Mapo Tofu

Name: Mapo Tofu
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 box Lactone Tofu; 100g Doubanjiang; 20g Pork filling; 8g Dried chili; 1g fresh pepper; 8g pepper; 1/2 head garlic; 1 parsley; 5g starch

by Happy cooking

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Liu Yifan, who came by Star Kitchen, said in the program, "The key to spicy tofu is numbness, spicyness, boiling, crispness, and tenderness. Ma means to sprinkle an appropriate amount of minced prickly ash when the tofu is cooked. For hotness, use Dahongpao pepper. It means to serve as soon as possible after the pan is started. The crispy meat is golden in color and the grains are distinct. Tenderness means that the tofu is white as jade in the pan, with edges and corners.
I think cooking is to make a little modification based on the ingredients at hand to make delicious and happy things that suit your own taste.
Today, I will take everyone to try to restore this classic food, the taste is absolutely superb.

Ingredients

Mapo Tofu

1. Dear friends, prepare the following ingredients. The amount of ingredients is shown in the figure

2. The editor teaches you how to deal with lactone tofu: first, when you buy lactone tofu, you can ask the store which type of lactone tofu has a firmer texture. After buying home, turn the lactone tofu over. Use scissors to cut two small pores on the diagonal of the four corners of the tofu box with scissors. Cut it and turn it over, tear open the cover film of the lactone tofu, and use a knife to separate the tofu from the box by scratching the edge of the lactone tofu. Deduct the tofu upside down. Cut the tofu gently with a knife, put it in cold water and wait for the cooking starch to add water, the ratio is 1:1
Cut pepper into sections, parsley into sections, mince garlic

3. Heat oil in the pan and fry the minced meat for as long as possible, because the meat should be crispy and fragrant. Serve after frying (less oil)
Heat oil in a pan, add 1/2 minced garlic, dried chilies, and fresh chilies in sequence. Stir-fry until fragrant. Garlic and dried chilies must not be fried, otherwise they will be bitter. Stir fry well and serve (less oil)
Heat oil in a pan, add remaining minced garlic, 2/3 pepper, and Pixian bean paste to stir fry (less oil)

4. After the bean paste is fried, add the drained lactone tofu, add an appropriate amount of water, boil, add the water starch to thicken, and prepare to be out of the pot.
Before starting the pan, add a little dried pepper, fried meat, and fried chili to the pan, sprinkle in the coriander section, and take it out of the pan.