Ma Po Tofu is a classic home-style dish in Sichuan cuisine! It originated in the Qing Dynasty as "Chen Ma Po", but through the evolution of time, Ma Po Tofu is now completely different from the original Ma Po Tofu! I'm not going to go into the history of this dish here, but if you're interested, you can check it out in the encyclopedia.
Ma po tofu if you want to burn delicious, or a test of technology, nowadays a lot of Szechuan masters burn method is different, some people think that the old-fashioned traditional good, some masters pay attention to follow the changes of the times to change, in general, this dish is characterized by tender tofu, oil red, spicy and fresh both, is a dish of rice God, if at home if I'm alone, basically a plate of ma po tofu with a plate of oil, and then a plate of oil, and then a plate of oil, and then a plate of oil, and then a plate of oil, and then a plate of oil, and then a plate of oil. Basically, a plate of Mapo Tofu with a dish of pickled vegetables, and then with two big bowls of rice will be fine.
Here's how we usually make Ma Po Tofu and what to look for.Materials prepared:
Main ingredients: 400 grams of tender tofu, about 400 grams of internal fat tofu can also
Supplementary ingredients: 50 grams of minced meat, beef and pork can
Seasonings: canola oil, sesame oil, ginger rice, garlic, soy sauce, cooking wine, Laogama spicy tempeh, salt, sugar, chicken, monosodium glutamate (MSG), pepper, sesame oil, soybean paste chopped finely, the knife mouth of chili pepper noodles pepper roasted and grated, and the chili. Make boiled pork slices also use it to make boiled pork slices, how to ensure that the meat is tender and not firewood is not hard
Making steps:
①: Boil water in the pot, pour the tofu, seasoned soy sauce and salt blanching for 2 minutes.
②: pot hot, then add canola oil, oil temperature of about 40% into the minced meat stir-frying color and cooking wine. Then add the ginger and garlic paste and stir-fry.
③: into the tofu sauce stir fry red oil, into the knife mouth chili noodles, and then add boiling water. After that, add the amount of soy sauce to the soup color brownish-red appropriate, pour in the tofu.
4: tofu about 3-5 minutes, after the transfer of sugar, chicken essence, Lao Ganma tempeh.
5: thickening! Generally divided into two, the first hook into a small amount of thickening powder, about 30 seconds after the second thickening, the second thickening must be thick, the tofu wrapped, must not be desiccated!
6: Season with sesame oil, rise to plate! Sprinkle pepper on the surface of the tofu, and sprinkle green onion afterwards!
Note:
1: If it is the inner fat tofu please do not blanch, to avoid tofu rotten.
2: If you do not eat too spicy, you can just use the bean curd, the back does not add chili noodles into it, but the color of the mapo tofu made in this way is not red enough.
3: thickening is a test of skill, if the technology is not passable can be divided into three times to the soup completely wrapped around the tofu is appropriate!
4: general Sichuan masters are used in the garlic flowers, that is, burned to the end of the pot to start the garlic flowers, slightly heated after the plate, but my side has been the use of green onions, each with its own characteristics, depending on your preferences to add!
5: Pepper powder must be authentic! Generally freshly ground is the best! But very few people can do, then buy good pepper powder to ensure the richness of the hemp flavor!
6: Burn the tofu with the back of the spoon and gently push, to avoid the tofu by the spoon digging rotten!