mapo tofu

The first time I posted it, I didn't break down the pictures step by step. Mapo tofu has always been a popular home-cooked Sichuan dish. Eating more tofu for girls will also be good for endocrine and skin. This dish is convenient and simple. It can also be poured directly on top of rice and made into rice.

The main ingredient is gypsum tofu. Don't use boxed fat tofu. The fat tofu is too fragile and difficult to taste.

Cut the tofu into small pieces first and soak in boiled water with salt for half an hour to remove the fishy smell; taste the minced pork with cooking wine, salt, and monosodium glutamate, and marinate for 10 minutes; slice the ginger and garlic, and cut the green onions into chopped green onion for later use.

Then, heat the pan to cool the oil. When the oil reaches 6 minutes hot, add ginger slices and garlic slices, add 1 spoonful of bean paste and fermented soybean, stir-fry until the minced pork is fragrant, stir fry over medium heat, until the minced meat changes color, add tofu, gently stir fry for 2 minutes, then add half a bowl of water, just slightly cover the tofu, add appropriate amount of soy sauce to enhance the flavor, the soy sauce has salty taste, so don't add salt, add some MSG, cover the lid, reduce the heat, and let the tofu slowly simmer in the pan to taste.

After five or six minutes, remove the pan and sprinkle with chopped green onions. The job is done. Remove the pan and plate, and start eating.

PS。。。If you like Sichuan cuisine that is heavier, you can add some Sichuan spicy seeds when adding soy sauce, and sprinkle a little pepper noodles into the pan.

It's actually nice to add some celery powder to this dish, which has a fresh aroma.

It's also good to replace minced pork with minced beef.

Douchi is an indispensable contribution. It will be very fragrant if added.