Simple Mapo Tofu

Simple Mapo Tofu

Introduction:

"Have you all eaten Huang Feihong spicy peanuts? I was lucky to get a box of spicy peanuts from Xinhe company. After eating the peanuts, it's a pity to throw the remaining spicy peppers. This Mapo Tofu is made by frying the spicy peppers in the spicy peanuts. It's delicious. It's spicy, spicy and fragrant... It's very delicious. Mapo Tofu was created by Liu, the wife of Chen Senfu (Chen Fuchun), the owner of a small restaurant in wanfuqiao, northern suburb of Chengdu, in the early years of Tongzhi in the Qing Dynasty. Liu's face is pockmarked, known as Chen Ma Po. The baked tofu she created was called "Chen Mapo Tofu", and her catering shop was later called "Chen Mapo Tofu Shop."

Production steps:

Step 1: dice the tofu.

Step 2: Chop onion, ginger and garlic.

Step 3: prepare HuangFei kenaf pepper.

Step 4: bring to a boil with water, add 1 tbsp salt, blanch diced tofu in boiling water for 2 minutes, remove and drain.

Step 5: add oil in the pot, add pickled pepper and stir fry.

Step 6: add chili pepper and stir fry red oil.

Step 7: pour in onion, ginger and garlic and saute until fragrant.

Step 8: add minced meat and stir fry until discolored.

Step 9: add cooking wine, sugar and soy sauce and stir well.

Step 10: pour in the boiled tofu. Mix well.

Step 11: add a little water and bring to a boil for 2 minutes.

Step 12: pour in the starch.

Materials required:

Tofu: 200g

Minced meat: 100g

HuangFei hongma pepper: moderate amount

Salt: right amount

Pickled peppers: 1 teaspoon

Scallion: right amount

Ginger: right amount

Garlic: right amount

Soy sauce: right amount

Sugar: right amount

Starch: 3ml

Cooking wine: moderate

Note: add salt when blanching tofu, tofu is not fragile.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: Original