[mapo Tofu] Sichuan Cuisine Classic

[mapo Tofu] Sichuan Cuisine Classic

by Life is a passerby

4.6 (1)
Favorite

Difficulty

Normal

Time

10m

Serving

2

Mapo tofu is one of the famous dishes in Sichuan. The main ingredients are tofu, ground beef (pork can also be used), chili, and Chinese pepper. Ma comes from Sichuan pepper, and spicy comes from hot pepper. This dish highlights the "spicy" characteristic of Sichuan cuisine. It was created by Chen Liu, the proprietress of a small restaurant named "Chen Xingsheng Restaurant" in Wanfuqiao, northern suburb of Chengdu. Because Chen Liu's face has pitting, it is called Chen Mapo, and the tofu she invented is called "Chen Mapo Tofu". "

[mapo Tofu] Sichuan Cuisine Classic

1. Cut the tofu into 2 cm cubes

[mapo Tofu] Sichuan Cuisine Classic recipe

2. Put it in boiling water with a little salt and boil it to remove the beany taste, remove it and soak it in clear water [add salt, the tofu will not burn out easily]

[mapo Tofu] Sichuan Cuisine Classic recipe

3. Finely chop three-line meat, finely chop watercress, bean drum, finely chop ginger and garlic; chop small green onions and garlic moss into small sections

[mapo Tofu] Sichuan Cuisine Classic recipe

4. Put less bean paste and sauté the meat until fragrant

[mapo Tofu] Sichuan Cuisine Classic recipe

5. After the meat is fragrant, add bean paste, sea pepper noodles, ginger and garlic and fry together

[mapo Tofu] Sichuan Cuisine Classic recipe

6. Low fire, fry and color

[mapo Tofu] Sichuan Cuisine Classic recipe

7. Put the tofu, stir-fry, one direction

[mapo Tofu] Sichuan Cuisine Classic recipe

8. Take some broth

[mapo Tofu] Sichuan Cuisine Classic recipe

9. Use a small fire to start burning. This process takes 5 minutes [I can’t eat hot tofu in a hurry]

[mapo Tofu] Sichuan Cuisine Classic recipe

10. When the soup is cooked to this level, start to tick the water soy flour, usually twice. If you don’t have much oil, you still need to heat the oil to brighten the oil

[mapo Tofu] Sichuan Cuisine Classic recipe

11. Finally, sprinkle with pepper noodles, shallots, and garlic moss [there is no garlic seedlings in the house, replace it]

[mapo Tofu] Sichuan Cuisine Classic recipe

Tips:

The color should be red and bright, and the spicy taste should be prominent

Comments

Similar recipes

Spicy Tofu

Tofu, Lean Minced Meat, Salt

Lamb Soup Stewed Tofu

Chinese Cabbage, Lamb Soup, Tofu

Seafood Soup

Tofu, Squash, Soy Sprouts

Hot and Sour Soup

Cucumber, Shiitake Mushrooms, Ham

Miso Soup

Onion, Potato, Chinese Cabbage

Kimchi Soup

Tofu, Shiitake Mushrooms, Pickle

Korean Miso Soup

Special Sauce For Miso Soup, Squash, Hot Pepper

Hot and Sour Soup

Fungus, Tofu, Egg