Spicy Granny Mapo Tofu
1.
The pepper must be crushed, if there is a grinder to grind it.
2.
Dried tempeh is fine for ginger and tempeh.
3.
Add ginger foam and stir fry to create a fragrance.
4.
Stir-fry the minced meat, fry the oil, the color turns white.
5.
When the meat changes color, add the tempeh and fry until cooked.
6.
Add the spleen hot sauce, chop the hot pepper sauce and fry to make the red oil. (Attention! Do not put too much spleen hot sauce, spleen hot sauce is very salty, it grabs the taste!)
7.
After the spleen hot sauce is fried with red oil, add the tofu, do not stir with a spatula after putting it in. The tofu is very easy to break, so shake the pan with your hands
8.
Add the broth and drown the tofu.
9.
Put in the pepper, bring to a boil on high heat, cover and simmer on low heat for 10 minutes.
10.
This step is very important. If there is less water starch and no tofu, it is too viscous. This can only accumulate experience at a time!
11.
Add small chives after weighing pan and eat!
Tips:
Tips: The peppercorns must be crushed, they taste very numb, so there is no need to pick them out! Spleen hot sauce must be mastered in a good amount, otherwise it will be very salty, one spoon is enough!
