mapo tofu
Made with tender tofu and minced beef. The color of the finished vegetables is red and bright, and the tofu is tender and white. Spicy and delicious.
Recipe Recommendations
- tofu 400 grams
- beef 20 grams
- bean paste 10 grams
- soy sauce 3 grams
- soy sauce 2 grams
- yellow wine 5 grams
- onion 5 grams
- Jiang 5 grams
- garlic 10 grams
- laoganma 5 grams
- starch 20 grams
- chicken essence 2 grams
- oil 30 grams
Steps for mapo tofu
1
Cut the tofu into small pieces, add salt and water to the pan, add the tofu to boil and remove to remove the alkali taste in the tofu.
2
Chop the beef into pieces, chop the garlic and ginger. Chop the bean paste finely.
3
Add oil to the pan, add minced beef and stir-fry, stir-fry until dry and fragrant.
4
Then add chives, ginger and garlic and stir-fry until fragrant, add cooking wine, and then add bean paste and stir-fry to produce red oil.
5
Add water to the pan, add soy sauce, soy sauce, and white sugar, and bring to a boil.
6
Add in tofu and cook for five minutes.
7
Add water to dilute the starch, add chicken essence to the pan, pour in the starch paste, stir well and remove from the pan.
8
Sprinkle on the pan with fried pepper powder and sprinkle with chopped chives.mapo tofu Make Tips
1. It is best to use tender tofu to ensure the taste. 2. Adding salt to water can prevent damage to tofu and remove its alkaline taste. 3. You can match the flavors yourself, and you can also add chili powder to the spicy ones.