Mapo Tofu
1.
All ingredients
2.
Wash the tofu, cut into small pieces of 1.5 cm square, boil in light salt water, remove cold water, and set aside
3.
Put a little oil in the pot and heat until it is 50% hot, add the minced beef and stir-fry until the color changes, then set aside.
4.
Put the remaining oil in the pot and cook until it is 50% hot, add Pixian bean paste, stir-fry the red oil, add minced ginger, minced garlic, and finely chopped tempeh and stir-fry well
5.
Add about 200ml of water, sugar, and Knorr chicken bouillon to the pot, stir well, and boil until the soup comes to a boil. The addition of chicken essence makes the tofu more mellow and delicious, which is unstoppable
6.
Pour the cut tofu and ground beef into the pot and heat for 1 minute, add a little water starch to thicken the gorgon, and turn off the heat when the soup thickens
7.
Sprinkle with crushed pepper powder and chopped green garlic leaves before serving
Tips:
1. The northern tofu is too old, the Japanese tofu is too tender, and the southern tofu is the best; use pepper powder to adjust the numb flavor, not pepper grains, otherwise it will affect the taste; the reason for the double thickening of this dish is that the tofu is more prone to water , Thickening can make the soup thicker.
2. In the process of making Mapo tofu, in order to make the dishes more fragrant and delicious, you only need to add Knorr Chicken Essence before the pan is out, which can greatly enhance the flavor and better highlight the numbness, spicyness, Hot, fragrant, crisp, tender, fresh and lively.
