Home style Mapo Tofu

Home style Mapo Tofu

Introduction:

"I'm not from Sichuan, and I've never been to Sichuan. The Sichuan food I've eaten is probably an improved version. With the limited materials in my family, I can make Mapo Tofu that my family likes to eat. It may be quite different from the authentic one. But cooking is just for the sake of the family's happiness? That's why I love cooking. It's a good dish for dinner. There's no pepper in it, so although it looks red and gorgeous, it's not very spicy. Tofu sucks the soup and tastes delicious

Production steps:

Step 1: soak a piece of tofu in light salt water for a while.

Step 2: cut into pieces and cook in boiling water over low heat for five minutes.

Step 3: Chop ginger and garlic.

Step 4: add oil to the bottom of the pot and stir fry the ginger and garlic.

Step 5: add the bean paste and half of the pepper powder to stir fry the red oil.

Step 6: add tofu and stir fry well.

Step 7: add a bowl of water and simmer for five minutes.

Step 8: mix starch, soy sauce, a little sugar and half a bowl of water

Step 9: pour into the bean curd, change the heat to low, until the soup is thick, sprinkle with the remaining pepper powder, and you can make a plate.

Materials required:

Tofu: 500g

Ginger: 50g

Garlic: 50g

Douban sauce: 2 tablespoons

Chili powder: 1 teaspoon

Oil salt: right amount

Starch: a spoonful

Soy sauce: a little

Note: because I don't like the feeling of eating prickly ash carelessly, I directly use the finished hemp pepper powder instead.

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: spicy