Chinese Food
Mapo Tofu without meat
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When I was a child, grandma loved to make tofu. When my children and grandchildren went back to play, grandma would grind beans with a stone mill. Bean curd with soybean milk and bean dregs was served on the table in different ways to make a tofu feast. I remember that one of the spicy tofu was always swept away as soon as it was served. Everyone rushed to clip the dish in their mouth and called eat. Dinner. Grandma was also too happy to shut her mouth when she watched her grandchildren eat too much. Grandma's spicy tofu is similar to that of today's Mapo Tofu. But it's a meat free version. At that time, I thought there was really no better dish in the world. When I received Grandma's small mustard seed oil, I saw the warm outer package. At first, I thought of the delicious food made by grandma and grandma. Today, I also used it to make a meat free version of Mapo Tofu. I miss grandma's taste~-
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredients and condiments.
Step2:Cut tofu into small pieces. Cut scallion, ginger and garlic into small pieces for use.
Step3:Blanch and scald the tofu in a boiling water pan for a while and then scoop it up for use.
Step4:Heat up a tablespoon of mustard seed oil. Let the oil warm for a while.
Step5:Add bean paste, ginger powder and two-thirds garlic powder, stir fry for two minutes, then add cooking wine, soy sauce, sugar and pepper powder to taste. (leave a third of the garlic powder here until it's fragrant with the onion powder).
Step6:Add a bowl of water and bring to a boil.
Step7:Add the tofu and boil over high heat. Turn to low heat and cook for a minute or two.
Step8:Add in the pre mixed water starch to thicken the sauce. Then add in the reserved garlic powder and onion powder to enhance the flavor.
Step9:At last, pour some light oil to add color. If salt is not enough, add some as you like.
Step10:Finished product. If the taste is heavy, you can sprinkle some pepper powder on it.
Step11:Cooking oil is very important. I remember that my grandmother used canola oil at that time. Pure canola oil can make the fried tofu more fragrant. My golden dragon fish grandmother's small mustard seed oil. The taste is also quite pure.
Cooking tips:1. Pepper powder can be replaced by whole pepper, but it should be fried in advance and then fished up. 2. The salt content of bean paste is high. When adding salt at last, it must be added as appropriate. 3. The final purpose of sprinkling vegetable oil is to brighten the color of the dishes and make them look more attractive. Family production can also be omitted. There are skills in making delicious dishes.
