Home version of Mapo tofu
By BrianBailey
Ingredients: tofu,green onion,ginger,minced garlic,meat emulsion
Recipe Recommendations
- tofu 3 pieces
- meat emulsion appropriate amount
- minced garlic appropriate amount
- green onion appropriate amount
- ginger appropriate amount
- slightly spicy
- burn
- ten minutes
- ordinary
Steps for Home version of Mapo tofu
1
Cut the tofu into small pieces and blanch it with salt water.
2
Preparation ingredients: 1 bag of Li Kinji Sichuan-style spicy sauce, appropriate amount of meat paste, minced garlic, chopped green onion, and minced ginger.
3
Heat the oil in the pan and saute the minced garlic until fragrant.
4
Pour in the minced meat and stir fry.
5
Stir fry until the meat is white, add 1 teaspoon of salt and stir fry.
6
Stir fry the next packet of spicy sauce.
7
Stir fry until the aroma wafts out, add appropriate amount of boiling water.
8
Pour in the tofu cubes.
9
Gently shake the frying pan to soak all the tofu in the spicy oil, stir fry for a few times, and collect the juice over high heat.Home version of Mapo tofu Make Tips
1. Buy tofu, wash it, put it in the refrigerator, and take it out when cooking. It can increase the hardness and prevent it from breaking easily. 2. Blanking tofu with water can remove the fishy smell of beans. 3. If you want the tofu not to be rotten, don't turn it often. Just turn it once and the tofu will taste.