厨师长分享：商业版“麻婆豆腐”，介绍饭店上菜快的原因，是不是预制菜？【一镜到底】

Summary

这段视频讲述了在餐馆里如何快速制作正宗的麻婆豆腐。厨师介绍了制作麻婆豆腐所需的主要材料,如豆腐、豆瓣酱、牛肉末、干辣椒和花椒等,并解释了为什么餐馆能比家庭烹饪更快上菜。原因在于餐馆会提前将材料腌制、油炸、切碎等,而在上菜时只需最后几个步骤就能完成。视频还展示了在餐馆里如何巧妙地盛盘、调味并保持菜品的热量。厨师总结称,虽然在家里做会更便宜,但餐馆版的麻婆豆腐在味道和效率上都更胜一筹。

Takeaways

• 😋 在餐馆，麻婆豆腐的烹饪过程经过了专业的预先处理和准备工作,如提前浸泡豆腐、腌制辣椒和花椒粉、炒制酱料等,从而大大缩短了最后的烹饪时间。
• 🔥 麻婆豆腐最关键的材料有老干妈、豆瓣酱、青花椒、豆豉等,在家里一一制作耗时耗力,但在餐馆预先统一处理后,做起来就很快捷方便。
• 🍲 烹饪麻婆豆腐时,先用油小火煸香蒜苗和生抻辣椒粉,再加入预制的酱料、豆豉和肉沫拌匀,然后放入提前浸泡好的老豆腐翻炒,最后用生粉勾芡。
• 🥢 麻婆豆腐出锅时,需要撒上新切的青葱和麻辣花椒粉,口感更佳。餐馆为了保持麻婆豆腐的热量和新鲜口感,通常会用砂锅盛装上桌。
• 🕰️ 在家自己做麻婆豆腐时间成本较高,需要30多分钟,但在餐馆只需3-5分钟就能快速出锅,因为预制工作已经完成。
• 💰 虽然在餐馆吃麻婆豆腐要花一些钱,但换来的是省时且味道也更好,所以物有所值。
• 👨‍🍳 家常版和餐馆版麻婆豆腐的主要区别在于预制工序的有无,后者把所有材料提前处理好,只留下最后的快速出锅环节。
• 🥡 餐馆出品的麻婆豆腐通常不添加高汤,只用开水,以控制成本。但在家做时,用高汤能提升味道。
• 🥚 餐馆版麻婆豆腐不放姜,家常版则可加姜。
• 🌶 对于舌根不太能接受麻辣味的顾客,餐馆可以少撒或不撒麻辣的花椒粉。

Q & A

为什么餐厅里能够如此迅速地上菜马铄酥肉？

餐厅里提前准备好了一些材料和辅料,如提前浸泡过盐水的老豆腐、提前炒制好的豆瓣酱和肉末等,这样可以大大缩短菜品的制作时间。

家常做法和餐厅做法有什么不同?

家常做法需要从头做所有材料和辅料,而餐厅做法则是提前把很多材料和辅料准备好。家常做法需要花费较长时间,而餐厅做法只需几分钟就能将菜品做好。

老豆腐为什么需要提前浸泡盐水?

将老豆腐提前浸泡盐水是为了让豆腐入味、去除腥味,并缩短后续的煮制时间。

为什么要将肉末和辣椒等材料提前炒制?

将肉末和辣椒等材料提前炒制是为了去除它们的生味,同时增加香味和色泽。这样做也能节约后续制作时间。

制作马铄酥肉时为什么要将豆瓣酱和肉末分开两次下锅?

第一次下锅的肉末和豆瓣酱是为了增加香味,第二次下锅是为了保持肉末的嚼劲和新鲜口感。

为什么餐厅会使用砂锅而非普通盘子上菜?

砂锅能够保温,让马铄酥肉在上桌时保持高温和口感,而普通盘子则会让菜品迅速变凉。

为什么要在最后撒上麻椒粉和葱花?

