Shanzhai Mapo tofu
By JoannieBoehm
I have read the introduction of Mapo tofu. In addition to tofu being an indispensable raw material, beef and garlic sprouts are also irreplaceable. If one uses pork or onions, it cannot be regarded as authentic. I use beef at home, but it has not been thawed, so as a representative of lazy people, I must be the first to choose pork instead. However, the most important thing is that the family eats, likes it and tastes good. Who cares if it is copycat or authentic?
Recipe Recommendations
- tender tofu appropriate amount
- garlic sprouts appropriate amount
- pork appropriate amount
- oil appropriate amount
- garlic appropriate amount
- pepper powder appropriate amount
- salt appropriate amount
- bean paste appropriate amount
- douchi appropriate amount
- starch appropriate amount
Steps for Shanzhai Mapo tofu
1
Raw material diagram.
2
Dice tofu, wash the garlic sprouts and cut into sections, chop the meat and garlic into powder, and chop the fermented bean and bean paste.
3
Boil boiling water in the pot, add tofu and appropriate amount of salt, bring to a boil, remove, drain and set aside.
4
Heat the oil in a wok and stir-fry the minced meat until white.
5
Add minced garlic, fermented bean and bean paste and stir-fry until fragrant.
6
Add appropriate amount of water (there is no stock at home), add tofu, and cook slowly over low heat.
7
Prepare starch water.
8
When the soup is drying quickly, add starch water and garlic sprouts, collect the juice over high heat, add pepper powder and a small amount of salt before taking out of the pan, and shake well.