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[Spicy and fragrant Sichuan cuisine ~ [Mapo Tofu] You can do it at home. \”
- Time time takes time
- Simple difficulty
- ] The practice of Mapo Tofu
- Cut the tofu into a 1.5 cm small square first. Put warm water and put 2 spoons of salt inside. Cut the beef, cut the green garlic, cut the green onion ginger and garlic.
Add vinegar, sugar can reduce the spicy taste, and three times the dilute can be fully integrated with tofu and juice.Roll the peppercorns in advance and roll it into the end.Add salt and water tofu to be easy to break.
After boiling l minutes, pour the tofu into the pot and soak it for a while.
Put more oil in the spoon, stir -fry the ginger in small and medium heat, then add beef grains and beef, beef When the grains are red, a part of the drying should be used.
Then add the onion and garlic to stir -fry, add 1 spoon of Douban, 1 spoon of pickles, 1 spoon Periden, a spoonful of sweet noodle sauce slightly fried, sprinkle some pepper powder, cook after pepper powderEnter a large spoon of cooking wine, 2 small spoon soy sauce.Add about 3 spoons of water to boil.
After adding a large spoon to make the juice uniform, add 2 spoons of sugar after a small meeting,l spoon chicken powder in the medium heat for a while, and the juice was not harvested to change the low heat, and it was drenched in three times.
After the tofu and soup are fused, put 1 spoon of rice vinegar, sprinkle with the green garlic segment, and 1 minute later in 1 minute.It can be found.
Sprinkle the pepper powder and the previously built beef grains.