Tofu

By VicentaLakin

Tofu
This is the first time I have published a recipe, because a person who is forced to cook for himself abroad, and who is not very good at cooking, is surprised to find alternatives that I would use when I return home. For example, this is the old mom's spicy pepper. In the past, tofu-based recipes had headaches from a variety of spices, which were not bought less than that, which was never done, and which sometimes tasted strangely differently. It was a surprise to discover that the sauce was too lazy to be soy, but it was delicious and never missed, so I wanted to share it with you. After all, a lot of boys and girls who have just started cooking are busy, so some shortcuts are necessary, and I'd like to stress, there's no need to be a bad restaurant

Recipe Recommendations

  • tofu 300g
  • minced meat small amount
  • mushrooms 2 flowers
  • shallots 1 piece
  • Laoganma Spicy Crispy Pepper with Oil 2 tablespoons
  • olive oil 2 tablespoons
  • white pepper appropriate amount
  • salt appropriate amount
  • soy sauce appropriate amount
  • water starch appropriate amount

Steps for Tofu

  • Make Tofu step 0
    1
    A tofu cut-off
  • Make Tofu step 1
    2
    The mushroom cut off the spare
  • Make Tofu step 2
    3
    Onion cut the rest
  • Make Tofu step 3
    4
    We're gonna put a little bit of oil in it
  • Make Tofu step 4
    5
    Randomly put in mushroom foam and fried
  • Make Tofu step 5
    6
    Two spoons of hot pepper
  • Make Tofu step 6
    7
    ♪ Into the boiling water ♪
  • Make Tofu step 7
    8
    I'll put it in a tofu stew, and I'll bring salt to the population, and I'll smoke it and white pepper
  • Make Tofu step 8
    9
    To half-dry state (also based on personal preference for soup)
  • Make Tofu step 9
    10
    Make a pot, put onions on it. Finish it

    • Tofu Make Tips

    This is the first time I'm posting a recipe. Being forced to cook for myself while living abroad, and finding that seasonings aren't always easy to buy, I unexpectedly discovered some substitutes—methods I plan to keep using even after I return to my country. Take Lao Gan Ma Spicy Chili Crisp, for instance. In the past, looking at Mapo Tofu recipes gave me a headache because of all the various spices. When shopping, I was always missing one ingredient or another, so it never turned out right, and sometimes the different seasoning ratios made the flavor taste strange. I stumbled upon this seasoning hack purely out of laziness; I didn't intend to make authentic Mapo Tofu, but it turned out incredibly delicious, and it has never failed me, so I really wanted to share this method with you all. After all, many guys and girls who are new to cooking are also just starting their careers and are very busy, so shortcuts are essential. And I want to emphasize—the flavor isn't any worse than what you'd get in some restaurants :) I believe this recipe has at least the following advantages: 1. It’s convenient—one bottle of Lao Gan Ma replaces all the various spices. 2. Since the oil in Lao Gan Ma already contains Sichuan peppercorn oil, you don’t need to fry peppercorns in the pot. This avoids the risk of biting into a peppercorn and numbing your tongue with every spoonful. 3. The taste is absolutely authentic, and as long as you add the seasonings correctly, you absolutely can't go wrong. This is my first time posting a recipe, so I hope you’ll all show your support...

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