How to make mapo tofu at home?

How to make delicious home-cooked Mapo Tofu?

If you are more interested in tofu cuisine, you may wish to follow the editor to learn how to make Mapo Tofu. Maybe you will like Mapo Tofu after finishing the lesson!

Ingredients for making homemade Mapo Tofu: a piece of tofu, less pork, a can of bean paste, appropriate amounts of green onions and ginger, appropriate amounts of cooking wine and salt.

Method 1: Cut the tender tofu into small pieces, blanch it in hot water, take it out and set aside; chop the pork into meat fillings, cut the green onion and ginger into mince and set aside; take a small bowl and add Pixian bean paste, Sichuan peppercorns, cooking wine and

Mix the light soy sauce thoroughly; put a small amount of oil in the pot, pour in the pork stuffing and stir-fry until it changes color, then add the onion and ginger and stir-fry until fragrant; then add the prepared Pixian bean paste and stir-fry until fragrant, add water, and bring to a boil over high heat; after the water boils

Add tofu, bring to a boil again, then reduce to medium heat and simmer; add salt to taste before serving, pour in water starch to thicken the gravy.

Method 2: Add water to the pot, bring to a boil, turn to medium heat, add tofu and blanch for about 5 minutes, take out and cut into pieces.

Wash the pork and chop into minced meat.

Finely chop onions and ginger.

Heat the wok, add chili oil and Sichuan peppercorn oil, turn to medium heat, add minced meat and minced ginger, stir-fry until the color changes.

Add cooking wine, bean paste, and chili sauce and stir-fry, add a small amount of water and bring to a boil, add tofu and cook for about 5 minutes.

Thicken with starch and serve on a plate, sprinkle with chopped green onions.

Method 3: Cut the tofu into small cubes, soak in boiling water to remove the astringency of gypsum, take out and drain.

Heat the wok, add 1 tablespoon of oil, then stir-fry the minced meat until it turns yellow, add Pixian bean paste, minced garlic and minced ginger and stir-fry until fragrant.

Add the broth, bean paste, and tofu, and simmer over low heat for 3-5 minutes to absorb the flavor. During this time, shake the pot to prevent the tofu from sticking to the bottom of the pot.

Add a little MSG, then thicken the sauce and serve.

Sprinkle with pepper powder, and finally sprinkle with chopped green onion or coriander.

Method 4: Cut the tofu into about one centimeter square pieces, blanch it in a bowl with boiling water and drain the water. Put the watercress and soy sauce in a bowl, mince the garlic sprouts, press the tempeh with a knife or mince it into fine pieces.

Put the starch and monosodium glutamate in a bowl, add water and mix it into gravy; put oil in the pot and heat it to 60% heat, pour in the minced meat and stir-fry until cooked, remove from the pot and put it in a bowl for later use; put oil in the pot and heat it to 60% heat.

, add bean paste, chili powder, and black bean sauce and stir-fry until fragrant; add half a bowl of soup (water is also acceptable), bring to a boil, add tofu and minced meat and cook for three or four minutes; add garlic sprouts, cook for half a minute, thicken the sauce, and add red oil

; After taking it out of the pot, sprinkle with pepper powder and serve.

The edible effects of Mapo Tofu: Tofu is a tonic, heat-clearing and health-preserving food. Regular consumption can replenish qi, clear away heat and moisturize, promote body fluids and quench thirst, cleanse the stomach and intestines, detoxify and remove dampness. It is more suitable for heat-generating constitutions, bad breath, thirst, and unclear gastrointestinal problems.

It should be taken by those recovering from fever.

This dish is rich in animal and plant protein, calcium, phosphorus, iron, vitamins and carbohydrates. It has the effects of warming and replenishing qi, replenishing the body and promoting fluid production, detoxifying and moisturizing, and replenishing essence and marrow.

Eating this dish in summer can produce fluid, quench thirst, strengthen the spleen, and is good for fitness and disease prevention.

Mapo Tofu is also a delicacy for patients with high blood pressure, hyperlipidemia, hypercholesterolemia, arteriosclerosis, and coronary heart disease.