Mapo Tofu
Introduction:
"My husband always likes to eat spicy food, so I began to learn how to make Sichuan food and so on. After making Mapo Tofu for several times, it was not ideal. My husband was far fetched and said it was ok (I dare not say it was not delicious). Today, I boldly tried again, and finally got my husband's approval. He had eaten a bowl of tofu before the meal was served. Seeing how happy he was eating, I felt very happy."
Production steps:
Step 1: prepare materials, cut tofu, sprinkle salt, soak in hot water, chop beef into minced meat, chop onion, ginger and garlic, chop Douban sauce and Douban sauce with a knife (Douban sauce and Douban sauce are 1:1)
Step 2: cool the oil in a hot pan and stir fry the minced meat over low heat until it is burnt and fragrant without moisture
Step 3: pour in the Douban sauce and Douchi and stir fry until the red oil comes out
Step 4: first add ginger and garlic, stir fry
Step 5: add onion and minced beef, cook some cooking wine and add a little soy sauce
Step 6: after the onion, pour in the soup or water, the amount of water is just over the tofu, turn to medium heat
Step 7: add chili noodles
Step 8: pour out the tofu water, pour the tofu into the pot, and season with salt
Step 9: add pepper noodles after boiling
Step 10: mix corn starch with water, slowly pour into the pot and thicken
Step 11: in the next garlic, turn over can be out of the pot
Materials required:
Southern tofu: one piece
Minced beef: right amount
Yongchuan Douchi: right amount
Pixian Douban sauce: right amount
Scallion: right amount
Hot pepper noodles: right amount
Chinese prickly ash noodles: right amount
Starch: right amount
Salt: right amount
Cooking wine: moderate
Soy sauce: right amount
Garlic: right amount
Oil: right amount
Ginger: right amount
Minced garlic: right amount
Note: Tofu soaked in hot water can make tofu hard and not fragile
Production difficulty: ordinary
Process: firing
Production time: 20 minutes
Taste: spicy
Chinese PinYin : Ma Po Dou Fu
Mapo Tofu
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