mapo tofu
Zanthoxylum bungeanum powder is stir-fried in a pot and then pressed into powder. This kind of Zanthoxylum bungeanum powder will have a stronger aroma than the purchased one.
Recipe Recommendations
- tofu 200 grams
- green garlic 15 grams
- bean paste 20 grams
- peppercorns 10 grams
- Jiang 5 grams
- soy sauce 10 grams
- sugar 5 grams
- broth 150 grams
- oil 75 grams
- salty and fresh
- burn
- ten minutes
- ordinary
Steps for mapo tofu
1
Cut the tofu into 2 cm square pieces, blanch it in boiling water with a little salt, remove the beany smell, remove it and soak it in water.
2
Put 10 grams of Zanthoxylum bungeanum into a dry pan and stir-fry until fragrant (no oil is needed in the pan), and press into powder for later use.
3
Cut the beef into cubes, add a little cooking wine, soy sauce, and pepper, mix well, marinate for 15 minutes, add a little dry starch when adding to the pot and grasp well.
4
Add minced ginger, soy sauce, and chili powder and stir-fry until red oil, add 100 grams of broth (or water), add tofu, and cook for 3 minutes.
5
When taking out of the pan, add pepper powder and stir fry, and finally sprinkle with minced green garlic.