Mapo tofu is a classic dish of Sichuan cuisine. The main raw material is tofu, which has the characteristics of hemp, spicy, fragrant, crisp, tender, fresh and live. It is called the eight-character proverb. The dishes are light yellow in color, tender and smooth in tofu, spicy and delicious in taste, and tender and delicious in meat. In fact, they are super rice killers.
Main ingredients Tofu 500G pork 40g excipientsexicant oil 10ml sugar 1g Pixian bean paste 15g sauce 10g salt 10g water starch appropriate amount of green onion appropriate amount of ginger appropriate amount
11 Prepare all the ingredients. Step 1 of the preparation of mapo tofu
2 pork chopped. Step 2 of the preparation of mapo tofu
3 tofu cut into cubes and soak in lightly salted water for 10 minutes and drain. Step 3 of the preparation of mapo tofu
4 chopped shallots and ginger, finely chopped with Pixian bean paste. Step 4 of the preparation of mapo tofu
5 woks to pour oil and sauté chives and ginger. Step 5 of the preparation of mapo tofu
6 Pour in the minced meat and stir-fry to change color. Step 6 of the preparation of mapo tofu
7 Then add Pixian bean paste, and tempeh. Step 7 of the preparation of mapo tofu
8 Stir-fry to bring out the aroma. Step 8 of the preparation of mapo tofu
9 Add the tofu. Step 9 of the preparation of mapo tofu
10 Add an appropriate amount of water.
Step 10 of the preparation of mapo tofu
11 Add raw soy sauce. Step 11 of the preparation of mapo tofu
12 Add sugar. Step 12 of the preparation of mapo tofu
13 Tofu simmer for 5 minutes and then add the peppercorn powder. Step 13 of the preparation of mapo tofu
14 Drizzle into the water starch to outline. Step 14 of the preparation of mapo tofu
15 spatulas push the tofu broth thicken and turn off the heat. Step 15 of the preparation of mapo tofu
Tips
Tofu is soaked in light salt water for 5-10 minutes, which can not only remove the bean smell but also make tofu not easy