麻婆豆腐
麻婆豆腐是四川人的下饭神器。陈麻婆当年在成都万福桥边开小铺，用牛肉末、郫县豆瓣酱、花椒面做了一锅豆腐，麻、辣、烫、香、酥、嫩、鲜、活，八个字缺一不可。自己在家做，豆腐别切太小，先用盐水焯一下不容易碎；豆瓣酱要用郫县的，剁细了炒出红油才香。最后撒的那把花椒面，必须是现磨的，放久了香味就跑了。 【小贴士】 • 豆腐先用盐水焯2分钟，不容易碎，还能去豆腥味 • 豆瓣酱要用郫县的，剁细了再炒，炒到油变红才香 • 花椒面要现磨的，放久了香味就跑了，最后撒在面上 • 勾芡分两到三次，每次少放，这样芡汁才均匀
准备时间 Prep
15 分钟 min
烹饪时间 Cook
20 分钟 min
份量 Serves
4 人份 servings
总时长 Total
35 分钟 min
soft tofu
ground pork
doubanjiang (fermented bean paste)
Sichuan peppercorns
garlic, minced
ginger, minced
spring onions, chopped
chicken stock
light soy sauce
sugar
cornstarch slurry
Cut tofu into 1-inch cubes. Blanch in salted water for 2 minutes. Drain and set aside.
Toast Sichuan peppercorns in a dry pan until fragrant. Grind into powder.
Heat oil in wok. Add ground pork and stir-fry until browned.
Add doubanjiang, minced garlic, and ginger. Stir-fry until fragrant and oil turns red.
Add chicken stock, soy sauce, and sugar. Bring to a simmer.
Gently add tofu cubes. Simmer for 5 minutes without stirring too much.
Add cornstarch slurry to thicken the sauce.
Sprinkle with ground Sichuan peppercorns and chopped spring onions. Serve hot.
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