Ingredients: tofu 1 block, lean meat 100g, green pepper 20g, small red pepper 4g, ginger 1 block, garlic cloves 5g, onion 2g, bean paste 1 spoon, raw flour 1 spoon, soy sauce.
Method steps:
1. The key to Mapo tofu is to choose tofu. You must choose this hard and tender tofu.
2. Put the tofu on the chopping board, cut it into strips with the thickness of 1.5cm, and finally cut it into tofu blocks with the thickness of 1.5cm x 1.5cm, and put the tofu into a bowl for later use.
3. Mapo tofu must put a little meat, and it is better to choose our kind of fat and thin.
4. put the meat on the chopping board and cut it into small pieces, then diced it, then chopped it into minced meat and put it on the plate for later use.
5. The key of Mapo tofu is hemp flavor, so prepare a handful of green and red peppers, stir-fry them in the pot, stir-fry the fragrance inside, and then roll them on the chopping board with a rolling pin. Crushed peppers will be more fragrant.
6. Cut the small red pepper into pepper rings, cut the ginger and garlic into powder, cut a handful of shallots and onion leaves, and cut the onion leaves into chopped green onions and put them in their respective bowls for later use.
7. Prepare a proper amount of dried lobster sauce, add a spoonful of red bean paste, put it on the chopping board together, and chop it together. Chopping is not only easy to taste, but also looks better after serving. Chop it and put it on a plate for later use.
8. In another small bowl, we put a spoonful of raw flour, add half a bowl of clear water and stir with a spoon to make raw flour water.
9. Prepare a pot, add water to the pot, bring it to a boil, pour in a spoonful of soy sauce and 3 grams of salt, and then put the tofu blocks in.
10. scalded tofu is not easy to rot, especially smooth and tender. Scalding tofu can remove the smell of beans. Don't take too long, just 2-3 minutes. Blanch the tofu in cold water so that it won't stick together.
1 1. Prepare another non-stick pan. When making Mapo tofu, try to use a non-stick pan, pour a proper amount of base oil into the pan, pour the prepared minced meat into the pan, stir-fry the minced meat and stir-fry the water inside.
12. Then pour the onion, ginger, minced garlic and prickly ash into the pot and stir-fry for a few times, and add red oil after stir-frying.
13. Put the prepared bean paste and lobster sauce into the pot, saute in red oil, stir-fry until fragrant, and then add water.
14. Add a spoonful of white sugar to make it fresh, add a proper amount of chicken essence and monosodium glutamate, then pour the Chili noodles into the pot, and then add a proper amount of soy sauce, so the soy sauce is not needed. Add a spoonful of oyster sauce and 5g of white pepper, and boil the soup over high heat.
15. Then put the cooked tofu into the pot and gently stir the tofu with the back of the spoon, so that it is not easy to spread. After the soup is boiled, simmer for 3-5 minutes.
16. Then thicken. When thickening, remember to thicken the raw water at least three times, so that the soup can be wrapped tightly, so that the tofu is smooth and tender, and the soup is less. Take it out and sprinkle some chopped green onion on the plate to start tasting.
Tips:
The purpose of scalding tofu is to remove the beany smell, and it can also remove the excess water in tofu to make it taste better. To make Mapo tofu, it is best to choose old tofu instead of lactone tofu.