mapo tofu
By VicentaLakin
Recipe Recommendations
- tofu appropriate amount
- green garlic sprouts appropriate amount
- rapeseed oil appropriate amount
- soy sauce appropriate amount
- pepper appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- salt appropriate amount
- pepper appropriate amount
- white sugar appropriate amount
- Pi County Douban appropriate amount
- red oil chili appropriate amount
- cooking wine appropriate amount
- broth appropriate amount
- water starch appropriate amount
- chicken essence appropriate amount
- MSG appropriate amount
Steps for mapo tofu
1
Cut the tofu into square diced squares and place it in a bowl, soak it in salt and water to remove the astringent taste.
2
Stir fry the pepper slightly on low heat for a few times, then cool and stir until dough is ready for use.
3
Cut the ginger and garlic into minced pieces.
4
Chop the chives. (Originally, green garlic seedlings were used, but now they are not sold on the market in the north, so I have to use chives instead)
5
Chop the beef into powder, add cooking wine, pepper, a small amount of salt and starch and marinate until delicious.
6
Soak sweet potato starch in water in advance for later use.
7
Heat a wok, add vegetable oil, cook until 60% heat, and stir-fry the chopped beef ground.
8
Add Zanthoxylum bungeanum, minced garlic, minced ginger, Pi County bean paste, and a little sugar and stir-fry to make red oil.
9
Mix well and stir fry until fragrant.
10
Drain the tofu and pour it into the pan, add the red pepper and soy sauce.
11
Add the stock (or water) and cook over medium heat until the tofu is delicious.
12
Cook briefly for a while, add chicken essence and MSG, thicken with water starch and collect juice.
13
Drizzle in the red oil and add chopped green onion.
14
Finally, plate and sprinkle with pepper noodles.