Hemp, spicy, spicy, fragrant, crisp, tender, fresh and alive.
This is a dish that chefs in major hotels must master, but we are not chefs. How can we make it taste the same as professional chefs? Start my teaching.
How to make Mapo tofu-Selection of materials-
The main ingredients are tender tofu and tender beef.
Accessories: onion, garlic, bean paste, pepper noodles.
Seasoned rice wine, soy sauce, sugar, vinegar, sesame oil, starch water.
-Start cooking-
(1) Processing tender tofu into small cubes with appropriate size, cutting beef into minced meat, cutting onion into sections, and cutting ginger into foam.
(2) Soak the blanched tofu in boiling water, keep the water temperature at about 70℃, and cook for 2-3 minutes with low fire, then take out the tofu and drain the water for later use.
(3) Add oil to the wok of minced beef, and the amount of oil can be a little more. When the oil temperature is 70% hot, add minced meat, stir-fry over medium heat until slightly burnt, add bean paste, stir-fry over low heat, stir-fry in red oil, add garlic cloves and bean paste.
(4) Boil tofu and beef. Add a proper amount of hot water to the pot, heat it on medium heat, add tofu after the water boils, add rice wine, soy sauce and sugar in turn, and cook for 2-3 minutes.
⑤ After the soup gradually thickens, remove the lid, first pour in half of water starch, gently stir it evenly, sprinkle a little white vinegar and sesame oil, then pour in the remaining half of water starch, sprinkle with pepper noodles, and gently shake the pot to make it even.
6. Sprinkle a little chopped green onion after cooking.
To make Mapo tofu, you must choose tender tofu and beef. You can also use pork instead of beef, but beef tastes better.
(2) After the water is boiled, put the tofu into the pot and blanch it with a little salt. Tofu will be more tough, which can remove the beany smell of tofu and make it more tasty.
(3) When beef is the main ingredient, because there are many tendons, the meat should be mashed with the back of a knife or a meat hammer first, and then finely chopped, so it is easy to pick out the tendons.
4 Carefully chop the bean paste before frying. When the bean paste is big, it will affect the taste of the dish. The bean paste is salty, so there is no need to put salt.
⑤ When turning tofu, you must gently push it, not like cooking, so that the tofu will not be broken and the food will look good.
6. When eating Mapo tofu, fish it from below. The tofu fished out is full of thick soup and wrapped in minced meat, which is called beauty.