I have heard that the vegetarian restaurant has boletus to make Mapo Tofu, a famous dish of Daochuan, and has been recognized by many diners. Therefore, this time, after purchasing the "Hidden Mountain" black porcini by the welfare of the kitchen, I tried it myself, and it has little difference from the general Mapo tofu practice. It is characterized by a reduction in the amount of oil used, and it is a vegetarian dish. If a vegetarian and vegetarian friend visits, this dish will capture its heart.
Cut the tofu into small diced, soak it in warm water for 2 minutes, then remove the filtered water.
Black boletus is soaked in warm water for 15 minutes, cut into fine
Add a little cooking oil to the pot, stir fry until the water is basically dried.
Add the Pixian bean paste and stir well, then add chili powder, pepper, minced garlic, and cardamom.
Add water from the boletus edulis and boil over high heat.
Slide into the tofu block in the pan, add a little salt, sugar to taste, and cook over medium heat.
During the stewing, gently shake the pot to make the soup even, avoid flipping with a spatula
After stewing for about three minutes, add water starch three times, gently turn the pot to mix the soup and water starch evenly, and turn off the heat after the soup is thick.
Out of the pot, sprinkle with chopped green onion and pepper powder