Chinese Food
Mapo Tofu that you can't stop
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The fighter in Sichuan cuisine has been conquered by you
Cooking ingredients
Cooking Steps
Step1:Cut tofu into small pieces and soak in salt water (water + 5g salt
Step2:Add minced meat to marinade and stir wel
Step3:Put oil in the pot, add minced meat, bean paste, ginger and garlic, stir fry over low hea
Step4:If you don't know how much water to add after the red oil comes out of the bean paste, you can estimate by yourself. Or the amount of water is just 5cm more than the minced meat (it's more difficult to predict the hahah). Anyway, don't put half a pot of wate
Step5:After boiling for 5 minutes, it's obvious that the water and the minced meat are mixed and put in the chili seeds
Step6:Tofu needs to be washed out and put into the po
Step7:Turn down the fire and let the sugar g
Step8:Seasoning and color raising with raw sauc
Step9:Finally, add water lake powder (raw powder + 15g water) and turn it over a few times to get out of the pot
Step10:Is it that easy to learn
Cooking tips:Mapo Tofu is often seen in restaurants in the south, North and Central Plains. No matter whether you eat spicy or not, you know that there are many different ways to make it. Of course, Sichuan Basin's friends must say that they are the most authentic way. I don't want to argue with them. After all, when they were young, they had only one seasoning, pepper powder, which was better than you? This one belongs to the family edition. It's not authentic. I can't guarantee it, but it must be delicious. The purpose of my cooking is simple, delicious and healthy. The key point of this dish is that ① it needs tender tofu ② the amount of water must not be more, otherwise the tofu will be broken when it is cooked for a long time ③ the bean paste is salty and does not need salt. The soy sauce also belongs to the kind of cutting and cherishing ④ this is the most important point. Cook more rice. Mapo Tofu and rice are definitely good friends.
