surname is Chen, and his wife cooked the food. Because there are several pockmarked faces, they are nicknamed Chen Mapo.

The cooked tofu cooked in Chen's shop was different from others' and was very famous at that time. People named it Mapo Tofu to distinguish it from other restaurants. Later, the owner simply renamed the shop "Chen Mapo Tofu Rice Shop".

Mapo tofu is gypsum tofu made of high-quality soybeans, cut into small pieces and soaked in boiling water to remove the astringency of gypsum; Chopping beef, frying with vegetable oil, adding Pixian watercress, pepper powder, salt, pepper powder and fermented soybean, and frying; Add fresh soup, boil, add small pieces of tofu, and simmer on low heat until it tastes good; Add green garlic sprouts and monosodium glutamate, thicken for three times, and when the juice is thick and evenly attached to the tofu block, pour Chili oil into the pot and put it in a bowl, and sprinkle with pepper powder. Mapo tofu is bright red in color, spicy and fragrant, crisp and tender, and tofu is not broken. It is a very distinctive dish in Sichuan.

The Story of Mapo Tofu is a famous dish in China, and its main ingredient is ordinary tofu. The production method is as follows: firstly, cut the tofu into small pieces with a square of six minutes, blanch it in boiling water for later use, remove the tendons from beef and chop it into powder, fry it in an oil pan until it is dark yellow, add salt, lobster sauce and Chili sauce, stir-fry until it is spicy, add fresh soup, add tofu, cook for three to five minutes, add soy sauce, thicken juice, add green garlic sprouts, and take it out of the pan.

It is characterized by bright red appearance, contrast between red and white, and the shape of tofu is not rotten; It tastes spicy, spicy, tender, crisp, fragrant and fresh, and it is a popular dish widely circulated. Especially in winter, after eating a few mouthfuls of Mapo tofu, I feel warm all over and my blood vessels are smooth.

Mapo tofu originated in Tongzhi period of Qing Dynasty, about 100 years ago. At that time, there was a small shop near Wanfuqiao in the northern suburb of Chengdu, which was dedicated to pedestrians to eat and rest. The shopkeeper is a woman with several pockmarked faces. Because her husband's surname is Chen, she is called Chen Mapo.

Chen Mapo's customers are mainly working people at the lower level, all of whom are small businesses. But Chen Mapo won't treat her guests lightly just because she earns a little profit. She studies hard and cooks well.

Among her clients, there is a group of Lifu who pick oil baskets. Every time they eat, they gather to buy some tofu, cut some beef, scoop some vegetable oil from the oil basket, and let Chen Mapo process them into dishes. This is a very common thing, but Chen Mapo saw Lifu's heavy labor intensity and constant fatigue, and the simple food she ate would affect her appetite, so she worked hard for them.

She cut the beef into pieces, stir-fried it in the oil pan, and served it with appetizing condiments such as pepper and lobster sauce. Add soup and tofu, cook and add seasoning.

This dish made in a traditional folk way is very popular with Mrs. Li. After eating Mapo tofu, they not only have a big appetite, but also feel comfortable and tired easily. Mrs. Li traveled all over the country to publicize the tofu made by Chen Mapo, and Mapo tofu soon became famous.

Chen Mapo also opened the store in Chengdu, and more people can eat Mapo tofu. Today, Mapo Tofu is not only one of the housekeeping dishes in Sichuan cuisine, but also a national home-cooked dish because of its unpretentious style.

3) Cooking Method of Mapo Tofu Ingredients: tender and fresh tofu: 500g, beef foam: 200g, Pixian watercress: 2-3 tablespoons, starch: 2-3 tablespoons, garlic, dried pepper and chopped green onion: a little each. Production method: 1. Cut the fresh tofu into small cubes and mix with starch with two or three spoonfuls of cold water. 2. Add a small amount of oil to the wok, stir-fry Pixian watercress a few times, add a bowl of water (both hot and cold) when smelling the fragrance, stir-fry and boil; If you like spicy taste, you can add appropriate amount of Chili oil. 3. Pour in the chopped tofu, add a little dried pepper in the pot, add a little salt (depending on your taste, because the bean paste is salty) and pepper, and gently stir to make the ingredients in the pot evenly distributed. Note: Tofu is fragile, so it must be light when stirring, and the spatula should touch the bottom of the pot; 4. Cook for a few minutes on medium heat. When the soup in the pot rolls and the tofu tastes delicious, add the chopped beef foam, minced garlic and monosodium glutamate (generally, it is not recommended that monosodium glutamate be heated for too long, but it can be melted later) and stir-fry until the beef foam is cooked; 5. Add the stirred starch water in the state of fire.

The last step is crucial, which is the key point of Mapo tofu molding. After adding it, turn it quickly in the pot with a spatula, and the starch will solidify when heated, and the whole dish will be integrated. 6, remove, plate, sprinkle with pepper powder and shallots. At this point, you have completed the task. Try your craft quickly.

