Slightly spicy and less spicy -- family version of Mapo Tofu(wei ma shao la jia ting ban ma po dou fu )

Slightly spicy and less spicy -- family version of Mapo Tofu

Introduction:

"This is the first time to make Mapo Tofu. There is not a lot of spicy sauce under it. It's slightly spicy and less spicy. It's just right for the taste!"

Production steps:

Step 1: cut the tofu into small pieces and blanch the salt water once.

Step 2: preparation materials: Li Jinji Sichuan spicy sauce 1 bag, minced meat, minced garlic, scallion, ginger.

Step 3: heat the oil in the pan and saute the garlic.

Step 4: pour in minced meat and stir fry.

Step 5: stir fry until the meat turns white, add 1 tbsp salt and stir fry.

Step 6: stir fry the next packet of spicy sauce.

Step 7: stir fry until the fragrance wafts out, add appropriate amount of boiling water.

Step 8: pour in the tofu.

Step 9: gently shake the frying pan, let the bean curd soak in the spicy oil, stir fry a few times, and then collect the juice.

Materials required:

Tofu: 3 yuan

Minced meat: moderate

Minced garlic: right amount

Scallion: right amount

Ginger powder: appropriate amount

Sichuan spicy sauce: right amount

Note: 1, bean curd washed back into the refrigerator, to take out when cooking, can increase hardness, not easy to break. 2. Tofu blanching water can remove beany smell. 3. If you want tofu not to be rotten, don't turn it often. Turn it gently once, and tofu will taste good.

Production difficulty: ordinary

Process: firing

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Wei Ma Shao La Jia Ting Ban Ma Po Dou Fu