Simple Mapo Tofu

Simple Mapo Tofu

Introduction:

"Mapo Tofu, a representative food in Sichuan, is not cumbersome and time-consuming this time. The simple version of Mapo Tofu is still spicy and delicious, without discount!"

Production steps:

Step 1: prepare the ingredients.

Step 2: cut the tofu into small pieces. Boil water in a pan and add a little salt to the water. Blanch the bean curd in cold water to remove the beany smell, which can make the bean curd taste softer and smoother. Mince ginger and garlic.

Step 3: start the pot and burn the oil. The oil can be a little more. Don't heat the oil too high. Stir fry with Pixian bean paste. Add ginger and garlic and stir fry until fragrant

Step 4: add soy sauce, cooking wine and water.

Step 5: add a pack of concentrated stock.

Step 6: put the tofu in the pot after the water boils.

Step 7: add refined salt, chicken essence and sugar.

Step 8: thicken the bean curd three times, because the bean curd itself has water, hook it once, and let the bean curd spit out some water, which is more delicious.

Step 9: Sprinkle with pepper powder and serve.

Materials required:

Tofu: 200g

Garlic: right amount

Concentrated soup: one pack

Ginger: right amount

Cooking wine: moderate

Soy sauce: right amount

Pixian Douban sauce: right amount

Chicken essence: appropriate amount

Sugar: right amount

Precautions: 1. Blanching tofu in salt water can remove the beany smell and make tofu taste more tender and not fragile. 2. During the whole operation, do not use the shovel blade, but use the shovel back, so the tofu is not easy to break. 3. When thicken, shake the pan to thicken evenly.

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: slightly spicy