Simple version of Mapo Tofu
Introduction:
"Mapo Tofu is a very classic Sichuan dish. It's made in many places, but the authentic Mapo Tofu is not a" home style dish ". It's very particular about the selection of ingredients and techniques. The meat needs beef, the tofu needs tender tofu, the seasoning needs Douchi, chili noodles, Zanthoxylum noodles, Douban sauce... It also needs garlic sprouts. It's also very particular about thicken. It's said that it's thicken three times. Although I'm not authentic, it's not true Is it simplified or not? It's necessary to make a "spicy tofu" with the existing materials at home, but the rice must suffer. The method is simple and suitable for families to cook by themselves
Production steps:
Step 1: prepare raw materials
Step 2: blanch tofu with salt
Step 3: stir fry Zanthoxylum bungeanum in hot pan with cool oil, pour out Zanthoxylum bungeanum
Step 4: add minced garlic and chili noodles and stir fry until fragrant
Step 5: add a spoonful of Pixian Douban and stir fry the red oil
Step 6: add proper amount of soy sauce and boiling water to boil
Step 7: add tofu and simmer for 5-8 minutes
Step 8: the soup is almost thickened. Thicken in several times to a suitable consistency
Step 9: sprinkle pepper noodles and minced garlic while it's hot
Materials required:
Tender tofu: right amount
Starch: appropriate amount
Garlic: right amount
Garlic sprouts: right amount
Pepper powder: right amount
Zanthoxylum bungeanum: right amount
Chili powder: appropriate amount
Pixian Douban sauce: right amount
Soy sauce: moderate
Chicken essence: appropriate amount
Note: Tips: 1, although there is no beef, not so authentic, but the practice is still more exquisite, out after spicy, very delicious. 2. Chinese prickly ash noodles and minced garlic must be put in the end, which is enough flavor
Production difficulty: simple
Process: firing
Production time: 10 minutes
Taste: spicy
Chinese PinYin : Jian Yi Ban Ma Po Dou Fu Bao Zheng Xia Fan De Ma La Dou Fu
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