Homemade Mapo Tofu

Name: Homemade Mapo Tofu
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: piece tofu; piece pork; Some Green onion ginger garlic; 1 spoon Doubanjiang; 1 spoon Cooking Wine; A few drops Soy sauce; A few drops Red oil; Some Rapeseed oil; a little salt; a little MSG; Some pepper powder

by Yaoyao Original Food Class

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

4

I have always liked to eat all kinds of tofu. No matter how it is made, I feel delicious. Friends who know tofu will help me to see. This should be regarded as tofu. It tastes no tofu. It has a very pure tofu flavor. I listen to the stalls selling tofu. The speaker, this is Jangshui tofu, which is made by fermenting soy milk. I am ignorant. I only know that tofu with brine and gypsum tofu lactone tofu. I don’t know that soy milk can also be fermented to make tofu. Can any of my friends tell me? I think I want to try this method. It is delicious and it is also twice as expensive as ordinary tofu. When I hear these new things, I want to make some tricks myself.

Homemade Mapo Tofu

1. Cut the tofu into small cubes.

2. After the water is boiled, pour in the tofu, boil it for a minute or two, then turn off the heat and remove it for use. The boiled tofu has no beany taste and is not easy to break.