Mapo tofu is so simple, teach you a few skills, the tofu is smooth and spicy and super delicious

 

  

Today I will share with you the home-cooked method of mapo tofu, and friends who like it will take a look at how to make it!                                                                                                   

Mapo tofu home-cooked method

[Ingredients]: Tender tofu, pork loin, garlic sprouts, ginger, garlic, salt, light soy sauce, oyster sauce, starch, chili paste, chili noodles, Sichuan pepper powder

【Method】:

1. Wash the tender tofu and cut it into thick slices, then cut it into long strips, and finally cut it into small cubes, put it in a pot of boiling water and blanch it for 2 minutes. Blanching the tender tofu can remove the beany smell, which is also the trick of the tofu is not crumbly, and adding salt to the water can make the tofu stronger.

2. Wash the tenderloin with rice washing water and put it on the cutting board to chop into minced meat, wash and chop the garlic seedlings into minced pieces, separate the garlic seedlings from the leaves, peel and wash the ginger and chop it into minced ginger, peel and wash the garlic and chop it into minced garlic.

3. After the wok is heated, pour in an appropriate amount of cooking oil, pour in the minced meat and stir-fry after the oil is hot, stir-fry until the minced meat is slightly yellow, so that it tastes more fragrant, and then pour in the minced garlic sprouts, ginger, and minced garlic to fry the fragrance. Stir-frying with minced meat is the trick to making mapo tofu more delicious.

4. Then put in 1 tablespoon of chili sauce, fry the red oil, stir-fry the fragrance, then put in an appropriate amount of chili noodles to increase the spicy taste, then add an appropriate amount of pepper powder to increase the numb taste, and then add an appropriate amount of water.

5. Then add an appropriate amount of salt, light soy sauce and oyster sauce to taste, pour in the blanched tofu after boiling, gently push with a spatula to push the tofu pieces apart, and continue to cook for 5 minutes after boiling to make the tofu flavorful.

6. After 5 minutes, pour water starch along the edge of the pot to thicken, thicken a small amount each time, it is best to thicken it in 3 times, and the mapo tofu that comes out of the thickening is smooth and tender, delicious and thick. The water starch thickening step is indispensable, and this is also the secret to the smooth and tender taste of mapo tofu.

7. Put in the garlic sprouts and stir-fry evenly before leaving the pot, then turn off the heat, and use the residual temperature in the pot to simmer the garlic sprouts. Garlic sprouts are the key to the deliciousness of mapo tofu, and this step is indispensable to enhance the taste, which is also the secret to the delicious taste of mapo tofu.

8. Put the tofu on the plate, and a mapo tofu with full color and flavor is ready, the tofu is smooth and tender, spicy and fragrant, super rice, and my family eats it 3 times a week.

Production Highlights:

1. Blanching tender tofu can remove the beany smell, which is also the trick of tofu is not fragile, and adding salt to the water can make the tofu stronger.

2. When making mapo tofu, adding minced meat and stir-frying together is the trick to make mapo tofu taste more delicious.

3. When making mapo tofu, it can be thickened with water starch, which can make mapo tofu smooth and tender, delicious and thick, which is also the secret of the smooth and tender taste of mapo tofu.

4. Garlic sprouts are the key to the deliciousness of mapo tofu, especially to enhance the taste, this step is indispensable, which is also the trick of the taste and fragrance of mapo tofu.