Mapo Tofu

Mapo Tofu

Introduction:

Mapo Tofu is one of the famous traditional dishes of the Han nationality in Sichuan Province. The main ingredients are bean curd, minced beef (or pork), pepper and pepper. Hemp comes from pepper, spicy comes from pepper, this dish highlights the "spicy" characteristics of Sichuan cuisine

Production steps:

Step 1: cut tofu into pieces, boil water, put it in the pot for 2 minutes

Step 2: cut the meat into minced meat

Step 3: take out the hot tofu

Step 4: heat the pan and add a little oil

Step 5: stir fry the minced meat

Step 6: after stir frying, add two tablespoons of bean paste

Step 7: stir fry the red oil

Step 8: add Chinese prickly ash, stir fry out fragrance

Step 9: add appropriate amount of water

Step 10: after boiling the water, add the hot tofu

Step 11: cover the pan, let it boil, roll for 2 minutes, add a little scallop to improve the taste.

Step 12: pour into the casserole

Step 13: mix corn starch with a little water to make liquid. When the water in the pot becomes less, add corn starch liquid and stir it gently

Step 14: Sprinkle with scallions and serve.

Materials required:

Tofu: 450g

Minced pork: 70g

Oil: right amount

Scallop: right amount

Bean paste: 2 tablespoons

Corn starch: 10g

Water: moderate

Chinese prickly ash: 5g

Note: 1, Douban sauce is salty, there is no salt. 2. You can sprinkle a layer of Zanthoxylum noodles evenly while hot after loading. 3. It's better to buy some tender tofu. This dish is not suitable for making old tofu. It's not suitable for making too tender tofu. It's only good if the hardness is moderate. The baked Mapo Tofu should be smooth and tender, but not broken

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: spicy