Chinese Food
Sichuan spicy Mapo Tofu
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Mapo Tofu is one of the traditional famous dishes in Sichuan Province. Hemp comes from Chinese prickly ash and spicy comes from pepper. This dish highlights the characteristics of spicy Sichuan cuisine. The dinner on New Year's Eve is a classic Kwai Tai table. It's simple, quick and delicious.
Cooking ingredients
Cooking Steps
Step1:Cut tofu into small cubes. Cut other ingredient
Step2:Tofu in hot water, salt in, blanched and then fishe
Step3:Put it in ice water. Remove the smell of bea
Step4:Garlic in hot oil. Millet and chil
Step5:Then stir fry the minced bee
Step6:Add bean paste. 3 tablespoons sou
Step7:Tof
Step8:Add sauce (raw, old, sugar and boiled water) and cook for 35 minutes on medium and low hea
Step9:The last small bowl of water starch is poured in twice to thicke
Step10:Spicy tofu is good. Take a look at the following tip
Cooking tips:1. Marinated tofu is more delicious. The purpose of tofu blanching is to get rid of bean smell. It's not easy to break it. 2. Stewed tofu in high soup is more delicious. 3. Tofu can only be boiled for 35 minutes. It can't be too long. 4. Water lake powder is thickened twice. When the soup is thick, it can be 5. Spicy food can be added with chili. It doesn't affect the taste. 6. There are skills to change minced beef into minced pork.
