The chef teaches you: the authentic practice of "Ma Po Tofu", full of scent
Prepare old tofu (400g) and cut the tofu into a small square of 1.2cm.
Prepare slightly fattened beef (50g), cut into strips and knead into minced beef
Prepare ginger (15g) chopped, pickled pepper (20g) chopped, garlic (1) chopped
Prepare Ma Po Tofu's Knife Chili: Add the bullets to the bowl of dried chili (10 grams) and green pepper (5 grams). Add the vegetable oil to the pot and heat it. After the oil temperature rises to 50%, put the green pepper and pepper into the pot and stir fry for 10 minutes (the family stove takes about 15 minutes). When the pepper is fried to light brown, it will start. pot
Pour the pepper on the cutting board and crush it with a kitchen knife. Prepare a few more Yongjiang soybean meal and start the next step.
Add an appropriate amount of water to the pot, add a spoonful of salt (3 grams), and then cut the tofu into a small pot and simmer for 1 minute to remove the bean flavor of the tofu. Pour the tofu out of the water before the water approaches boiling.
Once again, add the heat to the pan and add the appropriate amount of oil to the hot pan. After pouring the hot oil, add a proper amount of rapeseed oil to heat it. Add heat to the lard and add lard (10 g).
After the lard is burned, the minced beef is boiled, then the medium and small fire is used to fry the minced beef. After the incense, add the appropriate amount of bean paste, and then add the prepared kimchi soaked ginger and Yongchuan soybean meal.
Then open the medium fire and stir fry the ingredients and the bean paste. After the ingredients are scented, add the “Knife Chili (5g)” and stir evenly. Add the appropriate amount of water and start the seasoning after boiling the soup.
Seasoning: add edible salt (a little), monosodium glutamate (1g), white sugar (a little), soy sauce (1g) to adjust the base color, then put the processed tofu into a small pot and simmer for 3 minutes (family small stove takes about 5 minutes) )
After the tofu is burned to the taste, it starts to be thickened three times, and the appropriate amount of water starch is added to make the soup thin. The first water starch needs to be thinner. For the second time, the pot needs to be removed from the fire, and then the water starch is added slightly thicker than the first time. The third time, the pot was fired again, and the water starch was added more concentrated than the second time.
Add a little oil in the pot to serve the pan, and finally sprinkle with the right amount of 'knife pepper' and garlic to serve.
A typical Sichuan cuisine Mapo tofu is finished.