Appetizing Mapo Tofu
1.
In summer, tofu is easy to be sour. When you buy it, try to buy it in the morning. Dragonfly went to the vegetable market to buy soft tofu (when you bought it, it smelled sour and sour) tofu for 2.9 yuan. In addition to buying fresh pork and chopped it, you can also buy ready-made meat at the vegetable farm. The meat is marinated. This pile is 3 yuan, a bunch of green onions are 0.5 yuan, and the cost is 6.4 yuan.
2.
Unloading tofu into eight pieces is very simple, but it is a delicate job that it is consistent in size and not broken. Tofu is very tender. If it is broken, it will affect the effect of the final product. However, you are not so particular about eating at home. Whether it is broken or not depends on your mood. (Cut the baby well, don't break it
3.
Cut the tofu into the same size and taste better, and it will be evenly cooked when it is cooked. Therefore, the heat is related to the fate of the dish. If the fire is big, it will be battered, and if it is small... you know. Ha ha.
4.
There are: cornstarch=water starch, Nanquan watercress, black pepper powder, edible salt, Daqiao chicken essence, cooking wine, Haitian steamed fish drum oil=I used soy sauce, sugar (not shot), Haitian soy sauce (not shot) ), the condiments still have to choose a big brand, eat with ease, and use comfortably,
5.
A small handful of Chinese pepper, dried chili can be left or not, according to personal taste, ginger, garlic granules, water starch (a small half bowl is enough, 3 spoons of cornstarch mixed with water) are mainly used to thicken the soup and hang the soup on the ingredients , Bite down, there are vegetables, juice, and delicious. This is the last step of cooking in restaurants outside.
6.
Pour in the right amount of cooking oil, heat it for 10%, pour in the minced meat, stir-fry on low heat until cooked (in order to prevent the minced meat from sticking, the spatula has a lot of work, and keeps crushing), put it in a bowl and wait use. After reading many recipes, the first step is to add tofu to boiled water with salt and cook thoroughly. I said that I didn’t do this step. First of all, it was lazy. Secondly, tofu is not fish, and it won’t have too much fishy smell. My finished product, The taste is also very good. Step 8 is the same as cooking tofu in the pot
7.
Pour in edible oil, heat to 50% heat, add chili, ginger, Nanquan watercress, garlic, pepper (garlic and pepper are easy to paste, put the last in the above order), mix and fry until the fragrance (low fire), then add water (Nongfu Mountain Spring Water Bottle 250mL. 200mL is enough here) The amount of tofu that can be submerged. The following figure.
8.
Add salt, chicken essence, cooking wine, black pepper powder, light soy sauce, white sugar, a little soy sauce (color) to the water, add tofu, minced meat, stir well, cover, low heat, and cook for 8 minutes (see The degree of the soup is determined by the degree of juice, and gently flip with a spatula at intervals of a few minutes to avoid sticking to the pot. The soup is almost collected. Pour in the water starch to thicken, cook for 2 minutes, and start the pot. You can smell the tofu meat.
9.
Serve the plate, sprinkle with chopped green onion, and finally harvest the juice. It should not be too dry or too wet. Try a few more times and I believe you can succeed. I'm going to sit in an air-conditioned room and start eating in this hot summer season
Tips:
Actually, it’s not difficult to pour vegetables, let me talk about a few things to pay attention to
1. Tofu should be evenly cut into pieces, and stir-fry gently without breaking.
2 Douban, light soy sauce, soy sauce itself has a salty taste, pay attention to the amount of salt when adjusting the juice, you can add while tasting, rather light, not salty.
3 The degree of juice thickening is very important, and heat is very important.
