The price of vegetables that lasted for a week rose, so that the original ordinary three meals a day also became "picky", and a few dishes caught up with the price of meat, which had to make people sigh, such expensive vegetables are not as good as eating meat?
In fact, in addition to vegetables, there are many soy products for us to choose, the simplest is tofu, tofu is a nutritious and delicious ingredients, very long ago has been passed down in the world, tofu has a lot of trace elements needed by the human body, more rich in high-quality protein, known as "plant meat" reputation. There are many ways to make tofu, and every time you go to a Sichuan restaurant, you must order mapo tofu, and you can't get tired of eating.
Mapo tofu is famous for its spicy spicy and is a classic dish in Sichuan Province. Delicious mapo tofu must follow its eight-character motto: hemp, spicy, hot, fragrant, crisp, tender, fresh, live, let people linger. Today, Skinny Monkey teaches everyone to make a home-cooked version of Mapo tofu, which is not expensive, delicious and affordable.
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Ingredients required:
1 piece of tender tofu, 100g of minced pork, 15 peppercorns, 1 spoonful of bean paste, 1 spoonful of chili oil, appropriate amount of starch, appropriate amount of pepper noodles, 1 spoonful of sugar, appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of green onion, ginger and garlic
Procedure steps:
1. Cut the prepared tofu into small cubes, cut the meat into minced meat, and chop the onion, ginger and garlic into small pieces.
2. Put an appropriate amount of water in the pot, add salt, and cook the tofu under the pot, the cooked tofu tastes smooth and tender, and it is not easy to break.
3. Put the right amount of oil in the pot, add the peppercorns, sauté until fragrant, and then fish out the peppercorns.
4. Add the green onion, ginger and garlic and sauté until the meat turns white.
5. Add Pixian bean paste and chili oil and fry out the red oil, the spicy taste can be determined by your own situation.
6. After stir-frying well, add water to boil, and then add an appropriate amount of soy sauce.
7. Add the boiled tofu cubes, add the sugar, and gently push the tofu from the side with a spatula to make it taste better.
8. After the water becomes less, reduce the heat and add an appropriate amount of water starch to outline the leaves.
9. When the soup slowly thickens, sprinkle with pepper noodles to get out of the pot.
The mapo tofu that has just come out of the pot is steaming hot, the aroma is fragrant, and the rice artifact is properly prepared. Give it a try!