Mapo Tofu

Name: Mapo Tofu
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 350g tofu; 100g beef; 2 spoons Pixian Douban Hot Sauce; 10g starch; 1 shallot; 2 tablets ginger; 2 cloves garlic; 3g salt; 10 capsules pepper; 1 spoon Cooking Wine; 1/2 spoon Soy sauce; 1g Chicken Essence

by Old lady who loves to dance

4.9 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Mapo tofu is one of the most local specialties in Chinese tofu dishes, and it has become a famous Sichuan cuisine that has taken the world by storm. This dish has a history of more than one hundred years, and is a delicacy handed down from the "Chen Mapo Tofu Shop" in Chengdu. Anyone who visits Sichuan can enjoy a taste. The characteristic of Mapo Tofu is cooked by the "burning" method, which has the unique flavor of hemp, spicy, hot, tender, crisp, fragrant and fresh."

Mapo Tofu

1. Prepare Shicai-1 piece of tofu, 100 grams of beef, and appropriate amount of Pixian bean curd sauce.

2. Cut the tofu into pieces, boil the water and remove it.

3. Mince beef, stir with salt, cooking wine, and starch to taste.

4. Heat oil in a pot, add ginger, garlic, and peppercorns until fragrant.

5. Put down the beef and stir fry.

6. When the beef turns color, put down the bean curd sauce.

7. Put an appropriate amount of water, add sugar, dark soy sauce, and bring to a boil.

8. Put down the tofu, add salt, stir evenly and boil on high heat for 1 minute.

9. Add chicken essence and chopped green onion.

Tips:
1. The bean paste is already salty, so you can put less salt.

2. The amount of bean curd sauce is according to your own taste.

3. This is the Mapo Tofu of Family Board, and the amount of oil is relatively small.