Mapo tofu is a traditional dish with strong Sichuan characteristics, with a spicy and fragrant taste, which is loved by people. The following is the detailed mapo tofu method:
Ingredients: 1 piece of tofu.
80 grams of beef.
20 grams of bean paste.
5 grams of ginger. 1 clove of garlic.
1 green onion. 2 tablespoons of salt.
1 tablespoon sugar. 1 tablespoon of essence of chicken.
1 tablespoon of cooking wine. 1 scoop of light soy sauce.
20 grams of millet pepper.
Sichuan peppercorns to taste. Water to taste. Starch to taste.
Steps:1Tofu cut into cubes of about 2 cm;
2.Cut the beef into minced pieces and set aside;
3.Ginger and garlic minced, green onion chopped green onion, millet pepper minced for later use;
4.Add an appropriate amount of water to the pot and bring to a boil, put in the tofu cubes, add 1 tablespoon of salt, blanch to remove the fishy smell of the tofu, remove and set aside;
5.Add an appropriate amount of oil to the pot, heat until the oil temperature is 7 hot, add millet pepper and Sichuan pepper and stir-fry to make it fragrant
6.Add the bean paste and stir-fry the red oil;
7.Add minced beef and stir-fry;
8.Add cooking wine, light soy sauce, sugar, chopped green onion and stir well
9.Add an appropriate amount of water to bring to a boil;
10.Add the blanched tofu cubes, add 2 tablespoons of salt and 1 tablespoon of chicken essence to taste
11.Cook over medium heat for about 5 minutes to allow the tofu to fully absorb the flavor
12.Mix the starch into water starch and pour it into a pot to thicken;
13.Cook until the tofu juice is thick, sprinkle with chopped green onion before cooking;
14.Pour the mapo tofu into a plate and sprinkle with an appropriate amount of peppercorns
15.Heat some more oil in a pan and pour over the tofu to enjoy.
This is the detailed method of mapo tofu, I hope it will be helpful to you.