Mapo tofu is characterized by: hemp, spicy, spicy, fragrant, crisp, tender and fresh; Mapo tofu is not like what we imagined, just throwing tofu into the pot and adding all kinds of spicy powder. Mapo tofu should be blanched and thickened with water starch. Besides bean paste, you should also add lobster sauce. Beef and beef soup should be added to Mapo tofu to make tofu absorb the taste of beef. This is still relatively abstract. Let's learn the practice of Mapo tofu:
Mapo Tofu Materials: Tofu, Chili, Zanthoxylum bungeanum, Douchi, Bean Paste, Pepper Noodles, Pepper Noodles, Salt, Beef, Starch, Water and Garlic;
Authentic practice of Mapo tofu:
1, tofu is cut into small squares the size of a finger;
2. Rinse the tofu for later use:
Blanch tofu, remove the alkaline smell of tofu, add a little soy sauce, remove the beany smell, increase the color and add a little salinity;
3, the drowning pot is poured out, and the lard melts in the pot. Authentic Mapo tofu uses lard, which tastes more fragrant.
4. Stir-fry Zanthoxylum bungeanum in a pot, remove Zanthoxylum bungeanum, and then add bean paste, sea pepper noodles and fermented soybean;
5. Add beef to the pot and stir well;
6. Add beef soup and bring to a boil;
7. Add tofu and cook over high fire, let the tofu absorb the taste of beef and beef soup, and collect the juice over high fire.
8. Starch is added with water to make water starch, which is added into the pot for three times;
Water starch should not be added at one time, but must be added several times, three or four times. The first time is to increase viscosity, the second time is to increase tension, and the third time is to make tofu more sticky;
9. Sprinkle garlic sprouts before cooking.
10, sprinkle with pepper noodles after cooking, and decorate with garlic sprouts.