The Tip of The Tongue is Jumping and The Taste Buds are Full of Fun to Eat Mapo Tofu

Name: The Tip of The Tongue is Jumping and The Taste Buds are Full of Fun to Eat Mapo Tofu
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: A box tofu; 100g Pork filling; 2 tablespoons Doubanjiang; a little Tempeh; Some pepper; Some shallot; Some ginger; Some garlic

by A fat horse that loves to eat cattle

4.9 (1)

Favorite

1

Difficulty

Easy

Time

5m

Serving

2

Although he is from Zhejiang, my dad likes spicy food.
How do you like it? When you don’t have much food, just mix it with rice and chili sauce~
As a chef at home, of course I can’t tolerate such things happening again and again~
And because of this, there is this home-cooked version of Mapo Tofu~

Ingredients

The Tip of The Tongue is Jumping and The Taste Buds are Full of Fun to Eat Mapo Tofu

1. Cut the tofu into cubes and boil a pot of water. When the water is boiled, add the tofu and simmer for 5 to 8 minutes. This will remove the smell of tofu and make the tofu more tender.

2. Mince pork (not too fine), add salt, cooking wine and water, mix well, and set aside.

3. Chop green onions, mince ginger and garlic, and set aside.

4. Pour an appropriate amount of salad oil in the pot, pour the peppercorns on a low heat to incite, remove the peppercorns and set aside.

5. Pour ginger froth, garlic froth, and some chopped green onions in the pot, stir up the fragrance. Add two spoons of Pixian bean paste and a little tempeh. After frying the flavor, add the pork froth and stir-fry until the moisture is dry.

6. After the ingredients are fried, pour an appropriate amount of water into the pot, boil and add tofu, simmer for a while, thicken and serve on a plate.

7. After the tofu is put on the plate, sprinkle pepper and green onion on the surface, heat the oil, and pour it on the pepper and green onion. The fragrance is full and the color is attractive.