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麻婆豆腐 Mápo Dòufu

麻、辣、烫、香、酥、嫩、鲜、活，一锅红油兜住的下饭经典

川菜 · 20分钟 · 2人份 · 简单 · 麻辣

麻婆豆腐（川菜）成品图

用料

做法

  1. 嫩豆腐切成2厘米见方的块，入加少许盐的温水锅汆1分钟去豆腥，捞出沥干。
  2. 中火下菜籽油，下牛肉末煸炒至水分收干、酥香微褐，盛出备用。
  3. 锅留底油，小火下剁细的郫县豆瓣与豆豉，慢炒2分钟逼出红油与酱香，再下姜蒜末、辣椒面炒匀。
  4. 注入与豆腐齐平的鲜汤或热水，大火烧开，下生抽。
  5. 推入豆腐，转中火轻烧3分钟入味，用铲背轻推防碎。
  6. 分两次淋水淀粉：首勾薄芡锁味，再勾亮芡收汁。
  7. 下牛肉末与青蒜苗略烧，起锅装盆，表面撒花椒粉即可。
小贴士
  • 豆瓣需剁细、小火炒出红油，否则生酱味重、色泽不亮。
  • 豆腐先汆盐水再烧，去腥且不易碎；推炒用铲背别翻勺。
  • 传统讲究分次勾芡令汤汁抱紧豆腐，最后撒花椒粉是“麻”字点睛（传统多用黄牛肉末，用猪肉也行）。
这道菜的故事麻婆豆腐出自清同治年间成都万福桥畔的陈麻婆饭铺，因店主脸有麻点、善治此豆腐而得名，2018年入选“中国菜”四川十大经典名菜，其老字号制作技艺已是四川非遗。
标签：麻辣下饭菜豆腐经典川菜素食友好
English version

Mapo Tofu

Numbing, spicy, hot and fragrant — silken tofu in a red-oil sauce that screams 'eat with rice'.

20 min · 2 · Easy · Spicy & numbing

Ingredients

Steps

  1. Medium heat: blanch tofu cubes in lightly salted water for 1 min to remove the bean smell, then drain.
  2. Medium heat: fry ground beef in rapeseed oil until dry and fragrant with a browned edge, about 3 min; set aside.
  3. Low heat: fry finely chopped doubanjiang and black beans for 2 min to release the red oil, then add ginger, garlic and chili powder.
  4. High heat: pour in stock or hot water to cover the tofu, bring to a boil, add soy sauce.
  5. Medium heat: slide in the tofu and simmer 3 min; push gently with the back of the spatula to avoid breaking.
  6. Medium heat: add cornstarch slurry in two stages — first a light coat, then a glossy reduction.
  7. Low heat: return the beef and green garlic, simmer briefly, plate and dust with ground Sichuan pepper.
Tips
  • Chop the doubanjiang fine and fry on low heat until the red oil shows; otherwise the sauce tastes raw and looks dull.
  • Blanch the tofu in salted water first so it holds its shape; push with the spatula back, never flip.
  • Traditional Mapo Tofu uses two-stage thickening so the sauce clings to the tofu; the final dusting of Sichuan pepper is what delivers the 'numbing'.
BackgroundMapo Tofu was born at the Chen Mapo eatery by the Wanfu Bridge in Chengdu during the Tongzhi reign of the Qing dynasty, named after the pockmarked owner who cooked it brilliantly. It was listed among Sichuan's ten classic dishes of 'China Cuisine' in 2018, and its craft is a recognised provincial intangible cultural heritage.
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