4 "Sichuan cuisine: Mapo tofu Ingredients: tofu 1 pair, minced meat 50g, white oil 100g, douban hot sauce 35g, monosodium glutamate 3. 5g, bone soup 10g, red oil 15g, and pepper powder 0.

5g, 30g of wet starch, 2 onions, ginger 10g, and 2 cloves of garlic. Methods: 1. Cut the tofu into 1 cm squares, put it in a container, pour 1000 grams of boiling water, soak for about 10 minute, and pour it into a colander to drain.

Wash onion, ginger and garlic and cut into fine powder. Heat a wok with high fire, add 50g vegetable oil, stir-fry minced meat until it changes color, add minced onion, ginger and garlic and stir-fry until fragrant, and add douban hot sauce and stir-fry red oil.

2, tofu diced pot, add bone soup, monosodium glutamate, after boiling, thicken with wet starch, pour 50 grams of vegetable oil, turn the pot, gently push it with a spoon, pour red oil, sprinkle with pepper powder, and put it into a deep soup basin. Features: golden red color, strong spicy taste, fresh and delicious.

Key points: Boil the water for scalding diced tofu, pour the cooked oil on the tofu, and no water will come out after serving. 5 "Mapo Tofu Material: 2 pieces of tender tofu, minced beef 100g, bean paste 40g, Chili powder 10g, lobster sauce 5g, soy sauce 15g, onion 8g, minced ginger and garlic 8g, water-adjusted starch 40g, oil 60g, pepper and a little salt.

Practice: 1. Dice tofu, beef, onion, ginger and garlic.

2。 Stir-fry minced beef, onion, ginger, garlic and tofu sauce in an oil pan.

3。 Pour in tofu, cook, and add seasoning.

6) Mapo tofu dish is spicy, involving the characteristics of ingredients and bean products. Mapo Tofu is one of the most local dishes in China, and it has become a world-famous Sichuan cuisine. This dish has a history of 100 years and was handed down from "Chenmapo Tofu Shop" in Chengdu.

Who knows the simple method of Mapo tofu?

The practice of Mapo tofu introduces the dishes and their functions in detail: home cooking.

Making materials of Mapo Tofu: Ingredients: one piece of tofu, about one or two pieces of minced meat (the authentic way is to use beef), one tablespoon of watercress, one tablespoon of lobster sauce, one tablespoon of Chili powder (which can be increased or decreased according to personal preference), one teaspoon of pepper powder, one garlic sprout, two tablespoons of soy sauce, three tablespoons of red oil, a proper amount of monosodium glutamate and one tablespoon of starch.

Teach you how to make Mapo tofu, and how to make Mapo tofu is delicious.

1. Cut the tofu into pieces about 1 cm square, put it in a bowl and blanch 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, crush or chop the fermented bean paste into fine powder with a knife, and put the starch and monosodium glutamate in the bowl and add water to make the sauce.

2. Put the oil in the pot and burn it to 60% heat. Add minced meat, stir-fry until cooked, and put it in a bowl for later use.

3. Put oil in the pot and heat it to 60%. Add douban soy sauce, Chili powder, and lobster sauce and stir-fry until fragrant.

4. Add half a bowl of soup (water is ok). After boiling, add tofu and minced meat for three or four minutes.

5, put garlic seedlings, thicken after burning for half a minute, and put red oil.

6. Sprinkle pepper on the pot and serve.

Mapo tofu home-cooked dish daquan

Mapo tofu has been spread and improved in many ways, and now there are many versions of Mapo tofu. Although they are all similar, they still taste different. Look at the pictures of Mapo tofu and you will know the difference. I don't know which flavor of Mapo tofu you like.

Mapo Tofu Practice Complete Collection: Authentic Mapo Tofu

Although Mapo tofu looks simple, it actually uses a lot of raw materials, so the tofu prepared is delicious.

Food preparation

400g of bean curd, 50g of minced beef, 30g of minced onion and garlic, 30g of bean paste, 20g of lobster sauce, 2g of chicken powder, 300ml of rice wine 1 0g, broth, proper amount of oil, pepper noodles 1 g, pepper1g and 5g of chopped green onion.

Method step

1, cut the tofu into cubes about 2 cm, add water and salt into the pot, soak the tofu for 15 minutes and take it out for later use;

2. Heat the wok, put oil in it, stir-fry minced meat, stir-fry bean paste, lobster sauce, and stir-fry minced garlic;

3. Then cook the yellow rice wine and stir it evenly. Stir-fry, then pour the broth to boil, then add some soy sauce and salt, and pour the tofu to boil;

4. After the tofu is boiled for 3 to 5 minutes, add a little chicken powder, then thicken it with water starch, gently push it with a spoon, and take it out of the pot after the starch is gelatinized;

5. Then sprinkle pepper noodles while it is hot, and sprinkle with green garlic and coriander powder.

skill

Tofu doesn't need boiling water, just soak it in salt water, so the tofu will be tender and smooth.

A complete collection of Mapo tofu practices: homemade Mapo tofu w 126/w/ys/shipu/2063