Home style Mapo Tofu(jia chang ban ma po dou fu )

Home style Mapo Tofu

Introduction:

"It's a very simple dish. It's very delicious."

Production steps:

Step 1: cut tofu into pieces and soak it in brine for about 10 minutes.

Step 2: cut the lean meat into powder, add a little salt, starch and cooking wine, mix well and marinate.

Step 3: hot pot cold oil, add garlic, ginger stir fry fragrant, and then add minced meat stir fry.

Step 4: add a spoonful of bean paste to stir fry the flavor.

Step 5: add two large bowls of hot water and bring to a boil.

Step 6: rinse the tofu with water and put it into the pot. Bring to a boil.

Step 7: there is no garlic at home. Instead of the garlic in step 3, I added a spoonful of maode sauce. pretty good.

Step 8: actually, these two kinds of sauces were not bought for cooking. It turns out that this kind of bean paste is super salty. Although the beef in maodegong's beef paste is very big, the garlic flavor is too heavy. Yes, these two sauces are great for cooking. Miss the Hu Yumei sauce that I used to eat at home, old Ganma is OK.

Step 9: add a little soy sauce, bring to a boil over high heat, cover with medium heat and simmer for 3 or 5 minutes.

Step 10: when the soup is poorly cooked, taste it. If it's a little light, add some salt and mix well.

Step 11: finished product drawing

Materials required:

Tender tofu: 2 pieces

Minced meat: moderate

Bean paste: 1 teaspoon

Minced garlic: a little

Ginger: a little

Note: when making this dish, you must pay attention not to put too much sauce, otherwise it may be salty. I didn't put Chinese prickly ash, because I was afraid of eating Chinese prickly ash when I was eating. If you like the taste of Chinese prickly ash, you can add it or add some Chinese prickly ash oil.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Jia Chang Ban Ma Po Dou Fu