撒上麻椒粉能增加麻味,撒上葱花则能增加香气和清香味。这两种调料可以丰富马铄酥肉的口感层次。

家常做法和餐厅做法在成本和美味程度上有何差别?

家常做法的材料成本较低,但需要花费较多时间和精力。餐厅做法虽然成本较高,但能节省大量时间,而且由于提前准备多种辅料,口味往往更为浓郁鲜美。

马铄酥肉为什么会有腻味?如何减少腻味?

马铄酥肉因为用料较重,尤其是肉末和豆瓣酱,所以容易产生腻味。可以适当减少肉末和豆瓣酱的用量,增加酸菜或其他开胃菜来减轻腻味。

在家做马铄酥肉时有什么需要注意的地方?

在家做马铄酥肉需要注意火候控制,不能让豆腐煮糊。另外可以将一些材料提前准备,如炒香辣椒面等,以缩短做菜时间。此外也要注意腻味的问题。

Outlines

00:00

🍜 餐厅版麻婆豆腐的制作秘诀

本段介绍了如何在餐厅快速制作麻婆豆腐的专业技巧。首先强调了准备工作的重要性，比如提前煮沸豆腐并加入盐水以缩短烹饪时间并增加风味，使用事先处理好的豆瓣酱和炒过的牛肉提升口感，以及如何将干辣椒和花椒混合后炒制成刀剁辣椒粉，用以丰富豆腐的味道。接着演示了烹饪过程，包括如何适当加热、加入调料和牛肉等，强调了在餐馆提前准备食材可以大幅度缩短单次烹饪的时间。

05:06

🔥 完成麻婆豆腐的关键步骤

这一段聚焦于麻婆豆腐的最后制作步骤，特别是如何适当地增稠酱汁。详细说明了三次增稠过程，每一步如何调整火力以确保酱汁的质感恰到好处。介绍了如何通过加入炒过的牛肉增加口感，并强调了使用砂锅而不是普通盘子来保持豆腐的温度和风味。最后，讲解了加入四川花椒粉和新鲜切葱增加额外的风味层次，以及在家烹饪与餐厅烹饪之间的成本和时间效率对比。

Keywords

💡麻婆豆腐

麻婆豆腐是一种四川风味的中国菜，主要成分包括豆腐、辣椒和豆瓣酱。视频中详细介绍了如何在家和餐馆中烹饪这道菜，特别强调了餐馆版的快速烹饪方法和技巧。

💡预处理

预处理是指在正式烹饪之前进行的准备工作。在视频中，豆腐被预先用沸水和盐浸泡，以缩短烹饪时间并增强风味，这是一个预处理的例子。

💡豆瓣酱

豆瓣酱是一种常用于四川菜的调味品，由豆类和辣椒制成。视频中展示了两种不同的豆瓣酱，并强调了它们在味道和颜色上的差异，特别是在油中煮熟的豆瓣酱对于增强菜肴风味的重要性。

