Mapo Tofu(ma po dou fu )

Mapo Tofu

Introduction:

"Mapo Tofu" is made at home. This dish is easy to get and is the most popular traditional Sichuan dish. After the entrance, it feels delicious, spicy and hot. It's delicious and delicious. Ha ha! The specific production of the family version of Mapo Tofu is as follows; "

Production steps:

Step 1: tofu, minced beef, dried Douchi, Pixian chili sauce, scallion, minced ginger, minced garlic, yellow rice wine, soy sauce, salt, chicken powder, pepper noodles, minced garlic, cooking oil.

Step 2: cut tofu into small cubes and soak in light salt water for a few minutes.

Step 3: blanch it in boiling water and set aside.

Step 4: heat up another pot, add proper amount of cooking oil, add minced beef and stir fry.

Step 5: use up part of the water in the minced beef, then add the Douchi to stir fry.

Step 6: stir fry in Pixian chili sauce.

Step 7: stir fry red oil with chili sauce, stir fry with onion, ginger and garlic.

Step 8: saute until fragrant, add yellow rice wine and stir well.

Step 9: add a little soy sauce after cooking yellow rice wine.

Step 10: then pour in a proper amount of boiling water, add the boiled tofu and bring to a boil.

Step 11: Boil the soup for three minutes, season with salt, and add a little chicken powder to the pot.

Step 12: finally, thicken with starch. After the sauce is gelatinized, take it out of the pot.

Step 13: out of the pot and put on the plate, sprinkle with pepper noodles and garlic powder.

Step 14: then serve.

Materials required:

Tofu: 500g

Minced beef: 50g

Dried Douchi: 15g

Pixian chili sauce: 15g

Scallion: 20g

Ginger powder: 10g

Minced garlic: 10g

Yellow rice wine: 15g

Soy sauce: 20g

Salt: 1g

Chicken powder: 2G

Pepper noodles: 2G

Minced garlic: a little

Cooking oil: 25g

Note: this dish features: red and bright sauce, attractive aroma, smooth and tender bean curd, spicy and delicious. Warm tips: 1. Soak the cut tofu in light salt water. It is not fragile and tastes smooth and tender. It's better to choose the old and tender tofu. It tastes good. The tofu I bought was newly made in a tofu shop near my home. Its softness and hardness are very good, and the fresh tofu tastes quite good. 2. Only when the minced beef is dried with water can it taste good. Therefore, when frying minced meat, Douchi and chili sauce, the heat must be enough. Only when the aroma of minced meat and seasonings and red oil are stir fried, can it taste better. 3. Finally sprinkle the pepper powder or homemade better, stir fry with raw pepper, and then roll into powder. This kind of home-made "Mapo Tofu" with big stir fry spoon is ready. The taste is quite good, it's very delicious, for your reference!

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: spicy

Chinese PinYin : Ma Po Dou Fu