Xinlan hand-made private dish [more beautiful Mapo Tofu] - the bright red(xin lan shou zhi si fang cai geng mei de ma po dou fu na yi wang ling dong ti tou de hong )

Xinlan hand-made private dish [more beautiful Mapo Tofu] - the bright red

Introduction:

"Mapo Tofu is a classic of Sichuan cuisine. Like the double cooked pork, Mapo Tofu is the most popular" xialiba dish "in Sichuan restaurant. Hemp, spicy, hot, is the essence of Mapo Tofu, Wang Hongtong soup is his distinctive label, both color and taste. The traditional Mapo bean curd is red oil with bean paste, but Xinlan doesn't like it, because even if it is chopped again, Xinlan can eat bean every time. The taste of salty to the root makes a perfect banquet cast an unpleasant shadow. And now the food safety problem is so prominent, I think more than 99% of the bean paste on the market have this or that problem. Therefore, Xinlan has been looking for a substitute for Douban sauce to make Mapo Tofu, double cooked meat, boiled meat slices and other dishes. Until the advent of the garlic sauce made by Xinlan, this problem was solved perfectly. Looking at the clear and vivid red created by her own seasoning, and tasting the unique taste of sour, fresh and spicy, Xinlan feels that rebellion is the inevitable way to produce delicious food. There is no orthodoxy in the world, only delicious food. "

Production steps:

Materials required:

Tofu: 400g

Beef: 20g

Pig fat: a little

Ginger: a little

Homemade garlic sauce: 10g

Spicy oil: 2G

Soup: 100ml

Salt: a little

Pepper powder: a little

Oil: 20g

matters needing attention:

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: spicy

Chinese PinYin : Xin Lan Shou Zhi Si Fang Cai Geng Mei De Ma Po Dou Fu Na Yi Wang Ling Dong Ti Tou De Hong