Should I use old tofu or soft tofu when using Mapo Tofu?

Mapo tofu is a delicious dish that many people like to eat. There are many ways to cook it. It tastes spicy and delicious, and has a good effect in promoting appetite. When making spicy tofu, you should choose tender tofu, which will taste tender and melt in your mouth. Let’s learn how to make spicy tofu. You can prepare an appropriate amount of tender tofu and an appropriate amount of beef or pork.

Method 1 Ingredients: tofu (250 grams), beef (75 grams), garlic sprouts (1 root), fermented black beans (15 grams), pepper powder (3 grams), rice wine (5 grams), salt (3 grams), pea starch (5 grams), peanut oil (15 grams), shallot (5 grams), etc. step

1. Cut the tofu into 2 cm square pieces, blanch them in boiling water with a little salt to remove the bean smell, then remove and soak them in clean water; chop the fermented black beans, cut the garlic sprouts into sections, and mince the ginger; 2. Heat a wok, add oil, and stir-fry the beef filling; when the beef filling turns golden brown, add the bean paste and stir-fry together; add the fermented black beans, minced ginger, and chili powder and stir-fry until the beef is colored; 3. Add the broth and bring to a boil; add the tofu and cook for 3 minutes; add soy sauce, garlic sprouts, and sugar, season with salt, and thicken with wet starch; sprinkle with pepper powder and chopped green onions after serving.

1. Heat a proper amount of oil in a wok. Add the minced meat and stir-fry until loose. Remove from heat and set aside. 2. Add more oil to the wok and heat until it is hot. Then add the peppercorns, minced garlic and minced ginger to bring out the aroma. 3. Add the fermented black bean paste and stir-fry until the oil turns red. Then add the colored peppercorns and stir-fry evenly. Then add the diced tofu and stir-fry for about 3 minutes. 4. Add the minced meat that was previously fried into the wok and stir-fry for a few times. Add starch to thicken the sauce. When the sauce is reduced, remove from heat and sprinkle with chopped green onions and peppercorns. [2]

Dishes

The characteristics of Mapo Tofu are spicy, hot, fragrant, crispy, tender, fresh and lively, which are also known as the eight-character motto. Spicy: It means that the tofu should be sprinkled with an appropriate amount of chopped Sichuan pepper before it is served. The best Sichuan peppercorns to use are the Hanyuan tribute peppercorns, which have a pure, refreshing numbing flavor. If you use other kinds of pepper, the numbing taste will get stuck in your throat and make you feel short of breath.

Spicy: Use Longtan Temple Dahongpao pepper to make fermented bean curd, chop it finely and cook it, then add a small amount of cooking oil and chili pepper to cook the minced tofu, which is spicy and fragrant.[4] Boil: The characteristics of tofu keep the temperature of the whole dish after it is out of the pot, and it is not easy to cool down. Every time you pick up your chopsticks, you can taste the freshly-baked food. Aroma: Serve it immediately after taking it out of the pot. You won’t smell the gypsum from making tofu, the rust from cold-soaked tofu, or the unpleasant smell of various condiments. Instead, you will only smell the aroma that whets your appetite. Crisp: The refined meat filling is golden in color, crispy and not hard. Each piece of meat is crispy when you put it in your mouth and melts in your teeth as soon as you touch it. Tender: The tofu is put into the pan and fried properly. It is white like jade, with edges and corners. It breaks into pieces when pinched, so it is usually eaten with a small spoon. Fresh: The ingredients of Mapo Tofu are all fresh, tender and green, with a good combination of red and white, and the color and taste are fresh and impeccable. Live: refers to a unique skill of the Mapo Tofu restaurant: when the tofu is served, the inch-long garlic sprouts stand upright in the bowl, emerald green and blue, with a very bright oily sheen, as if they were just picked and chopped from the fields, vivid and alive, but when you put it in your mouth, they are all cooked through, without any raw taste