Mapo Tofu is salty, fragrant and spicy. It’s a rice killer. I don’t need to describe how much this dish is. Its color is red and bright; Spicy filling nose; Spicy and delicious. Tofu is soft and tender in the mouth. The touch brought to the tip of the tongue is first numb and then spicy, and then the pleasure of sweating. Let me eat a lot of rice unconsciously. I broke the law tonight. Anyway, I ate a whole bowl of rice.
2 pieces of tofu
Appropriate amount of starch
Appropriate amount of shallot
Appropriate amount of garlic powder
1 tablespoon raw soy sauce
Proper chili noodles
1 tablespoon salt
Proper amount of ginger
Appropriate amount of garlic
1 tablespoon Douchi
Proper Pixian bean paste
3 tablespoons spicy oil
Proper Dagu Decoction
Step 1Prepare a piece of tender tofu. Mapo Tofu I think tender tofu is more delicious and tastes smooth and tender. It's very delicious to make rice with soup
Step 2Wash the tofu and cut it into small pieces. After the tofu is cut into small cubes, put it into boiling water with salt and blanch it for a while to remove the beany smell. Remove and drain. Chop ginger and garlic into powder and set aside
Step 3Put 2 tablespoons of spicy oil into the pot and saute ginger and garlic
Step 4Add black bean, bean paste and chili noodles, stir well and stir until fragrant. Add an appropriate amount of big bone soup
Step 5When the soup is boiled, add the tofu pieces and burn them over medium heat until the soup penetrates into the tofu.
Step 6Add salt, soy sauce, seasoning powder and garlic powder, bring to a boil over medium heat, completely color and cook thoroughly. Add water lake powder to hang the juice. Before starting the pot, pour in spicy oil, pepper noodles and chopped shallots.