Chinese Food
Mapo Tofu
(152697 views)
Many people like Sichuan food. The spicy flavor is really that few people can resist the temptation. There are many restaurants with Sichuan flavor here in Dalian. Every time I go to eat, I'm sweating. My mouth is numb. Haha. It's really addictive to talk. I can't always go to a restaurant to eat Sichuan food. So, I bought some Sichuan flavor seasoning and made it at home. The seasoning is not expensive. It's no worse than Sichuan flavor restaurant. The key is low cost. It's also super simple. It's delicious and not expensive. Mapo Tofu can be said to be a classic Sichuan dish. The raw materials are ingredients and tofu. The main materials are tofu, minced beef (or pork), pepper and pepper. Hemp comes from prickly ash. Spicy comes from chilli. This dish highlights the characteristics of spicy Sichuan cuisine. Its taste is unique and smooth. It's said that Mapo Tofu was founded in the first year of Tongzhi in the Qing Dynasty. It's a long time ago.
Cooking ingredients
Cooking Steps
Step1:Prepare ingredients: a piece of tofu, 100g pork stuffing, a little onion, ginger and garlic, a bag of Mapo Tofu seasoning, and a little water lake powder.
Step2:First, cut the tofu into small pieces. The main ingredient of this dish is tofu
Step3:Pour water into the pot. Add two teaspoons of salt. Boil. Put tofu in the pot. Boil for 3 minutes. Mainly remove the tofu brine and beany smell.
Step4:Take out the boiled tofu and control the water for standby. It's not easy to break the tofu after boiling. It's better to keep it intact
Step5:Chop the onion and garlic to pieces.
Step6:Pour oil into the hot pot. Stir fry the meat stuffing for a few times. You can also use the beef stuffing. The Anlong Meiya fry pot is not sticky and easy to use.
Step7:Then add minced garlic and ginger. Stir fry the onion.
Step8:Add the key seasonings and stir fry them to make the fragrance. You need to buy authentic Sichuan seasonings. It's more authentic.
Step9:Stir fry the tofu in the pot again. The seasoning is moderate. You don't need to add salt alone. If your taste is too heavy, you can add a little salt.
Step10:Add two bowls of clear water and bring to a boil, then simmer for 1520 minutes. Turn the pan twice in the middle to taste even.
Step11:Drizzle a little water starch before you leave the pot. Add chicken essence and coriander to the pot
Step12:It's super fragrant before you eat it. It's rich in animal and plant protein, calcium, phosphorus, iron, vitamins and carbohydrates. It's even more tender and spicy when you eat it.
Step13:This dish has become a Sichuan dish that my family must eat every week. It's easy to do. It's delicious. The spicy food is appetizer. The tofu is smooth and tender. The whole family loves it very much
Step14:Spicy eaters are learning to do it.
Cooking tips:Tips-1. After the tofu is cut into pieces, it can remove the astringency of tofu and keep the tofu taste tender and not easy to break. If it is cooked with boiling water, it will be too tough and taste bad. There are skills in making delicious dishes.
