做法
- 将豆腐方块在盐水中微沸焯两分钟以紧实——它们能挂住酱汁而不散。轻轻沥干。
- 在锅中以中高火加热油。把牛肉末煸炒至边缘酥脆、油渗出——约三分钟。
- 调中火。把牛肉推到一边,在油中炒豆瓣酱一分钟,直到油变深红、酱有烤香。加豆豉、大蒜、姜和辣椒粉;再炒三十秒。
- 倒入高汤搅匀。把豆腐方块滑入并轻摇锅使其稳定。慢炖四分钟,用勺轻轻舀汁淋在豆腐上——绝不可大力搅拌,否则豆腐会碎。
- 搅匀水淀粉,边淋边摇锅。酱汁会收紧成光亮的红色裹层。如有需要再勾一次芡;应能挂在勺背上,而不是摊开。
- 关火,撒上一半花椒粉和葱绿。上桌前再撒上剩余花椒——顶上那撮麻味是'麻'的标志。配米饭上桌。
Common questions
Can 麻婆豆腐 be made ahead?
麻婆豆腐 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 15 minutes.
How spicy is 麻婆豆腐?
As written this recipe is medium-to-hot. Heat levels vary by cook and region in China; halve the chili or remove the seeds for less heat, or add more at the finishing stage. The spice can be adjusted during cooking.
Is 麻婆豆腐 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 麻婆豆腐 to make at home?
麻婆豆腐 sits at intermediate difficulty — total time about 25 minutes. The ingredients are not unusual but the timing requires attention.
Can 麻婆豆腐 be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
麻婆豆腐由1860年代成都一位脸上有麻子的餐馆老板娘创制——'麻婆'意为'有麻子的婆婆'。这道菜的标志性二重奏是麻(花椒带来的麻)和辣(豆瓣酱带来的辣)。四川厨师以油色判断麻婆:豆腐周围积聚的砖红色油是标志,酱色淡或汤稀,说明豆瓣酱没炒透。花椒的用量是争议点——成都本地人放的远比游客预期的多。
