Mapo Tofu

Mapo Tofu

Introduction:

"My husband always likes to eat spicy food, so I began to learn how to make Sichuan food and so on. After making Mapo Tofu for several times, it was not ideal. My husband was far fetched and said it was ok (I dare not say it was not delicious). Today, I boldly tried again, and finally got my husband's approval. He had eaten a bowl of tofu before the meal was served. Seeing how happy he was eating, I felt very happy."

Production steps:

Step 1: prepare materials, cut tofu, sprinkle salt, soak in hot water, chop beef into minced meat, chop onion, ginger and garlic, chop Douban sauce and Douban sauce with a knife (Douban sauce and Douban sauce are 1:1)

Step 2: cool the oil in a hot pan and stir fry the minced meat over low heat until it is burnt and fragrant without moisture

Step 3: pour in the Douban sauce and Douchi and stir fry until the red oil comes out

Step 4: first add ginger and garlic, stir fry

Step 5: add onion and minced beef, cook some cooking wine and add a little soy sauce

Step 6: after the onion, pour in the soup or water, the amount of water is just over the tofu, turn to medium heat

Step 7: add chili noodles

Step 8: pour out the tofu water, pour the tofu into the pot, and season with salt

Step 9: add pepper noodles after boiling

Step 10: mix corn starch with water, slowly pour into the pot and thicken

Step 11: in the next garlic, turn over can be out of the pot

Materials required:

Southern tofu: one piece

Minced beef: right amount

Yongchuan Douchi: right amount

Pixian Douban sauce: right amount

Scallion: right amount

Hot pepper noodles: right amount

Chinese prickly ash noodles: right amount

Starch: right amount

Salt: right amount

Cooking wine: moderate

Soy sauce: right amount

Garlic: right amount

Oil: right amount

Ginger: right amount

Minced garlic: right amount

Note: Tofu soaked in hot water can make tofu hard and not fragile

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: spicy