Four ingredients are needed to stir-fry Ma Tofu

Authentic Ma Tofu should have four essential ingredients - mustard mustard, sheep tail oil, soybean paste, and green chives. Stir-fried sesame tofu, add some potherb mustard to make the fried sesame tofu have bones and bones, stir-fry with diced sheep tail oil, it will be more fragrant, put a spoonful of the fried sesame tofu into your mouth, and eat the mutton tail oil A stream of oil will come out when you bite it. In the past, people liked to mix in a spoonful of sesame tofu when eating noodles. In order to enhance its salty taste, a spoonful of soybean paste was added when frying sesame tofu. After frying, use a spoon to make a nest in the middle of the tofu, add fried chili oil in the middle, and sprinkle green leeks around it. The green leeks are very thin and have a green core. This kind of leeks is particularly flavorful. The aroma of leeks will fill the room wherever you use the knife. But green leeks are now very rare. When green leeks are not available, a leek with purple roots called "pheasant neck" can be used instead.

Fried Ma Tofu

Preparation method:

(1) Press out the remaining moisture in the Ma Tofu before frying, and wait until it is loose and dry before adding it to the pot. 500 grams of sesame tofu (about a large bowl) requires about 200 grams of lard. Add 200 grams of pork, half minced and half diced.

(2) First, stir-fry the diced meat and set aside. Then add the minced meat and stir-fry briefly. Add soy sauce, soy sauce, green onion and ginger and a small amount of water. Finally, add the sesame tofu and stir-fry together. The color gradually changes while frying, and the more you fry, the drier it becomes. Keep adding water, adding oil, and stir well while frying until it becomes a thin paste and bubbles appear in the pot. Pause when the bean juice splashes. Finally, the Ma Tofu is dry and can be picked up with chopsticks.

(3) Before serving, add the charred diced pork, green leeks, cooked bean sprouts and oil residue, and serve. To prevent the tofu from burning when frying, you must constantly add cooking oil. Adding oil while frying can make the tofu moist and smooth when you remove it from the pan.

Characteristics: grey-green, slightly acidic, appetizing.

Madoufu

Madoufu is a halal snack in Beijing. Boil the thicker raw bean juice over high heat to remove most of the water, resulting in coarse sesame-like sesame tofu. Then stir-fry it with mutton oil and soy sauce, then pour it with chili oil and eat it. Its characteristics: gray-green color, spicy and fragrant, sour and slightly sweet. According to legend, Beijing mutton oil-fried sesame tofu became a folk food in the early Ming Dynasty.

Stir-fried sesame tofu

Ingredients: Ingredients:

250g sesame tofu, 50g vegetable oil, 50g green beans, 50g red pepper, 10g green onion, 5 grams each of ginger, 2 grams of refined salt

Preparation method: (1) Dice hemp tofu and pork belly; cut red pepper into shreds; blanch the green beans in boiling water; cut the ginger into mince; green onion Chop green onions.

(2) Put the wok on the fire, pour in vegetable oil to heat, add chopped green onion and minced ginger to the wok, put the diced meat, shredded chili peppers and green beans into the pan and stir-fry for a while and set aside. Stir-fry the tofu for a while, add the diced pork, shredded chili peppers, and green beans to the pot, stir-fry evenly, add refined salt, and mix well.

Features: Strong aroma and unique flavor.

Sauteed sesame tofu in mutton oil - can lower blood pressure

The specific method is: use 150 grams of mutton oil to fry 500 grams of sesame tofu. If you do not eat mutton fat, you can fry it in other cooking oils, but the tofu must be made from mung beans. When frying the tofu, you can add an appropriate amount of salt and seasonings such as chopped green onion and fresh ginger. Whenever the blood pressure is unstable or elevated, you can still follow the same method and the effect will be remarkable.

Mapo Tofu

Ingredients: 1 pair of tofu, 50g minced meat, 100g vegetable oil, 35g bean paste, 3.5g MSG, 10g bone broth, 15g red oil , 0.5 grams of pepper powder, 30 grams of wet starch, 2 green onions, 10 grams of ginger, 2 cloves of garlic.

