Mapo Tofu recipe-Chinese Food-best chinese food recipes-cooking food

Mapo Tofu

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I always think Sichuan cuisine and canola oil are the perfect partners. The smell of pepper and Pepper Fried in canola oil is really irresistible. This time, I was lucky to be sampled by bean fruit and golden dragon fish to try my grandmother's small mustard seed oil. It's really very happy. I haven't had time since I received it the day before yesterday. Today, I just went home to make a dish of his favorite treat -

Cooking ingredients

tofu:half

minced meat:moderate amount

Pixian bean paste:1 spoon

golden dragon fish grandma village rapeseed oil:moderate amount

onion, ginger, pepper, hot pot bottom material:moderate amount

Cooking Steps

Step1:Half of tofu. Cut into small pieces and blanch in water for a while. The main purpose is to remove the beany smell of tof

Step2:A proper amount of fat and thin minced meat. Add some soy sauce and starch and marinate for a while

Step3:Ginger, onion, pepper section, pepper amount

Step4:Put canola oil in the pot. Heat the oil and stir fry the marinated minced meat. After the minced meat changes color, pour the onion, ginger, pepper and chili into the frying incense. Turn the heat to add Pixian Douban and hotpot base to stir fry the red oil

Step5:Pour the stewed tofu into the pot and stir fry it gently. Add water. The amount of water is better than tofu. Cook it for a few minutes. Finally add a little water starch to collect the thick soup and you can get out of the pot. Sprinkle some chives and add some color after you get out of the pot. A plate of spicy, fresh, soft and high-value Mapo Tofu can be enjoyed