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What are a few characteristics of Mapo Tofu?

As a Chongqing native, I grew up eating Ma Po Tofu, which is a spicy and flavorful dish that can't be beat. However, my daughter does not eat spicy, let my mouth water flow a place but always do not spicy Sichuan cuisine, today to revisit the former delicious, the mouth-watering Ma Po Tofu on the table, my daughter actually ate a little, it seems to be irresistible to everyone ah. This Ma Po Tofu is indeed a delicious meal, but the photo was not taken well, because it is the night shoot, the lighting is always set up poorly, resulting in the photo is not satisfactory. Sichuan Ma Po tofu to pay attention to the eight aphorisms "hemp, spicy, hot, fragrant, crispy, tender, fresh, live", Ma Po tofu everyone loves, practices are also a variety of authentic Sichuan flavor Ma Po tofu, there are certain precautions to be taken, tofu to choose a more tough tender tofu, to be put into the minced beef, green garlic, Pixian soybean and tempeh, to say that there are more, or! Come to see the steps.

Ma po tofu practice

step

1

Prepare raw materials

step

2

Pepper into the pot on a small fire dry frying, stir frying incense out of the pot and let cool

step

3

Tofu cut into 1.5 cm square blocks

Tofu, the first step is to cut it into 1.5 cm square blocks. centimeter cubes

step

4

Put some water in a pot, add a pinch of salt, and add the tofu to the pot with cold water, then boil it for a minute or two

step

5

Cut the beef into minced pieces

step

6

Blanched Pour the tofu into a container with the water and set aside. Putting the tofu with the water can keep it warm and prevent it from sticking

step

7

Cut the ginger and garlic into minced pieces

step

8

Cut the garlic clover into small sections

step

9

Bean paste and tempeh chopped finely

step

10

Steamed peppercorns crushed finely with a rolling pin

step

11

Put a moderate amount of oil in a pan and heat it to 50%

step

12

Put in the minced beef and stir-fry to change the color

step

Then add the minced beef and stir-fry to change the color. Step

Step

13

Add the bean paste and edamame, stir-fry over low heat to release the red oil

Step

14

Add the ginger and garlic, and stir-fry to release the flavor

Step

15

Add chili pepper and stir-fry well

Step

Step step

16

Add the stock and cook for two minutes

step

17

Drain the excess water from the tofu, add it to the pot, and cook over low heat

step

18

Add a little soy sauce, and gently stir, and cook over low heat to taste

step

Steps step

19

Add the water starch in three batches, a little at a time, and shake the pan to mix well

step

20

Add the garlic cloves, and turn to mix well

step

21

Put out of the pan and serve on a plate. Mapo tofu finished picture

Mapo tofu cooking tips

Skill tips

1, to do Mapo tofu is best to use tender tofu, but not polyester tofu;

2, bought the tofu before cooking in the addition of a little salt in the water soaked for ten minutes so that the tofu is not easy to crumble, the texture is also better;

3, the blanching of tofu The best cold water in the pot, so that the tofu is not easy to break, blanched tofu first soaked in the water to cook tofu, both heat preservation and will not stick;

4, bean paste, tempeh, soy sauce contain salt, be sure to control the amount of salty;

5, like the taste of the fresh can add a little sugar, chicken, my family does not like so I did not add;

6, very like spicy stir-frying of minced meat after the step of adding the amount of chili oil the step of adding the right amount of chili oil and pepper oil, taste more powerful.

7, the water starch must be little by little to add;

8, master the fire, the whole basic for the small fire.