Sichuan cuisine Mapo Tofu(chuan cai ma po dou fu )

Sichuan cuisine Mapo Tofu

Introduction:

"We all like Sichuan cuisine very much, and I'm no exception. I'm not very clear about its concept. I checked it from Baidu. It has a variety of methods, varied seasonings, various dishes, fresh and mellow taste, and is famous for its good use of spicy food. It has a unique cooking method and strong local flavor. Today's tofu is spicy. We all like the soft and tender tofu with spicy taste. "

Production steps:

Step 1: 300 grams of homemade tofu.

Step 2: cut the dice evenly.

Step 3: pour the tofu into boiling water, turn the heat down, and carefully remove the tofu when it floats.

Step 4: soak in light salt water for about 15 minutes. Cut green onion, ginger and garlic.

Step 5: cut the meat into small pieces.

Step 6: put the oil in the pot and stir fry the minced meat at 70% heat.

Step 7: stir fry Pixian Douban evenly.

Step 8: add onion, ginger and garlic to stir fry until fragrant.

Step 9: shred the scallion.

Step 10: stir fry tofu, add water, soy sauce, pepper powder stew.

Step 11: add shredded green onion and stir fry.

Step 12: 5 g starch and 15 ml water to make water starch, pour into tofu, thicken and mix well.

Step 13: Sprinkle with scallion and pepper powder

Materials required:

Tofu: 300g

Pork: 100g

Shredded scallion: 20g

Scallion: 20g

Ginger: 10g

Garlic: 20g

Pixian bean paste: 2 teaspoons

Soy sauce: 20 ml

Pepper powder: 2G

Scallion: 10g

Note: 1, tofu before cooking, to soak in cold salt water, so that it is easier to taste. 2. When cooking, try to use less shovel to turn. Shake the handle of the pan more. .

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: spicy

Chinese PinYin : Chuan Cai Ma Po Dou Fu