As one of the famous dishes in Sichuan Province, ma po tofu, its unique taste, smooth texture, highlighting the characteristics of Sichuan cuisine spicy. In recent years, Ma Po Tofu has traveled across the oceans to various countries around the world, and has become a delicacy that has gained international fame from being a home-cooked dish. The popularity of Ma Po Tofu is not only due to its long history, which has been loved by people since the Qing Dynasty, but also because of its unique taste, which makes it smooth and easy to eat, and the raw materials used to make it are very simple and low-cost.
Nowadays, ma po tofu is not only available in restaurants, but also in many people's homes. However, there is one thing that you need to pay attention to, and that is that ma po tofu is very easy to spread out, and it doesn't taste good. In fact, the most important thing to do is to soak it in salt water for a while, and then blanch it. As long as the tofu has gone through these two steps before making it, it will not be easy to fall apart, and the taste is also very good. If there are interested friends, follow the steps shared below to do it.
Name Mapo Tofu
Required IngredientsTofu, minced pork, soybean paste, minced garlic, pepper, garlic cloves.
Methods and Steps
1, first of all, will need to prepare all the ingredients, tofu try to buy a little more tender, and then cut it into a centimeter or so of the dices, so that better flavor. In addition, prepare a bowl of water starch in advance.
After the tofu is cut, put it in salted water and soak it for about fifteen minutes, soak it well and then start a pot of water, and when the water boils, put the tofu into it for about three minutes. This way the tofu will not have a soybean odor, and will not be easy to fall apart.
2, the next step in the pan pouring oil, and when the oil is hot, cut the minced meat into the stir-fry, and when the meat is browned, cut the minced garlic and soybean paste into the pan and stir-fry.
Bean paste plays a key role in this dish, so be sure to buy a higher quality.
3, bean paste fried incense, to the pot into the amount of water, and then blanched tofu into it, and then open the medium heat simmering tofu. Note that the amount of water does not have to be too much, as long as the submerged tofu can be.
4, wait for the water to boil dry, will be ready to pepper flour poured into the pot. Pepper noodles can choose particles a little larger, so as to be able to better release the hemp flavor.
5, the next will be ready to pour the water starch into the pot, and then turn the fire a little bit, a little bit of juice, pay attention to the juice do not close too dry, there is a soup this dish tastes more flavorful.
6, and finally cut the garlic sprinkled into the mapo tofu, and then slightly stir-fried, you can put it out to eat.
Warm tips
1, tofu in the pot stew, try not to use a spatula randomly turn, as long as the last pouring of water starch after turning a little can be.
2, bean paste inside itself has a salty flavor, so this dish does not need to put salt.
3, heavier taste friends can also add a little hot pot base when making, the flavor will be good.
The reason why Ma Po Tofu got this name is mainly because in the Qing Dynasty folk, there is a person known as Chen Ma Po's wife on the cooking of tofu has a unique set of skills, cooking out of the tofu color and flavor, y loved by people, so it is named after its name. Now Ma Po Tofu is widely popular, spread all over the world, there are a variety of practices, each of which has a unique flavor, with a unique taste.
And today I teach you to do Ma Po Tofu, is a contemporary most people can accept the taste, emphasizing the numbness, spicy, hot, salty, highlighting the characteristics of Sichuan cuisine, the raw materials used is also particularly simple. Readers and friends, if you think the method shared by the editor is good, follow this step on the tofu, to ensure that the made Ma Po Tofu will not be easy to fall apart, eat especially smooth and crisp. If any friend has a better method