Mapo Tofu
by Yeah_
Favorite
Difficulty
Easy
Time
10m
Serving
1
Yummy Yummy Yummy (●°u°●) 」
1. Cut garlic and ginger into mince, chili into sections, tofu into pieces, meat into minced meat, water + teaspoon starch = water starch, green onion into sections (for the last use), bean paste and Lao Gan Ma aside (if available) Dougu, you don’t need Laoganma)
2. Boil water in a pot, add a spoon of salt, add tofu, pick up the tofu in about 3 minutes, and put it in cold water for later use.
3. Heat oil in the pot, add minced meat, stir fry until the color changes, pick up and set aside
4. Heat oil in a pot, add two spoons of bean paste and stir fry for 1 minute to get red oil
5. Add ginger garlic chili, a spoonful of bean drum (Lao Ganma), stir fry a little
6. Then add 200ml of water to the fried ingredients, add a spoonful of salt, and half a spoonful of sugar. (Because the tofu itself contains water, you don't need to add too much water)
7. After the water is boiled, add the minced meat, tofu, pour in water starch, add the shallots when the water is about to boil over medium to high heat
8. During the cooking process, turn the tofu from the bottom and smell the tofu.
Tips:If you are making it for the first time, it is recommended to choose the handmade tofu from the vegetable farm. It is not easy to break during cooking. I personally think that the boxed tofu is more tender. I cut the tofu into smaller ones, one centimeter cubes. Sticky pot~
