Hello everybody, I am Wang Gang
For this video, I am sharing a traditional Szechuan recipe. " Mapo Tofu".
Prepare firm tofu 400g
Cut tofu into 1.2 cm small cube.
Fire tofu have more flavor, soft tofu have great texture.
choose to one you like.
Prepare 50g of beef with a little fat on it.
cut into strip and chop it into mince meat.
choosing beef with a little fat will give better texture and flavor.
Chop 15 g marinated ginger.
Chop 20 g marinated chili.
Chop some Garlic sprout.
Garlic sprout are for garnish.
Next, we will prepare chili.
Add 10 g of dried chili pepper.
add 5 g of Szechuan peppercorn.
Heat up the wok. Add a little Plant oil.
When the oil is heated 50%,
Add the Szechuan peppercorna and chili.
Stir fried in low heat for 10 second.(Need 15 second for home stove)
The purpose of this step is to force to aroma out.
Stop when the chili reach light brown
Pour the chili on a chopping board, crush it with your knife.
Chop it into powder.
This step is called the "Traditional knifed chili"
Prepare a few Chinese fermented black beans.
Add some water into the wok. Add little salt. (3 g)
Add the tofu.
heat in medium low heat for 1 minute.
The purpose of this step is to remove the odor in the tofu
When the water is about to boil, drain the tofu
Heat up the wok again.
Add lots of oil
Pour out the oil and add Rapeseed oil
After the Rapeseed oil is heated, melt 10 g of lard.
Add the mince beef
On medium heat, stir fry the beef until it is dried.
Add some Chili bean sauce (Doubanjiang).
Add the marinated ginger , marinated chili and fermented black bean
On medium low heat, stir fry until red oil comes out.
Add 5 g of "Traditional knifed chili"
Mix it well, add some water
On High heat, boil the sauce and start seasoning.
Add little Salt
Add 1g MSG
Add little white sugar.
Add 1g of dark soy sauce for color.
Add the tofu
On low heat, boil for 3 minutes.
The purpose of this step is to infuse the flavors into the tofu.
Home stove need 5 minute
Start adding corn starch water for 3 times.
Mix some corn starch and water, add it into the wok
The corn starch water have to be thinner for the first time.
This step will turn the tofu soft and tender.
Remove from heat, Add corn starch water for a second time
corn starch water have to be thicker than the first time
This will thicken the sauce.
Remove from heat, add corn starch water for a third time.
corn starch water have to be thicker than the second time
This will further thicken the sauce.
Add a little oil before plating.
Garnish with some "Traditional knifed chili" and chopped garlic sprout
"Mapo Tofu" is done
Summary: 1: You may use different kind of tofu
2: Using "Traditional knifed chili", the dishes will be spicy but not too hot, numbing but not bitter.
3: Reason for adding corn starch water 3 times:
Firstly, tofu will release water after removing from heat and cooling down
Second, adding corn starch water help thicken the sauce, prevent the sauce to be too watery.
Thrid, corn starch water have to be more concentrated each time you add.
Thanks for Watching !!