Today I want to share with you my homemade Ma Po Tofu" recipe. Many people do not know how to cook tofu so that it is smooth and tender Tofu is fresh and tender, spicy and delicious, if you like it, hurry up and learn it.
Ingredients: Old Tofu, Shredded Pork
Auxiliary materials: garlic, green onion, ginger, dried chili, pepper
Seasonings: salt, bean paste, sugar, pepper, chicken essence, red chili oil
【Ma Po Tofu】—— Spicy and delicious
1. Then prepare ingredients
Prepare a piece of old tofu, cut into thick slices first, then cut tofu into cubes about 1 cm.
Prepare 200 grams of shredded pork, mince, not too finely, just into small pieces.
2. Prepare your accessories
Prepare a few garlic cloves, break them up and cut them into small pieces.
Prepare a piece of ginger, fluff it up and cut into pieces.
Prepare green onion, break and cut chopped green onion.
Prepare a handful of dried chili and a handful of Chinese prickly ash for later use.
3. Prepare hot peppers
Heat pan without oil, add sauté dried chili and peppercorns, fry peppers and peppercorns until fragrant, sauté until becomes slightly pasty. Pour roasted chili and prickly ash into a garlic mortar and grind them into chili powder for later use. If you don't have a garlic mortar at home, you can also crush it with back of a knife. Smooth and then grind into a powder, finer grinding, more aromatic chili will be.
When making hot peppers, Chinese prickly pepper and ashes should be roasted until fragrant , finished dish is spicier.
4. Then blanch tofu
Boil water in a pot, add two tablespoons of salt, put tofu into pot, Salt can not only absorb flavor of bottom, but also make cooked tofu firmer and not easy to spill，< strong> After after water boils, remove foam in pan, cook for about a minute, pour in tofu, Rinse quickly with cold water, but if it's cold, tofu tends to stick together and break down.
5. Let's start cooking
Heat oil in a saucepan. Once oil is hot, put minced meat in a pan and fry a little while stirring. fried and fragrant, Pour in shallots, ginger and garlic and fry together, fry until fragrant, add 10 grams of bean paste, fry in red bean oil paste, < strong> pour appropriate amount from side of pot of clean water.
Sprinkle tofu cubes, then add chili peppers to your liking, drizzle with a little soy sauce >For coloring add a little salt, a little sugar for freshness, 2 grams of pepper, stir to dissolve seasoning, cover pot with a lid and cook 2 over low heat for a few minutes to allow tofu to fully absorb soup and taste.
After 2 minutes, add some chicken essence, raise heat to high to collect juices, press gently to keep tofu from forming. from sticking to bottom of pot, We add water starch three times, first water starch should be adjusted a little thinner, basically to make tofu more tender.
Second and third starch paste should be slightly thicker < /strong> until soup is dry, let soup evenly wrap on tofu, then pour in an appropriate amount of red chili oil, you can take it out of pot and put it on a plate and finally Sprinkle with chopped green onions and serve deliciously.
Add water starch three times to make starch more stable and soup More firmly wraps surface of tofu to taste.
Okay, tender and delicious mapo tofu is ready.