What are the cooking techniques for Mapo Tofu? Characteristics of Mapo Tofu

The raw materials of Mapo Tofu are all fresh, tender and green, with a perfect combination of red and white, fresh in color and taste, and impeccable. Its characteristics are white color, soft and tender texture, delicate taste, and fragrant taste, which best reflects the characteristics of Mapo Tofu: white, tender, hot, and lively. It is so appetizing!

Contents of this article

1. Cooking skills of Mapo Tofu

2. Characteristics of Mapo Tofu

3. What ingredients are needed for Mapo Tofu?

Cooking tips for Mapo Tofu

1. The tofu for Mapo Tofu should be tender and not fragile. Southern tofu is the best choice for making Mapo Tofu.

Southern tofu, also known as tender tofu, is tofu made with gypsum as a coagulant. It is characterized by white color, soft and tender texture, delicate taste, and fragrant taste. It best reflects the white, tender, hot and lively characteristics of Mapo tofu.

2. Blanching the tofu in boiling salt water can help to shape it well and remove the astringency of the tofu, while keeping the tofu tender in texture. If it is boiled in boiling water, it will be too tough and have a bad taste.

3. It is best to cut the bean paste into small pieces first, and marinate the meat with cooking wine and salt for 20 minutes before frying.

4. The taste of homemade pepper powder will be better. First, fry the peppercorns in a pan, crush them, and finally sprinkle them on the tofu while they are still hot. This will enhance the fragrant, hot and spicy taste.

Features of Mapo Tofu

The characteristics of Mapo Tofu are spicy, hot, fragrant, crispy, tender, fresh and lively, which are also known as the eight-character motto.

Spicy: refers to the right amount of pepper powder sprinkled on the tofu before it is cooked. It is best to use Hanyuan pepper, which has a pure spicy taste that is refreshing. If you use peppers from other places, the spicy taste will get stuck in your throat and make you feel short of breath.

Spicy: Use Longtan Temple Dahongpao pepper to make the bean paste, chop it finely and cook it, add a small amount of cooked oil and chili pepper to cook the sashimi tofu, which is spicy and fragrant.

Hot: The characteristics of tofu keep the temperature of the whole dish after it is out of the pot, and it is not easy to cool down. Every time you use your chopsticks, you can taste the taste of freshly baked tofu.

Aroma: Serve it immediately after taking it out of the pot. You won’t smell the gypsum from making tofu, the rust from cold-soaked tofu, or the unpleasant smell of various condiments. Instead, you will only smell the aroma that whets your appetite.

Crisp: The refined meat filling is golden in color, crispy and not hard. Each piece of meat is crispy when you put it in your mouth and melts in your teeth as soon as you touch it.

Tender: When the tofu is fried and blanched properly, it becomes white like jade, with sharp edges and corners, and breaks into pieces when pinched, so it is usually eaten with a small spoon.

Fresh: The ingredients of Mapo Tofu are all fresh, tender and green, with a good combination of red and white, and the color and taste are fresh and impeccable.

Live: refers to a special skill of the Mapo Tofu restaurant: when the tofu is served, the inch-long garlic sprouts stand upright in the bowl, emerald green and dark blue, with a very bright oily sheen, as if they have just been picked and chopped from the fields, vivid and alive, but when you take a bite, they are all cooked through, without any raw taste.

What ingredients are needed for Mapo Tofu

How to make Sichuan famous dish - Mapo Tofu

Ingredients: 1 pair of tofu, 50 grams of minced meat, 100 grams of vegetable oil, 35 grams of chili bean sauce, 3.5 grams of MSG, 10 grams of bone broth, 15 grams of red oil, 0.5 grams of pepper powder, 30 grams of wet starch, 2 scallions, 10 grams of ginger, and 2 cloves of garlic.

Preparation method: Cut the tofu into 1 cm square cubes, put them into a container, pour in 1000 grams of boiling water, soak for about 10 minutes, and drain with a colander. Wash the green onions, ginger, and garlic, and chop them into fine pieces. Heat the pot on high heat, add 50 grams of vegetable oil and heat it, add the minced meat and stir-fry until it changes color, add the minced green onions, ginger, and garlic, stir-fry until the aroma comes out, add the chili bean sauce, and stir-fry until the red oil comes out. Put the diced tofu into the pot, add bone soup and MSG, boil it, thicken it with wet starch, pour in 50 grams of vegetable oil, turn the pot, gently push it a few times with a spoon, pour in the red oil, sprinkle with pepper powder, remove from the pot and serve in a deep soup bowl.

Features: Golden red color, strong spicy flavor, fresh and delicious.

The key: the water for blanching the diced tofu must be boiling, and the tofu must be thickened and drizzled with cooked oil so that no water will come out after being served on a plate.