Ma Po Tofu is a classic traditional Sichuan dish. Many people love to eat it, but it doesn’t taste like a restaurant. That’s because you missed several critical steps. Today, Ten Days of Gourmet teaches you how to make mapo tofu at home that is better than restaurants.
You Shitian Cuisine
Ingredients
A piece of tofu, a small amount of garlic sprouts, a small amount of bean paste, a spoonful of black bean sauce, a spoonful of chili noodles A spoonful of monosodium glutamate, a spoonful of chicken essence, a spoonful of soy sauce, a spoonful of starch, a little pepper powder, a little
Practice steps
1. Change the tofu into a knife, cut into thick slices, and cut into strips shape, and finally cut into small cubes. When cutting, choose to cut from the back to the front, which can prevent the tofu from sticking to the knife.
2. Then blanch the tofu, and add a spoonful of salt when blanching.
3. Pour in the tofu and cook for about 1 minute.
4. Pour the tofu soup into a bowl. The purpose of this step is to prevent the tofu from sticking and to keep warm at the same time. When burning, the tofu can be cooked through quickly, which is the key to the delicious tofu.
5. Cut the garlic sprouts into pony ears.
6. Prepare a small piece of beef, remove the fascia, cut into small pieces, and then chop into powder, not as fine as minced meat.
7. Take a plate, add two spoonfuls of bean paste and a spoonful of tempeh.
8. Heat the oil into the ground beef.
9. Add a little cooking wine.
10. Sprinkle salt into the bottom flavor.
1. Stir-fry the beef over low heat and serve it up for later use.
12. Don’t wash the pot. Don’t pour oil on Youyou.com.
13. Add bean paste and tempeh, and stir-fry red oil.
14. Add a spoonful of chili noodles to increase the spiciness and make the color more vivid.
15. Add a small bowl of water.
16. Control the water content of the dried tofu and pour it into the pot to completely submerge the tofu.
17. Then add a spoonful of monosodium glutamate.
18. A spoonful of chicken essence
19. A spoonful of soy sauce, and set it on medium heat for five minutes to cook the tofu thoroughly and fully taste it.
20. When 1/3 of the water is left, add ground beef, which is the key to crispy beef.
21. Thicken at the beginning. The purpose of this step is to allow the thickened juice to coat the tofu tightly.
22. Put the garlic sprouts in and push gently with a spoon.
23. Start the second and third thickening, the concentration is stronger.
24. Fire juice and light oil, and you can take it out of the pan and put it on a plate.
25. When loading the plate, be sure to use a deep container for the plate, do not use a shallow plate, the shallow plate plays the role of keeping the hot mouth warm. Sprinkle with peppercorns at the end.
Skills
1. When frying bean paste, tempeh, and chili noodles, be sure to keep the fire low. 2. Don’t cut the beef too much. It must be fried until crispy. Add the beef just before one of the thickened. ThisIt is the key to crispy fragrance. 3. Tofu must be dipped in water and soaked in the original soup to prevent sticking and keep warm. 4.
The net effect of nutrition, friendship and resources of tofu
1. The “patron saint” of menopause
Effective prevention Osteoporosis, breast cancer and prostate.
2. Prevent cardiovascular disease
Tofu can not only strengthen the brain, but also inhibit the intake of cholesterol. Soy protein can significantly reduce plasma cholesterol, triglyceride and low-density lipoprotein, not only can prevent colon cancer, but also help prevent cardiovascular and cerebrovascular diseases.
3. Reduce the risk of breast cancer
Tofu contains soy isoflavones, which can regulate the human body’s response to estrogen. The concentration of isoflavones in the urine of Japanese women is 100-1000 times that of women in the United States and the Netherlands. This is related to the fact that Japanese people often eat soybeans, and it is also a reason why the incidence of breast cancer in Japan is lower than that in European and American countries. In addition, it can also effectively prevent the occurrence of leukemia, colon cancer, lung cancer, gastric cancer, etc.
4. Anti-vascular
The saponins contained in soybeans can remove free radicals in the body, have significant anticancer activity, inhibit tumor cell growth, inhibit platelet aggregation, and resist thrombosis role.
5. Milk substitute
The nutritional value of tofu is similar to that of milk. For those who cannot drink milk due to lactose intolerance or do not eat meat and poultry to control chronic diseases, tofu is a better substitute.
6. Nourishing, heat-clearing, and health-preserving
Tofu is a nourishing, heat-clearing, and health-preserving food. Regular consumption can nourish the middle, clear heat and moisten dryness, produce body fluid and quench thirst, clear stomach. It is more suitable for people with hot constitution, bad breath, thirst, indigestion, and fever. Modern medicine has proved that tofu not only has the effect of increasing nutrition, helping digestion, and increasing appetite, but also very beneficial to the growth and development of teeth and bones, and can increase the iron content in blood in hematopoietic function.
Dietary taboos of tofu
Although tofu is good, it should not be used every day.
Although tofu is good, excessive consumption can be harmful to health.
Cause indigestion: Tofu is rich in protein. Eating too much at one time not only hinders the body’s absorption of iron, but also is prone to symptoms such as abdominal distension and diarrhea.
Promote the decline of kidney function: When people get old, the ability of the kidneys to excrete waste will decrease. Eating a lot of tofu and taking in too much vegetable protein will increase the nitrogenous waste produced in the body, increase the burden on the kidneys, and reduce kidney function, which is not conducive to health.
Cause arteriosclerosis: Soy products are rich in egg amino acids, which can be converted into cysteine under the action of enzymes. Cysteine can damage the endothelial cells of the arterial wall, and easily deposit cholesterol and triglycerides on the arterial wall, leading to arteriosclerosis.
Iodine deficiency: soybeans contain saponins, which can not only prevent atherosclerosis, but also promote the excretion of iodine in the human body. But long-term excessive consumption of tofu can easily lead to iodine deficiency.
Promote gout attack: tofu contains more purine, gout patients with abnormal purine metabolism and patients with high blood uric acid concentration, eating more can easily lead to gout attack.
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