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

Sichuan cuisine Mapo Tofu

Introduction:

"A classic Sichuan dish."

Production steps:

Step 1: cut tofu into 1.5cm square pieces.

Step 2: blanch in water.

Step 3: take out the spare.

Step 4: cut the beef into small pieces.

Step 5: cut onion, ginger and garlic separately.

Step 6: heat the oil in the pan and add a little onion and ginger into the pan.

Step 7: add beef and stir fry until discolored.

Step 8: add Pixian Douban and half of the chili powder.

Step 9: stir fry the red oil.

Step 10: add tofu again.

Step 11: stir fry for one minute.

Step 12: add water, salt and five spice powder, stir well and cook for one minute.

Step 13: pour in the starch.

Step 14: stir well and thicken.

Step 15: take out the pot and put it on the plate, then sprinkle the bean curd with minced garlic, minced green onion, pepper powder and pepper granules.

Step 16: pour another spoonful of hot oil.

Materials required:

Tofu: 500g

Beef: 100g

Scallion: 10g

Ginger: 5g

Garlic: 10g

Pixian Douban: 10g

Chili powder: 8g

Pepper: 3 G

Salt: 4 g

Five spice powder: 3 G

Starch: appropriate amount

Water: 200ml

Note: the amount of pepper and Pixian Douban should be added according to personal taste. It's better to use hemp pepper than Chinese prickly ash.

Production difficulty: Advanced

Process: firing

Production time: 20 minutes

Taste: spicy

Chinese PinYin : Chuan Cai Ma Po Dou Fu