Mapo Tofu in Taji pot-You Are Foodie

By Claire
32

Mapo Tofu in Taji pot

Bean curd

Main Ingredients

Bean curd 1

Auxiliary Ingredients

garlic A little
ginger few
scallion A little
salt A little
chopped green onion few
seed powder of Chinese prickly ash Half a spoon
White sugar A spoonful
Cooking wine A spoonful
The soy sauce 1 tsp
Pixian bean paste A spoonful
meat stuffing A little
dried mushroom 3

Each time you stew a piece of tofu, you can't finish it. Taji pot stew is too convenient. You can make it in one pot and eat it directly on the table. If you can't finish it, you can directly heat it up and eat it at night, saving you the cost of washing dishes. The Taji pot in the iron workshop is made of cast iron. It's still warm until the end. The food won't be cold. I like it very much.

Step 1 . Cut tofu into small pieces, blanch water, dice mushrooms, and chop meat stuffing.

Step 2 . Add onion, ginger and garlic, stir fry until fragrant, then add minced meat and mushrooms, stir fry.

Step 3 . Add a bowl of water to boil

Step 4 . Add tofu and stew

Step 5 . Close the lid. Simmer over low heat for 3 minutes.

Step 6 . After opening the lid, add salt and sugar, stir well, and then add water lake powder over medium heat to collect the juice. Finally, add pepper and scallion.

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