[sichuan Cuisine] Mapo Tofu (sichuan is Still Beautiful)

Name: [sichuan Cuisine] Mapo Tofu (sichuan is Still Beautiful)
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 box tofu; Some Minced meat; Some Water starch; Some water; A shallot; 1 tbsp Paprika; 3 tablespoons Pixian Doubanjiang; 1 tbsp Soy sauce; Some salt; 1 tbsp granulated sugar; Some pepper powder

by Fish Skin Beans

4.8 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

This is a classic Sichuan dish-Mapo Tofu. The production is simple and suitable for home operation. When your friend is here, you can show it off and have a meal.
It is worth noting that when I bought this Pixian Doubanjiang, there was a song book in it-Sichuan is still beautiful.
We not only love to eat Sichuan food, but also have always been concerned about Sichuan. Let us bless Sichuan, still beautiful. "

[sichuan Cuisine] Mapo Tofu (sichuan is Still Beautiful)

1. Lao Doufu is the best choice for tofu, and the right amount of meat and Pixian bean paste are the key.

[sichuan Cuisine] Mapo Tofu (sichuan is Still Beautiful) recipe

2. Cut the tofu into equal-sized pieces.

3. Boil in boiling salt water for 2 minutes, remove and let dry.

4. Heat an appropriate amount of oil in the pan and stir-fry the minced meat.

5. After the meat is fried white, add Pixian bean paste.

6. Stir-fry the meat into red, and fry out the red oil in the sauce.

7. Add the right amount of water to the pot.

8. After the water boils, add the blanched tofu cubes.

9. After cooking for a few minutes, add chopped green onions.

10. At this time, add sugar, salt, light soy sauce and dark soy sauce to taste.

11. Turn up the heat and thicken the starch with water.

12. Sprinkle pepper powder and chopped green onions before serving.

Tips:
1. The tofu that has been blanched in salt water will not break easily when fried again.

2. After thickening, the broth becomes thicker, so it will not break easily when you push it with a spatula.