Eight Chinese cuisines have their own advantages. Shandong cuisine has the richness and solidity of Shandong cuisine; Cantonese cuisine has the freshness and smoothness of Cantonese cuisine, northern cuisine has the domineering of northern cuisine, and southern cuisine has the delicateness of southern cuisine. These eight cuisines have never been None of them ranked. But in Xiaobian’s heart, they have a special preference for Sichuan’s Mamanxiang cuisine. Whether it’s the siu siu stew or the stir-fry dishes in Sichuan cuisine, the spicy editor’s sister likes it very much and doesn’t picky eaters. Xiaobian’s own Mapo Tofu is comparable to star chefs. And Xiaobian has a trick that can make Mapo tofu burn out tender and not broken, a small piece of perfect smooth.
Friends, For those who like to eat Mapo Tofu, let’s follow Xiaobian.
First of all, when we go to the vegetable market to buy tofu, we should pay attention to the fact that we do n’t buy too much tofu in the box. Tofu, it won’t be fragile after being boiled. Some people say that we can choose old tofu. Actually, we can’t make Mapo tofu only by using fresh and tender tofu.
Tofu is bought back As long as the water is used, the next step is the key. Put the boiling water in the pot and boil. We have to take a hot bath of tofu, put an appropriate amount of salt, stir and melt, and put our tofu in the water. The tofu with salt water will be tenderer, the taste of tofu will be better, and the taste will be more flavorful. The key is that the tofu cooked with light salt water will not break easily after cooking, so do n’t cook it directly in the future. Do n’t be afraid of trouble, remember to do this step more. Then take out the tofu gently. Don’t use the force of moving stones to move the tofu. Excessive force will not work.
We will start cooking immediately, oil pan When it is supported, the amount of oil can not be less, the enlargement of the material, the pepper is indispensable, and then the ginger slices and garlic rice are mainly bean paste, which is not small. After the bean paste is gone, you need to boil it with low heat and bring out the red juice Almost, let the water go down and the fire boil. At the same time, when the water is boiled, we can’t sit idle and cut the tofu into even small pieces. After the water has boiled down. At this time, we need to add old pumps and old pumps. There is a little fuel consumption. Add a small amount of sesame oil balsamic vinegar. The fire was boiling. During this process, don’t make your own ideas about turning tofu, otherwise the tofu is easy to break. This is the second technique that is not easy to break when burning tofu. Remember it!
In the process of waiting for the tofu to boil, we have to prepare the starch juice, the tofu is boiled, sprinkle the starch juice in, stir it a little, the fire is boiled, and the sauce is boiled down. When the soup is about the same, you can turn off the fire. Before serving, you can sprinkle a little onion, which is delicious and delicious.