[Main material] South (nen) tofu piecerr[ingredients] two or three onionsrr[Seasoning] cooking oil, pepper powder a spoonful and a half (preferably Chuanhua pepper grinding, pepper, chili powder is what I must bring back to Sichuan), Hongyou County, bean paste (this is very easy to supermarket in various places now) Can buy), oily pepper, a little salt, a spoonful of MSG, a small bowl of water starch
1. First cut the tender tofu into small pieces of 1 cm square, and take a pot of boiling water on the fire.rr2. After the water is rolled out, pour in the tofu and boil it quickly with boiling water.rr3, add a little salt, one can remove the taste of soybean meal, and second, the tofu is not easy to break.rr4, the spoon is removed and drained for use.
5, after the pot is hot, pour the oil, a little more than the usual amount of cooking.rr6, the oil is 50% hot, just start to take the green smoke, smash a large spoonful of red oil, the county watercress into the hot oil.rr7, the fire is small, quickly stir fry, small fire will slowly stir the flavor of the bean paste.rr8. Tofu is poured.
9. Pour half a bowl of water and cover the tofu.rr10. After the soup is boiled, pick two chopsticks and pour the spicy seeds.rr11. Continue to burn for 3 or 4 minutes. During the period, you can use the spatula to gently push the tofu instead of vigorously stir-fry, or the tofu will be broken.rr12, you can come a little more salt (because the Pixian bean paste has been salty, so please add as appropriate).
13, thicken! A small bowl of water starch was drenched (the ratio of water to starch was 4:1).rr14, add a spoonful of MSG, use a spatula to quickly and gently push the tofu block, so that the tofu is evenly wrapped in glutinous rice juice.rr15. Open a big fire and take a little juice.rr16. Take a large bowl and let the tofu out.
17. Sprinkle a layer of Sichuan pepper-specific pepper noodles. This kind of pepper noodles is very refreshing. When you eat it, you only feel that your lips and tongue are hemp.rr18, the shallots are cut into chopped green onions, preferably with shallots. It is better than green onions both in taste and visually.rr19. Sprinkle the chopped green onion on the pepper powder.rr20, Euler! ~~ A plate of ruddy, tender, soft, spicy and salty Mapo tofu can be served on the table.
Without bragging, the taste is really good, spicy and spicy, smooth and appetizing, super meal~~rr The key is easy to do! There are not too many spices.
1. A good friend who has no oily and spicy seeds can use the same dried chili noodles. In the 7th step, the dried chili noodles and the Pixian bean watercress are scented together in the hot oil. The effect is the same. It should be noted that when frying, you must use a small fire, because the oil temperature is very high at that time. If you use a big fire, it is easy to fry the chili noodles and bean paste. 2, when cooking Mapo tofu, you can only use the back of the spoon to gently push the tofu, so that the tofu and seasonings are fully mixed, but do not break the tofu, this is very important. 3, tofu in the boiling water added to the salt, you can remove the smell of soybean meal, you can also make the tofu is not easy to break. 4, tofu is best to use tender tofu, that is, South tofu. The palate is smooth and tender, and the entrance is instant. 5. The difference between tender (south) tofu and old (north) tofu: According to the difference in coagulant used in making tofu and the water content of tofu, it is customary to divide tofu into old tofu and tender tofu. Old tofu, also known as northern tofu and hard tofu, refers to tofu with a water content of 80% to 85%. Generally, salt brine is used as a coagulant, and some gypsum or acid yellow pulp water is used as a coagulant. The characteristic is that the pulping temperature is high, the coagulant acts sharply, the tofu hardness is large, the toughness is strong, the water content is low, and the taste is high. More fragrant, the protein content is above 7.4%. Tender tofu, also known as southern tofu, soft tofu. Generally speaking, tofu is made of gypsum as a coagulant. It is characterized by delicate texture, elasticity, and large water content. The water content is generally 85%-90%, and the protein content is above 5%. Boxed tofu and bagged tofu made with gluconolactone as a coagulant are also in the category of tender tofu.