Simple version of Mapo Tofu

Simple version of Mapo Tofu

Introduction:

"Mapo Tofu is a very classic Sichuan dish. It's made in many places, but the authentic Mapo Tofu is not a" home style dish ". It's very particular about the selection of ingredients and techniques. The meat needs beef, the tofu needs tender tofu, the seasoning needs Douchi, chili noodles, Zanthoxylum noodles, Douban sauce... It also needs garlic sprouts. It's also very particular about thicken. It's said that it's thicken three times. Although I'm not authentic, it's not true Is it simplified or not? It's necessary to make a "spicy tofu" with the existing materials at home, but the rice must suffer. The method is simple and suitable for families to cook by themselves

Production steps:

Step 1: prepare raw materials

Step 2: blanch tofu with salt

Step 3: stir fry Zanthoxylum bungeanum in hot pan with cool oil, pour out Zanthoxylum bungeanum

Step 4: add minced garlic and chili noodles and stir fry until fragrant

Step 5: add a spoonful of Pixian Douban and stir fry the red oil

Step 6: add proper amount of soy sauce and boiling water to boil

Step 7: add tofu and simmer for 5-8 minutes

Step 8: the soup is almost thickened. Thicken in several times to a suitable consistency

Step 9: sprinkle pepper noodles and minced garlic while it's hot

Materials required:

Tender tofu: right amount

Starch: appropriate amount

Garlic: right amount

Garlic sprouts: right amount

Pepper powder: right amount

Zanthoxylum bungeanum: right amount

Chili powder: appropriate amount

Pixian Douban sauce: right amount

Soy sauce: moderate

Chicken essence: appropriate amount

Note: Tips: 1, although there is no beef, not so authentic, but the practice is still more exquisite, out after spicy, very delicious. 2. Chinese prickly ash noodles and minced garlic must be put in the end, which is enough flavor

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: spicy