The practice of Mapo Tofu

\”Mapo Tofu is a classic traditional Sichuan cuisine. Many people love to eat, but they can’t make the taste of the restaurant. That’s because you missed a few key steps. Today, you will teach you to make it more than a hotel at home. Delicious Mapo Tofu. \”

ingredients details
  • Tofu A piece of piece
Beef

    A small amount

  • ]
  • Seasoning
  • garlic seedlings One
  • Salt

  • A small amount [
  • [ 123] Douban sauce

  • 2 spoons
  • Terma

  • A spoon Chili noodles
  • One spoon

  • MSG A spoon
  • Chicken Essence A spoon
  • Swear
  • Starch A small amount

Paeon Plurium

A small amount

  • Spicy flavor
  • Boiling process
  • [ 123] Ten minutes takes time

  • Simple difficulty

The practice of Mapo tofu

  • 麻婆豆腐的做法步骤:1

    1

    The tofu is changed into a thick piece, then cut into a strip, and finally cut into a small square. When cut, select to cut from back to front, so as to prevent tofu sticking knife.

  • 麻婆豆腐的做法步骤:2

    2

    Then simmer the tofu water, add a spoonful of salt when the water is simmered.

  • 麻婆豆腐的做法步骤:3

    3

    Pour into the tofu and cook it completely, about 1 minute.

  • 麻婆豆腐的做法步骤:4

    4

    Pour into the bowl with soup with tofu. The purpose of this step is to prevent tofu sticking The role of insulation can quickly burn tofu when it is burned, which is the key to the delicious tofu.

  • 麻婆豆腐的做法步骤:5

    5

    A garlic seedlings cut the small horse ear.

  • 麻婆豆腐的做法步骤:6

    6

    Prepare a small piece of beef, remove the fascia, cut it into small pieces, and then chop it into the end without chopping into the meat filling. thin.

  • 麻婆豆腐的做法步骤:7

    7

    Take a plate, add two spoons of bean paste, and one spoonful of tempeh.

  • 麻婆豆腐的做法步骤:8

    8

    The oil is hot and minced beef.

  • 麻婆豆腐的做法步骤:9

    9

    Add a little cooking wine.

  • 麻婆豆腐的做法步骤:10

    10

    Losing salt into the bottom flavor.

  • 麻婆豆腐的做法步骤:11

    11

    Little fire squeeze the beef crispy, fry the crispy aspiration.

  • 麻婆豆腐的做法步骤:12

    12

    Pour less oil without washing the pan.

  • 麻婆豆腐的做法步骤:13

    13

    Add the soybean sauce and tempeh, stir -fry the red oil.

  • 麻婆豆腐的做法步骤:14

    14

    Add a spoonful of pepper noodles to increase the spicy taste and the color is more red and brighter.

  • 麻婆豆腐的做法步骤:15
    15

    Add a small bowl of clear water.

  • 麻婆豆腐的做法步骤:16
    16

    Control the water of the dry tofu, pour it into the pot, and completely subdue the water.

  • 麻婆豆腐的做法步骤:17
    17

    Then add a spoonful of MSG.

  • 麻婆豆腐的做法步骤:18
    18

    A spoonful of chicken essence.

  • 麻婆豆腐的做法步骤:19
    19

    A spoonful of raw soy sauce, burn medium heat for five minutes, burn the tofu, completely flavor.

  • 麻婆豆腐的做法步骤:20
    20

    At 1/3 of the water, add the minced beef, which is the key to beef crispy.

  • 麻婆豆腐的做法步骤:21
    21

    Start the first thickening. The purpose of this step is to wrap the tofu tofu.

  • 麻婆豆腐的做法步骤:22
    22

    Put the garlic seedlings and push it gently with a spoon.

  • 麻婆豆腐的做法步骤:23
    23

    Start the second and third thickening, the concentration is stronger.

  • 麻婆豆腐的做法步骤:24
    24

    The high fire is brightened and the oil can be released.

  • 麻婆豆腐的做法步骤:25
    25

    When loading the plate The effect of insulating hot mouth is sprinkled with flower pepper.

Tips

1. Stir -fried bean paste, tempeh, pepper noodles, be sure to low heat.

2. Do not chop beef too much. Be sure to fry until the fragrance is crispy, and it is prosperous. Add the beef before the first thickening. This is the key to crispy.
3. Be sure to simmer in water and soak in the original soup to prevent adhesion and heat up.
4. Stir less when burning tofu. Only push can not be tapped to keep the block shape.
5. Three thickening in three times, the first thickening, gently roll it, wrap the sauce on the tofu, and then the second and third thickening, but the concentration is thicker than the first time, so as to reach the reach to reach The effect of rosy and bright oil.

发表回复

您的电子邮箱地址不会被公开。