Mapo Tofu
by Sanmao's daughter-in-law
Favorite
Difficulty
Easy
Time
15m
Serving
2
The classic dishes are super delicious
1. Materials ready
2. Cut the tofu into small pieces, put a small amount of salt in warm water, soak the tofu for a while, so that it is not easy to break, and can remove the beany taste
3. The meat is cleaned and chopped into fines. I always feel that the taste of my minced meat is better than that of a cooking machine.
4. Cut the ingredients and set aside
5. The shrimp head was left over from another dish I cooked today. It was washed with cooking wine and ginger and pickled with a little bit of salt. I won’t say much here. This is not a necessary ingredient for this dish...Heat the pan and heat the oil, and put it in Shrimp head
6. Add about 3 bowls of water after changing the color
7. Cover and boil
8. Drain the tofu
9. The shrimp head soup is also good, very depressed, make this sticky pot, throw away the shrimp heads and settle the soup
10. Heat oil in a pan, ginger and garlic are dry and fragrant
11. Add minced meat, and those who like to marinate with starch can also marinate in advance.
12. Look at this pot, the picture above is very smokey, and the picture below is sticky again
13. Add cooking wine. Yes, the color is close to the shovel invisible, then add light soy sauce and stir-fry evenly
14. Two spoons of bean paste
15. After stir-frying and coloring, add shrimp head soup
16. Put the tofu into the pot and add the right amount of salt chicken bouillon, a little dark sugar
17. Add the crushed chili and pepper powder, cover the pot and simmer for a while
18. Adjust a bowl of water, starch, put in the pot, collect some soup, and then get out of the pot
Tips:1. After the tofu is cut into pieces, soak in light salt water to remove the astringency of the tofu and keep the tofu taste soft and not easy to break; if it is boiled in boiling water, it will be too tenacious and have a bad taste. 2. You can add it if you like spicy food. Chili noodles, because the bean paste itself is very salty, it is not advisable to put too much bean paste, and there is no need to add salt. 3. When thickening, use high heat to make the juice thicken quickly. If you find that the tofu spit a lot after thickening, you can thicken it again. 4. Remember to put pepper.
