Chinese Food
Simple and easy to learn. Super delicious and invincible Mapo Tofu
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I like Mapo Tofu very much. This time, I made a modified version of Mapo Tofu. I added minced meat, garlic, mushrooms, carrots and onions. It has a richer taste and distinct layers. A homely dish for those who like Sichuan food
Cooking ingredients
Cooking Steps
Step1:Carrot, onion, garlic moss, Pleurotus eryngii (can't be changed into mushroom or not) diced. Add water to starch. Spar
Step2:Put a spoon of salt in the pot with water. Cut tofu into small cubes and put them into the pot. Boil the water for two minutes to get out of the pot. Cool the water to prevent stickiness. Fragile and shapeless
Step3:Heat the oil in a hot pot. Put the minced ginger meat on a low heat. Stir fry until the oil is out. Add a little raw wine. Stir fry until the meat is fragrant. Put the garlic moss, onion, carrot and Pleurotus eryngii
Step4:Stir fry until the onion and garlic are fragrant. Put in a tablespoon of bean paste. Continue to stir fry until fragrant
Step5:Add tofu. Add a teaspoon of salt. Half a teaspoon of soy sauce. Water starch. Make a uniform copy.
Step6:Out of the pot. It's very delicious. It's deliciou
Cooking tips:Douban sauce is salty. Don't put too much salt in it. There are skills in adding water starch to make dishes before leaving the pot.
