Chinese Food
Mapo Tofu and solar eclipse
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The smell of Pepper Fried in the pot. The snow-white tofu is wrapped in red oil. It's put into the mouth and swallowed in hot mouth. It's comfortable from head to foot. Although the mouth is numb, I don't want to stop for a second. One mouthful of tofu and one mouthful of rice. I'm satisfied all of a sudden.
Cooking ingredients
Cooking Steps
Step1:Cut a box of silk tofu into 2cm cubes. Blanch it in the boiling water with salt (to remove the beany smell). Take it out and soak it in water for standby.
Step2:Pour a layer of canola oil into the pot. Heat over medium low heat until it's six minutes hot. Put in some prickly ash and fry it to make it fragrant. Remove and discard.
Step3:Add 75g of minced beef. Stir until golden.
Step4:Add 30g Douban sauce and stir fry for a while. Add 15g Douchi (if the Douchi is too big, it will be chopped. It is easy to boil), ginger powder and chili powder. Stir evenly.
Step5:Add the tofu. Pour in the stock that has not been used. Boil it until boiling. Turn to medium low heat and cook for about 3 minutes. Add some raw soy sauce and a little salt to taste. Heat up the juice. Add some water starch. Thicken the sauce three times.
Step6:Sheng Chu. Sprinkle some pepper noodles and scallion to finish.
Cooking tips:There are skills in making delicious dishes.
