Mapo Tofu, Cold Mixed Bamboo Shoots, and Braised Pork with Dried Beans – Recipes for These Everyday Dishes
Ingredients: Soft Tofu (Silken Tofu), Ground Beef or Pork, a little fermented bean curd (douchi), scallions (garlic sprouts – garlic sprouts are best), ginger, garlic, a little Sichuan chili bean paste, cornstarch slurry
Instructions:
Cut the scallions into small pieces, ginger and garlic into fine paste, garlic is 2:1 ratio with ginger.
Remove the skin from the tofu, cut it into small cubes, put it in a pot with cold water (add a little salt to the water), heat over medium heat. Before the water boils, pour it into a colander to drain (boiling tofu in salty water can remove bean flavor and extract moisture)
While boiling the tofu, start a new pot, do not add oil, directly add the ground meat, stir-fry until the meat turns a dark brown, until it's crispy. Add ginger, garlic paste, and 1 tablespoon of chili bean paste, stir-fry until it turns red.
Add a few grains of fermented bean curd, add broth or water (the amount of broth or water should cover the tofu), add a little wine, 1 tablespoon of soy sauce to increase color, cook for 5-6 minutes, pay attention to the heat, don't make it too large, or the tofu will crack.
After boiling, thicken with cornstarch slurry (usually add it in 2 times), after the first thickening, add scallion greens, thicken again. Finally, add a little hot oil along the edge of the pot, open the fire, let the oil float up (drizzling red oil will be more vibrant). Serve in a dish and add a little Sichuan peppercorn powder, don't add too much.
Cold Bamboo Shoots
Instructions:
1. Prepare bamboo shoots, green peppers, red peppers, garlic, scallions
2. Tear the bamboo shoots into thin strips with your hands
3. Blanch them in boiling water
4. Drain the water
5. Add garlic paste, sugar, salt, add green and red pepper strips, add sesame oil, white vinegar, add chili oil, add oyster sauce
6. Mix well
Dry Bean Curd Braised Pork
Instructions:
1. Pork – 1.5 (approximately 30 ounces), dried bean pods – grab 3 handles. Cut the pork into thick slices, 5 slices of ginger.
2. Braise pork fat to make oil, add ginger slices to infuse fragrance. Add the lean pork part and stir-fry until browned, because I don't eat fatty meat at home, so I braised all the fat into oil. Here, I use pork belly, which is more fragrant.
3. Add wine to release fragrance, old chicken powder to color, add boiling water and cook over high heat, then reduce the heat and cook slowly. Cook for 30 minutes. Continue to stew the dried bean pods for another 15 minutes.
4. Add a spoonful of yellow bean sauce, a spoonful of soy sauce, salt and sugar in the last few minutes, I don't use MSG at home, if you like to add MSG, add it now. Serve in a bowl, sprinkle with scallions.
Stir-fried Pork Belly
Ingredients: Pork Belly, green and red peppers, salt, star anise, old chicken powder, soy sauce, Sichuan peppercorn, scallions and garlic
Instructions
1Wash the pork belly, blanch for 5 minutes in boiling water. Remove the pork belly and rinse it in cold water, put enough water in the pot, add star anise, scallions, ginger, Sichuan peppercorn, boil until the pork belly softens.
2After boiling, remove the pork belly and cut it into shreds, put it in a pot, heat oil, add scallion and garlic paste to sauté fragrant, add green and red peppers and stir-fry.
3Add the pork belly and stir-fry for a moment, add soy sauce, old chicken powder and salt and stir-fry evenly, then take it out of the pot.
