Mapo bean curd can be made of practical old bean curd and tender bean curd. The old bean curd is easier to operate, and tender bean curd is easier to break, but the taste is better. Mapo Tofu is a simple and delicious home dish. Let's see how to make it?
Mapo Tofu: old tofu or tender tofu
It's good to make authentic Mapo Tofu, because tofu must be stir fried before adding soup to thicken the finished product.
If you buy tender tofu, you need to boil it in water, otherwise it won't burst, the Mapo Tofu is not delicious, and tender tofu is very easy to rot and affect the sense.
Difference between tender tofu and old tofu
Old tofu is North tofu, tender tofu is south tofu.
Nanfu, also known as gypsum tofu, uses gypsum liquid as its molding agent, which is soft and delicate in texture. North bean curd is also called brine bean curd. As the name implies, its molding agent is brine. Compared with South bean curd, its texture is firmer and its section is not as smooth as South bean curd. With the development of food market, there are many new types of tofu to choose from. There is a knack for selecting tofu. The high-quality tofu has a neat cut, no impurities, and the tofu itself is elastic. The poor tofu is not, and sometimes there are impurities embedded in the cut, which is easy to break, and the surface is sticky.
North tofu or North tofu, also known as old tofu, hard tofu. It refers to tofu made of brine as coagulant, which is characterized by stronger hardness, elasticity and toughness, lower water content, generally between 80% and 85%, and more fragrant taste.
In terms of appearance:
Nanfu is white and tender. While beitofu is relatively yellow and old.
In terms of production:
South tofu uses gypsum as coagulant, while North tofu uses brine as coagulant.
Usually we go to the supermarket to buy a box of tofu, are South tofu, water is more, also more tender, not suitable for cooking, but can be used to make soup. The bean curd mixed with shallot in the restaurant is also the South bean curd.
And the tofu in the supermarket is basically North tofu, which looks older and can be used for cooking.
Characteristics of Mapo Tofu
Mapo Tofu is very popular and spread all over the country. There are many different ways of doing it. One of the biggest changes is Chen Xingsheng's own adjustment of the restaurant, that is, the beef of the material is changed to pork, so that the customers who don't eat beef can taste it, but some old customers have different opinions on the change. The store later changed back to beef, but the pork based approach has also been widely accepted by chefs and diners everywhere. Secondly, the bean paste was added, and Pixian bean paste was recognized as the best. Modern Mapo Tofu emphasizes the characteristics of hemp, spicy, fresh, hot, tender, bundled (tofu is not rotten completely), crisp (minced beef is crisp and fragrant), etc.
How to make Mapo Tofu
Material Science
Ingredients: 300g tofu, 100g pork filling, 1 shallot, 1 small ginger, 6 cloves garlic, 1 tablespoon pepper, proper amount of starch, 2 dried peppers
Seasoning: 30g cooking oil, 1 tsp sesame oil, 1 / 2 tsp soy sauce, 1 tsp bean paste, 2 tsp sugar
practice
1. Dice tofu, shallot, ginger, garlic, and dried chili.
2. Heat the oil in the pot. First, stir fry the chopped shallot, ginger, garlic, dried chili and bean paste. Then stir fry the pork stuffing.
3. Add some water, add tofu, soy sauce and sugar to boil for 3 minutes.
4. Thicken with starch and serve.
5. Heat sesame oil, stir fry pepper, pour pepper oil on tofu.