Name: Mapo Tofu (homemade Version)
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: piece tofu; 30g Minced meat; 2 cloves garlic; 1 tablespoon Doubanjiang; A small amount Soy sauce; Some Cooking Wine; Some Starch water; Some pepper powder; Some sesame oil; A few drops Vinegar; 1 shallot

Mapo Tofu (homemade Version)

by Bing Ruo Lan

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

I've always liked Mapo Tofu, but I was afraid I couldn't make it and I never tried it. This time I mustered up the courage and tried to make it, but I didn't expect it to taste good.

Mapo Tofu (homemade Version)

1. Cut the meat into fine pieces, chop the garlic into froth, and chop the green onions for later use

2. Add water to the pot, add a little salt, cut the tofu into small pieces, boil in the pot, turn to medium-low heat and cook for 2 minutes

3. Put the oil in the pot and fry the minced meat until the color changes

4. Add the bean paste and stir fry for the red oil

5. Add minced garlic and sauté until fragrant

6. Pour in a bowl of water and boil

7. Add a little light soy sauce, cooking wine

8. After the soup is boiling, add the boiled tofu

9. Add a little pepper powder

10. When the juice is about to be harvested, pour water and starch to thicken, and finally drop a few drops of vinegar and sesame oil

11. Served and sprinkled with chopped green onion

12. Can start

Tips:
1. Tofu will be more delicious when it comes out of water
2. Don't put too much vinegar in the end, it will be sour if too much, or just leave it on