Mapo tofu is a classic Sichuan dish known for its spicy and fragrant aroma. As a traditional Sichuan dish, mapo tofu can be traced back to the Qing Dynasty, and after hundreds of years of development, it has become an indispensable delicacy in Chinese cuisine. Today, I will introduce you to how to make the home-style mapo tofu and the ingredients required.
1. Required materials.
Ingredients: 1 piece of southern tofu (about 500 grams), 100 grams of beef.
Ingredients: Appropriate amount of green onion, ginger and garlic, 2 spoons of Pixian bean paste, 1 spoon of Sichuan pepper, 3 dried chili peppers, appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of starch, appropriate amount of oil.
Second, the production steps.
1.Cut the tofu into cubes and blanch to remove the beany smell. Finely chop the beef, mince the green onion, ginger and garlic and set aside.
2.Pour an appropriate amount of oil into the pot, add Sichuan pepper and stir-fry after heating, and then add dried chili pepper to stir-fry until fragrant.
3.Add Pixian bean paste, green onion, ginger and garlic, and stir-fry to bring out red oil.
4.Add minced beef and stir-fry until browned.
5.Add the blanched tofu cubes and stir-fry gently to avoid crumbling the tofu.
6.Add an appropriate amount of water, bring to a boil over high heat, then turn to low heat and simmer for 10 minutes to allow the tofu to fully absorb the soup.
7.Add salt and light soy sauce and stir-fry evenly.
8.Finally, thicken with starch to thicken the soup, sprinkle with chopped green onions and serve.
3. Precautions.
1.When blanching tofu, you can add a little salt to the water, which can not only remove the beany smell, but also make the tofu firmer and less crumbling.
2.Pay attention to the heat when thickening to avoid the soup being too thick or too thin, which will affect the taste.
3.If you don't like it too spicy, you can appropriately reduce the amount of dried chili peppers and Sichuan peppercorns.
4.For a richer taste, add some green garlic sprouts or coriander to garnish at the end.
Fourth, nutritional value.
Mapo tofu is rich in high-quality protein, calcium, iron and other minerals as well as a variety of vitamins, which has the effect of nourishing qi and blood, nourishing yin and moisturizing dryness. At the same time, the spicy taste in mapo tofu can stimulate gastric juice secretion, promote digestion, and increase appetite. However, as mapo tofu contains more oil and salt, it should not be consumed in excess, especially for patients with high blood pressure and diabetes.
Through the introduction of the above steps and precautions, I believe you have mastered the production method of the home-style version of mapo tofu. This dish is not only spicy and fragrant, but also nutritious, making it a very home-made Sichuan dish. We hope you will enjoy the cooking process and enjoy the delicious mapo tofu!