Processing technology of Mapo tofu
Composition:
Tough tofu 500g, beef 100g, onion 15g, garlic 10g, pepper 12g, bean paste 30g, salt 3g, chicken powder 2g, soy sauce 15g, starch 20g and pepper oil 5g.
Cooking steps:
1. Wash the onion and garlic, cut the onion into chopped green onion and chop the garlic into garlic foam.
2. Cut the tofu into small squares the size of half a mahjong tile.
3. Cut the beef into foam.
4. Add water to the pot, add 1g salt, cook the tofu and blanch it for later use.
5. Put 20g of salad oil into the pot, heat the oil to 70% with high fire, add beef foam 100g, add 5g of soy sauce, stir fry with high fire until it is 80% cooked, and take it out for later use.
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6. Add 10g salad oil to the pot and heat the oil to 50% heat. Add 30g of garlic paste and bean paste, add 12g of pepper, stir-fry until fragrant, take out the pepper, add clean water to the pot, add 2g of salt, 2g of chicken powder and 10g of soy sauce, stir-fry evenly with high fire, and then add tofu to start cooking.
7. Cook for 3 minutes on medium heat, add the fried minced meat, add water to thicken starch, and add 5 grams of pepper oil and stir well.
8. Dish, sprinkle with chopped green onion, and a delicious Mapo tofu will be presented to everyone.
How to make Mapo tofu
Mapo Tofu is a collection of complete practices and authentic Mapo Tofu. Mapo tofu is a famous dish in Sichuan cuisine, one of the eight major cuisines in China. The main raw material is tofu, which is characterized by hemp, spicy, hot, fragrant, crisp, tender, fresh and lively, and is called the eight-character proverb. Mapo tofu is cooked by craft and simple to make;
The raw material of Mapo tofu: tofu;
Ingredients of Mapo tofu: ginger, onion, Chili powder, pepper powder, minced meat and bean paste;
Seasoning of Mapo tofu: soy sauce, salt, sugar, wet starch (starch mixed with a little water) and oil.
Mapo tofu practice:
Exercise 1:
1, after the tofu is diced, it should be boiled with salted water, which can remove the beany smell and make the tofu not brittle or rotten when cooked;
2. When cutting diced tofu, splashing water and cooking, the knife should be as steady and light as possible, and don't break the diced tofu into pieces.
3, the application of pepper powder to adjust the hemp flavor, do not use pepper particles, or you will bite the pepper particles when eating tofu, it will be very spicy and not delicious.
Exercise 2:
1, prepare materials;
2. Cut the tofu into 2 cm square pieces;
3. Soak the tofu in boiling water with a little salt to remove the beany smell, take it out and soak it in clear water;
4. Heat the wok and drain the oil;
5-6. Add the meat and stir fry. Add bean paste, ginger, garlic and onion, stir fry, and add some soy sauce and sugar;
7-8, tofu into the pot, add water or broth to boil, then add tofu to cook, and finally adjust such as salt, chicken essence (bean paste is salty, salt should be added less).
Exercise 3:
1. Cut the tofu into 2cm square pieces, soak it in boiling water with a little salt to remove the beany smell, take it out and soak it in clear water;
2. Chop lobster sauce and bean paste, cut green garlic into sections, and chop ginger;
3. Heat the wok, put the oil, add the beef stuffing and stir fry;
4. When the beef stuffing is fried to golden brown, add the bean paste and stir fry;
5. Add Douchi, Jiang Mo and Chili powder and stir-fry until the beef is colored;
6. Boil the broth;
7. Add tofu and cook for 3 minutes;
8, add soy sauce, green garlic, sugar, add salt to taste (if you feel salty enough, you can not put salt);
9. thicken with wet starch;
10, sprinkle pepper noodles after serving.
Practice 4:
1. Cut the tofu into small pieces for later use.
2. soak the tofu block in boiling water for about 5 minutes, and drain the water for later use.
3, hot pot, pour cooking oil, stir-fry pepper with low fire until the fragrance is overflowing, then take out pepper and leave the oil in the original pot.
4. Put minced garlic, Jiang Mo and spicy bean paste in a pot over medium heat, then add minced meat and stir-fry until the color turns white.
5. Stir-fry the tofu block with sugar, chicken essence, salt and cooking wine, and finally sprinkle with chopped green onion.
Nutritional value of tofu
Tofu contains a variety of essential trace elements, high-quality protein and sugar, which are beneficial to human body.
The nutritional value of tofu is very high. The calcium content per 100g of tofu is about 140mg, and it contains a lot of high-quality protein, various amino acids necessary for human body, and also contains unsaturated fatty acids and lecithin which are lacking in animal food, which has the following effects on human body:
1. Tofu has the effect of clearing away heat and moistening dryness. Regular consumption can promote fluid production to quench thirst, clear the stomach and tonify the middle energizer, which is very suitable for people with hot constitution.
2. Contains soybean isoflavone and natural estrogen. Phytoestrogens and flavonoids contained in tofu can improve the symptoms of middle age, fade spots and nourish the skin, which has a good effect on nourishing the skin.
3. The calcium content in tofu is relatively high, and the absorption rate is also relatively high, which is very helpful for the growth and development of bones and can effectively prevent osteoporosis.
4. Soybean lecithin and protein in tofu are very rich, which are very helpful for the growth and development of nerves and brains, and can also enhance immunity and keep fit.
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