Preparation method: Cut the tofu into 1 cm cubes, put it into a container, pour 1000 grams of boiling water, soak for about 10 minutes, pour into a colander and drain. Wash the onion, ginger and garlic and cut into fine pieces. Heat the pot over high heat, add 50 grams of vegetable oil and stir-fry the minced meat until it changes color. Add the minced onion, ginger and garlic, stir-fry until fragrant. Add the bean paste and stir-fry until the red oil comes out. Put the diced tofu into the pot, add bone broth and MSG, bring to a boil and thicken with wet starch, pour in 50 grams of vegetable oil, turn the pot, push it gently with a spoon, pour in the red oil, sprinkle with pepper powder, and remove from the pot. Serve the table in a deep soup basin.

Features: Golden-red color, strong spicy flavor, fresh and delicious.

Key points: The water for blanching the diced tofu should be boiling, and the tofu should be thickened with cooked oil so that no water will come out after being plated.

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Ask for advice on how to make hemp Problems with red oil and thickening when making Mapo tofu. Why is the color of the Mapo tofu I made not so red? After thickening the gravy, does it still look watery?

Answer:

When the oil is 50% hot, put down the douban (it is definitely not the red oil made in advance, we Sichuan people usually only use that kind of chili oil to make it) Doubanjiang is used in cold dishes and stir-fries), stir-fry a little to let the aroma of the bean paste come out after being heated, and then add the tofu, so that the oil will be red and fragrant.

Add water to the starch first, stir evenly, and add it before starting the pot. Do not sprinkle dry starch directly into the pot. After adding the water starch, immediately turn to low heat and use a cooking spatula to gently push the tofu so that the starch is heated evenly so that it can solidify quickly, so that it will not be watery

Mapo Tofu

500g tofu, 150g beef, 50g green garlic, 40g Pixian watercress, 10g chili noodles, 1.5g pepper noodles, 20g tempeh, 30g soy sauce, 20g cooking wine grams, 5 grams of refined salt, 2 grams of MSG, 3 grams of minced ginger, 40 grams of water soybean powder, 125 grams of clear oil, and 250 grams of clear soup.

Preparation method:

1. Cut the tofu into 1.3 cm square pieces, put it in the pot, add salt and boil thoroughly. Do not cook in boiling water, just keep it warm.

2. Mince the beef. Wash the green garlic and cut into short sections 1 cm long. Chop the watercress and black bean sauce into fine pieces.

3. Heat the oil in the pot until it is 60% hot. Add the minced beef and stir-fry the water. When it is crispy, add the cooking wine. Add the watercress and stir-fry until red. Add the chili powder, minced ginger and tempeh and stir-fry until fragrant. Add In the soup, add tofu, soy sauce and refined salt. Use low heat to simmer the tofu until the flavor is fully absorbed. When the soup is slightly dry, add MSG, green garlic and water bean powder. Slowly reduce the sweat until thick and shiny. Gently put it into a bowl and sprinkle with peppercorns. Serve.

Note:

During the production process, after the tofu is put into the pot and boiled, it should be cooked slowly over low heat to make the inside and outside taste the same. Since the tofu is tender, the action should be gentle so that the tofu pieces remain intact after being cooked. The sweat should be strong to highlight the spicy, salty and fragrant characteristics.

Ma Po Tofu

Ingredients

Silky tofu…………2 pieces

Pork minced meat…………150g< /p>

Minced green onion…………1 tablespoon

Minced ginger…………1 small spoon

Minced garlic…………1 tablespoon

Spicy bean paste…………2 tablespoons

Pepper…………a little

Sugar…………1 teaspoon

MSG…… ……0.5 teaspoon

Soy sauce…………1 tablespoon

Starch…………a little

Method:

1. Cut the tofu into small cubes.

2. Heat up the oil pan and put 3 tablespoons of oil in the pan. When the oil is hot, fry the minced meat and take it out.

3. Use the remaining oil in the pot to sauté the minced garlic and bean paste until fragrant. Add 2 and a half bowls of water, tofu, minced meat, and soy sauce. Bring to a boil over high heat, then reduce to low heat and simmer for about 10 minutes. Sprinkle on Mix the pepper, season with sugar and MSG, thicken with wet starch, and sprinkle with chopped green onion.