【Mapo Tofu】---It comes with homemade soft tofu, spicy and delicious
Overview
I suddenly wanted to eat mapo tofu that day, but it was very late and it was impossible to buy any more tofu. Suddenly an idea flashed, yes, I used to make tofu by myself. All I needed was soy milk and eggs, and it didn’t take much time. It was ready quickly. The Mapo Tofu I made this time was different from the past. This time I used diced shiitake mushrooms. The taste is more subtle
Tags
- hot dishes
- home cooking
- common dishes
- chinese cuisine
- old man
- sichuan cuisine
- spring recipes
- summer recipes
- autumn recipes
- winter recipes
- lunch
- famous dishes
- braised sauce
- chicken sauce
- chopped pepper
- cooking wine
- egg
- garlic
- mushrooms
- onions
- oyster sauce
- pixian doubanjiang
- soybeans
- star anise
- water starch
- white sugar
- zanthoxylum bungeanum
- fragrant leaves
- ginger
- sesame oil
- soy sauce
- water
Ingredients
- Braised sauce Appropriate amount
- Chicken Sauce Appropriate amount
- Chopped pepper Appropriate amount
- Cooking wine Appropriate amount
- Egg Appropriate amount
- Garlic Appropriate amount
- Mushrooms Appropriate amount
- Onions Appropriate amount
- Oyster sauce Appropriate amount
- Pixian Doubanjiang Appropriate amount
- Soybeans Appropriate amount
- Star anise Appropriate amount
- Water starch Appropriate amount
- White sugar Appropriate amount
- Zanthoxylum bungeanum Appropriate amount
- fragrant leaves Appropriate amount
- ginger Appropriate amount
- sesame oil Appropriate amount
- soy sauce Appropriate amount
- water Appropriate amount
Steps
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First make the tofu. Due to time constraints this time, I used dry soybeans directly. Wash the dry soybeans and add appropriate amount of water. Select the dry bean function of the soymilk machine to make mature soy milk. Filter to obtain pure soy milk. Let it cool for later use
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Prepare the eggs and beat them into liquid
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Mix the egg liquid and soybean milk liquid in a ratio of 1:1.5
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Filter to obtain a tender and smooth mixture
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Let it sit for a while
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Cover the lid and steam in the steamer
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Let the steamed tofu cool slightly
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Take it out and cut it into appropriate sizes
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Prepare the raw materials: peppercorns, star anise, bay leaves, garlic, and ginger
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Mix soy sauce, sesame oil, chicken juice, braised sauce, oyster sauce, water starch, and water into a bowl of sauce and set aside. You can decide the amount. After mixing, taste it. It should not be salty, because the Pixian bean paste later is salty
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Wash the mushrooms and cut into small cubes
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Put oil in the pot, when the oil is hot, add garlic, ginger, bay leaves, star anise, and peppercorns and stir-fry until fragrant, then add Pixian bean paste and chopped pepper and stir-fry until red oil comes out
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Then add the diced shiitake mushrooms and stir-fry evenly. Stir-fry for a while to fully bring out the fragrance of the shiitake mushrooms
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Then pour in the mixed sauce
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Then pour in the mixed sauce
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After the pot is boiled, add the tofu. The tofu is very tender and easily broken, so do not stir it. Use the back of a spatula to push and stir it
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The juice is almost gone, add coriander and serve
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Recent photos
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It can also be served with small pancakes without rice
