Spicy Tofu
Overview
Mapo Tofu was founded in the first year of Tongzhi in the Qing Dynasty (1862), beside the Wanfu Bridge in the outer north of Chengdu. Due to the continuous efforts of the descendants of Chen Mapo Tofu through the generations, Chen Mapo Sichuan Restaurant has remained famous even though it has been more than 140 years ago. It has become famous at home and abroad, and has won praises from gourmets at home and abroad. Mapo tofu has also become a representative famous dish of Sichuan.
Tags
Ingredients
Steps
-
Have materials ready.
-
Cut the tofu into small pieces and set aside.
-
Boil the water, add the tofu, blanch it for 10 seconds, take it out and soak it in cold water for 1 minute, remove it and control the water.
-
Chop onion, ginger and meat into mince and set aside.
-
Cut the garlic sprouts into 1cm pieces and set aside.
-
Bake the Sichuan peppercorns, let cool and pound into powder.
-
Add oil to the pot, add minced meat and stir-fry until it changes color.
-
Add the minced onions and ginger, stir-fry until fragrant, and push to one side along with the minced meat. Add chili powder and Sichuan pepper powder and continue frying.
-
Pour in the bean paste and continue to stir-fry until the red oil comes out.
-
Pour into a bowl of water and bring to a boil.
-
After the water boils, add the tofu and cook for 3 minutes.
-
Add water starch, stir evenly, turn to high heat to reduce the juice. Add another spoonful of light soy sauce, sugar, and salt and stir evenly.
-
Finally add garlic sprouts and stir-fry evenly.
-
It's ready, super spicy.
-
The soup can also be collected again.
