This is a classic Sichuan dish-Mapo tofu. Easy to make and suitable for home operation. When friends come, you can still show off and eat hard.
It is worth noting that when I bought this Pi County bean paste, there was a song score in it-Sichuan is still beautiful.
Not only do we love Sichuan cuisine, but we have always cared about Sichuan. Let us wish Sichuan that it remains beautiful.
mapo tofu
Recipe Recommendations
Steps for mapo tofu
1
It is best to choose old tofu for tofu. Appropriate amount of meat filling and Pi County bean paste are the key.
2
Cut tofu into equally sized pieces.
3
Put in boiling salt water and cook for 2 minutes, remove and dry.
4
Heat the right amount of oil in the pan and stir-fry the meat filling.
5
After frying the meat filling until white, add the Pi County bean paste.
6
Stir fry the meat filling until red, and stir fry the red oil in the sauce.
7
Add appropriate amount of water to the pan.
8
After boiling the water, add the hot tofu pieces.
9
After cooking for a few minutes, add the chopped green onions.
10
Add sugar, salt, soy sauce and soy sauce to taste.
11
Increase the heat and thicken it with water starch.
12
Sprinkle pepper powder and shredded green onion before taking out the pan.mapo tofu Make Tips
1. Tofu scalded in salt water will not be easily crushed when stir-fried. 2. After thickening, the soup becomes thicker, so it is not easy to break when pushed and stir-fried with a shovel.