Chinese Food
Mapo Tofu
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When I eat Mapo Tofu, I feel that this sentence is not true. No matter how hot it is, it can't stop. It can't stop. One thing we must not forget when making Mapo Tofu, when cooking, remember to have another cup of rice. Every time we make this dish, we always have no rice left. But before we finish tofu, we can see the dried tofu in a hurry
Cooking ingredients
Cooking Steps
Step1:Material preparatio
Step2:The tofu is cut into 1 cm square diced cubes. The beef seems to be 100g. I only use half of it. It's estimated to be 50g. The proportion is just right. Cut it up. Cut a small piece of green onion, ginger and garlic. Cut the bean paste. Grind the pepper powder myself. Use the ready-made (chili noodles I don't use. Because Pongo is in a cold
Step3:Boil the water in the pot. Add a little salt. Slide in the tofu. Cook for about 1 minute in a small heat with a slight churn to remove the beancurd smell. At the same time, it helps to keep the shape of the tofu
Step4:Scoop up the tofu for us
Step5:Stir fry the pan (my pan) with minced onion, ginger, garlic and stir fr
Step6:Add minced bee
Step7:Stir fry until the beef is discolored. It's a little squeaky at first
Step8:Put the minced beef aside. Put in the bean paste. Stir fry red oil over low heat (add in chili noodles if any
Step9:Stir fry red oil and mix with bee
Step10:Add tof
Step11:Don't turn the shovel after adding tofu. Shake the pot back and forth with your hands. Tofu can easily be covered with minced beef and red oil
Step12:Add half a bowl of water. Simmer for 23 minutes
Step13:Starch, a little sugar, half a tablespoon soy sauce, a little cooking wine, a few salt and 3 tablespoons water. Thicken tof
Step14:Sprinkle pepper powder (the amount of pepper powder depends on people's preference. It's better to make pepper powder by yourself. The ready-made taste is not thick enough and fragrant enough. It seems that the hemp is also lacking
Step15:Serve in a pan. Sprinkle with some scallion (it is said that the authentic Mapo Tofu is made of green garlic
Cooking tips:Choose tofu to be the fresh and smooth south tofu. The two times of Mapo Tofu in Chengdu is very good. It's just that the tofu is not tender enough. Maybe it's the local one that likes to eat this kind of hardness. I use super tender South tofu according to my own preference. The taste is great. With the most suitable tofu, all other materials are icing on the cake to make delicious dishes.
