How to make mapo tofu in Bianliang kitchenTry these four methods?

If you want to make delicious mapo tofu, you must learn several different methods and summarize the one that suits your taste! Let's learn the four ways to make Mapo tofu in Sichuan cuisine, I believe there is always one suitable for you!

> mapo tofu method.

Method 1: Cut the tofu into small cubes, chop the ginger and garlic into minced pieces, and cut the shallots into chopped green onions. minced pork; Mix the starch into a sauce.

Put oil in a pot, heat on the heat, add minced meat, ginger, minced garlic and bean paste, and stir-fry until fragrant. Add an appropriate amount of water, soy sauce, salt, sugar, monosodium glutamate, add tofu, and stir-fry gently for a while. Once the heat is boiling, reduce the heat to low, cover and simmer for 5 minutes.

Mix in the sauce, sprinkle in chopped green onion and an appropriate amount of Sichuan pepper powder, stir-fry slightly and then remove from the pot.

Method 2: Finely chop ginger, garlic, and large and small chili peppers, chop green onions into chopped green onions, and cut tofu into small pieces for later use; Ground meat with pepper, wine, soy sauce, ginger, minced garlic? System; Stir-fry peppercorns in cold oil and sieve to remove peppercorns; Add ginger, minced garlic, large and small chili peppers and stir-fry until fragrant.

After stir-frying the ground pork, add bean paste, chili sauce, tofu and broth and simmer until cooked and flavorful, hook a little thickener, and add chopped green onion to complete.

Homemade mapo tofu method 3: Add water to a pot and bring to a boil over medium heat, blanch the tofu for about 5 minutes, and take out the pieces. Wash the pork and chop it into minced meat.

Finely chop the green onion and ginger. Heat the wok and turn the chili oil and pepper oil to medium heat, then add minced meat and ginger to stir-fry to change color. Add cooking wine, bean paste, and chili sauce to stir-fry, add a small amount of water to boil, and add tofu to cook for about 5 minutes.

Thicken the starch on a plate and sprinkle with chopped green onions.

Method 4: Cut the tender tofu into small pieces, blanch it in hot water and remove it for later use; Chop the pork into minced meat, and cut the green onion and ginger into minced pieces for later use; Take a small bowl and mix well with Pixian bean paste, Sichuan pepper, cooking wine and light soy sauce; Put a small amount of oil in the pot, pour in the pork filling and stir-fry to change color, then add the minced green onion and ginger and stir-fry until fragrant; Then add the adjusted Pixian bean paste and stir-fry it to bring it to a fragrant taste, add water, and bring to a boil over high heat; After the water boils, add the tofu, bring it to a boil again and change to medium heat and simmer; Add salt to taste before cooking, and pour in water starch to thicken the thickener.

Menu features. Hemp: When the tofu is in the pot, it should be sprinkled with an appropriate amount of minced peppercorns. Sichuan pepper with Hanyuan tribute pepper, the hemp taste is pure, refreshing. If you don't get peppercorns, the numb flavor is stuck in the throat, which makes people nervous.

Spicy: Longtan Temple Dahongpao oil pepper is selected to make watercress, chopped and cooked, and a small amount of cooked oil and sea pepper are added to cook tofu, which is spicy and fragrant.

Fragrant: Serve immediately after getting out of the pot, you can't smell the gypsum smell of tofu, you can cold-soak the rusty smell of tofu, and there is no original unpleasant smell of various condiments, only the fragrance that arouses your appetite.