Mapo Tofu
by Yi Mu Qingcheng
Favorite
Difficulty
Normal
Time
10m
Serving
2
Traditional famous dishes, needless to say"
1. The raw materials are as shown above
2. Cut tofu into small cubes, chop green onion into mince, mince ginger and set aside
3. Add clean water to the pot, add tofu when it is warm, and boil on low heat to remove, set aside, so that the tofu is not easy to disperse and taste
4. Add bottom oil to the pot, add minced ginger, bean paste, add Chinese pepper oil, or Chinese pepper, sauté until fragrant
5. Stir fry until the aroma comes out
6. Add water to the pot and pour over enough tofu
7. Stir-fry well, don't use a spatula, it is fragile, just keep shaking
8. Add soy sauce, chicken powder, salt, and a little sugar to taste
9. Add cornstarch made with water and shake well
10. Add oil chili to color, shake well
11. The soup is thick, the soup is bright red, served on a plate
12. Serve and sprinkle with chopped green onion
