Chinese Food
Mapo Tofu
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The classic traditional Sichuan cuisine is loved by everyone regardless of region. This family version of Mapo Tofu I made is easy to learn. I feel like it's not inferior to other restaurants.
Cooking ingredients
Cooking Steps
Step1:Cut tofu into pieces.
Step2:Open the water and salt for a few minutes.
Step3:Chopped garlic. Chopped Pixian bean. Make sure that Douban granules are not too big to affect the taste.
Step4:Stir fry the pepper in the dry pot. Don't paste it.
Step5:Roll it with a rolling pin.
Step6:Put oil in the pot and stir in Pixian bean paste to produce red oil.
Step7:Stir fry the garlic.
Step8:Pour in some hot water.
Step9:After all, Pixian Douban is very salty.
Step10:Pour in tofu and cook for a few minutes.
Step11:Mix some thin wet starch.
Step12:Pour some vinegar. It's called pot vinegar. It's very tasty.
Step13:Finally, sprinkle the noodles with pepper to make the pot.
Step14:Decorate with chives, coriander, sesame or whatever you like after you leave the pot.
Step15:Finished product drawin
Step16:Finished product drawin
Cooking tips:Tofu must be boiled. It can remove some water from tofu and taste better. Put a little salt in the boiling. It can make the water in the tofu faster and make the tofu taste better at the same time. Fried pepper is more fragrant. No pepper powder can be used instead. Finally, a few drops of vinegar are necessary to improve the taste, which is commonly known as pot side vinegar. Choose Tender tofu instead of North tofu. Internal fat tofu is too broken. I choose white jade tough tofu. The taste is tender and not fragile. There are skills in making delicious dishes.
