Always ready 宅在家料理
INGREDIENT 食材
I. Numbing & Spicy Oil 刀口辣椒
15g dry chilli 乾辣椒
8g sichuan green peppercorn 青花椒
100ml vegetable oil 植物油
II. Main Ingredient 主要食材
400g medium firm tofu 中等硬度板豆腐
30g ginger 生薑
30g pork / beef mince （15% fat）
豬肉餡 / 牛肉餡（15% 油脂）
1/2tbsp douban paste 豆瓣醬
3pcs spring onion 蔥花
15g soy sauce醬油
8g caster sugar 糖
extra boiled water 熱開水
PREPARATION 提前準備
Prep 1 備料一
Grate the ginger, chop up the spring onion and dice the tofu.
先把薑磨成沫，蔥切成蔥花，豆腐切塊。接著製作「刀口辣椒」。
Tips 小撇步：
Cover a piece of foil on the whichever grater you have, then you will ending up with a clean grater ! Save your time on discarding the ginger which stuck on the grater ! （see picture）
無論用哪一種磨泥器，都會因為很難清理卡在裡面的殘留物而煩惱。今天教大家一個小竅門，用一小片錫箔紙蓋住磨泥器，就可以完整的磨好姜泥，撕下錫箔紙，磨泥器依舊保持超級乾淨的縫隙，可以節省很多清理的麻煩。（見圖）
Pre-wash the spring onion an hour before use, tie them up, then hang it in an airy place to fully dry out the water. After drying, you can chop up easily or store them for days in a good condition. It will be always ready to use! （see picture）
提前一小時洗好小蔥， 然後用小橡皮筋綁成一綑倒掛在通風處風乾掉所有殘留的水分。風乾後的蔥，會更加容易切的漂亮又乾淨，並且這樣儲存小蔥也比較不容易變爛，隨用隨拿出切切即可，非常方便省時。 （見圖）
Prep 2 備料二
Grind the dry chilli and Sichuan green peppercorn into almost like a powder. (If you don't have Sichuan green peppercorn, you can use normal Sichuan peppercorn instead.) Transform them into a heat-resistant bowl, heat up vegetable oil, when you see the oil starts to have wavy texture, and very light smoke comes out the oil means the temperature is hot enough (Over heat the oil will burn the chillies to black.) Pour the oil into the bowl, the chillies and peppercorns will start sizzling with a lot of bubbles. This technique makes the chilli oil has a better fragrant and it does not make your whole kitchen smells pungent and oily. (You only need some of it today, keep the rest of the chilli oil in a jar to store for future use. You can also times the portion to make more at once, it goes nicely anything. )
將乾辣椒和青花椒(如果沒有，可以用一般花椒代替）磨成粉過後，放入可以受熱的碗中。用小鍋熱植物油，油加熱至表面產生波紋並且微微冒煙，就可以倒入碗中（油不要燒過熱以免炸糊掉花椒與辣椒）。這時候碗裡的辣椒會茲茲冒泡，這種炸法油煙比較少也比較香，撈出來的辣椒便稱做「刀口辣椒」。（剩下的刀口辣椒和辣油則可以日後拌飯、拌麵甚至煮菜用。）
INSTRUCTION 料理步驟
Step 1 步驟一
Boil a pot of water then add 1 tbsp salt in the water. Lower to medium high heat, gently put the diced tofu in and cook for 1-2 minutes, then gently take out and drain. Set aside. (To avoid tofu split into pieces, try not to stir too often when boil them)
將一小鍋水煮滾，加入一湯匙鹽。調小火力，小心的將切塊的豆腐放入鍋中川燙1-2分鐘，再輕輕地撈起來濾過水後備用。豆腐以板豆腐或是傳統的木棉豆腐為佳，嫩豆腐容易碎爛；為了避免豆腐失去形狀，川燙的時候盡量避免攪動豆腐。
Step 2 步驟二
Heat up the oil in a pan with medium heat, once it's hot, put grated ginger in first, stir fry the ginger until the fragrant comes out, then put in the whichever mince you use, cook until light brown colour, add the douban paste (Sichuan fermented chilli bean paste) , stir continuously and cook until the red oil comes out and covered on everything. Now add soy sauce and caster sugar and a bit of boiling water. The Mapo tofu base is now done.
倒一點油在鍋中，開中火加熱油，放入薑末稍微爆香，便可以將你手中有的任何一種肉末下鍋（傳統作法是用牛肉餡，但是油脂要確定夠多，不然會略為乾燥）。炒掉肉末的水分並炒成金黃色，接著加入豆瓣醬不停翻炒，炒到豆瓣醬溢出紅油並且冒出滿滿的香味後，加入醬油與糖，並加入少量滾水完成麻婆豆腐的醬底。
Step 3 步驟三
Put the boiled tofu in, add some extra hot water to make sure the water level covers the tofu. Cook them with low heat until the tofu absorb the stock and start to get colour.
將川燙過的豆腐下鍋，這時候再加一點水讓水量蓋過豆腐，小火滾煮直到湯汁被豆腐吸收入味並上色。
Step 4 步驟四
Pour in the slurry corn flour water with a circle movement in the pot, cook another minute or two to thicken up this dish. Sprinkle the chopped spring onion and some Numbing & Spicy oil to finish. （Adjust the amount of Numbing & Spicy oil as you like.)
加入調好的芡汁下去勾芡收尾，煮到湯汁開始變黏稠。最後撒上蔥花與刀口辣椒，增加這道菜的色、香、味，便完成了！（看個人對辣的喜好來添加刀口辣椒的量 ）
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