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\” It is one of the most representative dishes in Sichuan cuisine. A successful Mapo tofu should be: spicy, fresh, hot and tender, these eight words are listened to the chef on TV and listened to the iron steel chef. The characteristics of tofu! Usually we eat a lot of this dish. I also made it seriously at home today. It was very successful. It turned out that we can do well at home! \”123]
Main ingredient ] 50g
Cut the tofu into small pieces, add water to the pot and boil.
Then pour into the water starch.
thenTofu on the water, pour it in a large bowl and put it on for later use.
Another pot, pour in an appropriate amount of oil and add peppercorns and red pepper pepper.
So the pepper is hot oil, and then remove the peppercorns and pepper.
Cut the pork into small diced, add 1 spoon of cooking wine and mix well.
Then pour it into the oil pan and scatter it with chopsticks.
After the meat color becomes white, add a spoonful of pulp sauce and a spoonful of bean paste.
After the red oil is fried, add the ginger and garlic to stir -fry.
Then pour it into 1 bowl of water and boil.
Then pour out the previously cooked tofu and pour it into the pot. Cover the lid and cook for about 6 minutes.
After cooking, add 1 spoon of sugar to taste.
[123 ]15Finally, it was sprinkled with minced green garlic and peppercorns.
1. Cook the tofu first, add salt inside, which can remove the fishy smell of tofu and not easily damage. And adding water starch can allow tofu and water to live, keep in a hot taste!2. Because 2 kinds of sauces are added inside, there is a certain degree of salt, so basically you don’t need to add salt, just add a little white sugar to taste!