Can you put minced meat in authentic Chen Mapo tofu? What minced meat should I put?

There are too many classic Chinese dishes. For example, today's Mapo tofu is a gift from Sichuan to the world. Mapo tofu with rice is a perfect match in people's minds, and almost no one doesn't know its name! Why is a classic a classic? Even the simple method of "non-authentic" home cooking version is enough to make people scream delicious.

When there is no appetite, if there is a Mapo tofu on the dining table, the tofu is spicy, delicious, tender and delicious, and the family's appetite can be opened in an instant. I was robbed as soon as I served, and the soup was gone. Mapo tofu, full of color, flavor and taste, is loved by adults and children!

food

Beef 120g/ tofu 1.

5ml of soy sauce/2g of sugar/30g of bean paste.

Onion, ginger, minced garlic/dried Chili/vinegar.

Appropriate amount of oil/a little water starch/arowana pepper oil.

Chop beef into minced meat. (Authentic Mapo tofu is minced beef, and it is no problem to change it to "minced pork" at home. )

Cut tofu into square pieces, depending on personal preference.

Put 2 grams of salt in the pot and pour in tofu. The osmotic pressure of salt will force the water out of tofu more quickly, which will make tofu have a little salty taste. Remember that this program must be completed. It is a key step to make Mapo tofu. )

Boil the tofu for about 2-3 minutes, and then take it out after it rises slightly.

Put the base oil in the pot, stir-fry the minced meat after the oil temperature is high. At this time, be careful that the oil temperature is not too high, and stir fry slowly until the minced meat begins to turn slightly white.

Add onion, ginger and minced garlic, and stir-fry dried Chili until fragrant.

Stir-fry for about 30 seconds, add bean paste and stir-fry red oil.

Add water or broth, almost a piece of tofu and a small bowl of water.

Add 5ml of light soy sauce and 2g of sugar, and taste after boiling. At this time, it can't be eaten just right, but it should be light, otherwise the water will be salty after evaporation. Soy sauce is just a taste, because Pixian watercress is already very salty, so don't put too much. )

Pour in the cooked tofu, drop a few drops of vinegar and cook for 2-3 minutes. A few drops of vinegar is also the key. There will be a difference between not letting go and letting go, just a few drops. It's best not to taste the acid, just to taste it. This is the legendary "pot cover vinegar". )

Hook a thin one with water starch.

Finally, add an appropriate amount of arowana pepper oil to taste. The raw material of Arowana pepper oil is fresh peppers picked in July and August, and Hanyuan's "Gongjiao" is also selected. Hanyuan Zanthoxylum bungeanum is a tribute of Tang Dynasty. Green pepper is fragrant and red pepper is crisp. Arowana pepper oil combines the characteristics of green pepper and red pepper. Boiled with traditional technology, the taste of Zanthoxylum bungeanum oil is rich, and it only takes a few drops to feel delicious! Cold salad, noodle soup, hot pot dip, stir-fry and stir-fry, plus arowana pepper oil, will make your taste buds unable to "dance". )

Finally, according to your own preferences, you can decorate chopped green onion, coriander, sesame and so on. And take them out of the pot.