Mapo Tofu

Name: Mapo Tofu
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece tofu; 1/2 bowl beef inside; 3 porcelain spoons oil; 1 teaspoon Chicken Essence; 1 teaspoon salt; 10 pcs pepper; 3 slices ginger; 2 pieces shallot; 1 tbsp starch; 1 tablespoon Pixian Douban; 2 cloves garlic

by Juice

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Using a different method than usual, from the beginning of the seasoning, I have a foreboding that this will be a surprise mapo tofu.
Sure enough, the finished product was so fragrant and delicious, and it was almost instant after serving! Once the fascinating spicy and spicy flavor is brought to 200% of the usual, the homemade Mapo Tofu is simply invincible.

Mapo Tofu

1. Put all the seasonings for making the sauce into a cooking machine that can break up hard ingredients, and beat them evenly

2. Put the beef filling into the pot and stir-fry with a little hot oil, fry until half-cooked, set aside

3. After the wok is cleaned, put a porcelain spoon of oil again, then add about two porcelain spoons of sauce, and sauté on medium to low heat until fragrant

4. Pour in tofu cubes, half-cooked beef filling, and simmer over medium heat with water that has no tofu. The time can be long or short, I will probably cook until only half of the water is left

5. After the amount of water is almost the same, add salt and chicken essence to taste, and sprinkle with chopped green onion. Make a thin owe before serving, so that the soup can better coat the tofu

Tips:
1. Don't use an iron spatula halfway, lest the spatula is too broken
2. The fragrance of freshly ground seasonings is still a waste if it is forced to the extreme without heating