Mapo Tofu

Name: Mapo Tofu
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece Edamame Tofu; Some salt; 1 shallot; Some Cooking Wine; Some Doubanjiang; Some Blending oil; Some Chili powder; Some pepper powder; Some Yuan Zhen Sugar; Some Broth; 1/2 onion

by Ni Yongling

4.8 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

3

Mapo Tofu

1. Prepare raw materials, minced onion and ginger

2. Cut the tofu into small pieces, and marinate the minced meat with cooking wine for a while

3. Tofu blanched in cold water and set aside

4. Bake the peppercorns in a small fire for fragrant, remove

5. Add minced onion and minced ginger to the meat marinated in cooking wine and stir fry to change color

6. Add bean paste and chili powder and stir-fry evenly

7. Add broth, appropriate amount of braised soy sauce and boil over high heat

8. Pour in the tofu, slowly push with a wooden spoon to coat the sauce evenly, after it is boiled, reduce the heat and simmer for a while

9. If the bean paste is not too salty, add sugar and salt to taste and when the juice in the pot is almost collected, turn to high heat to thicken the soup.