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Mapo Toufu 麻婆豆腐 Recipe

Ingredients

How to make it

  • 1) MISE EN PLACE: CUBE THE BEANCURD WITH 2X2CM. BRUNOISE OR THIN SLICE THE LEEK AND SPRING ONION.
  • 2) MISE EN PLACE: CHOPPED THE SALTED BLACK BEAN. DILUTE THE CORNSTARCH WITH THE WATER WITH THE SAME RATIO.
  • 3) HEAT A PAN AND BEGIN TO FRY THE MINCED PORK, UNTIL THE MINCED PORK RELEASED THE FAT.
  • 4) SEIZE THE FIRE, THEN ADD IN ALL THE GROUP (A) INGREDIENT INTO THE SAUTEED PORK.
  • 5) APPLY THE HEAT AND COOK THE MIXTURE UNTIL FRAGRANT, THEN ADD THE CHICKEN STOCK, BRING TO A BOIL THEN SEIZE FIRE WHEN IT REACHES THE BOILING POINT.
  • 6) SIMMER A POT OF WATER AND ADD A PINCH OF SALT IN IT (THE WATER IS JUST ENOUGH TO BLANCH THE BEANCURD).
  • 7) BLANCHING THE BEANCURD WILL HARDEN THE PROTEIN IN THE BEANCURD, HENCE, THE BEANCURD WILL HARDLY COLLAPSE COMPARE TO THE ONE WHICH IS WITHOUT BLANCHING.
  • 8) STRAIN OFF THE BEANCURD WATER, THEN ADDS THE BEANCURD INTO THE PAN OF SPICY SAUCE.
  • 9) BRING THE MAPO TOFU TO SIMMERING, ADD EXTRA CHICKEN STOCK IF NEEDED.
  • 10) SEASON WITH GROUP (B) INGREDIENTS.
  • 11) ADD THE BRUNOISE LEEK AND SPRING ONION, WHILE HEATING UP AND THICKEN THE MAPO TOFU WITH DILUTED CORN STARCH.
  • 12) SCOOP THE BEANCURD CAREFULLY INTO A PLATE THEN ENJOY.

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The Cook

csthay Batu Berendam, Malaysia

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