Mapo Tofu
1.
1. Cut the tofu into pieces about the size of two thumbs in the plastic bag you brought with you. (Cut tofu in a plastic bag can be solid and shatter-proof)
2.
2. Boil water in a pot, add tofu, add 3-4g salt, and cook until the water boils. At the same time, cut the green onion, ginger and garlic, smash the garlic, mince the ginger, and mince the green onion.
3.
3. Take out the tofu, pour out the water, add about three tablespoons of cooking oil (ordinary shallow spoon) to the pan after boiling, heat it up, then pour in the minced garlic and ginger and stir fry.
4.
3. Take out the tofu, pour out the water, add about three tablespoons of cooking oil (ordinary shallow spoon) to the pan after boiling, heat it up, then pour in the minced garlic and ginger and stir fry.
5.
5. Reconcile starch and cold water in a ratio of 1:4 and get ready.
6.
6. Pour the tofu into the pot, add half a bowl of water, stir well and taste the soup. If the taste is weak, add a suitable amount of salt and cook for about 3-4 minutes. Add a spoonful of chili oil and cook for a while .
7.
7. Pour water starch evenly to thicken. Use the back of the spatula to gently stir the tofu until it is covered with the soup. Put in an appropriate amount of MSG (or consumption of oil), continue to cook, and collect the juice.
8.
8. Take it out of the pot, put it on a plate, and sprinkle with chopped green onion.
Tips:
1. Because family members don't like spicy food, they put less bean paste. If you like spicy food, you can add an extra spoonful!
2. I don't have MSG at home, and it tastes good to replace oil with fuel.
