Mapo Tofu, with bright red color, spicy taste and tender fragrance, is a famous product of Sichuan cuisine. I believe no one knows it.
1 piece of tofu
Proper amount of oil
1 teaspoon salt
10 g Zanthoxylum bungeanum
5g pepper powder
10g ginger, garlic and scallion
Half a spoonful of sugar
A little old-fashioned
1 teaspoon starch
2 spoonful Pixian Douban
Step 1Cut tofu into small pieces about one centimeter
Step 2Heat the right amount of water, add a small amount of salt, put in the tofu to remove the beany smell. When the water is slightly boiling, gently pick up the tofu and drain the water.
Step 3Heat some oil in the pan, cool to 60% heat, add 2 spoonfuls of bean paste and stir in red oil.
Step 4Add green onion, ginger, garlic, pepper, stir fry until fragrant, a little soy sauce, pepper, two bowls of water, simmer for five minutes
Step 5Put in the tofu, boil over high heat, turn to low heat, cover and simmer for about seven or eight minutes, then simmer slowly
Step 6Take half a teaspoon of sugar to make the tofu fresh. The tofu is easy to break. Gently push the spoon a few times, and finally pour in starch water to thicken it (the ratio is one teaspoon of starch, two teaspoons of water)
Step 7Can be out of the pot, plate, sprinkle with a spoonful of pepper powder, appropriate amount of onion.