Mapo Tofu
Overview
Mapo Tofu is such a spicy dish that it makes people blush just thinking about it. I have made Mapo Tofu several times but I never get the point. I can only make a living by making it. It is fine for eating by myself, but it is a bit reluctant to show it to others. However, it’s Chinese New Year, so let’s make tofu to suit the occasion. There are a few things you need to know when making this dish at home: ① When frying Pixian hot sauce, you need to warm the oil in the pan and stir-fry over medium heat to avoid burning the hot sauce and chili. ② After cutting the tofu into pieces, blanch it in boiling light salt water to remove the astringency of the tofu and keep the tofu tender and not brittle. ③ Thicken the soup twice before serving, with an interval of 30 seconds, so that the tofu dish will not spit out water. ④ Marinate the meat cubes with soy sauce, cooking wine, and refined salt for 20 minutes to remove the fishy smell and make the meat fresh and tender. Garlic sprouts are just a small embellishment, but it is still recommended to add some garlic sprouts to enhance the color of the dish and make it taste fuller.
Tags
Ingredients
Steps
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Cut beef tenderloin into small pieces.
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Pour in appropriate amount of cooking wine, appropriate amount of refined salt, mix well and marinate for 20 minutes.
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Cut the tofu into 1 cm square dices, pour water into the pot, pour in the diced tofu, bring to a boil and remove the tofu.
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Heat the oil in a pan, pour two tablespoons of Pixian bean paste into it, and stir-fry over low heat until red oil comes out.
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Pour in the marinated beef cubes, add 1/2 tablespoon of sugar, smooth and stir-fry evenly.
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Fry the meat over low heat until it disperses.
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Pour in appropriate amount of water and bring to a boil over high heat.
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Pour in the blanched tofu cubes.
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Add some peppercorns.
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Sprinkle with chopped garlic sprouts.
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Thicken the gravy and bring to a boil.
