AuthorChinaChefsTofu is nutritious and widely used in family cooking.There are many ways to make tofu, with different flavors in the north and south. The flavor is light and rich, and also can be used for cold mixing, cooking and soup.
Today, making Sichuan-style tofu is also the most common practice, that is "ma po tofu", which is also a typical Sichuan cuisine.
Features: bright red color, aromatic smell, hot and spicy, tender taste, rich taste, appetizers.
First cut the tofu into 2 cm square cubes
Put a little salt in clear water
Put the tofu in the water
Soak for 15 minutes
set aside
Heat up the frying ladle with peanut oil and stir fry the minced meat.
After the color of the minced meat into the pixian bean paste stir fry
1. After dicing tofu, it is better not to use boiling water, but only light salt water to soak it. The tofu made in that way will be smooth and tender.
2. tofu to buy a little more tender, this dish is not suitable for old tofu production, too tender is not good, soft and hard moderate just good, burn out ma po tofu, to be tender and not broken to the most authentic.
My experience is that you can buy south tofu in Beijing, but AGAR tofu is too tender and north tofu is too old, so south tofu is the best way to make mapo tofu.
3. in the north to make mapo tofu, not too hot, with 30 grams of bean paste on the line, and sichuan chefs in the production, a kilo of tofu to use 50 grams of bean paste, I feel too hot, so slightly reduced, the taste is very appropriate.
Ingredients
Directions
First cut the tofu into 2 cm square cubes
Put a little salt in clear water
Put the tofu in the water
Soak for 15 minutes
set aside
Heat up the frying ladle with peanut oil and stir fry the minced meat.
After the color of the minced meat into the pixian bean paste stir fry
1. After dicing tofu, it is better not to use boiling water, but only light salt water to soak it. The tofu made in that way will be smooth and tender.
2. tofu to buy a little more tender, this dish is not suitable for old tofu production, too tender is not good, soft and hard moderate just good, burn out ma po tofu, to be tender and not broken to the most authentic.
My experience is that you can buy south tofu in Beijing, but AGAR tofu is too tender and north tofu is too old, so south tofu is the best way to make mapo tofu.
3. in the north to make mapo tofu, not too hot, with 30 grams of bean paste on the line, and sichuan chefs in the production, a kilo of tofu to use 50 grams of bean paste, I feel too hot, so slightly reduced, the taste is very appropriate.