Mapo Tofu

Name: Mapo Tofu
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: piece Tofu (lactone); 70g Lean Pork; 4 pieces shallot; 6 chili; 3 cloves garlic; 2 tablets ginger; a little pepper; a little pepper powder; a little Pepper oil; 3 tablespoons Laoganma tempeh sauce

by Leaf Agnes

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Mapo tofu-Sichuan's famous dish, from the state banquet to the street cafes, both elegant and popular. However, it has been more than two years since I ate Mapo Tofu last time. Because I actually don't like tofu. I remember working as an exchange student in Taiwan in my junior year. I was very grateful for the care of several teachers, so I made a table of thank you banquet to show my gratitude. One person cooked more than ten dishes, including Mapo Tofu. I won’t say that it was the first time I did it, but naturally I can barely go on, haha

Mapo Tofu

1. Prepare all kinds of raw materials.

2. Cut the tofu into cubes, boil a pot of boiling water, add a little salt, and blanch it for a while, then remove the cold water.

3. Cut the lean pork into small pieces, add a little cooking wine to remove the fishy, and marinate for a while. Cut the scallion, ginger, garlic, chili and set aside, soak the blanched tofu in cold water.

4. Heat a pan with a few peppercorns until fragrant, stir-fry with minced meat over high heat.

5. Then add ginger, garlic, chili, and tempeh sauce, stir fry until fragrant.

6. After the red oil is fried, add a bowl of water and bring to a boil (Of course, the broth is better, and it does not need to add chicken essence.)

7. After the water is boiled, put the tofu on medium heat

8. Thicken the thick gorgon during the stewing.

9. Add a little pepper oil and salt before boiling.

10. After serving, sprinkle with pepper powder and chopped green onion while it's hot, and you're ready to eat, to ensure that it is fragrant and spicy, and you can't stop it. I didn't like tofu at first, but I was conquered today. I feel that it tastes better than what I cooked at the Student Street Sichuan Restaurant when I was in college.

Tips:
1. The whole process of cooking tofu and burning tofu must be carefully turned over. The tofu is fragile. 2. In fact, the standard Mapo Tofu is made with ground beef and green garlic sprouts. If not, pork and chopped green onion can be used.