Authentic Sichuan Mapo Tofu (How to make Mapo Tofu spicy and delicious)
Mapo tofu is a common home-cooked dish. How to make it more delicious? Today, I will share with you the method of making mapo tofu and chili pepper. You will be sweating after eating a few bites, so that you can make the taste of the restaurant at home.
The first choice for making Mapo tofu is tender tofu. First cut it into slices about two centimeters thick, then cut into strips, and finally cut into square cubes of appropriate size. Don't cut it too big, as it will not be easy to taste. After everything is cut, put it on a plate and set aside.
Cut appropriate amount of chopped green onion, minced garlic and minced ginger.
A piece of pork belly, cut into minced meat, you can also use minced Beef.
Add a spoonful of bean paste, a few pieces of black bean paste, chopped green onions, a handful of Sichuan peppercorns and dried chili peppers to the bowl.
Put a small amount of oil in the pot, add Sichuan peppercorns, and slowly stir-fry the dried chili peppers over low heat until they become fragrant. After smelling the obvious numbing aroma, put it out on the chopping board, crush it with a knife, and then chop it. This is the knife-edge chili pepper. It can be used to make Mapo tofu and boiled meat slices. It tastes particularly fragrant.
Blanch the tofu in a pot under cold water and add a spoonful of salt. This will solidify the protein in the tofu and remove the beany smell. It won't break easily when fried.
Preheat the pot, add rapeseed oil, rapeseed oil makes spicy dishes, the taste is more fragrant, then add minced meat, stir-fry, add bean paste and tempeh, stir-fry out the red oil inside, then add onion and ginger Fry the garlic until fragrant.
After sautéing until fragrant, add the chili peppers, stir-fry briefly, and add water to the pot.
After the pot is boiled, season it, add salt, Chicken essence, a small amount of sugar, add a small amount of dark soy sauce to adjust the color, and add the tofu to the pot.
After boiling the pot, turn down to low heat and simmer for about three minutes so that the flavor can be absorbed into the tofu. Be sure to use low heat. The high heat will easily break up the tofu. Add water starch in three times to thicken it. The first time the water starch is added will be slightly thinner and the soup will be reduced. The juice is a little thick, so push it forward slowly without stirring back and forth to avoid breaking the tofu.
The second time, add water starch that is slightly thicker than the first time.
Turn off the heat before thickening for the third time. The water starch will be a little thicker than the previous two times. Push it forward until it is even and then turn on the heat.
Finally, add some oil, so that the mapo tofu fried looks very appetizing, spicy and delicious, and the more you eat, the more you will enjoy it. If you like it spicy, you can sprinkle a little more chili pepper.
