Mapo Tofu

Overview

The traditional Mapo Tofu highlights the spicy, smooth and tender texture, and is characterized by being numb, spicy, hot, fragrant, crispy, tender, fresh and lively: it means that when the tofu is cooked, an appropriate amount of peppercorns should be sprinkled on it. Spicy: Dahongpao oil peppers from Longtan Temple are used to make bean paste. They are chopped finely and cooked, and a small amount of cooked oil and sea peppers are added to cook the tofu. It is spicy and fragrant. Blanching: It means to serve it immediately from the pot. There is no smell of gypsum from making tofu, rusty smell of cold-soaked tofu, or the original unpleasant smell of various condiments, only the aroma that arouses appetite. Crispy: Refers to the cooked beef stuffing, golden in color, red and crispy, one by one, crispy in the mouth and melting when touched. Tender: refers to the tofu that is put into the pot and fried properly. It is as white as jade, has ripples and corners, and breaks into pieces when twisted. Therefore, it is mostly scooped with a small spoon. Fresh: refers to the raw materials of the whole dish, all fresh, tender and emerald green, red and white, fresh color and taste, impeccable. Live: The tofu is served, and the garlic sprouts are emerald green and blue, with a bright oily luster, as if they had just been picked from the field and chopped, vivid

Tags

• hot dishes
• common dishes
• meat dishes
• old man
• sichuan cuisine
• spring recipes
• autumn recipes
• winter recipes
• banquet dishes
• lunch
• beef
• chili noodles
• cooking wine
• green garlic sprouts
• onion, ginger and garlic
• pixian doubanjiang
• starch
• sugar
• tofu
• zanthoxylum bungeanum
• salt
• soy sauce

Ingredients

Steps

1. 1 Cut the tofu into small pieces, blanch the tofu in water until it boils, add some salt and soy sauce when blanching to remove the beany smell of the tofu

   

2. 2 Mince the onion, ginger, and garlic, cut the beef into small pieces, mince the watercress, and set aside the chili powder.

   

3. 3 Put the Sichuan peppercorns into a clean iron pot and slowly stir-fry them dryly without adding oil until they turn brown and red

   

4. 4 Mash the fried Sichuan peppercorns

   

5. 5 Stir-fry beef stuffing in warm oil until oily and crispy, then add Pixian bean paste and chili noodles and continue stir-frying

   

6. 6 Then add onion, ginger and garlic and stir-fry until fragrant

   

7. 7 Put cooking wine and soy sauce, a little salt, a little sugar, add an appropriate amount of water and bring to a boil

   

8. 8 Add the blanched tofu and cook for three minutes to begin to reduce the soup

   

9. 9 Add water starch to thicken the gravy, then sprinkle with pounded peppercorns and green garlic sprouts