Everyone likes Sichuan cuisine very much, and I am no exception. I'm not very clear about its concept. I checked it on Baidu. I found that the methods are diverse, the seasonings are changeable, the dishes are diverse, and the tastes are both clear, fresh and mellow. It is famous for its good use of spicy food, and its unique cooking methods and strong local flavor.
The tofu I made today is spicy and spicy. Our family likes the softness and spicy taste of the tofu very much.
mapo tofu
Recipe Recommendations
Steps for mapo tofu
1
300 grams of homemade tofu.
2
Cut into evenly diced pieces.
3
Pour the tofu pieces into boiling water, turn to low heat, and carefully remove them when they float.
4
Soak in light salt water for about 15 minutes. Minced green onions, ginger and garlic.
5
Cut the meat into the ground.
6
Put the oil in the pan, heat 70% and add the minced meat and stir-fry.
7
Add in Pi County bean paste and stir fry well.
8
Add green onions, ginger, and garlic and stir-fry until fragrant.
9
Shred the green onions.
10
Add tofu and stir fry, add water, soy sauce, and pepper powder to simmer.
11
Add shredded spring onions and stir fry.
12
Add 5 grams of starch to 15 ml of water to make water starch, pour into tofu, thicken and mix well.
13
After serving, sprinkle with chopped green onion and pepper powdermapo tofu Make Tips
1. Before cooking tofu, soak it in cold salty water to make it easier to taste. 2. Try not to use a shovel to stir when cooking. Hold the handle of the pan and shake it more.