Chinese Food
Mapo Tofu you haven't seen
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For many Sichuan diners, the authentic Mapo Tofu may be a little greasy, some hemp and some spicy. So I cut the main ingredients in my previous recipe by half. But I always think it's less delicious. This time, I tried not to cut the ingredients. I spread green leafy vegetables at the bottom of the plate to offset the dry taste.
Cooking ingredients
Cooking Steps
Step1:The processing of ingredients is as shown in the figure - cut the tofu into 1cm cubes. Beat the cabbage heart and cut the root into two pieces. Cut the rest into pieces.
Step2:Two auxiliary materials are missing from the picture abov
Step3:Bean curd cold underwater pot. Add two spoonfuls of salt. When it's slightly boiling, take out water contro
Step4:Bring the water to a boil. Drop a few drops of vegetable oil. Blanch the cabbage for 30 seconds. At the bottom of the plat
Step5:In a hot pot, the oil is like minced meat. Stir fry the oil in small heat. In turn, the oil is like minced ginger and garlic, Douchi, Douban sauce, Zanthoxylum powder, chili powder and soy sauce. Stir fry the oil over medium low heat.
Step6:Pour in cold water. Bring to a boil over high heat. Mix in pepper and a tablespoon of salt and sugar
Step7:Boil water and pour in tofu. Simmer for 5 minutes. Let tofu tast
Step8:Three times. Thicken for the first time. A little thinner. Cook over medium heat for 2 minutes. Thicken for the second time. Cook for another 3 minutes. Boil for 12 minutes for the third time. Thicken the next two thicknesses. Reduce the
Step9:Take out the tofu first and put it on the plat
Step10:Finally, pour the soup into the plate.
Cooking tips:There are skills in making delicious dishes.
