The chef teaches you: the most authentic method of "Mapo Tofu", the tofu is tender and not broken, the method is super simple

Hello everyone, what I want to share with you today is a delicacy "Mapo Tofu". Mapo tofu is a home-cooked delicacy that people in the north and south like to eat. When making Mapo tofu, how do we make it so that the taste of Mapo tofu becomes delicious?

If you also love to eat Mapo tofu, let me tell you today how to make authentic Mapo tofu! This is the method that a chef I knew before and taught me. The following is the most detailed explanation, I hope you can learn it.

Food: [Mapo Tofu]

[Making ingredients]: tofu, salt, edible oil, bean paste, pepper, tempeh, dried chili, chicken essence, salt, sugar, starch water

[Methods and steps]

1. First of all, we must prepare some ingredients in advance. First, prepare a piece of tofu, clean it and cut it into small pieces for later use. When buying tofu, try to choose an older one. This tofu is most suitable for use. Stir fry. Tofu that is too tender is not suitable for stir-frying, and it is easy to be fry.

2. Tofu is about 200 grams, and then we have to prepare 50 grams of ground beef or pork. Next, prepare some soaked ginger and soaked chili, and chop them into fine pieces for later use. Then raise the pot to boil water, add appropriate amount of water to the pot, and heat the water in the pot over high heat.

When the water temperature is heated to the bottom when bubbles appear, we should add the cut tofu to the hot water, and turn on the high heat to bring the hot water in the pot to a boil. Then blanch the tofu for another minute to remove the tofu from the pot and set aside. This will remove the beany flavor from the tofu.

3. Heat up the pan and add some cooking oil to the pan. After the oil is 30% hot, add the prepared minced meat to the hot oil first, and fry the water in the minced meat to dry. Then add a spoonful of bean paste to the pot, stir-fry the red oil, then add the appropriate amount of pepper, tempeh, and dried pepper to the pot, and stir-fry them to create a fragrance.

When we can smell the strong tempeh scent, we need to add a small bowl of water to the pot. After the soup is boiled over high heat, we then put all the prepared pickled ginger and pickled peppers into the pot. Then add chicken essence, salt, and sugar to the pot to taste, and stir well.

4. Next, we need to add all the blanched tofu to the pot, turn the high heat to a low heat, and let the tofu slowly cook in the pot for 5 minutes, so that the tofu can be fully flavored. Remember that the heat cannot be too high, wait 5 minutes before turning the heat into a big fire.

Finally, we have to prepare a small bowl of starch water. The prepared starch water should be slowly poured into the pot three times. The tofu soup in the pot will thicken and thicken. The delicacy can be eaten after turning off the heat. The mapo tofu made in this way tastes fragrant and numb. Have you learned how to eat it?

to sum up:

Before cooking Mapo tofu, you must remember to blanch the tofu. The taste of tofu that cannot be made will not taste good no matter how you cook it. After making the tofu, you must remember to eat it while it is hot. The taste of the tofu will change greatly when it is cold. There are thousands of tofu delicacies. Friends who like tofu, do you have better food preparation and sharing?