Sichuan-style Mapo tofu

By WallaceBode

Sichuan-style Mapo tofu
Mapo tofu is the most famous Sichuan dish. It is made from tender tofu, ground beef, dried peppers, pepper, Pi County bean paste, etc. The resulting dish is spicy, fresh, tender, smooth and delicious. Helen likes to eat Mapo tofu because it is covered with a layer of red spicy oil. It looks excellent and has the aroma of pepper. When eaten hot, it not only makes people sweat profusely, but also makes people appetite.
Today I teach you a three-step method, 10 minutes to make delicious Mapo tofu, such tofu is very tender, the entrance is melted, people around me like to eat, share with you.

Recipe Recommendations

  • tofu a
  • beef 150g
  • white granulated sugar three scoops
  • sweet chili sauce three scoops
  • chicken essence a spoonful
  • cooking wine two spoonfuls
  • rock sugar a

Steps for Sichuan-style Mapo tofu

  • Make step 0
    1
    The first step in preparing things ~~~~ A piece of tofu, bean paste, sweet spicy sauce, white granulated sugar, onions, ginger and garlic, minced beef, and a green pepper.
  • Make step 1
    2
    Marinate the minced beef with cooking wine.
  • Make step 2
    3
    Bean eight sauce, sweet spicy sauce, oil consumption, chicken essence, white sugar, a bowl of pepper water, and a tablespoon of light soy sauce.
  • Make step 3
    4
    Stir well and set aside.
  • Make step 4
    5
    Cut onions, ginger and garlic into minced seeds and set aside.
  • Make step 5
    6
    Cut the tofu, cook the pan and boil it in salty salt water to remove the fishy smell and bean flavor. You can also keep the tofu for a while and cook it for later use.
  • Make step 6
    7
    Cut the sharp peppers into the ground for later use. It usually takes only a long time to prepare them. It is very simple.
  • Make step 7
    8
    Stir fry the onions, ginger and garlic until fragrant, add the marinated minced beef, stir-fry until color changes, add rock sugar, twenty-three spices, cooking wine, chicken essence, and soy sauce to color. Pour in pepper water and simmer for 3 minutes.
  • Make step 8
    9
    Pour in the chili paste that you have just prepared, add a bowl of pepper water and stew the meat for three minutes.
  • Make step 9
    10
    Pour in the cooked tofu in water vapor. Start stewing.
  • Make step 10
    11
    After three minutes, add some of the chopped green peppers.
  • Make step 11
    12
    It's ready, within a 10-minute limit, simple and delicious.
  • Make step 12
    13
    Serve it out of the pan. Time limit is 10 minutes. Sprinkle with the green pepper powder left just now. It's very delicious and goes well with the rice.
  • Make step 13
    14
    The tofu is very tender, coupled with the meaty flavor of its own meat and the fragrant fragrance of red oil, it is hot and good for serving with rice.
  • Make step 14
    15
    Look at how tender the tofu is. It melts in your mouth.
  • Make step 15
    16
    The meat smells so delicious, I'm hungry again ~~ Hurry up and eat
  • 17
    11

    • Sichuan-style Mapo tofu Make Tips

    1. After diced tofu, it should be blanched in boiling water with salt. On the one hand, it can remove the fishy smell of beans and on the other hand, it can make the tofu difficult to break when cooking. 2. When dicing tofu, flying water and cooking, you should try to keep the knife steady and light with your hands to avoid the diced tofu from becoming shredded and not shaped. 3. I use Zanthoxylum bungeanum water, so the taste is very spicy and delicious, so that there will be no shredded pepper in the dish

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