? Home-made method of Mapo tofu

Health Guide: Mapo is one of the traditional famous dishes of Han nationality in Sichuan and one of the eight famous dishes in China. The main raw materials are hemp, spicy, spicy, fragrant, crisp, tender, fresh and alive, which are called eight-character proverbs.

Mapo, the main ingredients are tofu, minced beef (pork is also acceptable), pepper and pepper. Hemp comes from pepper and spicy comes from pepper. This dish highlights the "spicy" characteristics.

Map 1:

Ingredients: Tofu, chopped green onion, bean paste, lobster sauce, salt, cornflour, pepper, soy sauce, cooking wine and chicken essence.

：

1, cut the tofu into small pieces for later use, sprinkle a little salt on the minced meat, and marinate with appropriate amount of cooking wine.

2, pour water into the pot, sprinkle a little salt to boil, add tofu blocks, blanch, can make tofu taste fresh and refreshing, and it is not fragile during frying.

3. Pour the right amount of cooking oil into the pot. The oil temperature is about 60% hot, add the meat stuffing and stir fry over medium heat.

4. Stir-fry minced meat and add 2 tablespoons of red oil bean paste. If this step is not troublesome, you can pour out the minced meat and stir-fry the red oil bean paste. )

5, stir fry the red oil, add chopped green onion and lobster sauce, stir fry in a spicy pot.

6. Pour in hot water (you can also use broth), add the previously scalded tofu, cover it, and cook for three minutes on low heat. If there is more water, you can collect the juice over high fire, thicken it and sprinkle with chicken essence, then put it on a plate and sprinkle with appropriate amount of pepper powder.

Map 2:

Ingredients: Tofu, minced beef, bean paste, lobster sauce, salt, chicken powder, soy sauce, yellow wine, minced garlic, broth, starch, peanut oil, minced garlic, pepper noodles and minced coriander.

：

1. First cut the tofu into 2 cm square cubes, put a little salt in clear water, soak the cut tofu in water 15 minutes, and then take it out for later use.

2. Stir-fry the spoon over high fire, inject proper amount of peanut oil and stir-fry minced meat.

3. After the minced meat changes color, stir-fry it in the bean paste, stir-fry it in the lobster sauce, stir-fry it in the lobster sauce and stir-fry it in the minced garlic.

4. Then cook the yellow rice wine and stir it evenly. Stir-fry the above materials and pour them into the stock to boil.

5. Then add the right amount of soy sauce and season with salt. Add tofu and cook for about 3-5 minutes.

6. Then add a little chicken powder to make it fresh and thicken it with water starch. At this time, it is necessary to shake the pot and push the bottom of the pot with a spoon, so that the tofu will not burn the pot. When the starch is completely gelatinized, it can be cooked.

7. Sprinkle a layer of pepper noodles evenly after the dish is hot. Then, sprinkle with minced garlic and a little chopped coriander. If you don't like coriander, don't let it go.

Map 3:

Ingredients: tofu, ginger, green garlic, lobster sauce and bean paste.

Exercise:

1, mince ginger, mince green garlic, chop lobster sauce and cut tofu.

2. After the water is hot, add salt, and put in the tofu block to scald it. Take out the tofu block and soak it in water.

3. After the oil in the pot is hot, add the meat stuffing and stir-fry the meat stuffing. Add bean paste and lobster sauce until the meat is slightly golden yellow.

4. Add Jiang Mo and Chili powder, stir-fry the meat stuffing and color it, add broth or water and bring to a boil.

5. Add hot tofu and cook for 3 minutes, then add green garlic, soy sauce, sugar and appropriate salt to taste.

6. Mix the starch with water and pour it into the pot. Push the soup evenly with a spatula. Sprinkle some pepper noodles after serving.

Mapo Tofu Tips:

Meat stuffing used for cooking at home will thaw quickly when needed, because the contact surface between meat stuffing and air is large; You can also move from the freezer to the freezer in advance before use, which can save thawing time.

After cutting tofu into pieces, blanching it with boiling light salt water can remove the astringency of tofu and keep it tender but not crisp.

Legend has it that tofu will not spit water if it is stabbed twice.

When frying hot sauce, put warm oil in the pot and fry it over medium heat, so as not to fry the hot sauce and Chili noodles.

It is not recommended to cook tofu for a long time, otherwise there will be bubbles and holes in the middle of tofu, and tofu will not become soft and tender.

Mapo tofu is simple and delicious, so friends who like it should make it quickly.