Today I would like to share with you a recipe of " Mapo Tofu ". The tofu is tender and smooth, spicy and fragrant. You can eat two bowls with rice in one meal. If you like, learn it quickly.
Ingredients: tender tofu , beef
Accessories: ginger, garlic, shallots, garlic sprouts
salt sauce, pepper noodles, pepper sauce Powder, chicken powder, sugar, pepper powder, dark soy sauce, pepper oil
[Mapo tofu]—— spicy fresh fragrant
1. Start to prepare the ingredients
prepare a piece of soft tofu , Cut into cubes of about 1 cm and put in boiling water , add a spoonful of salt, blanch for a few minutes to remove the bey smell and make the tofu smoother and more tender and easier to shape .
Prepare a small piece of beef, , first cut into filaments and then chop into minced meat.
2. Start preparing the accessories
prepare a piece of ginger ,Cut into the end.
Prepare a few grains of garlic , flatten and cut into the end.
Prepare a few shallots and cut them into rings.
Prepare a few garlic sprouts , chopped and put together with shallots.
Then prepare 10 grams of chili noodles for use.
3. Let’s start cooking
heat up the pan, and add to the vegetable oily pan. This step is to prevent the beef from sticking to the pan . After sliding the pan, pour the oil Come out, add minced beef and stir-fry for about 1 minute, stir-fry minced beef until fragrant, add a few peppers, then pour in the bean paste and tempeh, stir fry, fry out the sauce The fragrance and the red oil of bean paste.
Pour in minced ginger and garlic Continue to fry until the garlic aroma is out, put in the chili noodles and saute , pour in the right amount of water , and after the water is boiled Pour the tofu into the pot, add appropriate amount of pepper, chicken powder, sugar, pepper powder, dark soy sauce, Never stir fry the tofu back and forth, otherwise it will be broken and incomplete. You can gently shake the pan .
When the tofu is cooked until it is mature , add a spoonful of salt , tick a little thin , so that the flavor can penetrate the tofu powder, for the first time It is thick, otherwise it will stick to the pot and it is not firm and easy to fall off .
The second and third times can be a little thicker, so that the tofu can be completely bonded together, and add flavor , and then pour a little pepper oil to brighten the color Can be served out of the pan, and finally sprinkle with sesame pepper powder and garlic sprouts, delicious and serve.
three times thickening can accurately grasp the consistency of the juice, and it can also make the tofu more tender and smooth .
Well, a spicy and tasty mapo tofu is ready.
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