Chinese Food
Mapo Tofu
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Tofu is rich in protein, isoflavones and phytoestrogens. It's not high in calories. It's a star player that often appears on our dinner table. Everyone in our family likes it very much. A classic Mapo Tofu. Appetizer. Spicy. Mapo Tofu is one of the most local specialties in Chinese tofu dishes, and it is also one of the famous Sichuan dishes among the eight major cuisines of the Han nationality in China. It has become a popular Sichuan cuisine in the world.
Cooking ingredients
Cooking Steps
Step1:A piece of tof
Step2:Cut tofu into cube
Step3:Add water to boil in the pot. Add salt. Add tofu blanching water to remove astringenc
Step4:Blanched tofu soaked in water to avoid adhesio
Step5:The pot is hot. Stir fry with peppe
Step6:Use a rolling pin to crush the pepper into pieces for us
Step7:Minced pork. Marinate with salt and pepper sauce for 20 minute
Step8:Pan hot oil. Add minced mea
Step9:Stir fry the minced meat to change its color. Add the minced green onion and ginger to stir fr
Step10:Add chopped peppers and bean past
Step11:Stir evenl
Step12:Add wate
Step13:Add suga
Step14:Add cooking wine, raw soy sauce and boi
Step15:Put the boiled tofu into the pot. Shake the pot gently to make the tofu even
Step16:Tick it once. Let the tofu spit out some water. Shake the pan to thicken it evenly
Step17:And then the second tim
Step18:The third thickenin
Step19:Shake evenly, and you will be out of the pot
Step20:Dish tof
Step21:Sprinkle the noodles with pepper and garlic and you can eat the
Step22:
Cooking tips:1. Tofu is blanched in salt water to remove the beany smell. It can also make tofu taste softer and tender, and not fragile. 2. Mapo Tofu should be thickened three times. Because tofu itself has water. Goutz makes tofu spit out some water. It's better to eat. 3. It's better to use South tofu than North tofu. It's easier to taste. There are skills in making delicious dishes.
