Mapo Tofu
by Yjr
Favorite
Difficulty
Easy
Time
30m
Serving
2
A home-cooked dish that I often make is hot and spicy enough.
1. A piece of fresh northern tofu and a pinch of shallots, rinse and set aside.
2. Cut the tofu into pieces of about 1.5 cm.
3. Slice garlic, scallions, and dry chili into sections.
4. Bring water to a boil in the wok, add the cooking wine to the tofu cubes and blanch for 2 minutes, remove the control water.
5. Ignite the wok into the bottom oil and spread the minced meat.
6. Add dried chili, Chinese pepper, garlic slices, green onions, and bean paste to a low heat and slowly stir until fragrant.
7. Add chili noodles and continue to stir fry.
8. Add light soy sauce and continue to fry until fragrant and red oil overflows.
9. Add an appropriate amount of soup or hot water.
10. Slowly add the tofu cubes along the side of the pot and reduce the heat to a low heat.
11. Add a small amount of salt, monosodium glutamate, sugar, and pepper in turn and shake the spoon gently, carefully sticking to the pan. When the soup becomes less, thicken.
12. Put it out of the pot and serve it on the plate.
13. Sprinkle it with chopped green onions and garnish it.
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