mapo tofu
Mapo tofu is a famous product in Sichuan cuisine, one of the eight major cuisines in my country.
Recipe Recommendations
- North tofu appropriate amount
- beef stuffing appropriate amount
- garlic sprouts appropriate amount
- douchi appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- Pi County bean paste appropriate amount
- chili noodles appropriate amount
- pickled pepper appropriate amount
- chili oil appropriate amount
- qingshui appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- soy sauce appropriate amount
- Shuidian appropriate amount
- pepper powder appropriate amount
- medium spice
- fried
- half an hour
- ordinary
Steps for mapo tofu
1
Ingredients: North tofu, beef stuffing, garlic sprouts seasoning: fermented bean, ginger, garlic, Pi County bean paste, chili noodles, pickled peppers, chili oil, water, salt, chicken essence, soy sauce, water lake, pepper powder.
2
Cut the tofu into square pieces; chop the ginger, garlic, and garlic sprouts; chop the fermented beans for later use.
3
Put the tofu into a pan with cold water, add a little salt, and cook over medium heat, turn off and set aside. (Don't take it out and keep it warm. The finished dish tastes good.)
4
Heat the pan with oil, add the beef fillings and stir fry over low heat until golden brown.
5
Add in bean paste, pickled pepper, pepper, shredded ginger, minced garlic, and chili powder and stir fry until the beef is colored.
6
Add appropriate amount of water to the pan.
7
Add tofu and season with appropriate amount of soy sauce and chicken essence.
8
Cook for 3-4 minutes, pour in water and starch in portions to thicken.
9
Turn off the heat, add pepper powder and chili oil, and sprinkle with garlic sprouts.