Mapo tofu (pinyin: má pó dòu fǔ; English: sauteed tofu in hot and spicy sauce), is one of the traditional dishes of Sichuan Province, belongs to Sichuan cuisine. This dish becomes a dish of hemp, spicy, fresh, fragrant, hot, tender and crisp, which shows the characteristics of Sichuan cuisine spicy flavor type to the fullest.
Ingredients: tofu
The accessories are: garlic seedlings, beef foam (other meat can also be), seasonings are: watercress, chili noodles and pepper noodles, soy sauce, soy sauce, soy sauce, soy sauce, sugar, starch, etc., hemp from peppercorns, spicy from chili noodles
1. Clean the pot, put in the peppercorns and stir-fry over low heat; Stir-fry the aroma, charred and poured onto the re-board and crushed with a rolling pin (or use the now kitchen mashing equipment faster)
2. Cut the tofu into pieces and soak in boiling water with salt added for 15 minutes;
3. Heat the pan, put the right amount of oil, add ginger and garlic and sauté; Sauté the aroma and add the chopped bean paste and tempeh to continue sautéing;
4. After the aroma comes out, put in the beef filling and stir-fry; Beef filling stir-fried to change color, add cooking wine and soy sauce stir-fry to color,
5. Add an appropriate amount of water; Bring to a boil and add salt-soaked tofu chunks;
6. Simmer for one minute and add the right amount of salt; Then add water starch to the hook;
7. After the sauce receives the appropriate degree, put it into the bowl and sprinkle the surface with pepper noodles and minced shallots; Finally, heat a little oil and pour over the pepper noodles and shallots;
8. Simple and delicious, mapo tofu is good.