Mapo tofu

Mapo tofu, one of the traditional famous dishes in Sichuan, belongs to Sichuan cuisine. The main ingredient is tofu, and the auxiliary ingredient is garlic sprouts, beef foam (other meat can also be used). This dish is spicy, hot, fresh, fragrant, hot, whole, tender, and crisp, highlighting the spicy flavor of Sichuan cuisine. In addition, Mapo tofu has also spread to the United States, Canada, Britain, France, Vietnam, Singapore, Malaysia, Japan, Australia and other countries, becoming an international famous dish.

Process: Burning
Taste: Homemade
Time: 30 minutes
Difficulty: intermediate chef

Main ingredients:
1 piece of tofu

Auxiliary materials:
1 tablespoon corn oil
4 dried chili peppers
1 spoon of Chinese prickly ash
3 slices of ginger
3 garlics
3 small chili peppers
2 small green onions
1 tablespoon of Pixian bean paste
2 tablespoons of soy sauce
1 small spoon of rice wine
1 teaspoon of fine sugar
1 small spoon of pepper powder
1 tablespoon of water starch
1 small spoon of sesame oil
A few drops of vinegar

How to make mapo tofu:

Step 1: Wash the tofu and cut into pieces.

Step 2: Wash and chop the ginger and garlic; cut off the dried chili peppers and prepare Sichuan peppercorns; chop the shallots and millet peppers separately.

Step 3: Pour an appropriate amount of corn oil into the wok and heat it up, add Pixian bean paste and stir-fry until fragrant.

Step 4: Add dried chili peppers, Sichuan peppercorns, minced ginger, and minced garlic and stir-fry until fragrant.

Step 5: Put 1 bowl of water to boil; then add rice wine, light soy sauce, and fine sugar.

Step 6: Add tofu and continue cooking.

Step 7: After the tofu is cooked and the juice is slightly reduced, add the peppercorns and stir gently to evenly combine.

Step 8: Add water starch, pour in sesame oil and vinegar, stir quickly and gently, turn off the heat and cook; after the pot is cooked, you can garnish with some spicy millet and chopped green onion, which will taste better and look better.