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Mapo tofu is a classic dish, the taste is soft and tender, spicy and fragrant, especially under the rice, Mapo tofu wants to do delicious, this step must not be less, like it together to try it.
See our operation for details:
1. Prepare a piece of serious old tofu, you can also use tender tofu, first cut into 1.5 cm wide thick slices, and then change the knife to cut into long strips and diced tofu, cut well and put into a bowl.
2. Pat two garlic seeds, chop into minced garlic, a small piece of ginger pat flattened into minced ginger, a shallot cut into green onions, put together in a plate for later.
3. Prepare a few more tails of garlic moss, cut into minced garlic moss with a knife, or you can use garlic seedlings directly.
4. Prepare a dollar of lean pork, chopped into minced meat, the conditions at home are better, you can also beef, eat better taste, after all chopped, put into a small basin.
5. Prepare a spoonful of watercress paste and a spoonful of dried tempeh, place on a cutting board, chop with a knife and put it in a basin for later.
6. There is also a handful of peppercorns and a few red dried peppers.
7. When all the ingredients are ready, we start cooking.
8. Add an appropriate amount of water to the pot and add a spoonful of salt to the bottom taste.
9. After the water boils, add the cut tofu pieces, gently push with a spoon, and cook on high heat for one minute, which can not only remove the bean smell inside the tofu, but also make the tofu more tender.
10. After a minute, fish out the tofu to control the water.
11. Start the pot again, add the peppercorns just prepared, slowly stir-fry on low heat, then add the red dried peppers and continue to stir-fry.
12. After sautéing the peppercorns and peppers dry, pour them on the cutting board and let them cool, then press them with a knife, and then chop them into knife edges and set aside.
13. Add a little cooking oil to another pot, heat the oil and add green onion, ginger and garlic to fry until fragrant.
14. After stir-frying the aroma, add the minced meat and continue to stir-fry.
15. Sauté the minced meat until it is white, add the chopped bean paste and tempeh, stir-fry to bring out the aroma, add a spoonful of chili noodles and stir-fry evenly.
16. Add an appropriate amount of water, conditional can also use broth, taste better, then start seasoning, add a spoonful of sugar to freshen, add 5 grams of soy sauce, 3 grams of dark soy sauce to tone, 3 grams of pepper powder to increase the hemp flavor.
17. Stir with a spatula, add the tofu cubes, gently push with a spoon, change to medium heat and continue to cook for 5 minutes, so that the tofu slowly tastes.
After 18.5 minutes, add a spoonful of knife-edged chili peppers and add a little water starch to increase the adhesion between the tofus.
19. Then hook in the second water starch, gently push with a spoon, and finally hook in the third water starch, so that the soup is more rich and viscous, increasing the smooth and tender taste of the tofu.
20. Gently shake the wok, turn on the high heat to slowly thicken the soup, you can turn off the heat and put it on the plate, and finally sprinkle a spoonful of knife-edged chili pepper and minced garlic moss, well, this super rice mapo tofu is ready.
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