mapo tofu
Ingredients: bean paste,douchi,tofu,minced meat,pepper,soy sauce,chicken soup,sugar,water,chili sauce,chili powder,pepper powder,corn flour,garlic
Recipe Recommendations
- tofu 250 grams
- minced meat 135 grams
- corn flour half a teaspoon
- water appropriate amount
- chicken soup 3/4 cup
- garlic 1 teaspoon
- pepper powder appropriate amount
- bean paste 1 tablespoon
- chili sauce 1 teaspoon
- chili powder 1/2 teaspoon
- sugar appropriate amount
- douchi appropriate amount
- soy sauce 1 teaspoon
- pepper a little
- super spicy
- burn
- ten minutes
- ordinary
Steps for mapo tofu
1
Prepare materials.
2
Cut tofu into cubes and set aside.
3
Place the pan half full with cold water, add a teaspoon of salt, add the tofu and pour the tofu into water over slow heat. Boil water until boiling, and turn off the heat. Leave the tofu in the hot water to absorb the salty taste and keep warm.
4
Heat the pan, add in the minced pork and stir-fry until color changes. (Marinate the pork with marinade for 30 minutes beforehand)
5
Add minced ginger and minced garlic in the pan and saute until fragrant.
6
Add the bean paste.
7
Stir fry chili paste and chili powder.
8
After smelling the fragrant pepper smell, add the fermented beans and stir well.
9
Add the stock, add soy sauce and sugar to taste.
10
At this time, gently pick up the tofu and drain off excess water.
11
Carefully add tofu to the pan and gently push the sauce with a spatula.
12
Cook over slow heat, bring to a boil, stir, pay attention to whether the consistency of the sauce is what you want, and finally add the pepper powder and stir well before serving. Sprinkle with chopped green onions or coriander. (I ran out of green onions and coriander, so I didn't put it in)