Mapo Tofu
Introduction:
Mapo Tofu is one of the famous traditional dishes of the Han nationality in Sichuan Province. The main ingredients are bean curd, minced beef (or pork), pepper and pepper. Hemp comes from pepper, spicy comes from pepper, this dish highlights the "spicy" characteristics of Sichuan cuisine
Production steps:
Step 1: cut tofu into pieces, boil water, put it in the pot for 2 minutes
Step 2: cut the meat into minced meat
Step 3: take out the hot tofu
Step 4: heat the pan and add a little oil
Step 5: stir fry the minced meat
Step 6: after stir frying, add two tablespoons of bean paste
Step 7: stir fry the red oil
Step 8: add Chinese prickly ash, stir fry out fragrance
Step 9: add appropriate amount of water
Step 10: after boiling the water, add the hot tofu
Step 11: cover the pan, let it boil, roll for 2 minutes, add a little scallop to improve the taste.
Step 12: pour into the casserole
Step 13: mix corn starch with a little water to make liquid. When the water in the pot becomes less, add corn starch liquid and stir it gently
Step 14: Sprinkle with scallions and serve.
Materials required:
Tofu: 450g
Minced pork: 70g
Oil: right amount
Scallop: right amount
Bean paste: 2 tablespoons
Corn starch: 10g
Water: moderate
Chinese prickly ash: 5g
Note: 1, Douban sauce is salty, there is no salt. 2. You can sprinkle a layer of Zanthoxylum noodles evenly while hot after loading. 3. It's better to buy some tender tofu. This dish is not suitable for making old tofu. It's not suitable for making too tender tofu. It's only good if the hardness is moderate. The baked Mapo Tofu should be smooth and tender, but not broken
Production difficulty: simple
Process: boiling
Production time: half an hour
Taste: spicy
Chinese PinYin : Ma Po Dou Fu
Mapo Tofu
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