#最美哪中秋味#fake Mapo Tofu
1.
Cut the tofu into pieces, not too big, because the tofu itself is tasteless, and it is not easy to taste if it is too big.
2.
Wash the Xiuzhen mushrooms and tear them into small pieces.
3.
The amount of beef sauce. This is a bit spicy, so I put it according to my own level of spiciness. I put 2 tablespoons, which is a bit spicy.
4.
Cut a bit of ginger, other ingredients can be used, because the sauce is more flavorful.
5.
Boil a pot of water, blanch the Xiuzhen mushrooms for a minute, then remove and drain the water. My mother didn't like the taste of this mushroom, so I blanched the water. If you don't mind, you can leave it alone.
6.
Heat the pan, and pour in a little less oil than usual, about 30 to 40 milliliters, because the sauce also has oil in it. First add the ginger and sauté the fragrance. Then pour the beef sauce and stir-fry for a minute.
7.
Pour in Xiuzhen mushrooms and stir-fry for one minute.
8.
Pour in tofu and stir-fry for a minute or two. It is so fragrant and delicious.
9.
Add a bowl of water, if you can drench the tofu.
10.
After the water is boiled, taste the saltiness, add appropriate amount of salt to taste according to your taste, mix well, cover the pot and simmer for 35 minutes.
11.
Fill half a bowl of water and add a teaspoon of cornstarch to make water starch.
12.
Open the lid and see that the water is half dry. Pour in the water starch, flip it a few times, and simmer for a minute or two. When the water starch becomes transparent, turn off the heat.
13.
Finally, put it on the plate and sprinkle a little green onion or coriander.
Tips:
1. You don't want to put Xiuzhen mushrooms, I added them casually.
2. Stir fry the sauce first, it will be more fragrant and delicious.
3. Because the tofu is not easy to taste, it will be more delicious and more delicious when turning it with a spatula, but it is not very good-looking.
