Practice of Mapo tofu

Health benefits

Beef: tonifying the spleen and stomach, strengthening muscles and bones, and nourishing qi and blood

Ingredients

500 grams of tough tofu

100 grams of beef

15 grams of scallions

Garlic 10g

12 Sichuan peppercorns

30g Douban Sauce

Salt 3g

Chicken powder 2g

15 grams of dark soy sauce

Starch 20g

5 grams of Sichuan pepper oil

Practice of Mapo tofu

1. Wash the scallions and garlic, cut the scallions into small pieces, and chop the garlic into garlic foam.

2. Cut the tofu into small squares half the size of a mahjong card.

3. Cut the beef into foam.

4. Add water to the pot, add 1 gram of salt, boil the tofu, blanch water, and set aside.

5. Put 20 grams of salad oil in the pot, heat the oil over high heat until 70% hot, add 100 grams of beef foam, add 5 grams of dark soy sauce, stir fry over high heat until 8% cooked, and set aside.

6. Add 10 grams of salad oil to the pot, heat the oil until 50% hot, add 30 grams of garlic and bean paste, add 12 Sichuan peppercorns, stir fry until fragrant, then remove the Sichuan peppercorns. Add water to the pot, 2 grams of salt, 2 grams of chicken powder, and 10 grams of dark soy sauce. Stir fry over high heat until evenly distributed, then add the tofu and start boiling. Try not to stir fry

7. Cook over medium heat for 3 minutes, add stir fried minced meat, thicken with water and starch, add 5 grams of Sichuan pepper oil, stir fry evenly.

8. Dish and sprinkle with scallions. A delicious Mapo tofu with perfect color, fragrance and taste is presented to everyone.

Tips 

1. Adding salt can remove the bitter taste of braised tofu, making its aroma more prominent.

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