Chinese spicy tofu - Mapo Tofu скачать в хорошем качестве

Chinese spicy tofu - Mapo Tofu

Grandma’s Best Recipe - Szechuan Mapo Tofu Grandma’s recipes are always the best. Mapo Tofu was created by a grandma 150 years ago in Szechuan province. No wonder it has become one of the most popular Chinese dishes in the world. Videos you may like: Kung Pao Chicken:    • Kung Pao Chicken   Chicken with Chilli Oil Sauce:    • FREAKING SPICY chicken recipe 口水雞 mouth wa...   **INGREDIENTS** 1lb / 500g Tofu For the sauce base: 3oz/100g of beef/pork mince (not much around 20% of the quantity of tofu or you can skip this if you are vegan) 1 tablespoon of Sichuan Chilli Broad Bean Sauce 2 cloves of garlic, minced 1 slice of ginger, minced 1 teaspoon of salted black beans = fermented black beans (soaked in water for 10 minutes, drain it, minced) A cup of water/ stock 1 teaspoon of Green Sichuan peppercorn (or replace by red Sichuan peppercorn or 1 teaspoon of Sichuan pepper powder) 5 g of dried chilli (or replace by 2 teaspoons of dried chilli flakes) For seasoning: A pinch (1/4 teaspoon) of salt A pinch (1/4 teaspoon) of sugar 1 teaspoon of dark soy sauce 1 teaspoon of Chinese cooking wine 1/4 teaspoon of rice vinegar For sauce thickening: 1 teaspoon of cornstarch (dissolved in 1 tablespoon of water) For garnish at the end: A small bunch of chopped spring onion **HOW TO MAKE** for the Sichuan peppercorn and dried chilli, sauté in low heat for 10 seconds to release aroma. Then chop into very small pieces. This is a cooking technique called "chopped chillies" 刀口辣椒 in Szechuan which make the ingredients more aromatic. cut the tofu into bite size (around 1/2 inch or 1.2 cm) Bring a wok of water to boil. Add a teaspoon of salt Simmer the tofu in boiling water for 1-2 minutes. Then set aside (why? - This is to get rid of the rough taste of tofu. Also salted water can gently marinate the tofu) Stir fry the beef/pork mince for 1 minute then set aside Add 3 tablespoons of cooking oil to the wok. Then add 1 tablespoon of chill bean sauce. Saute for 1 minute to release aroma and let the red oil to combine with the cooking oil Then add minced garlic, ginger mince, salted black bean. Sautee for 30 seconds to release aroma Add a cup of water/stock. Add 2/3 portion of the Sichuan peppercorn and dried chill. Bring to boil (we add the peppercorn and dried chill after adding water to avoid from being burnt by hot oil) Once boil, add the tofu and mix well. Make sure all the tofu is well mixed with the sauce. Be careful not to break the tofu. Keep pushing forward. Add salt, sugar, dark soy sauce, Chinese cooking wine and rice vinegar Simmer the whole content for 5 minutes in medium heat to let the tofu to absorb all the flavours from the ingredients After 5 minutes, add the cornstarch water to thicken the sauce Transfer to the serving plate and garnish with the rest of Sichuan peppercorn and dried chill chopped spring onion -Then it is done! Serve with a bowl of rice and enjoy! *Ingredients & Cooking Gear I Use** Wok -The wok I am using is carbon steel flat bottom 14 inches wok. The most similar I find in amazon is this https://amzn.to/2EfbjzO Sichuan Chilli Broad Bean Sauce - Amazon US https://amzn.to/2t4XEFb there are different brands of chilli bean sauce in the market made by different manufacturers from different regions. The taste varies a lot among different regions. Always use Sichuan manufacturers when you make Sichuan dishes. SOY SAUCE Pearl River Bridge Premium Deluxe Light Soy Sauce 頭抽 https://amzn.to/2UmEPcj The best of the best