Authentic Sichuan Mapo Tofu
ID: aec05efa...
An authentic Sichuan Mapo Tofu featuring tender tofu cubes coated in a spicy, numbing, and glossy red sauce. The dish combines savory minced beef, Pixian chili bean paste, and traditionally crushed 'knifed chili' for an aromatic, deeply satisfying flavor profile.
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🍳 요리 흐름
Prep ingredients by cubing the tofu, mincing the beef and pickled aromatics, and roasting/chopping spices to make the 'Traditional knifed chili'. → Blanch the tofu cubes in salted simmering water for 1 minute, then drain. → Stir-fry minced beef in rapeseed oil and lard, then cook with bean paste, pickled ginger/chili, fermented black beans, and some knifed chili to release red oil. → Add water, season, add tofu, and simmer on low heat for 3 minutes to infuse flavors. → Thicken the sauce with starch water added in three stages, finish with scallion oil, and plate garnished with garlic sprouts and remaining knifed chili.
조리 단계
간단한 조리 순서
Prep ingredients by cubing the tofu, mincing the beef and pickled aromatics, and roasting/chopping spices to make the 'Traditional knifed chili'. → Blanch the tofu cubes in salted simmering water for 1 minute, then drain. → Stir-fry minced beef in rapeseed oil and lard, then cook with bean paste, pickled ginger/chili, fermented black beans, and some knifed chili to release red oil. → Add water, season, add tofu, and simmer on low heat for 3 minutes to infuse flavors. → Thicken the sauce with starch water added in three stages, finish with scallion oil, and plate garnished with garlic sprouts and remaining knifed chili.
소개
An authentic Sichuan Mapo Tofu featuring tender tofu cubes coated in a spicy, numbing, and glossy red sauce. The dish combines savory minced beef, Pixian chili bean paste, and traditionally crushed 'knifed chili' for an aromatic, deeply satisfying flavor profile.
단계 1
Prepare 400g of firm tofu, slice horizontally, and cut into 1.2 cm small cubes. Place them in water to keep them from sticking.
단계 2
Slice 50g of fatty beef into strips, then finely chop/mince into beef mince.
단계 3
Finely mince 15g of Sichuan pickled ginger and 20g of pickled chili.
단계 4
Finely chop 1 stalk of garlic sprout for the final garnish.
단계 5
Heat the wok, add a little vegetable oil, and roast 10g of dried chili and 5g of green peppercorns on low heat for 10 seconds (15 seconds for home stoves) until light brown.
재료 목록
중요 사항
While firm tofu is recommended for a richer texture, soft or silken tofu can also be used.
Using beef with a little fat provides a much better texture and savory depth than lean beef.
The 'Traditional knifed chili' (刀口辣椒) is highly recommended for releasing maximum aroma without causing bitter, dry heat.
Thickening the sauce in three separate stages (离火三汤水淀粉) is a professional technique that prevents the tofu from releasing excess water after plating, keeping the sauce thick and glossy.
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