Chinese Food
Mapo Tofu ~ spicy, fragrant and tender
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A qualified Mapo bean curd has a meat flavor at the entrance. It's delicious when chewed carefully. It's a classic Sichuan dish. The main raw materials are tofu, minced meat, pepper and pepper. It tastes spicy, hot, tender, crispy, fragrant and fresh.
Cooking ingredients
Cooking Steps
Step1:Cut the tofu into 1 cm square pieces. Add some water into the pot. Blanch the tofu for 1 minute after boiling, and then remove.
Step2:Minced mea
Step3:Cold oil with Chinese prickly ash and pepper in the pot. Slow fire for 2 to 3 minutes, burst out the fragrance, and then take it out and throw it away
Step4:Add bean paste and chili noodles, stir fry the red oil, then add garlic and ginger, stir fry the fragrance.
Step5:Then put in the meat stuffing and stir fry until it's ripe.
Step6:Add 1 small bowl of half boiled water to the fried minced meat and cook for 2 to 3 minute
Step7:Then add the tofu. Do not use the shovel to turn the plate. Gently push the tofu aside. Cook for 4 to 5 minutes. Let the tofu taste completely
Step8:Before leaving the pot, add a little starch water to make the soup thicker. There is no need to add salt to this dish, because the saltiness in Pixian bean paste is enough. You can also sprinkle some pepper noodles after leaving the po
Cooking tips:1. Soak tofu in light salt water for 510 minutes. It can remove the fishy smell of tofu and make tofu not fragile. 2. When you stir fry the chili sauce, you need to warm the oil in the pot. Stir fry it over medium heat. The chili sauce and chili noodles won't stir. There are skills in making delicious dishes.
