Chinese Food
Super authentic Sichuan Mapo Tofu
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I beg for the teacher's secret recipe. I can also eat super authentic Chongqing Mapo Tofu at home. It's already fragrant before I bring it to the table. I won't come to learn it soon.
Cooking ingredients
Cooking Steps
Step1:Tofu cut into squares (here is one third
Step2:End of ginger and garlic cup (try to make it as thin and smooth as possible
Step3:When the oil pan is heated (it doesn't matter if the oil is put in more than a little bit. At last, the oil will be bright and won't be sucked into the tofu), first put in the minced pork and stir fry it quickly, then put in the pepper, the ginger and garlic powder and Pixian bean paste and stir fry it in turn
Step4:Put two tablespoons of salt into the boiling water pot to keep the smooth taste of tofu (this step should not be omitted
Step5:Put it in tofu and stir gently. Be careful not to spoil tofu. Cook with a little water (not too much
Step6:Put a small amount of soy sauce, monosodium glutamate, salt and starch in a small bowl and mix well with wate
Step7:The tofu is almost ready after mixing the ingredients. Mix the ingredients in the small bowl into the tofu and mix well. Sprinkle the shallots and mix well and start the pot
Step8:Dish. Sprinkle with pepper noodles. Serve with authentic Chongqing Mapo Tofu.
Step9:I've smelled the fragrance. Don't drool. It's delicious outside and tender inside. It's super delicious
Cooking tips:The fire should not be too big. Honeycomb will form and affect the taste. Well done, tofu will brighten oil at last. It looks oily. In fact, the oil in tofu is bright outside. It hasn't been absorbed at all. It's not only colorful, fragrant, but also nutritious and healthy. There are skills in making delicious dishes.
