Mapo Tofu
Today is the last day of 2018. I made Mapo Tofu for my family during the new year's Day holiday. It is easy to remove dampness and cold.Let's talk about the steps~1. Because the family doesn't like spicy food, they put less bean paste. If you like spicy food, you can add a spoonful!2. I don't have monosodium glutamate at home, so it's good to replace it with oil.
Step 1 . 1. Cut tofu into two thumb sized pieces in the plastic bag you brought back. (tofu cut into plastic bags can be solid and shatterproof)
Step 2 . 2. Boil water in the pot, add tofu, add 3-4g salt, and boil until the water boils. At the same time, cut the onions, ginger and garlic, pat the garlic flat and dice, shred the ginger and dice the onions.
Step 3 . 3. Take out the tofu, pour out the water, dry the pot, put about three tablespoons of edible oil (ordinary shallow spoon), fire and heat up, and then pour in minced garlic and shredded ginger and stir fry.
Step 4 . 3. Take out the tofu, pour out the water, dry the pot, put about three tablespoons of edible oil (ordinary shallow spoon), fire and heat up, and then pour in minced garlic and shredded ginger and stir fry.
Step 5 . 5. Mix the starch and cold water in the ratio of 1:4 and get ready.
Step 6 . 6. Pour tofu into the pot, then put half a bowl of water, stir well, and then taste the soup. If it tastes light, put an appropriate amount of salt, cook for about 3-4 minutes, pour a spoonful of chili oil, and then cook for a while.
Step 7 . 7. Pour water starch evenly and thicken. Gently push and stir the tofu with the back of the spatula to cover it with the soup. Add an appropriate amount of monosodium glutamate (or oil consumption), continue cooking, and collect the juice.
Step 8 . 8. Take out the pot, put it on a plate, and sprinkle with scallions.
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