Chinese Food
Mapo Tofu. A classic dish of Sichuan cuisine
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Mapo Tofu is a typical Sichuan dish. A small plate of tofu combines several major characteristics of Sichuan cuisine - Ma, spicy, hot, fresh, fragrant, crisp and lively . There are five basic requirements for this Mapo Tofu. You have to do it first, put more oil. This is the common feature of Sichuan cuisine; second, use minced beef, especially finely cut beef, with green garlic is the best choice; third, Pixian Douban. I don't need to say much about it. Remember to chop it; fourth, stew it in a small fire. Don't change it into a big fire. It doesn't taste good; fifth, stew it in a small fire . sprinkle a handful of Sichuan pepper powder when you are out of the pot. In this way, tofu will have pockmarks.
Cooking ingredients
Cooking Steps
Step1:These are all ingredients. Prepare in advanc
Step2:Prepare vegetables - cut tofu into 1 cm small pieces. Cut garlic, shallot and ginger into small pieces. Make a small bowl of water starc
Step3:Stir fry meat - smash the meat stuffing, heat the oil in a hot pot, blanch the cooked minced meat, and take out the oil control in a po
Step4:Stir fry the bottom - fry a little pepper oil. Add garlic, ginger and bean sauce to stir fry. Add spicy sauce and rattan pepper sauce and stir well.
Step5:Cook - pour in a bowl of water. Cook on low heat for 5 minutes. Add the fried minced meat. Boi
Step6:Finish - add tofu and cook for 23 minutes. Pour in water starch. Cook again, turn on and off the fire. Sprinkle with scallion
Step7:A plate of spicy Mapo Tofu. With a bowl of white rice. Enjoy the mea
Cooking tips:1. The taste of this dish should be spicy and spicy. Fried oil with prickly ash and rattan pepper is usually used. Quick seasoning can be achieved by using spicy juice and rattan pepper juice in the recipe. 2、 Another way is to put the minced meat after the base material is cooked. However, if the heat is not well controlled, it is easy to boil the minced meat dry. So it is better to stir fry it first. 3. The final water starch is necessary to thicken. It can make the soup more viscous to wrap on the ingredients. There are skills in making delicious dishes.
