#trust之美#mapo Tofu

Name: #trust之美#mapo Tofu
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 box Soft tofu; 3s Chives; 1 teaspoon Cooking Wine; 1 bag Spicy Tofu Sauce; 80g Minced pork; 1 teaspoon ginger; 1 teaspoon Tempeh; Some Water starch

by Zerry's mother

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Mapo tofu is the most home-cooked dish in Sichuan cuisine. It is hot, spicy, fragrant, crisp, tender, and fresh. Today, Mapo tofu is not authentic, but for a boiled woman, the key is whether it is delicious or not, is it suitable for the taste of your family, don't you think?
Being lazy, I bought a bag of Mapo tofu seasoning to make it easier to make this pour, and even a little white in the kitchen can do it easily. "

Ingredients

1 box Soft Tofu
3s Chives
1 teaspoon Cooking Wine
1 bag Spicy Tofu Sauce
80g Minced Pork
1 teaspoon Ginger
1 teaspoon Tempeh
Some Water Starch

#trust之美#mapo Tofu

1. Main ingredients: soft tofu, minced pork, Maopo tofu seasoning, shallots, ginger

2. Take out the tender tofu and cut into pieces, put it in light salted water and cook for two to three minutes to remove.

3. Cut the shallots, ginger, and tempeh into finely divided pieces

4. Mapo tofu seasoning until set aside in a bowl

5. Put the bottom oil in the pot, add the green onion, ginger and tempeh until fragrant.

6. Stir-fry, add the minced pork and stir fry

7. Stir-fry until the minced pork changes color, add 1 teaspoon of cooking wine, and continue to stir-fry until the water vapor in the minced meat is dry.

8. Stir dry minced meat and add Mapo tofu seasoning.

9. Stir-fry evenly and add half a bowl of water.

10. Add the blanched tofu and bring it to a boil. The medium-to-small heat will be less stuffy for a few minutes.

11. Boil until the soup is reduced, thicken the starch with water, and stir-fry until the sauce is thick and turn off the heat.

12. Sprinkle a handful of chopped green onions or chopped green garlic after serving

Tips:
1. Don't use northern tofu, choose softer tofu to taste better.
2. Boiled in salt water can increase the toughness of tofu and get rid of the beany flavor.