Famous Chinese cuision,Ma po Tofu
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This dish is a famous Sichuan dishes. Many people in China like to eat this. Tofu is rich in nutrition. Since the tofu is very soft, convenient for the elderly and the children to eat. Whether this dish with rice or noodles is very good.
Bean curd is another name for tofu, a product made from soybeans, and sometimes other legumes as well. To make bean curd, a cook curdles soy milk and presses the resulting soybean curds into molds to firm up. The result is a block of white, neutrally flavored material which can be used in a wide assortment of dishes.
There are numerous different styles of bean curd, as well as an assortment of ways in which the substance can be used. Bean curd has been made in China for thousands of years, and has spread throughout the world as a reasonably cheap, easy to make source of protein which is also very easy to manipulate in the kitchen.
There are two basic types of bean curd. The first is silken, also called` Japanese style tofu. This type of bean curd tends to fall apart as it is is worked with, making it a great choice for dishes in which fragments of bean curd are desired. It is also used in vegan baked goods. Chinese style tofu is firm, and will hold its shape as it is worked with and cooked. In some places, Chinese style tofu is called bean curd, while Japanese style is called tofu. This can be confusing, but a close inspection of the package can usually sort the issue out.
Once bean curd has been formed, it can be sent out to market as is, or it can undergo further treatment. It may be seasoned and pressed into blocks to form very dense, flavorful tofu. It can also be smoked, frozen, or fermented. Fermented bean curd is often mixed with spices and vegetables and used as a condiment. It can be added to dishes while they are cooking for flavor, or served on the side.
Plain bean curd is available in many markets. It can be fried, steamed, sauteed, baked, or grilled. Vegetarians often use it as a meat substitute, since bean curd is rich in protein. It also absorbs flavor very readily, and is a compliment to many dishes. Make sure to use fresh bean curd quickly, as it can go bad.
In Chinese markets, it is possible to find bean curd skin or yuba, a byproduct of the bean curd manufacturing process. As the soy milk is fermented, a thin skin forms on top. This skin can be dried in sheets or sticks and used for an assortment of things. Shredded bean curd skin is used in many Chinese dishes for texture and flavor. Whole bean curd skin can be used to wrap foods for steaming and frying as well.
Ingredients:
300 g Regular tofu, drained and cut into 1/2 -inch cubes
120 g Ground pork
8 g Finely minced garlic
8 g Finely minced peeled ginger root
Seasoning:
1 tbsp Peanut or corn oil
30 ml Chicken broth
2 tbsp Hot bean paste
1 tsp Salted black beans
15 g Soy sauce
Pinch of salt
40 g Cornstarch solution (using 10 g Cornstarch dissolved in 2 tbsp water)
1 tsp Chili oil
2 tbsp Thinly sliced scallions
10 g Szechuan pepper powder
Method :
1. Poach the tofu in a pan of simmering water for 3 minutes. Remove from boiling water and drain.
2. Heat a wok or large heavy skillet over high heat until hot and add oil, swirling to coat. Add pork and stir-fry, breaking up lumps, until no longer pink. Add garlic and ginger and stir-fry over moderate heat until very fragrant, about 2 minutes. Add the salted black beans. Mash the beans with a cooking ladle until they blend in well with the meat.
3. Add bean paste and continue stiring, then the stock, soya sauce and bean curd. Stir cornstarch mixture and add to stir-fry. Bring to a boil, stirring gently, and cook until thickened and glossy, about 15 seconds.
4. Turn off heat and sprinkle with chili oil, Szechuan chili powder, to taste, and half scallion. Stir once or twice, then serve sprinkled with remaining scallion. Serve hot accompanied with cooked white rice.
