mapo tofu

Recipe Recommendations

• tofu 200 grams
• minced meat 20 grams
• cornflour appropriate amount
• MSG appropriate amount
• chicken essence appropriate amount
• pepper noodles appropriate amount
• chili noodles appropriate amount
• soy sauce appropriate amount
• douchi appropriate amount
• shallots appropriate amount
• garlic appropriate amount

• medium spice
• burn
• ten minutes
• ordinary

Steps for mapo tofu

1

Ingredients: tofu, minced meat (minced beef is best) Accessories: garlic, shallot,(you can also use garlic sprouts) Seasoning: red oil bean paste, soy sauce, chili noodles, pepper noodles, chicken essence, monosodium glutamate, corn flour.

2

Cut tofu into 1 cm square pieces, chop ginger and garlic into powder, and cut flowers with shallot.

3

Bring the water to a boil and add some salt. Add the cut tofu and cook for a minute. This will remove the beany smell and make the tofu more tender and smoother.

4

Add a small amount of oil to the pan, stir-fry the minced meat with a low heat until fragrant, then add the fermented bean and bean paste, stir-fry for a few times, and then add the ginger, garlic, and chili noodles. (Put the chili noodles first and make it easy to fry)

5

Add appropriate water to the pan and put the tofu in it. The soup requires basically flooding the tofu until it is as shown in the picture, and adding soy sauce, chicken essence, and monosodium glutamate. Since tofu does not have any flavor, more chicken essence and MSG should be added. The proportion of MSG is twice that of chicken essence.

6

When the soup boils, thicken it, and lower the heat slightly. Divide the sauce at least twice, don't put too much cornflour, wait until the soup is evenly wrapped on the tofu, and finally add a little red oil.

7

Serve hot and sprinkle with pepper noodles and chopped green onion (if garlic sprouts need to be cooked in the pot), and a plate of fragrant Mapo tofu is made in this way.

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