💡牛肉末

视频中使用了牛肉末作为麻婆豆腐的主要配料之一。这里强调的是将牛肉末预先炒制，这样可以在最终烹饪过程中节省时间并增强风味。

💡调味

调味是烹饪过程中非常重要的步骤，用于增强和平衡食物的味道。视频中讲述了如何为麻婆豆腐添加盐、鸡精、味精等调味料，并强调了合适的调味对于保持菜肴风味的重要性。

💡勾芡

勾芡是中国烹饪中的一种技术，通过添加淀粉水使菜肴的汤汁变稠。视频中展示了如何在不同阶段对麻婆豆腐进行多次勾芡，以达到理想的浓稠度。

💡辣椒粉

辣椒粉在本视频中作为提供颜色和风味的重要配料。特别提到了将生辣椒粉炒制以去除生味，并增加了菜肴的红色和辣味。

💡烹饪时间

视频中特别提到，在餐馆里，由于许多准备工作已经完成，麻婆豆腐的烹饪时间可以大大缩短。这与在家中烹饪相比，减少了从准备到完成的总时间。

💡食材品质

视频强调了选择高品质食材对于最终菜肴风味的重要性，如选择盐水泡过的坚固豆腐和新鲜牛肉末。这些选择有助于提升整体口味和质感。

💡成本效益

视频最后讨论了在家烹饪与在餐馆用餐之间的成本效益。虽然在家烹饪可能成本更低，但餐馆能够通过提前准备和专业技术更快地提供更美味的菜肴，值得额外花费。

Highlights

在餐馆里,一道素有专业手艺的麻婆豆腐是这样制作的。

先将豆腐用开水和盐浸泡,以缩短烹调时间,增加风味,去除原味。

使用原味和提前油炸过的辣豆瓣酱,颜色和口感不同。

主要配料包括豆腐、生牛肉馅、青红辣椒粉和花椒粉。

在家做需要一一烹制这些材料,但餐馆提前处理好节省时间。

先放油爆香蒜薹和生辣椒粉,后加入酱油、豆鲁、豆瓣酱和牛肉馅。

加入适量清水或高汤,然后下豆腐翻炒。

用盐、鸡精和味精调味,翻炒变软用勺推拌。

先用淀粉勾芡一次,将汁浓缩,期间加热有利于汁包裹豆腐。

再放入青红辣椒粉和余下炸牛肉,最后再勾一次淀粉汁。

佐以麻油、少许花椒粉和葱花,测试味道。

餐馆常用砂锅保温,家中盘子上席易凉。

热着吃入口绵软,口感香浓,余腻尚可。冷了会发涩腻味增重。

在餐馆,这道菜做工夫仅3-5分钟,因为前置处理好了材料。

在家做更便宜但耗时长,餐馆版更快捷入味,视金钱与时间而定。

Transcripts

Hello, everyone.

Recently a fan of mine went to a restaurant to eat Mapo Tofu.

He said, "Why is the food served so fast?"

And he usually takes half an hour to cook it at home.

So in today's video, I'm going to use my expertise to share

In a restaurant

The professional restaurant version of cooking this dish

First, let's look at this firm tofu

It's been soaked in boiling water with salt

In order to shorten the

Cooking time

Letting it get flavor in advance

Remove some raw odour

And look at this broad bean paste

This is the original Douban paste

This one is minced

And then this one we've cooked in oil

Look at the two colors

Right? They're different.

I just pressed on them

This one, you see, with the oil, it's very red.

This one is less red.

Also remember chop them up with a knife

Another main ingredient in mapo tofu.

Beef

This is fresh minced beef.

This one is stir-fried in advance

The next one, the knifed chilli

This one is the original green Sichuan peppercorns

And dried chilli

Then we fry them in oil, become this

Finally we chopped them up into fine pieces

Becomes knifed chili pepper powder

We will add in a bit of this powder into tofu

Before serving

It's a special flavor

All these are essentials

But they are time-consuming to cook them one by one at home

But in restaurants, we make all of them in advance

It saves a lot of time

Okay, now I'm going to cook two Mapo Tofu in a go

Start the process

Bring them over here

Tofu

Drain the water out of the tofu

Soaked in boiling water with salt

So it's more flavorful

Okay, now fire it up

As usual, warm the wok

When the wok is hot, turn down the heat.

Not too hot

Then add in some oil

And then this

The garlic and scallions.

No ginger.

Professional version no need ginger

You can add some ginger if you cook it in home style

And then this one

Raw chili powder

This can provide a lot of colour

Add it in and fry it up a little bit.

It can be a little bit more

You can notice the red color

Stir fry the rawness is gone

Then add in some Douchi (Black Fermented Beans)

And this Douban Jiang (Sichuan Broad Bean Paste)

You need to be careful not to overdo it with the bean paste.

Because it's fried in advance

And then some of this fried minced beef

Half of the portion

Don't add too much

This is to enhance the flavor

A little bit of dark soy sauce

This adds to the color

Now a bit more fire.

Then the water.

If you have stock, you can use stock

But most restaurants don't add stock to the tofu they sell for 20 yuan or so.

