mapo tofu
By VicentaLakin
Recipe Recommendations
- tofu appropriate amount
- minced meat appropriate amount
- minced garlic appropriate amount
- ginger appropriate amount
- pepper few grains
- pepper powder appropriate amount
- chicken essence appropriate amount
- Pi County Douban two spoonfuls
- dried chili two
- mustard appropriate amount
- water starch appropriate amount
- soy sauce appropriate amount
- onion a little
- white sugar slightest
Steps for mapo tofu
1
Wash the pork and chop it into minced pieces (it is best to chop it into minced pieces with a little fat)
2
Cut tofu into small pieces, add appropriate amount of salt in warm water, soak for 15 minutes, set aside3
Beat garlic and minced, beat ginger and minced, cut green onion into chopped green onion, rinse mustard with water and cut into small pieces, cut dried peppers into small pieces, and diced pepper.
4
Add a little more oil into the pan, heat the oil, add in the minced meat over high heat and stir fry quickly
5
Stir fry until the minced meat changes slightly, add the dried pepper, ginger and garlic, and pepper grains, and continue to stir fry
6
Add Pi County bean paste and continue to stir-fry until the bean paste has a strong oily aroma
7
Add shredded mustard tuber, stir well, then add soy sauce and stir fry until the soy sauce gives off a fragrance
8
Add a small bowl of water (it is better to use broth if you have broth) and bring to a boil over high heat
9
Bring to a boil, add tofu, add a little sugar
10
Continue to boil over high heat. After boiling, use a spoon to stir the tofu slightly, add appropriate amount of salt and chicken essence, stir slightly, continue to cook over high heat, and cook for about five minutes.
11
Cook until the tofu is basically flavored, add a small bowl of water starch, stir slightly, continue to cook for about two minutes, add the pepper noodles and serve
12
After serving, evenly sprinkle the pepper noodles on the tofu again, sprinkle with a little chopped green onion for decoration
13
This is a remnant after my brother ate a few pieces. I still want to sprinkle some chopped green onion to save it.mapo tofu Make Tips
Mapo tofu must be numb and spicy enough. When I eat it at home, it has reached the point where I eat it for a while and then sprinkle pepper noodles;
The reason why I add diced pickled mustard is because there are no bean drums at home. It is better to have bean drums and add bean drums, but it is just as delicious with diced pickled mustard.
The reason why I add diced pickled mustard is because there are no bean drums at home. It is better to have bean drums and add bean drums, but it is just as delicious with diced pickled mustard.