Mapo Tofu

Name: Mapo Tofu
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g South Tofu; 150g beef

by Xinyi cooks fragrant

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Mapo tofu is a specialty of Sichuan cuisine. Because of its ordinaryness and simplicity, it has become a national home-cooked dish. Its characteristic is that its appearance is deep red and bright, red and white contrasting, and the tofu shape is not rotten; it has spicy, spicy, hot, tender, fragrant and fresh flavors, especially in winter, a few mouthfuls will feel warm and bloody. unobstructed.

Ingredients

500g South Tofu
150g Beef

Mapo Tofu

1. Before making it, take out the tofu and boil it in light salt water for a while to remove the peculiar smell. Then mince the green onion, ginger and garlic, and mince the beef

2. Heat vegetable oil in a pot, stir-fry the ginger and garlic bians for a fragrant flavor, add watercress and continue to fry

3. Then put the minced beef into the pot and stir-fry slowly on low heat until it is dry and fragrant

4. Finally add water, add soy sauce, add a little salt according to your own taste

5. After the soup is boiling, pour the tofu into the pot and flip gently with a spatula

6. Cook for a while, thicken for the first time

7. Cook for a while to thicken the second time, then pick up the pot and put it on the plate

8. Sprinkle the pepper noodles evenly on the cooked tofu, and finally sprinkle with chopped green onions, so that a perfect plate of mapo tofu is ready