This is definitely not authentic Mapo tofu, but it is definitely spicy Mapo tofu.
Seeing Maomao Mom and Yu 'er make Mapo tofu, I always itch. I found soft tofu in Kroger, so I made it.
Let's not talk about how authentic the method is, let's talk about the ingredients. The tofu is made by the United States, the chili powder (the authentic one cannot be found for the time being) is also beautiful, and the ginger, garlic and onions are also grown by others. How can it be authentic? Anyway, delicious food is the king's way, and good food is the last word. Calling it a shanzhai also feels quite practical. Once again, I don't have the ability to be authentic, so I will forgive you.
mapo tofu
Recipe Recommendations
- tofu 1 box
- garlic appropriate amount
- ginger appropriate amount
- onion appropriate amount
- garlic appropriate amount
- onion A small pile
- bean paste 2 tablespoons
- soy sauce a little
- chili powder appropriate amount
- pepper noodles appropriate amount
Steps for mapo tofu
1
1 box of tofu.
2
Beef...
3
Make yourself 2 teaspoons of pepper powder, shredded garlic, shredded ginger, shredded onions, shredded garlic, and a small pile of green onions, 2 tablespoons of bean paste, a little soy sauce, chili powder, and pepper noodles.
4
This kind of tofu is very soft and smooth, but it is easy to break, so I don't cook it first. Just soak the tofu in salt water overnight to make the tofu more stable.
5
Heat the pan and put in the oil, followed by minced ginger, minced garlic, minced onion, and chopped green onion to burst out the fragrance.
6
Add bean paste and chili powder and continue to fry.
7
Add the minced beef with oil, break it up with a shovel, and constantly turn the minced beef until it is slightly dry, dark, and full of flavor.
8
Carefully pour in the tofu, divide the large pieces slightly with a shovel, add 3--4 tablespoons of water, 1--2 teaspoons of light soy sauce, and half a teaspoon of powdered sugar. Gently stir, constantly pour the juice on the tofu, and then pour in the sauce made with starch, pepper powder, and about 1 teaspoon of light soy sauce. Gently stir evenly until the sauce is transparent, remove the heat and serve on the plate. Don't turn tofu vigorously. If you want to stir fry happily, you'd better fry sugar chestnuts with sand (as big as corn). You can turn it hard, and the more you turn it, the better.
9
Serve and sprinkle with some chopped green onions, OK. I can't wait, my throat is out.mapo tofu Make Tips
1. When selecting tofu, it's best not to get it too hard, but if it's too soft, it easily falls apart. The tofu I bought this time was too soft, but the other available type that is slightly harder is too hard, so I had to soak it in salt water this time. 2. Furthermore, I noticed that several brands of bean paste are quite salty, so you cannot use too much. I wanted a red visual effect, so I had to select a redder chili powder, but I was afraid that adding too much would make it too spicy. It is best to buy the kind that has a good color but is not intensely spicy. 3. To mention another point, regarding adding sugar: tofu is actually quite bland, which is the reason why minced meat is added. Adding a little sugar is for seasoning; it won't be perceived as sweet. Often when braising food, I add an appropriate amount of sugar for seasoning; it doesn't create a sweet sensation but actually improves the taste. No matter how foolish a Cantonese person might be, they wouldn't dump huge amounts of sugar into porridge or vegetable dishes, unless that person is mentally abnormal or has a condition causing excessive sugar cravings.