1. Main ingredients: soft tofu and beef.
2. Mince beef.
3. Add cooking wine and cornstarch.
4. Grab and let stand for 10 minutes.
5. Cut tofu into pieces.
6. Cut the dried chili into sections and remove the seeds.
7. Mince ginger.
8. Mince garlic.
9. Cut the shallots and chopped green onions, divide them into two, and use the lesser portion for decoration.
10. The tempeh is Yongchuan tempeh.
11. Doubanjiang choose this kind of red bean sauce.
12. Mince tempeh and mix with Pixian red bean paste.
13. Heat oil in a pot, add minced beef and stir-fry to serve.
14. Heat oil in the bottom of the pot, add dried chili and pepper, sauté slowly over low heat until fragrant. (Be careful not to fry)
15. Pour out dried chilies and hot peppers and throw them away to avoid affecting the taste. Leave only the oil of the Chinese pepper and chili in the pan.
16. Add bean paste and minced tempeh over medium-low heat to stir-fry the red oil.
17. Turn to high heat and add the green onion, ginger, garlic and sauté until fragrant.
18. Add the tofu and gently shake the wok.
19. Put in the water and almost level with the ingredients.
20. After it is boiled, add ground beef, light soy sauce, black pepper and a little sugar, and stir fry gently. Turn down the heat, cover the pot and cook for about 5 minutes. (You can open the lid in the middle and use a spatula to push gently to prevent sticking to the pot)
21. When cooking tofu, adjust a bowl of water starch.
22. When there is a small amount of soup left, pour in water starch. Push gently with a shovel.
23. Cook until the soup is thick and thick and turn off the heat to your liking.
24. After serving to the plate, drizzle with pepper oil and chili oil.
25. Sprinkle with chopped green onion at the end.
26. Bibimbap is delicious!
Tips:1. Tofu choose soft tofu, but pork can be used if there is no beef.
2. Throw away the dried chili and peppercorns after fragrant, so as not to affect the taste.
3, Doubanjiang must use Pixian Doubanjiang, the kind with red oil. For tempeh, choose Yongchuan tempeh. These two are already very salty, so there is no need to put salt.
4. The spatula must be light when making this dish, otherwise the tofu will break easily.
5. The prickly ash oil and chili oil in the last step add flavor to the vegetables while adding color, which is definitely a plus point.
