Chinese Food
Sichuan flavor Mapo Tofu
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Mapo Tofu is one of the representative dishes in Sichuan cuisine. With beef foam, tofu and Douchi as the main materials, it perfectly embodies the Ma and spicy of Sichuan cuisine. It tastes smooth and tender, spicy and delicious.
Cooking ingredients
Cooking Steps
Step1:Minced beef. Marinated with salt and cooking win
Step2:The Chinese prickly ash is baked in a pot to give a fragrance. The Chinese prickly ash is crushed by rolling it with a rolling pin
Step3:Cut tofu into large pieces and soak in salt wate
Step4:Stir fry beef in oil until discolore
Step5:Stir fried with Pixian bean past
Step6:Stir fried with scallion and ginger, Douchi and chili noodle
Step7:Add water, cooking wine, raw soy sauce, old soy sauce, white sugar. Cook tofu for 23 minute
Step8:Pour in starch water. Push it clockwise along the edge of the pot evenly for the next time. Pour in pepper oil and turn off the heat
Step9:Sprinkle with minced pepper, shallot and spicy mille
Cooking tips:1. Lactone tofu is very tender. It is not suitable to cook for a long time. Do not turn it directly after pouring starch water, but push it along the side of the pot. 2. If you do not make prickly ash broken, you can also directly use prickly ash noodles instead of making delicious dishes.
