1 Difference in taste

Mabo tofu and homemade tofu are both Szechuan recipes, but Mabo tofu is made by stewing tender tofu, which is not only chili pepper, but also pepper seasoning, the texture is smooth and soft, the taste of spicy and fresh aroma; while homemade tofu is made by frying the tofu and then cooking it, its texture is burnt on the outside and tender on the inside, the taste of spicy and salty aftertaste is slightly sweet.

2 shape difference

Mapo tofu will be cut into tofu cut into 1.5 cm or so of diced tofu, the size of the thumb can be, not too big, otherwise the flavor is difficult to penetrate, so the end of the table Mapo tofu is a square block, the volume of the smaller; and home-style tofu is generally cut into a diagonal triangle 5 cm wide or rectangular, so that suitable for frying with oil in a pot to develop a shape, and easy to mix frying is not easy to loose.

3 practice difference

Mabo tofu practice

Ingredients: 250 grams of tofu, 75 grams of beef, 1 garlic clove, 15 grams of tempeh, 3 grams of pepper, 5 grams of yellow wine, 3 grams of salt, 5 grams of pea starch, 15 grams of peanut oil, 5 grams of green onions.

Step

1, cut the tofu into 2 cm square block, put into the boiling water with a little salt blanch, remove the smell of beans, fish soaked with water; tempeh and other chopped, garlic cloves cut into sections, ginger minced;

2, frying pan hot, put oil, put the beef stuffing fried loose; until the beef stuffing fried into a golden brown, put the soybean paste with the stir-fry; into the tempeh, ginger, pepper powder with the Stir fry until the beef color;

3, under the broth to boil, put the tofu cooking 3 minutes, add soy sauce, garlic cloves, sugar, seasoned with salt, and then thickened with wet starch, sheng out sprinkled with pepper, green onion can be.

Home made tofu

Ingredients: 700 grams of tofu, 100 grams of pork fat and lean, 50 grams of green garlic, 100 grams of lard, 25 grams of cooking wine, 7 grams of salt, 50 grams of soybean chili sauce, 2 grams of monosodium glutamate, 15 grams of sesame oil.

Step

1, tofu changed into a 5 cm wide diagonal triangle, 1 cm thick slice, mounted on a flat plate, sprinkled with salt pickle, decant the water.

2, pork minced.

3, garlic cut into 2 cm segments.

4, bean chili sauce to be chopped.

5, the lard boiled down into the tofu, to be yellow on both sides and then removed.

6, in addition, and then boil the oil, down into the minced pork stir-fried, cooking wine, add soybean chili sauce stir-fried.

7, and then add tofu, salt, monosodium glutamate and soup, simmer to taste, collect the dry juice, put garlic and sesame oil, loaded into the plate, can be.

4 Mabo tofu home practices with what tofu

Tender tofu.

Tender tofu is also called south tofu or gypsum tofu, it is gypsum liquid molding tofu, and north tofu, that is, compared to the old tofu, its texture is more soft, delicate, cut surface is flat, the shape of a good and not easy to fall apart, usually Ma Po tofu whether home or restaurant to do, are used to tender tofu, but if you can't buy the tender tofu, you can also use the old tofu or inner fat tofu, can be done! The taste is a little different, but it doesn't affect the food.