Mapo Tofu

Name: Mapo Tofu
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g tofu; 100g Pork (lean); 1 tablespoon oil; 10g garlic; 1 tablespoon salt; 10g pepper; 10g ginger; 2 pieces shallot; 1 tablespoon Soy sauce; 10g starch; 1 tablespoon Pixian Douban; 1 tablespoon Laoganma tempeh

by Sha Er Feifei (From Tencent.)

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

The appearance of Mapo tofu is deep red and bright, with red, white and green contrasting. The tofu is not rotten in shape. It tastes numb, spicy, hot, tender, crisp, fragrant, and fresh, highlighting the "spicy" characteristics of Sichuan cuisine. A home-cooked dish that our family often eats!

Mapo Tofu

1. Prepare ingredients

2. Tofu cut into small cubes

3. Add water to the pot and boil, put the tofu in the water,

4. Drain the tofu, pour some oil into the pot, 60% heat, add minced meat and stir fry until fragrant

5. Stir-fry minced meat until fragrant, add minced ginger and garlic and fry until fragrant

6. Add a spoonful of Laoganma tempeh and Pixian watercress to stir-fry the red oil and flavor

7. Incorporate appropriate amount of water

8. Bring to a boil, add tofu, mix well

9. Put in the right amount of soy sauce, don't add too much, and cook until the soup is slightly dry!

10. Pour the starch into the round side of the pot to thicken the starch, (the powder should not be too dry, the powder is sweet potato powder) until the juice is collected and put on a plate, sprinkle with a thin layer of pepper powder, and then put on the green onion, start eating, fragrant~