Mapo Tofu is one of the traditional famous dishes in Sichuan Province. It belongs to Sichuan cuisine.
The main ingredients are: tofu, the accessories are: garlic sprouts, minced meat, and the seasonings are: watercress, chili noodles and pepper noodles, soy sauce, soy sauce, dark soy sauce, sugar, starch, etc.
The taste of numbness comes from pepper, and the taste of spiciness comes from chili noodles.
This dish is numb, spicy, fresh, fragrant, hot, green, tender, and crisp, which fully shows the spicy taste of Sichuan cuisine.
Tofu 1 block
bean paste 1 scoop
starch 1 scoop
Sichuan peppercorn 30 capsules
minced meat 100g
garlic 2 petals
Ginger 1 small piece
pepper powder 1 scoop
Salt Moderate Chicken essence 1 scoop
soy sauce 3 scoops
White pepper a little
STEP1 Prepare 1 block of Tofu
Wash the tofu and cut into 2-3 cm cubes.
STEP2 Put tofu in cold water
Boil the tofu in cold water to remove the fishy smell of the tofu. Add a little salt to the pot. After the water is boiled, remove the tofu and drain it for later use.
STEP3 Marinated minced meat
Prepare minced meat, cut garlic and ginger into minced pieces, cut small peppers into circles, put them in a bowl together with minced meat, add soy sauce and a little salt to marinate.
STEP4 Chop green onion
Chop the onion for later use.
STEP5 Prepare the sauce
2 tablespoons of light soy sauce, 1 tablespoon of pepper powder, 1 tablespoon of cornstarch, 1 tablespoon of chicken essence, a little white pepper powder and a small amount of water, stir together evenly (if there is no pepper powder, you can omit it).
STEP6 Burn oil
After the pan is hot, pour in the cold oil, when the oil is hot, turn to a low heat, and then add the peppercorns.
(Note: The pot can’t have water, otherwise the pepper will be like a small bomb, jumping everywhere.)
STEP7 Add minced meat and tofu
First, put in the marinated minced meat, add 1 tablespoon of bean paste, stir fry until you see red oil.
Second, add the drained tofu, pour in the prepared sauce, and turn to medium heat. After the water boils, add chili powder, sprinkle with chopped green onion, and the mapo tofu is done.
Detailed step-by-step diagram, authentic taste, the practice of super riced Mapo tofu.
1. Use soft tofu.
2. You should discard the dried chili and Chinese prickly ash after frying, so as not to affect the taste.
3. The bean paste must be made of Pixian bean paste with red oil.
4. When making this dish, the spatula must be light, otherwise the tofu will be easily broken.