每當那股子麻辣鮮香、醇厚濃郁的味道飄來，是不是總能勾起你對一道經典川菜的無限遐想？沒錯，它就是大名鼎鼎的麻婆豆腐——一道集麻、辣、鮮、香、燙、嫩、滑于一身，讓無數食客魂牽夢繞的米飯殺手。今天，分享我的做法，只要掌握了幾個關鍵技巧，在家做出媲美餐廳水準的麻婆豆腐！系上圍裙，讓我們一起開啟這場味蕾的極致體驗之旅吧！

食材準備：

主料：

豆腐1塊

牛肉末或豬肉末100-150克

靈魂醬料：

郫縣豆瓣醬2 大勺

豆豉1小勺

花椒粒1小勺

干辣椒3-5個

辣椒面1小勺

輔料與調味：

姜末1大勺

蒜末1大勺

小蔥2根

料酒1小勺

生抽1小勺

白砂糖?小勺

玉米淀粉1大勺

清水2大勺

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https://txc.qq.com/products/750523/blog/1569705

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制作步驟：

1.牛肉末或豬肉末中加入1小勺料酒，少許鹽，抓拌均勻，腌制10分鐘。

2.豆腐改刀切成約1.5-2厘米見方的小塊。燒一鍋開水，加入1小勺鹽，放入豆腐塊焯水1-2分鐘。撈出用涼水沖凈，瀝干水分。

3.鍋中倒入適量食用油，油溫五成熱時，放入花椒粒，用中小火慢慢炸出香味。待花椒變色，香氣四溢時，撈出不要。然后放入干辣椒段、蔥白段、姜末、蒜末，繼續煸炒出香味。

4.轉小火，加入剁細的郫縣豆瓣醬和豆豉碎，耐心炒出紅油。豆瓣醬一定要炒透，顏色才會紅亮，香味才會濃郁。接著加入辣椒面，快速翻炒均勻，防止炒糊。

5.倒入腌制好的肉末，迅速劃散，炒至肉末變色、水汽收干，呈現微微焦黃的酥香狀態。烹入1小勺生抽，加入?小勺白砂糖，翻炒均勻。倒入約150-200毫升的清水，水量以沒過豆腐一半為宜。大火燒開。

6.處理好的豆腐塊輕輕推入鍋中，用鍋鏟背面或晃動鍋體的方式，讓豆腐均勻浸在湯汁中。轉中小火，蓋上鍋蓋，咕嘟咕嘟煨煮5-8分鐘，讓豆腐充分吸收湯汁的味道。

7.分2-3次，小心淋入水淀粉。每淋入一次，輕輕推動豆腐，觀察湯汁濃稠度。當湯汁變得濃稠且能均勻包裹在豆腐上時，即可。撒上預留的蔥花和適量花椒粉，燒一點熱油，趁熱淋在蔥花和花椒粉上，“呲啦”一聲，香氣瞬間被激發出來！滴幾滴香油或花椒油，錦上添花。

別再只是對著屏幕流口水啦！選一個閑暇的周末，備好食材，跟著這份秘籍動手嘗試一下吧。當那盤色澤紅亮、香氣撲鼻的麻婆豆腐端上桌，舀一勺蓋在熱氣騰騰的米飯上，那種滿足感，絕對是任何外賣都無法比擬的。快試一試！