Chinese Food
Mapo Tofu
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Mamo. It's said that she has pimples on her face. Later, she gradually developed into pepper and bean paste.
Cooking ingredients
Cooking Steps
Step1:1. Cut tofu with internal fat 1.5cm A square Ding. Lower the pot in cold water until it boils. Drain and set aside. Cut the bean paste finely. 2. Stir fry Chinese prickly ash in a wok. Put it into a food bag. Grind it with a rolling pin. Set aside. 3. Pour salad oil into the pot. Heat to 60%. Add beef stuffing. Stir fry. 4. Stir fry ginger and bean paste. Add soup, salt, tofu and boil. 5. Add water starch and collect juice. Start the pot. Dish. 6. Sprinkle with pepper powder and scallion. Serve.
Cooking tips:The best choice for tofu is the tender internal fat tofu. It's better to eat it while it's hot when it's out of the pot. Only in this way can the characteristics of this dish be reflected. The amount of salad oil is too much. It plays the role of heat preservation. There are skills in making delicious dishes.