And then add the tofu in

Start seasoning the tofu right away

Start seasoning

Some salt

Some chicken essence

Some MSG

Good

Turn the heat up to medium.

Keep it boiling like this.

We'll cook it for about two more minutes.

If you're using tender tofu, you need to keep the heat down.

It won't stand up to this kind of boiling.

Tender tofu will spoil

Firm tofu doesn't bother

We're using salt brine firm tofu today

Salt Brine Tofu is a little bit firm

Lactone tofu is a little bit more tender

But there's an odor to it

Salt Brine Tofu is a little bit more flavorful

A little bit more fire and heat

For firm tofu

Push the tofu like this

Do not stir it, push is good

Then a little bit of the garlic sprouts

Swirl the wok around a little bit

Okay, it's the time to turn the heat down to medium-low.

The sauce is almost gone.

This is the time to thicken the sauce

Let's start the first thickening

This starch water (add water to starch powder)

Not too strong and not too dilute

Thicken the sauce first time

For this process, turn up the heat a little bit

Okay, turn the heat down again

Look at this

When you thicken the sauce, you see

There's a little bit of dryness down here

When it's almost dry in the wok, we'll thicken it second time.

Second thickening

Remember during this process

After the starch is added, turn up the heat

This will help the sauce wrap around the tofu.

Okay, turn down the heat.

And now this

Made from dried chili and Sichuan peppercorns

The Knifed Chili powder

Stir-fried and mince chopped together

Now we're going to thicken it for the third and last time

The third thickening is a little bit thinner

Add a bit of water

Okay, and finally, add some more the fried minced beef

This crispy minced beef

A bit more

It's a double portion

So it's a little bit more.

Okay, one more push and it's ready to serve.

Okay, a bit of brighten oil

Okay, ready to go.

Look, there are two serving dishes.

One is just a simple plate.

We usually use this kind of plate in home, the tofu cools down quickly.

So in restaurant

Usually use this

This is a casserole.

It can be heated or preheated

Keep the dish warm

Keeps the heat

Serve the tofu into the casserole

The tofu should come out neatly.

Do not make the tofu break too badly

Now the plate

Mapo Tofu is a simple dish

But it's not easy to make it right

Of course, for this much of tofu

It's normal some of it breaks

Don't worry about it

A few are normal.

And at the end.

We need some of this

Sprinkle a bit of Sichuan peppercorns powder

Sprinkle it like this

It's better to see if your guests are able to stand tongue-numbing

If they can't stand tongue-numbing

Don't sprinkle this stuff anymore

This is especially numbing

Some people won't be able to eat it.

Sprinkle it like this.

And then there's the chopped scallion

For the scallions

It's better to chop them right before serving

Don't chop them long time in advance

The scallion fresh flavor will evaporate

If it evaporates, it's not good

Sprinkle the scallions

Same thing there, sprinkle the scallions

Okay

Try the taste

This tofu is better to be served in this

Tofu tastes good when it's hot

That's right, isn't it?

If you eat this tofu when it's cold

Won't be this good

It doesn't taste as good

When it's cold, the tofu has raw flavor

And the it becomes greasy

Mapo Tofu itself is a little heavy on the oil

It's greasy when eating it cold

Let's try one first

It's very tender

The flavor is very rich

For this dish

If you want to do it right in home, it's time consuming.

But in a restaurant

Everything is done in advance

It just through the hands of the chef

Through some techniques

Finish the dish, look at it.

It's nice, right?

It's got nothing the look and the flavor.

It's good

Very beautiful

So, in restaurant, this dish is done usually

in three to five minutes

Today's practice is slow

It's a little bit slower because I'm both cooking and talking about it.

This dish could be very fast.

So if you buy some tofu and cook at home

It's definitely cheaper

But the cost of your time is expensive.

If you eat in a restaurant

The difference is

The pre-processing in advance.

The taste could be better than your home

And much faster in terms of cooking time

Spend some more money at the restaurant

I think you get what you pay for

Okay

That's it for this video

Bye-bye