mapo tofu
By TaraLesch
Mapo tofu can be regarded as the most famous dish in our Sichuan cuisine. It is loved by people all over the world. It is also the most clicked dish in our store.
Recipe Recommendations
- tofu a
- beef 100g
- green garlic sprouts a
- ginger appropriate amount
- minced garlic appropriate amount
- bean paste 1 tablespoon
- douchi a teaspoon
- sugar 1/2 tsp of
- soy sauce 2 tsp
- dried chili of 3
- oil appropriate amount
- water starch appropriate amount
- pepper powder appropriate amount
- chicken essence a little
- salt appropriate amount
- broth half a bowl
Steps for mapo tofu
1
Wash the tofu and cut it into slices, blanch it in water for later use.2
Chop the bean paste and tempeh separately, and cut the dried peppers into small pieces. Chop the garlic sprouts.3
Heat the pan and add oil, add shredded ginger and garlic to 70% heat, stir fry until fragrant, add dried peppers and dried prickly ash, add minced beef and stir fry until fragrant, stir fry slightly dry, add bean paste, and stir fry until fragrant, add sugar, soy sauce, salt (if necessary).4
Add the stock to boil, add the tofu and cook.5
Add water starch until thick, add chicken essence, plate, sprinkle with green garlic seedlings and pepper powder.mapo tofu Make Tips
1. Minced beef can be replaced by minced pork, but only if it is semi-fat and thin. 2. Zanthoxylum bungeanum powder is the essence of this dish. If it is really unacceptable, you can not add it. You must eat it while it is hot. 3. The green garlic seedlings can also be put into the pot and cooked slightly. 4. Chop the fermented bean paste and bean paste to make it more fragrant and flavorful. The bean paste must be Pi County red bean paste that is relatively dry and does not have too much water.