Private Mapo Tofu
1.
Cut the tofu into 1.5cm cubes, rinse with cold water and set aside
2.
Clean the small shallots and cut them into onion segments with a length of 5mm. Prepare sesame pepper and bean paste for later use
3.
Mix 50% olive oil and 50% sesame oil, pour into the pot, heat the oil slowly at the lowest heat
4.
Sprinkle the sesame pepper lightly into the frying pan and fry slowly until you smell the sesame fragrance.
5.
Gently pour the tofu cubes into a saucepan of good sesame peppers, and fry them slowly with the sesame peppers until the surface of the tofu becomes slightly crispy and not sticky.
6.
Add a little sugar, soy sauce, monosodium glutamate, a small amount of white vinegar, sesame seeds, salt, chili powder, and bean paste.
7.
Flip the tofu gently to fully fuse all the ingredients. After mixing for 1 minute, according to your taste, sprinkle an appropriate amount of chili powder again. If the viscosity of the ingredients in the pot increases during the process, you can add a little water, not too much. When the aroma is fully mixed, it can be delivered, and another 50% shallots are sprinkled after delivery to increase the color and fragrance.
Tips:
1. After cutting the tofu into pieces, rinse with water to get rid of the tofu and improve its appearance.
2. Chili powder can be added in 3 times to increase the thickness of the aroma of different spiciness.
3. If you like high sesame, you can adjust the ratio of olive oil to sesame oil.
4. If you like heavy coloring, you can add more bean paste and soy sauce.
5. The bean paste itself has saltiness, so put less salt.
6. Do not add more water during the process, and the juice must maintain a certain concentration to maintain the aroma of Mapo tofu.
7. Small fire throughout the whole process, no more than medium and small fire, slow frying is the trick.
8. Eat while it's hot^_^
