Mapo Tofu and rice

Mapo Tofu and rice

Introduction:

"I want to eat Mapo Tofu again. I don't know what's the matter with you. Anyway, if I don't eat this dish for a while, I will think The old classic rice killer^_ ^”

Production steps:

Step 1: cut tofu into 2cm cubes, add 1 spoonful of salt into water and soak for a while.

Step 2: marinate the minced beef with cooking wine, soy sauce, black pepper and salt for 15 minutes.

Step 3: cut onion, ginger and garlic into powder, chop Douchi, set aside.

Step 4: heat the olive oil in the pan, add 2 tbsp Pixian bean paste, and stir fry until fragrant.

Step 5: add the onion, ginger, garlic and lobster sauce cut in step 2

Step 6: stir fry the flavor of Douchi.

Step 7: put in the marinated minced beef, stir fry, change color and cut raw.

Step 8: add cooking wine, soy sauce, 1 spoonful of Zanthoxylum noodles and stir well.

Step 9: pour in a bowl of water, slightly without ingredients, and put in the soup (better with fresh broth)

Step 10: bring to a boil over high heat, add the dried tofu.

Step 11: after boiling, cover and simmer for 5 minutes.

Step 12: add a little chicken essence, black pepper and salt to taste.

Step 13: bring the starch to a boil with clean water, pour it into the pan, thicken it, and collect the juice over high heat.

Step 14: leave a little juice and sprinkle with a little coriander.

Step 15: cover the steamed rice and eat it!

Materials required:

South tofu: 350g

Minced beef: 100g

Scallion: right amount

Ginger: right amount

Garlic: right amount

Coriander: moderate

Pixian bean paste: 30g

Douchi: 20g

Soy sauce: 1 tbsp (15ml)

Cooking wine: 1.5 tbsp

Chinese prickly ash noodles: 1 teaspoon

Nongtangbao: 1 / 2

Starch: 1 tbsp

Salt: right amount

Chicken essence: appropriate amount

Pepper: right amount

Note: 1, Pixian Douban is already very salty, and add soy sauce, basically salty enough. The final salt and chicken essence must be tasted by yourself, little or no. 2. Bean curd soaked in salt water for 15 minutes, can remove the beany smell, the pot is not easy to break. 3. I use South tofu, Mapo Tofu. I like this kind of soft and tender South tofu, and North tofu is a little hard. 4. Chinese prickly ash noodles and hot pepper noodles should be added according to personal taste.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: slightly spicy