麻婆豆腐 Mapo Tofu

c14-bon-appetit-oct11

川菜素有「百菜百味」之稱,麻婆豆腐是川菜中的名品,其特色在於麻、辣、燙、香、酥、嫩、鮮、活八字,麻來自花椒,辣來自辣椒。這道菜不僅簡單易做,而且可以隨意加辣,是下飯的家常菜。
麻婆豆腐通常要用半肥瘦豬肉,要把瘦肉和肥肉分別切小粒,怕麻煩的話可以直接採用絞豬肉。要注意芡汁要稠要多,防止豆腐出水。

材料INGREDIENTS

絞豬肉 — 200 克 / Minced pork — 200 g
油 — 2 湯匙 / Oil — 2 tbsp
四川花椒 — 1 湯匙 / Szechuan peppercorns1 tbsp, ground
豆瓣醬 — 1 湯匙 / Chili bean sauce — 1 tbsp
乾辣椒粉 — 1 茶匙 / Hot chili powder1 tsp
小紅辣椒 — 2 隻,切粒 / Small red chili pepper2 pcs, diced
青蔥 — 2 棵,切段 / Green onion — 2 stalks, sectioned
蒜 — 2 瓣,剁碎 / Garlic — 2 cloves
豆腐 — 2 塊 / Tofu — 2 pcs
鹽1 茶匙 / Salt — 1 tsp
麻油2 茶匙 / Sesame oil — 2 tsp

芡汁料THICKENING SAUCE

雞湯 — ½  杯 / Chicken broth — ½ cup
生粉 — 1 湯匙 / Cornstarch — 1 tbsp
老抽 — 1 湯匙 / Dark soy sauce — 1 tsp
糖 — 少許 / Sugar — a pinch
鹽 — 少許 / Salt — a pinch

預備PREP

1. 小鍋內加入花椒,中火炒至香味四散,記住不可以炒焦。放在碗內舂碎,用密眼小篩篩出花椒粉留用,棄椒。
Fragrant Szechuan peppercorn over medium heat, make sure it does not burn, remove. Grind peppercorns in grinder, using a fine sieve to remove debris of peppercorn and set aside.

2. 豆腐切 2 釐米小方塊,放入開水內,加鹽,用中小火浸熱,改用小火保溫,使用時才取出瀝水。
Cut tofu into 2cm cubes, place in boiling water with salt, cook over medium low heat until tofu is hot, reduce to lower heat to keep warm, drain before cook.

做法METHOD

1. 置中式易潔鍋在中大火上,無須下油,將肉碎鏟散,鏟出備用。
Heat non-stick wok over medium high heat without oil, stir-fry minced pork, set aside.

2. 下油2湯匙,爆香蒜蓉後加入豆瓣醬同炒,下乾辣椒粉及紅椒粒鏟勻,肉碎回鑊。
Heat oil, fragrant garlic and chili bean sauce. Add chili powder and diced chili pepper, stir briefly. Return minced pork to wok.

3. 調勻芡汁下鑊,不停鏟動至稠。
Add the thickening sauce, mix well until the sauce has thickened.

4. 小心放下豆腐同煮,直至豆腐入味,加入青蔥,撒下花椒粉,加麻油包尾上碟。
Add tofu and simmer, allowing tofu to absorb the flavors of the sauce. Add green onion, sprinkle the ground Szechuan peppercorn to taste and add sesame oil. Serve hot.