Sauteed Bean-curd with Chili Sauce . 素麻婆豆腐

                               Sauteed bean-curd with Chili Sauce . 素麻婆豆腐

Regarding Sauteed Bean-curd with Chili Sauce, I don't like the dish of bean-curd look regular like dices on a plate nor too loose like a paste. I don't soak the bean-curd in brine and I don't use soft bean-curd as well. Packaged bean-curd for frying is always my choice as I found those from the wet markets are either too soft or too stiff. The perfect taste of this dish no matter with meat or not, should be a bit tingling, spicy, hot, smooth and fresh.

煮麻婆豆腐，我不愛豆腐像骰子般整齊地排在盤子上，也不愛它細碎得像麵糊般躺在碗裡。 我沒用鹽水浸泡豆腐，也不用軟豆腐。 包裝的煎炸豆腐一向是我的首選，總覺得這個較從菜市場買回來的板豆腐和硬豆腐更適當。好吃的麻婆豆腐，不管帶肉與否，都應包含麻、辣、燙、滑和鮮這五種口味。

Sauteed bean-curd with Chili Sauce

Ingredients:

Packaged Bean-curd, for frying  1  pack

Dried Mushroom, thinly chopped 2 pc

Ginger, finely chopped  1 tsp

Garlic, crushed  1 tsp

Preserved Black bean, chopped 1/2 tsp (optional)

Chili Bean Sauce or Chili Sauce 2 tsp

Light Sauce 1 tbsp

Salt 1/2 tsp

Sugar 1 tsp

Wine 2 tsp

Water 100ml

Red Chili Powder 1/2 tsp

Peppercorn oil 1/2 tsp 

Chili Oil 1/2 tsp

Spring Onion, chopped 2 tsp (optional)

Thickening:

Tapioca 1 tsp

Water 1-1/2 tbsp

Method:

1. Open the packaging of the bean-curd, drain away the water, cut the bean-curd straight and across roughly
2. Heat up a wok, fry chopped mushroom till dry, add in a little oil and fry it till crispy, dish up

3. Heat oil in the same wok, fry chopped ginger, garlic and preserved black bean till fragrant, add in chili bean sauce, fry well; add in bean-curd, return fried mushrooms into the wok, then light sauce, salt, sugar, mix gently; sprinkle in wine along the side of the wok, then add in water, cook for 5 minutes, sprinkle in red chili powder

4. Mix the thickening well, pour on top of the bean-curd, toss gently till boiled

5. sprinkle in peppercorn oil along the side, and chili oil in the center, then slightly mix well, dish up and garnish with chopped spring onion 

Cooking Tips:

1. Handle the bean-curd gently and don't stir it vigorously 

2. You can get peppercorn oil from shops selling spices and herbs.
3. Regarding Chili Bean Sauce, I used Pixian Bean Sauce

素麻婆豆腐

材料：
包裝煎炸豆腐，1 盒
乾冬菇，切碎   2 隻
薑茸  1 tsp
蒜茸  1 tsp
豆豉  磨茸  1/2 tsp（可免）
豆瓣醬  2 tsp
淡醬油  1 tbsp
鹽   1/2 tsp
糖  1 tsp
酒   2 tsp
水   100ml
紅椒粉 1/2 tsp

花椒油  1/2 tsp 
紅辣油  1/2 tsp 
蔥，切碎  2 tsp（隨意）

獻汁：
生粉  1 tsp
水  1-1/2 tbsp

方法：
1.打開豆腐包裝，隔去水，把豆腐橫直略切成方塊
2.熱鍋，先炒乾冬菇碎，加少許油，炒至酥脆，備用
3.在同一炒鍋加熱油，炒香薑茸，蒜茸和豆豉碎，加入豆瓣醬，再炒香; 加入豆腐，冬菇碎回鍋，加入淡醬油，鹽，糖，輕手炒勻;沿鍋邊灑上酒，逐少加入水煮3-5分鐘，撒上紅辣椒粉
4. 獻汁混和，倒進豆腐上，輕手拌勻，煮滾
5. 沿鍋邊灑上花椒油，中央灑上紅椒油，再輕手拌勻，上碟，撒上蔥粒

提示：
1.豆腐易碎，拌時要輕手
2.花椒油在椰子香料店有售

3.此菜我用郫縣豆瓣醬