Mapo Tofu
1.
Pixian bean paste, chop finely, I use a tablespoon
2.
Chopped green onion, minced garlic, and minced ginger for later use. Tofu is best to use soft tofu for a better taste and more delicious flavor. Beitofu is not delicious, but has a bittern flavor.
3.
Cut the tofu into small cubes. When cutting the tofu, move gently and cut quickly. First cut the tofu perpendicularly to the cutting board, and then cut it horizontally.
4.
Bring water to a boil with salt, and blanch the tofu so that the tofu will not break easily
5.
Pour the tofu and water together in a bowl and set aside. The water can cover the tofu.
6.
When the oil is heated to 70%, add chopped green onion, minced garlic, and minced ginger and stir fry (if the minced meat version is made, add the minced meat at this time), add the Pixian bean paste and stir fry (if the minced meat version Wait until the meat is cooked thoroughly before adding the sauce)
7.
When the fry is fragrant, slowly pour in tofu and water, add 1 spoon of cooking wine, 1 spoon of chicken essence, 1-2 grams of sugar to taste, appropriate amount of salt, and 2 spoons of chili oil. Gently push with a spatula and shake well. Don't stir fry
8.
Medium heat until the soup thickens, add appropriate amount of starch, high heat to collect the juice, turn off the heat, sprinkle with pepper powder, serve and serve, sprinkle with chopped green garlic
Tips:
1. For the minced meat version, wait until the meat is fried and then add Pixian bean paste;
2. It is more delicious to make with soft tofu;
3. Blanch the tofu before it breaks easily;
4. Don't add too much water after the tofu is put in the pot;
5. If you like the oily feeling, you can add some chili oil. After turning off the heat, sprinkle pepper powder. The taste of sprinkling garlic is better than chopped green onion.
