Spicy hot bean curd
Recipe introduction: making mapo tofu. Tofu and meat should echo each other. Tofu should be tender, smooth and complete, and meat should be crisp. The six-in-one of hemp, spicy, color, fragrance, scalding and crispness is the legendary dream Mapo tofu, and the more you eat, the more delicious it is.
material
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.
working methods
1. Cut onion into small pieces, and cut ginger and garlic into fine powder. The amount of garlic is twice that of 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 heat it on low heat. Before the water boils, pour it into a colander and drain it. Adding salt to tofu can remove the beany smell and force out the water.
3. While cooking tofu, start a new pot, don't add oil, chop the meat directly, and slowly fry until the minced meat turns 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 into the pot (the amount of broth or water should not be more than tofu,) add a little wine and 1 tablespoon soy sauce to increase the color, and cook for 5-6 minutes, taking care not to overheat it to avoid tofu cracking.
5. After boiling, thicken with wet starch (usually twice), add chopped green onion after the first thickening 1 time, 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.
skill
I like Mapo tofu very much. I often cook it. Mapo tofu made in this way has a strong taste, which is especially delicious when I eat it. When frying minced meat, I must be patient. It's delicious only when it's crisp. This dish is best served with south tofu. Although it's harder to make than Beidoufu, its smooth taste is really great.