Wash the tender tofu and cut it into diced tofu about 1.5 cm, which is 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.
Tips: blanch with light salt water, 1 is to remove the smell of beans, and 2) it can make tofu inhale a little salt and spit out a part of water under the action of osmotic pressure, so that tofu is 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, and then chop it into powder. It is best to stir-fry the beef with minced meat. There are also some merchants who will use pork instead for cost reasons. It is necessary to slide the pan first to avoid sticking to the pan.
Step 2: Prepare seasoning and cold oil in a hot pot, pour in minced beef, stir-fry minced beef in a medium fire, and the crisp of Mapo tofu is here. Stir-fry minced beef until slightly golden, and pour out.
The second Vitex negundo L. from Sichuan is the first choice for pepper, which is characterized by rich aroma and moderate spicy degree.
Chinese prickly ash from Hanyuan? , mellow and refreshing, put them together in a hot pot and stir fry over low heat. Stir-fry the water inside, and stir-fry the pepper and pepper until crisp and fragrant.
Then pour it on the chopping board and chop it with a knife to make the knife-edge pepper.
Knife-edge pepper 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 taste of hemp.
Step 3: Prepare auxiliary materials.
Wash the shallots, cut them into sections, cut the garlic into pieces, put them together, chop a few black beans, and chop two spoonfuls of bean paste with a knife. Generally, the bean paste is coarse, and it is easier to taste well when chopped finely, and it will not leave too much residue.
After chopping, put it together with onion and garlic, which is convenient for frying in the pot.
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: Cooking
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 slowly on low heat, stir-fry the small materials until fragrant,
Stir-fry the sauce flavor of lobster sauce, stir-fry the red oil and flavor of bean paste, and then pour in a proper amount of water. If there is broth, the taste will be better. The height of water should not exceed half of tofu.
Add 2 grams of salt, pepper 1 g, a little sugar to make the taste softer, 2 grams of chicken essence, soy sauce 1 g to improve the color. Boil the soup until it boils. Add tofu and beef.
The bean paste is not spicy enough. Here, put some knife-edge peppers to increase the bottom flavor, turn to low heat for cooking, and gently push the tofu with the back of a shovel, always pushing it in one direction, and you can't stir it back and forth.
Otherwise, the tofu will be shredded and incomplete. When the soup is less than one-third of the tofu, the first time it is thickened, it is necessary to thicken it, so that the flavor can penetrate into the tofu, not too strong, otherwise it will be easy to paste the pot, and the thickening powder is not firm and easy to fall off.
Then the tofu is stung for the second time to increase the pulling force between the tofu, and finally the tofu is stung for the third time, so that the tofu is completely bonded together and does not spit water.
Add the remaining knife-edge peppers before cooking, sprinkle with garlic sprouts, and the red and green colors will set each other off. Suddenly, the whole dish will come alive.
Teddy boy has something to say:
1. Don't put ginger in making Mapo tofu, because ginger is too strong and easily covers other flavors.
2. Thickening for three times can not only accurately grasp the thick consistency of thickening juice, but also make tofu more shiny and smooth.