New cook, never miss, Mapo Tofu of Shanzhai recipe

New cook, never miss, Mapo Tofu of Shanzhai recipe

Introduction:

"This is my first time to publish a recipe. Because a person was forced to cook by himself abroad, and the seasoning was not easy to buy, he unexpectedly found some substitutes, which I would use after I returned home. For example, this time the old Ganma spicy crisp oil pepper. In the past, when I read the menu of Mapo Tofu, I was headache by all kinds of spices. When I went to buy it, I didn't buy less. I always couldn't make it. Moreover, sometimes different seasonings make it taste strange. Unexpectedly, I found that this seasoning was too lazy to make Mapo Tofu, but it tasted delicious and never failed, so I wanted to share this method with you. After all, many of the boys and girls who have just started cooking are also very busy, so some quick means are very necessary, and I want to emphasize that the taste does not have to be bad in some restaurants:) "

Production steps:

Step 1: cut tofu into small pieces and set aside

Step 2: cut mushrooms and set aside (because it's not easy to buy mushrooms in England, I bought similar mushrooms casually this time)

Step 3: Chop shallots and set aside

Step 4: break the minced meat with a little oil

Step 5: stir fry mushrooms randomly

Step 6: put 2 spoonfuls of Laoganma spicy crispy oil pepper (Note: it must not be other Laoganma products)

Step 7: pour boiling water to boil

Step 8: add the cut tofu to stew. During the stew, add salt, soy sauce and white pepper according to your taste

Step 9: to the semi dry state (also according to personal preference for the amount of soup) into the starch thicken

Step 10: out of the pot, sprinkle with scallions. to be finished! (in fact, if it's for the sake of taste rather than beauty, I prefer to put scallions on the bottom of the plate and cover it with hot tofu. If there is coriander, it would be better.)

Materials required:

Tofu: 300g

Minced meat: small amount

Mushroom: 2

Shallot: 1

Laoganma spicy chili: 2 spoonfuls

Olive blend oil: 2 tbsp

White pepper: moderate

Salt: right amount

Soy sauce: moderate

Starch: appropriate amount

Note: This is the first time I publish a recipe. Because a person is forced to cook by himself in a foreign country, and the seasoning is not easy to buy, he unexpectedly finds some substitutes. These methods will be used after I return home. For example, this time the old Ganma spicy crisp oil pepper. In the past, when I read the menu of Mapo Tofu, I was headache by all kinds of spices. When I went to buy it, I didn't buy less. I always couldn't make it. Moreover, sometimes different seasonings make it taste strange. Unexpectedly, I found that this seasoning was too lazy to make Mapo Tofu, but it tasted delicious and never failed, so I wanted to share this method with you. After all, many boys and girls who have just started cooking are very busy, so some quick means are necessary, and I want to emphasize that the taste doesn't have to be bad in some restaurants:) I think this recipe has at least the following advantages: 1. Convenient, a bottle of old Ganma can handle all kinds of spices; 2. Because the soup oil in old Ganma has the ingredients of zanthoxylum oil, so it doesn't need Zanthoxylum fried pot 3. The taste is absolutely right, and as long as the seasoning is put, it will never fail. This is the first time I publish the recipe, I hope you can support me a lot...

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: spicy