Japanese-style Mapo Tofu

Raw materials preparation: 5g of tofu, 5g of minced meat (both beef and lean pork are acceptable) and 1 pieces of pepper; Pixian watercress; Vegetable oil, refined salt, Chili powder, pepper powder, pepper powder, corn starch, shallots, garlic, ginger, and appropriate amounts. (Seasoning can be added according to personal taste.)

Practice:

1. Cut the tofu into small pieces, and then put it on a plate for later use.

2. Cut the onion into sections for later use, and cut the garlic and ginger into powder.

3. Then add water to the corn starch and thicken it.

4. Pour a proper amount of water into the wok and bring it to a boil, and pour a small amount of salt.

5. Then, put the tofu in and boil it, so that the smell of tofu can be removed.

6. Then, scoop up the tofu, drain the water and put it on a plate for later use.

7. Cut the lean meat into cubes, pour a proper amount of vegetable oil into the wok and bring it to a boil. Add the minced meat and stir-fry it with high fire.

8. When the meat is cooked and discolored, add the minced garlic and Jiang Mo, and continue to stir evenly.

9. Then cut the chopped green onion.

1, stir-fry the fragrance, then pour a proper amount of Pixian bean paste into it and stir-fry.

11. Then, pour in a bowl of water, add pepper, pepper powder and bring to a boil.

12. Then, put the tofu in, simmer for 5 minutes without stirring, add some salt to taste, and then add the water starch and cook.

13. Then put them all on a plate, sprinkle some pepper powder, and then sprinkle some chopped green onion, and serve.

Cooking skills:

1. Boil the tofu in hot water to remove the fishy smell of the beans.

2. After we finally put the tofu in, we just need to simmer it, so that it can be tasted.

3. After the tofu is put into the pot, we should try not to use a spatula as much as possible, so as to avoid the tofu from being fragile.

tips and formula of mapo tofu

main ingredients: 1 piece of tofu, 1 teaspoon of beef, 1 tablespoon of chicken soup

auxiliary materials: 5cm scallion, 3 slices of ginger, 2 cloves of garlic, 1 seedling of garlic, 1 tablespoon of Pixian watercress, 1 teaspoon of pepper powder, 1/2 teaspoon of sugar, 3 teaspoons of starch and 3g of peanut oil

Practice <

2. Chop green onions, garlic and ginger into powder, chop Pixian watercress, chop garlic sprouts into powder, and use some beef sauce.

3. When the oil is seven minutes hot, stir-fry the onion, ginger and garlic, stir-fry the beef sauce evenly, then stir-fry the Pixian watercress into red oil, and add the white sugar for seasoning.

4. Drain the tofu, put it in the pot, put the chicken soup in, put it on high fire, then cover it, put it on medium-low fire for about 3 minutes, then add a small amount of starch and mix it evenly with water.

5. thicken the water starch, sprinkle with some pepper powder and minced green garlic, and stir well to make it.

how to cut tofu

steps

when we cut tofu, we must dip some water on the knife surface, and then we can cut it into the shape we want, and it will not stick to the knife.

When we cut tofu, we must cut it from the inside to the outside, one knife next to the other, which will make the tofu cut neatly, and it will not stick to the knife, which can also save a lot of time.

if we cut tofu in water, it will have a good effect, because the knife is slippery in water, and it will fall off easily when the tofu is cut out. We can also clean the tofu by the way, which will kill two birds with one stone.

We can also freeze the tofu in the refrigerator for a while, and then we can take it out and cut it when the ice crystals are tired. We just have to cut the tofu before the ice crystals melt.

When we cut tofu, we have to cut it in the opposite direction. When we cut tofu, we have to press the big piece under our hands, and then cut it bit by bit, and press the small piece to cut it. Because the big piece is heavy, the knife can't be brought up when cutting, so it won't stick to the knife.

When cutting tofu, everyone is used to putting the knife on his right hand and then cutting it to the left, which will make it stick to the knife after cutting. In fact, you might as well change your habit and cut the knife in your left hand and from right to left when cutting tofu, which will make the right hand just hold down the cut tofu block.