Mapo Tofu
1.
First cut the tofu into 1.5 cm cubes. Blanch warm water and put 2 tablespoons of salt in it. Dice beef, cut green garlic into sections, mince green onion, ginger and garlic.
2.
After the water has boiled for 1 minute, pour the tofu and water into a basin and soak for a while.
3.
Put more oil in the spoon, fry the minced ginger on a medium-low heat, then add the beef cubes and stir crisply. When the beef cubes become red, take a part of the dried beef and set aside.
4.
Then add minced green onion and garlic and fry until fragrant, add 1 spoon of Pixian Douban, 1 spoon of pickled pepper, 1 spoon of tempeh, 1 spoon of sweet noodle sauce and stir-fry, sprinkle some chili powder, pepper powder, and cook half a tablespoon of cooking wine and 2 tablespoons of soy sauce. . Add about 3 tablespoons of water to a boil.
5.
Then add the tofu, shake a large spoon to make the juice even, add 2 tablespoons of sugar and 1 tablespoon of chicken powder to a medium-low fire for a while after simmering for a while. Change to low heat when the juice is almost collected, and let it drip in three times.
6.
After the tofu is fused with the soup, add 1 tablespoon of rice vinegar, sprinkle with garlic, and serve in 1 minute.
7.
After serving, evenly sprinkle some pepper powder and the beef cubes previously served.
Tips:
Adding vinegar and sugar can reduce the spiciness, and the tofu can be fully integrated with the juice in three steps. Stir the peppercorns in advance and then roll them into the end. Salted blanched tofu is not easy to break.