Mapo Tofu

Overview

Mapo Tofu is a Sichuan dish. It tastes spicy and fragrant. It is a very good side dish. Our family likes it very much and eats it often! I remember when I was a kid, I rarely ate tofu because the process of making tofu was complicated and I only ate it on birthdays or holidays. The adults soaked the harvested beans one night in advance and ground them in a mill the next day. I remember that the adults took turns grinding them. , our children take turns to grind more, (that is, use a spoon to scoop a spoonful of beans, add a little water, and put it into the eyes of the mushrooms). Do a lot at one time. It is a big pot and one pot. Filter the ground soy milk, put the filtered soy milk into the big pot, and cook. Open, use gypsum powder to form bean curds, press it slightly with a sieve, and it will form into lumps. First, use a bowl to scoop a large bowl for each person, mix in seasonings, and eat them. We call them live water bean curds here. They are very delicious😋Now that I think about them, they are so delicious, bean curds. After finishing eating, scoop the leftovers in the pot into a large sieve, put a heavy object on it to squeeze out the water, and it becomes tofu. Cut it into small cubes, add seasonings, and make mapo tofu. Serve with rice. It will be ready in a while, and it tastes delicious...

Tags

• hot dishes
• home cooking
• old man
• sichuan cuisine
• dinner with friends
• autumn recipes
• dinner
• gorgon powder
• laoganma black bean sauce
• minced ginger and garlic
• minced pork
• pixian douban
• sichuan pepper powder
• tofu
• green onions
• soy sauce

Ingredients

Steps

1. 1 Prepare ingredients

   

2. 2 Cut the tofu into small cubes

   

3. 3 Add water to the pot and bring to a boil. Add the tofu into the water

   

4. 4 Drain the tofu, put appropriate amount of oil in the pot, heat 60%, add minced meat

   

5. 5 Stir-fry the minced meat until fragrant. (I like it) add minced ginger and garlic and stir-fry until fragrant

   

6. 6 Add a spoonful of Pixian douban and a spoonful of Laoganma tempeh, stir-fry until fragrant, and stir-fry until red oil comes out,

   

7. 7 Mix in appropriate amount of water,

   

8. 8 Boil water, add tofu, mix well,

   

9. 9 Add a little soy sauce, don’t put too much, and cook until the soup is slightly dry,

   

10. 10 Round the edge of the pot and pour in gordon powder to thicken it. (The gordon powder should not be too dry. The gorgon powder is sweet potato powder.)

    

11. 11 When the juice is reduced, put it on a plate, sprinkle a thin layer of pepper powder, then add chopped green onion, and it is ready to eat, fragrant ~