Sichuan Mapo Tofu

Name: Sichuan Mapo Tofu
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g tofu; 120g Pork filling; 2 pieces shallot; 1 piece ginger; 1 head garlic; 1 tablespoon Douban; 7 pcs Tempeh; 1 teaspoon Sea pepper noodles; 1 tablespoon Cooking Wine; 1 teaspoon salt; 1 teaspoon Sugar; 1 teaspoon Pepper noodles; 1 teaspoon Chicken Essence; Some Water starch

by anankitchen

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Mapo tofu is one of the traditional dishes of the Han people in Sichuan Province, belonging to Sichuan cuisine. The main raw materials are ingredients and tofu. The main materials are tofu, ground beef (pork can also be used), chili, and Chinese pepper. Mochi comes from Sichuan pepper, and spicy comes from hot pepper. This dish highlights the "spicy" characteristic of Sichuan cuisine.

Sichuan Mapo Tofu

1. Cut the tofu into small cubes, and then boil water in the pot. After the water is boiled, remove the floating layer on it and you can fish it up (the tofu must be submerged in water, and the center temperature of the mapo tofu must be above 160 degrees. This dish is considered qualified, and the second one is to remove the gypsum flavor of tofu)

2. Stir-fry the minced meat, the minced meat must be stir-fried and served on a plate

3. After oiling, stir-fry the ginger and garlic until fragrant, then add the watercress, 5-7 tempeh (chopped), and after sautéing, add the sea pepper noodles and cooking wine. Then mix with water

4. Pour in tofu and minced meat

5. Turn the fire down and slowly burn. Add salt, sugar, pepper noodles, chicken essence to taste (do not stir the tofu during the cooking process, so that the tofu is easy to rot, and shaking the pot can achieve the desired effect) when the water is almost dried up, it can thicken , Finally start the pot, sprinkle with pepper noodles and chopped green onion.