Let's share the practice of Mapo tofu today. Speaking of Mapo tofu, the tip of the tongue immediately has a limp and numb quiver, mainly for eating.
Practice of Mapo Tofu: Traditional Mapo Tofu uses old tofu, which is more fragrant. Now tender tofu is delicate, white and tender, which can better reflect the freshness of dishes. So now most restaurants use tender tofu. Step 1: Prepare the ingredients, wash the tender tofu and cut it into diced tofu about 1.5 cm in size, about the size of thumb, but not too big, otherwise the taste will be difficult to penetrate, and the tofu should be blanched with light salt water in advance.
Tip: blanch with light salt water, 1 is to remove the smell of beans, and 2) let tofu inhale a little salt and spit out some water under the action of osmotic pressure to make tofu more compact and not fragile.
After blanching, pour it out and put it in cold water to cool it to avoid adhesion.
Chop the beef first, then chop it into powder. It is best to stir-fry beef with minced meat. There are also some businesses that will use pork instead for cost reasons. You need to slide the pan first to avoid sticking it.
Step 2: Prepare seasoning and cold oil in a hot pan, pour in minced beef, stir-fry minced beef over medium heat, and the crispness of Mapo tofu is here. Stir-fry minced beef until slightly golden, and pour out.
The second Vitex negundo from Sichuan is the first choice of pepper, which is characterized by rich aroma and moderate spicy degree.
Chinese prickly ash from Hanyuan? , mellow and refreshing, put them in a hot pot and stir fry over low heat. Stir-fry the water inside, stir-fry the pepper and pepper until crisp and fragrant.
Then pour it on the chopping board and chop it into knife-edge peppers with a knife.
Knife-edge peppers must be used now. If it is left for a long time, its fragrance, spicy taste and hemp taste will evaporate. Add a spoonful of pepper powder to the prepared knife-edge pepper to highlight the hemp taste.
Step 3: Prepare the auxiliary onion, wash it, cut it into pieces, cut the garlic into pieces, put it together, chop up a few douchi and two spoonfuls of bean paste, and chop it with a knife. Generally, bean paste is thick, and it is easier to taste when chopped finely, and it will not leave too much residue.
Chop it and put it with onion and garlic for easy frying.
Garlic seedlings are the crowning touch of this dish, which is used to add flavor, color and fragrance.
We only use garlic seedling leaves to chop them up for later use.
Step 4: Heat the pan with a little more oil. When the oil temperature is 50% hot, pour in onion, garlic, lobster sauce and bean paste. Stir-fry with small fire, stir-fry with small materials,
Stir-fry the sauce flavor of douchi, stir-fry the red oil and flavor of bean paste, and then pour in the right amount of water. It will taste better if there is broth. The height of water should not exceed half that of tofu.
Add 2g salt, 1 g pepper and a little sugar to soften the taste, 2g chicken essence and 1 g soy sauce to improve the color. Boil the soup until it boils. Add tofu and beef.
Bean paste is not spicy enough. Put some knife-edge pepper here to increase the bottom flavor, turn to low heat and cook, gently push the tofu with the back of the shovel, and push it in one direction all the time, and you can't stir it back and forth.
Otherwise, the tofu will be broken and incomplete. When the soup is less than one-third of the tofu, it must be thickened for the first time, so that the fragrance can penetrate into the tofu, not too thick, otherwise it will be easy to paste the pot, and the thickened powder will be weak and easy to fall off.
Then stab the tofu for the second time to increase the tension between the tofu, and finally stab the tofu for the third time to make the tofu stick together completely without spitting water.
Add the remaining knife-edge peppers before cooking, sprinkle with garlic sprouts, and the red and green colors are in harmony. Suddenly, the whole dish came alive.