To make mapo tofu, you can't do without it, add 1 more step to make it spicy and fragrant, and it is super invincible

As a famous Sichuan dish, mapo tofu is not only spicy and fragrant, but also inexpensive  Today, I will share with you the specific method:

First: First of all, there must be minced meat as a companion, and its addition will inevitably add a lot of flavor to this dish. Judging from the story and legend of mapo tofu, this is what remains at the source.

Second: You must use peppercorns to boil the pot. Since it is called mapo tofu, the hemp brought by Sichuan pepper must be one of the key factors in making this dish well.

Third: it must be spicy, and the most common one at present is cooked with Pixian bean paste. Of course, you can also use a combination of Chaotian pepper and red oil. Personally, I think the previous approach is a little preferable. This is the second key factor and must not be omitted.

Fourth: Blanch the tofu in advance, and add some salt to the water when blanching. This method allows the tofu to taste at the base for the first time, and it is not easy to break when stir-fried.

Fifth: In order to add color in the restaurant, after frying some dishes, you have to pour a little oil on them, so there is no need for the family version.

Production process

【Required Documents】

Tofu, a small piece of beef, Pixian bean paste, garlic, green onion, Sichuan peppercorns, salt, white pepper, chicken essence (non-focused, can be omitted).

【Production process】

Step 1: Finely chop the beef, chop the green onion, and cut the tofu into cubes.

Description: Tofu is better to choose old tofu or tender tofu, in fact, they are all good, each has its own advantages and disadvantages. Tender tofu is not easy to operate and crumbly, but the taste is smooth and tender, the old tofu is a bit chai but not easy to fry, and the taste is still very good after blanching.  

In addition, it is best to prepare the condiments in advance, a piece of tofu with 2 tablespoons of Pixian bean paste, put the bean paste on the board and cut it slightly, otherwise it will be too ugly after coming out of the pot.

Step 2: Bring water to a boil, add an appropriate amount of salt to it, and blanch the tofu for half a minute after the water boils.

Description: When the tofu is stir-fried, the time is short, and it is difficult to absorb the flavor, so adding a little salt at this time can help it add a little saltiness for the first time. Also, it is not easy to crumble with salt. In addition, there is also a significant difference in taste between blanched and unblanched dishes, especially old tofu is obviously better blanched. Another point is that blanching can remove the beany smell to some extent.

Third: Heat the oil until it is 60%, add a pinch of peppercorns and stir-fry until fragrant, then remove along the edge of the pot.

Description: If you want to keep it, it is okay, but the final product does not look beautiful. In addition, the oil temperature should not be too high when boiling peppercorns, as it will fill the house with oil smoke.

Step 4: Add minced garlic and stir-fry until fragrant. After that, add the minced meat and stir-fry.

Stir-fry until colored, add the spicy sauce prepared in advance, stir-fry the red oil, and add an appropriate amount of water to it.

If you feel that the spicy Pixian Douban is not yet in your stomach, you can also add chopped Chaotian pepper to pop for a few seconds before putting the meat at this time, but I personally recommend not putting it.

Step 5: When the water boils, gently spread the tofu cubes on top, cover the pot and simmer for 1 minute.

Step 6: Remove the lid, do not turn the tofu first, add salt, pepper, chicken essence, green onion chopped, stir-fry evenly and it is ready to go.

Step 7: According to the restaurant's practice, garnish with green onions after cooking, and the dish is ready.

It's really super spicy and fragrant, invincible to eat! With meat and without meat, the effect is still different.  

Tips

1) If there is no meat at home, it is delicious to make this dish without meat, sometimes I don't put meat on it, and it is delicious to test it myself.

2) Choose tender tofu for better taste, even without blanching.

Okay, the story is over, and the dish is ready, so let's enjoy it