[mapo Tofu] Sichuan Cuisine Classic

Name: [mapo Tofu] Sichuan Cuisine Classic
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g tofu; Some Chop fine bean paste; Some Sea pepper noodles; Some garlic; 50g Three-line meat; Some Stir-fried pepper noodles; Some Shallots

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". "

Ingredients

[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]

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

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

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

6. Low fire, fry and color

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

8. Take some broth

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

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