Why is Mapo Tofu not tasty? Why is starch added to Mapo Tofu?

The ingredients for making Mapo Tofu are very important. Water absorption can absorb the excess water in the tofu, making the Mapo Tofu taste better, while adhesion and smoothness can make the Mapo Tofu more flavorful and smoother. The following are the reasons why Mapo Tofu is not flavorful. Have you learned it?

Contents of this article

1. The reason why Mapo Tofu is not tasty

2. How long does it take to stew Mapo Tofu?

3. Why is starch added to Mapo Tofu?

The reason why Mapo Tofu is not tasty

Mapo tofu is mainly made of tofu, so when making Mapo tofu, the tofu needs to be cut into smaller pieces. If it is cut too large, it is very likely that the Mapo tofu will not be flavorful, thus affecting the taste of the Mapo tofu.

The ingredients for making Mapo Tofu are very important. If no ingredients are added, the Mapo Tofu will not be so delicious. The main ingredients are chili, ginger, light soy sauce, dark soy sauce, MSG, salt, soy sauce, etc.

When making Mapo tofu, it is usually necessary to soak the tofu. This is mainly to make the tofu more tough. Tofu that is not soaked will easily break when fried in the pan. Secondly, it is also to make the tofu more flavorful.

How long to stew mapo tofu

It is recommended to stew for about 3-5 minutes.

The tofu in Mapo Tofu is relatively easy to cook. Generally, after boiling it over high heat, it can be cooked by stewing it for about 3-5 minutes. It is not recommended to stew it for too long, as it will easily affect the taste of Mapo Tofu and reduce its edible value and nutritional value.

Why is starch added to Mapo Tofu?

Makes it taste better.

The main reason for adding starch to Mapo Tofu is to make it taste better, because starch has good water absorption, adhesion and smoothness.

Water absorption can absorb excess moisture in tofu, making the Mapo tofu taste better, while adhesion and smoothness can make the Mapo tofu more flavorful and taste smoother.

Thickening is required three times.

Generally speaking, delicious Mapo Tofu is thickened three times, but it can also be thickened in one go. If it is thickened in one go, it can be done before serving the dish. The time for thickening three times is also before serving the dish.

Just be careful that each time you thicken the sauce, you need to thicken it again after the last time you thickened it, and it is best to thicken it according to the principles of one thin, two thick, and three slightly thin.