Little White Mapo Tofu

Little White Mapo Tofu

1. First, put the pepper in the pot and copy it, the purpose is to completely dry the water in the pepper. At present, even the dried pepper on the market will have a small amount of water, which can ensure that the surface of the pepper is numb and fragrant. Be careful not to use a large fire to avoid the phenomenon of mashing the pepper.

2. After copying the peppercorns, put them in the stone for pressing.

3. Pressed noodles with peppercorns for later use.

4. Mince scallion and ginger and set aside

5. Cut the soft tofu into one-centimeter cubes, soak in hot water, and add a small amount of salt. This way the tofu is not fragile

6. Hot oil in a pot with minced meat

7. Add a small amount of chopped green onion and ginger to burst the fragrance

8. Add Pixian bean paste and sauté until fragrant, add a small amount of pepper

9. Stir-fry, add Huadiao rice wine and stir fry. There is no need to add salt, but a small amount of sugar can be added. If there is chicken broth or broth, add a small amount of light soy sauce and then add boiling water.

10. Add the chicken broth or boiling water and add the tofu. The amount of water is suitable to expose the tofu.

11. Fire

12. Add cornstarch to thicken the soup. Place the spatula close to the bottom of the pan and stir to prevent sticking to the pan. Sprinkle the green garlic segments and pepper noodles on the final step. If there is no green garlic at home, you will not sprinkle them. Everyone can sprinkle them.

Tips:

❥The tofu is soaked in boiling water + salt and then tightened and not easily broken.
❥There is no need to add salt, the Pixian bean paste itself is relatively salty.
❥Simple and easy to understand, Xiaobai quickly do it.