Mapo Tofu
1.
Cut the tofu into small pieces, mince the tenderloin and set aside. Put the tofu into the water and add salt to remove the beany taste. Add a little soy flour to marinate the minced meat.
2.
Add cooking oil to the pot, pour in the minced meat and stir fry until crisp
3.
Add ginger, garlic, and bean paste and stir fry to create a fragrance
4.
Pour cooking wine, soy sauce, and appropriate amount of water into the pot and boil the tofu
5.
Pour in the adjusted starch (thickening), wait until the juice is concentrated and absorbed, and put it on a plate, sprinkle with pepper noodles and chopped green onion, ready to eat
Tips:
Shu shopkeeper's small cheats:
1. Adding salt to boil tofu can force out the excess water in the tofu, the taste is more Q, it is not easy to break, and it can remove the beany taste, and the tofu will have some salty taste.
2. Heat the minced meat under cold oil in a hot pan and stir-fry on a low fire. In this way, the minced meat is easy to fry into granules and not easy to agglomerate.
3. You can taste the taste when seasoning, add a little salt if it is not enough. Generally, you don't need to add it. Soybean paste and light soy sauce are salty and salty enough. Add other seasonings according to your preference.
4. Don't put the pepper noodles too early, otherwise the tofu will turn black and not look good.
