To make mapo tofu, there are "5 kinds" that are indispensable, spicy and fragrant are enjoyable, and it is easy to make a restaurant flavor

 Like mapo tofu complex flavor type of Sichuan cuisine, there are "5 kinds" that cannot be missing, namely minced beef, Sichuan pepper, chili, Pixian bean paste and tempeh, which forms its unique flavor of spicy and fragrant, but if there is less of the same material, it will make a big difference in the dishes.

The following will share the detailed method of this mapo tofu with you, the prepared dishes are bright and attractive in color, numb, spicy, hot, tender, fresh, fragrant and fragrant

How to make mapo tofu

Ingredients: 350 grams of soft tofu, 100 grams of minced beef, 30 grams of minced pork.

Ingredients: 5 grams of green onions, 5 grams of garlic, 3 grams of ginger, 1 gram of chopped green onion, 20 grams of Pixian bean paste, 2 grams of black bean sauce, 2 grams of Sichuan pepper, 1 gram of chili noodles, 5 grams of rice wine, 5 grams of light soy sauce, 3 grams of sugar, 10 grams of water starch, appropriate amount of salt and oil.

The first step is to take the empty pot into the peppercorns, turn on the low heat, stir slowly with a spatula to slowly dry the peppercorns, and when they are brown-red, you can turn off the heat and take them out.

The second step, the pepper will become crispy after cooling, put it into a bowl and pound it into pepper noodles, pound it and keep it for later use, take the Pixian bean paste and tempeh mixed together and chop it, green onions, ginger pieces, garlic wash and mince all of them.

The third step, add an appropriate amount of water to the pot and boil over high heat, add a little salt and stir after boiling, cut the tofu into pieces and put it into the pot, blanch it for 2 to 3 minutes, do not use high heat when blanching the tofu, otherwise the tofu is easy to break, just use low heat instead, blanch and turn off the heat and drain the tofu.

The fourth step is to heat the oil pot on the fire, pour an appropriate amount of oil to heat over low heat, stir-fry the minced beef and minced pork, fry the excess fat, put in the Pixian bean paste and tempeh, pepper noodles, chili noodles and fry the red oil, then put the minced green onion, minced ginger and minced garlic to fry the fragrance, pour in the rice wine and fry for 1 minute, the minced meat must be fried crispy, so that the fragrance will be very strong.

Step 5: Add 1 bowl of water to the pot, add light soy sauce, sugar, an appropriate amount of salt and boil over high heat, put in the tofu cubes, cover and turn to low heat and cook for 5 to 8 minutes, pour in the amount of water and the tofu cubes are level, if the water is too much, it is not good to collect the juice.

Step 6, after the tofu is boiled into the flavor, pour the water starch into the pot, change the heat to high to reduce the juice, stir gently with a spatula, let the thick soup wrap on the tofu blocks, stir well, turn off the heat and put it out, sprinkle with chopped green onions, and the dish is ready.

Tips:

The reason why minced pork is added is that although the beef tastes good, it has little fat, and if you make it with beef alone, the flavor is not strong enough, and the fat of pork will make the whole dish more flavorful.

The tender tofu has a soft texture, but it still has a gypsum flavor on its own, so before making this dish, the tofu must be blanched first, and salt is added to remove this gypsum smell.

If there is still a lot of soup at the end of the juice, you can thicken it in two batches so that the collected soup can be wrapped around each piece of tofu.