Mapo tofu

2024-04-06 11:25:47 1255

Mapo tofu (spicy tofu in hot and spicy sauce) is one of the traditional famous dishes of Sichuan cuisine. The hemp comes from Chinese prickly ash, and the spicy comes from chili noodles. This dish has become a dish of hemp, spicy, fresh, fragrant, hot, green, tender, and crisp, which fully demonstrates the characteristics of Sichuan cuisine's spicy flavor. Today, Mapo tofu has traveled across the oceans and settled down in the United States, Canada, Britain, France, Vietnam, Singapore, Malaysia, Japan, Australia, and other countries. It has leapt from a homely dish to an international famous dish.

Details of ingredients

Old Tofu1 piece
Minced meat100g
gingerHalf piece
Scallion1 piece
garlic6 pieces
Pixian Douban1 spoon
Fermented black beans1 spoon
White sugar1 spoon
monosodium glutamate1 spoon
Chicken essence1 spoon
Old smoking1 spoon
Euryale powder1 spoon

Technique

difficultybeginner
workmanshipburn
tasteSpicy and Spicy
timeTwenty minutes

Steps to make Mapo tofu

1. Cut tofu into small cubes.
2. Put it in a pot and cook for two minutes.
3. Cut ginger, scallions, scallions, and garlic into small pieces and set aside.
4. Heat up a hot pot with cold oil and a temperature of 80%. Add minced meat and stir fry until fragrant.
5. Push the minced meat aside and stir fry Pixian Douban and Douchi until fragrant.
6. Pour in chopped ginger, garlic, and scallions, stir fry until fragrant, and add a spoonful of white sugar.
7. Pour in tofu and half a bowl of water, add a spoonful of dark soy sauce to color, cover and simmer over low heat for 6 minutes.
8. Pour in the sauce, add chicken essence and monosodium glutamate, and let it cool down over high heat.
9. Sprinkle chili and Sichuan pepper noodles on the plate, and sprinkle with scallions to serve.