Mapo Tofu

Mapo Tofu

Introduction:

Mapo Tofu is one of the most local specialties in Chinese tofu dishes, and has become a famous Sichuan dish all over the world. This dish has a history of more than 100 years. It is a delicacy handed down from "Chen Mapo Tofu Shop" in Chengdu. All tourists to Sichuan enjoy a taste. The characteristic of Mapo Tofu is that it is cooked by "Shao" method. It has the unique flavor of hemp, spicy, hot, tender, crisp, fragrant and fresh

Production steps:

Step 1: prepare Shicai - 1 piece of tofu, 100g beef, and appropriate amount of Pixian Douban chili sauce.

Step 2: cut tofu into pieces, blanch it in water and take it out.

Step 3: mince beef, stir with salt, cooking wine and starch.

Step 4: heat the oil in the pot, add ginger, garlic and pepper, and saute until fragrant.

Step 5: put down the beef and stir fry.

Step 6: when the beef turns color, put down the Douban chili sauce.

Step 7: put some water, sugar, soy sauce, boil.

Step 8: put down the bean curd, add salt, stir well, cook for 1 minute

Step 9: add chicken essence and scallion.

Materials required:

Tofu: 350g

Beef: 100g

Pixian Douban chili sauce: 2 spoons

Starch: 10g

Scallion: 1

Ginger: 2 tablets

Garlic: 2 cloves

Salt: 3 G

Chinese prickly ash: 10

Cooking wine: 1 spoon

Veteran: half spoon

Chicken essence: 1g

Note: 1. Bean paste has salty taste, salt can be put less. 2. The amount of Douban chili sauce should be put according to your own taste. 3. This is Mapo bean curd made of family board. The amount of oil is relatively small.

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: spicy