Mapo Tofu
Overview
How to cook Mapo Tofu at home
Tags
Ingredients
Steps
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Cut the lean meat into mince and mince the bean paste.
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Heat oil in a pot, add a handful of peppercorns and fry until fragrant, then remove and set aside.
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Add the minced meat to the pot and stir-fry.
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Stir-fry the minced meat until it changes color, add bean paste and stir-fry until red oil comes out, then add a bowl of water, add a thick soup pot and add an appropriate amount of salt.
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Peel off the surface sealing film of the tofu, cut the four corners with a knife, and then blow air into it diagonally, so that it can be easily taken out of the box.
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Cut it vertically and horizontally, and cut it into about 1.5 cm square. (This tofu was broken by me. Because I didn’t want to bother, I only blew one corner before lifting the box. The result was that it didn’t come out completely, so I made some repairs.)
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Cut the tofu into three parts parallel to the cutting board, bring the soup to a boil and add it to the pot.
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Push gently with a spatula and cook over medium heat for about three minutes.
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After the water has reduced a little, add water starch to thicken the gravy.
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Remove from the pan.
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Sprinkle the previous Sichuan peppercorns on top, and then garnish with some chopped green onions. (I didn’t buy green onions, but used parsley leaves.)
