As a classic dish of Sichuan cuisine, Mapo Tofu is spread throughout the north and south of the Yangtze River. Its simple method is a typical meal, a Mapo tofu, a few bowls of rice, and Huo to eat together.
Cut the tofu into small pieces, put it in cold water, put a little salt, so that the tofu is not easy to disperse. Onion ginger garlic chopped for use.
Hot pot cold oil, when the oil is 5 minutes hot, add the watercress and stir fry, then add the onion ginger and minced garlic, stir fry the minced meat, and fry the minced meat. Add broth (if no broth is added to the water), boil, then add tofu
Do not flip after adding tofu, it is easy to turn the tofu, you can gently shake the wok to prevent sticking. Add a little salt, soy sauce, pepper powder, sugar to taste. Bring the boil for about 10 minutes, collect the juice from the fire, and add the starch water to thicken it.
Put it in the pan and sprinkle it with pepper powder (how much according to your taste), then sprinkle with scallions
1, the spicy taste of Mapo tofu depends on the bean paste, the amount of the amount determines the color of the spicy and red oil, if the color is enough, you do not need to add the old color. 2, do not flip after the tofu into the pot, you must turn the pot to prevent sticking pot, you can simmer in the fire, must be cooked, otherwise the tofu is not hot inside is not good. 3, after adjusting the juice to collect the juice after the plate, must be sprinkled with pepper powder, the main taste of it depends on it. The pepper powder was sprinkled 2 times, once when boiled, once again after the plate, pay attention to personal taste.