Mapo Tofu
by Ai Jing Empress
Favorite
Difficulty
Normal
Time
30m
Serving
3
Very home cooking
1. Diced tofu
2. Chopped pickled ginger, sliced millet in spicy rings, chopped green onion
3. Boil a large pot of water, pour some salt, bring to a boil on high heat, add tofu, cook for half a minute, turn off the heat, soak for one minute, and remove. This will remove the beany flavor and ensure that the tofu is in the frying process. Should not be crushed in the medium.
4. Add boiled chili oil to the pot to heat, pour in the minced ginger and garlic, a bit of Pixian watercress, stir fry until fragrant, add a bit of minced beef and stir-fry, add a bit of tempeh, of course Yongchuan tempeh is best, if nothing else is available. Add chili powder.
5. Stir fry until it tastes delicious, pour it into the broth and boil.
6. Serve tofu.
7. Add a little soy sauce, a little salt and sugar to taste, sprinkle some MSG for freshness and thicken.
8. You must slip the vinegar.
9. Cook on high heat for 2 minutes.
Tips:Light soy sauce and vinegar are poured from the side of the pot. For the thickening of Mapo tofu, it is best not to thicken it at one time, because the tofu is soft and has a lot of water content, it is best to thicken it in three to four times, and keep it on high fire, so that the soup can be more effectively wrapped on the tofu. .
