Mapo Tofu(ma po dou fu )

Mapo Tofu

Introduction:

Production steps:

Step 1: after buying the tofu, soak it in salt water for 1 hour and cut it into pieces, so that the tofu is not easy to break when cooking.

Step 2: add starch and white pepper to the meat filling, stir a little soy sauce, marinate for 15 minutes.

Step 3: divide the garlic oblique knife into two parts and reserve after cutting.

Step 4: add oil into the pot, turn the oil to medium and low heat, add garlic and stir fry until golden yellow, then put garlic out and set aside.

Step 5: add pepper into garlic oil, fry it in low heat, remove it, continue to add Pixian Douban, stir fry until fragrant, add salted meat stuffing, stir fry until discolored, then add tofu, stir fry evenly.

Step 6: stir fry the bean curd evenly, pour the garlic petals into the pot and stir fry; add salt and sugar, then pour in a small bowl of water and stir fry evenly, cover the pot and simmer for about 10 minutes.

Step 7: open the lid and thicken with starch. After the sauce is hooked up, add in the chopped green onion and stir fry for a few times.

Materials required:

Tender tofu: 500g

Pork stuffing: 100g

Garlic: 1 head

Pixian Douban: two teaspoons

Pepper: moderate amount (or Zanthoxylum bungeanum)

Shallot: a little

Note: the use of potato starch starch will be more transparent

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: Original

Chinese PinYin : Ma Po Dou Fu