As a Chongqing native, I grew up eating Mapo Tofu, and the spicy and delicious flavor is truly incomparable. However, my daughter doesn’t eat spicy food, which makes me drool all over the place but I always cook Sichuan food that is not spicy. Today I relived the deliciousness of the past. The mouth-watering Mapo Tofu was served to the table, and my daughter actually ate some of it. Look. It is irresistible to everyone. This mapo tofu is indeed delicious to go with the meal, but the photo was not taken well. Because it was taken at night, the lighting was not set well, which made the photo unsatisfactory. Sichuan Mapo Tofu pays attention to the eight-character motto "Massive, spicy, hot, fragrant, crispy, tender, fresh and lively". Everyone loves Mapo Tofu, and there are various ways to make it. Authentic Sichuan-style Mapo Tofu has certain Be particular about choosing soft tofu that is relatively tough, and add minced beef, green garlic sprouts, Pixian bean paste and tempeh. It’s a lot to say, but let’s take a look at the steps.
How to make Mapo Tofu
Step
1
Prepare the raw materials
Step
p>2
Put the Sichuan peppercorns into a pot and stir-fry over low heat until fragrant. Remove from the pot and let cool
Step
3
Cut the tofu into 1.5 cm square pieces
Step
4
Put an appropriate amount of water into the pot, add a little salt, and put the tofu in cold water pot, boil for another minute or two
Step step
5
Cut the beef into mince
Step step
6
Pour the blanched tofu into the container together with the water for later use. Put it together with the water first to keep it warm and second to prevent adhesion
Step< /p>
7
Cut ginger and garlic into minced pieces
Step
8
Cut garlic into small pieces
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Step step
9
Chop the bean paste and black bean paste into fine pieces
Step step
10
< p>Crush the fried peppercorns into fine pieces with a rolling pinStep
11
Put an appropriate amount of oil into the pot and heat it to 50% heat
Step step
12
Add minced beef and stir-fry until it changes color
Step step
13
Add bean paste and tempeh, stir-fry over low heat until red oil develops
Step
14
Add ginger and minced garlic, stir-fry until fragrant
Step step
15
Add chili noodles and stir-fry evenly
Step step
16
Add the stock and cook for two minutes
Step
17
Drain the excess water from the tofu, put it in the pot and cook over low heat
Step step
18
Add a little soy sauce, stir gently, and cook over low heat until the flavor develops
Step step
19
Add water starch in three times, a little each time, shake the pot to mix evenly
Step
20
Add garlic moss and stir evenly
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Step
21
Put it out of the pot and sprinkle with finely ground Sichuan peppercorns
Picture of the finished product of Mapo Tofu
Cooking skills of Mapo tofu
Tips
1. It is best to use soft tofu when making Mapo tofu, but not lactone tofu;
2. Soak the purchased tofu in water with a little salt for more than ten minutes before cooking, so that the tofu will not break easily and taste better;
3. It is best to blanch the tofu in cold water. , so that the tofu is not brittle, and the blanched tofu is first soaked in the water used to cook the tofu to keep it warm without sticking;
4. Doubanjiang, tempeh, and soy sauce all contain salt, so the amount must be controlled , don’t be salty;
5. If you like a fresh taste, you can add a little sugar and chicken essence. My family doesn’t like it, so I didn’t add it;
6. If you like spicy food, you can add it after frying the minced meat. Add an appropriate amount of chili oil and peppercorn oil in one step to make it taste stronger.
7. The water starch must be added little by little in batches;
8. Control the heat, and the whole process is basically a low fire.