Why does Mapo Tofu, a traditional food, have to be served in stages?

As everyone in the industry knows, most dishes in China are made of glutinous rice, and most of them are blended at one time. Mapo tofu is a famous Sichuan dish. The reason why the chef thickens Mapo tofu three times is to make it more shiny, so that the sauce will be evenly wrapped on the tofu and will not fall off. Moreover, this will make tofu taste smoother and more delicious. Friends who like it can try this method at home, and it is easy to make Mapo tofu as beautiful and delicious as a restaurant.

1: First of all, the amount of soup should be sufficient and reasonable. Too little food is dry, and too much will inevitably produce the effect of "finding food in the soup", and both of these phenomena are inconsistent with the quality of the food. The soup of Mapo tofu needs a certain consistency, and the realization of this consistency depends on thickening.

2. Compared with other dishes, Mapo tofu has higher requirements for thickening operation and standards. After the amount of soup is determined, if you are not sure, don't thicken it once, but use it several times, mainly to leave room for the formation of soup.

3. Hook it once. If there is too much starch, the soup will not become juice. If it is too thick, it will make the tofu sticky and dry. If starch is used in batches, this phenomenon will not occur. The thick consistency of the soup will be more suitable, organically integrated with tofu, and a thin layer of things will be attached to the surface of tofu to make it more delicate. Too little starch, tofu and soup will separate from each other. Imagine how the dishes can achieve the tender effect.

4 Mapo tofu always needs to be stabbed three times. The purpose of the first thickening is to keep tofu from aging, and the second thickening is to color and taste. When the soup is almost dry, the third thickening is to thicken the juice three times. Mapo tofu cooked with 14 seasoning tastes really extraordinary. Mapo tofu, why thicken it three times? Because tofu will continue to spit water after the first two thickening. After the third thickening, the soup can completely wrap the tofu and taste delicious. This is something we should remember.