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教你麻婆豆腐家常的做法，麻辣鲜香又嫩滑，经典下饭菜!{"rich_content":{"text":"","spans":null},"video":{"vid":"v028b0g10000c49bavjc77ua82mtmr1g","duration":105.048,"width":854,"height":480,"file_size":15031034,"thumb":{"web_uri":"tos-cn-p-0000/00782b9749754553822443f414bbae9e","width":640,"height":360,"image_type":null,"mimetype":null,"encrypt_web_uri":null,"secret_key":null,"encrypt_algorithm":null,"extra":null},"video_size":{"normal":{"duration":105.048,"file_size":9387708,"w":640,"h":360}},"is_encrypted":null,"sp":null,"md5":"697947f7ca580aae312b0ca3bf423966","tos_key":null,"secret_key":null,"encrypt_algorithm":null,"extra":null}}
最资格的麻婆豆腐怎么做？陈麻婆豆腐厨师长手把手教你150多年前
它是麻婆陈氏用独创技法为苦力人烹制的平价下饭菜
150多年后
它名扬四海依然是成都人舌尖上最深的眷恋……
这道菜就是川菜——陈麻婆豆腐
今天，小布请出省级非遗大师，来教大家做出这道耳熟能详、却不易做好的中华老字号——陈麻婆豆腐。
厨艺
大师
张盛跃
中华老字号陈麻婆旗舰店厨师长、省级非物质文化遗产传承人，从业四十余年。
人生感悟
做好人，做好菜。做好了人，才做得好菜。
寄语世界友人：
欢迎世界各地的朋友来成都，成都是一个耍都，也是一个来了就不想走的城市。
菜谱
首先进入我们的配料环节
一道好的“麻婆豆腐”
自然少不了好的配料
↓↓↓
热菜，麻辣味型。
特点：色泽红亮，亮汁亮油，麻辣味厚，细嫩鲜香。
烹饪 *** ：烧。
菜谱
用料：
牛里脊
东北大豆做的石膏豆腐
郫县豆瓣
永川豆豉
东山二荆条舂的辣椒面(成都龙泉山上产的二荆条)
汉源花椒
成都青蒜苗
牙瓣蒜
牛骨、牛尾熬制的高汤
料酒
食用油
水豆粉
菜谱
步骤
麻婆豆腐简单却不易做好
步骤操作一定不能错过
↓↓↓
01
备料：牛里脊切片、剁碎，牙瓣蒜拍碎、剁粒，豆豉碾、剁成泥，蒜苗切条，豆腐切成1.5厘米见方；
02
热锅冷油（少量），菜油烧至六成时倒入牛肉末，翻炒，水汽炒干后加少许料酒，炒至肉色深褐、油亮，出锅备用；
03
清水烧开，加少许盐，用开水去豆腐的涩味，出锅备用；
04
热锅冷油（足量），倒入豆瓣，炒至油色红亮，倒入豆豉，炒干出香，倒入足量辣椒面，倒入蒜末，炒干出香，倒入炒酥的牛肉末，加入牛骨、牛尾熬制的高汤(能没过豆腐的量即可)。
05
豆腐沥干，底料沸腾后下锅，推匀，一两分钟豆腐入味后勾芡，头道芡要浓，二道芡后下蒜苗，三道芡后起锅、装盘。
06
撒上适量花椒面，完成。
大师划重点
一道好的陈麻婆豆腐必须具备“麻辣烫整酥嫩鲜香”8大特点。
（1）麻，来自汉源花椒的独特麻香是它的灵魂。
（2）辣，郫县豆瓣、东山二荆条调制出的“成都辣”是它的底味。
（3）烫，刚出锅时，趁热吃，口感更好。
（4）整，指豆腐形整。烹制时只能用勺子推，如果翻炒，就会把豆腐碰碎。
（5）酥，指肉末酥香。热锅冷油状态下肉末，才容易炒散、炒酥。要达到“热锅冷油”的效果，就要先把菜籽油烧熟晾冷，待熟油浸润过的炒锅烧烫，冷油回锅，立刻倒入肉末翻炒。
（6）嫩，用东北大豆磨制的石膏豆腐，质地细嫩。
（7）鲜，豆腐、蒜苗要新鲜。
（8）香，各种调料有机融合的馥郁香气。
更多好吃好玩有特色的美食
还有两天开幕的
成都熊猫亚洲美食节哟~
转自：成都发布
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