Chinese Food
Mapo Tofu of ten classic Sichuan dishes
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Mapo Tofu was founded in the first year of Tongzhi in the Qing Dynasty (1862). It was founded by Wanfu bridge in the north of Chengdu. Thanks to the continuous efforts of generations of Chen Mapo Tofu, Chen Mapo Sichuan restaurant has been well-known for more than 140 years. It is also well-known at home and abroad, and well received by domestic and foreign gourmets. Mapo Tofu has also become a representative famous dish in Sichuan Province. Mapo Tofu is one of the traditional famous dishes of Han nationality in Sichuan Province. It belongs to Sichuan cuisine.
Cooking ingredients
Cooking Steps
Step1:Wash tofu and cut into 2cm cubes.
Step2:Boil the water. Boil the tofu for three minutes.
Step3:Rinse and cut the garlic.
Step4:Chopped ginger and garlic.
Step5:Chopped shallots.
Step6:Cut the lean meat. Add half a scoop of starch and a scoop of soy sauce. Stir well.
Step7:Heat up the oil.
Step8:Stir fry the minced meat.
Step9:Add in the ginger and garlic and stir fry the garlic head to give the fragrance.
Step10:Turn down the heat. Put in a spoonful of bean paste and a spoonful of Ganma sauce. Stir fry to taste.
Step11:Put in the tofu. Add water to half of the tofu. Cover the pan over high heat. Turn to low heat and cook for 7-8 minutes. At this time, use half spoon of starch to add four spoons of water to transfer out the water starch.
Step12:Add a spoonful of pepper noodles and garlic leaves. Stir well.
Step13:Add the water starch and stir evenly.
Step14:Sprinkle shallots over the pot.
Step15:The fragrant Mapo Tofu is out of the pot.
Cooking tips:1. The tofu used this time is old tofu. If you buy tender tofu, the time for boiling and boiling can be reduced appropriately. 2. When adding bean paste and dried mother sauce, you need to turn down the heat to avoid the sauce paste in the pot. 3. Guys with strong taste can add chili. Before starting the pot, taste the taste first and then consider whether to put salt. There are skills in making delicious dishes.
