Learn to cook

Chapter 55 Mapo Tofu
raw material:
500 grams of tender tofu, 150 grams of minced beef, 15 grams of Pixian bean paste, 10 ml of light soy sauce, appropriate amount of sugar, cooking wine, pepper powder, monosodium glutamate, salt, water, starch, dried chili, and minced ginger.

Production process:

1. Cut the tender tofu into cubes, and cut the dried chili into cubes; mix the starch and 100 ml of water to make starch water.

2. Boil half a pot of water, add 6 grams of salt, blanch the diced tofu in boiling water for 30 seconds, pick up and drain the water for later use; take an empty bowl, add all the seasonings of the spicy sauce and mix well to make a spicy sauce stand-by.

3. Heat up 15ml of oil, sauté minced ginger and dried chilies over low heat until fragrant, pour in the minced beef and stir-fry until the meat changes color, then pour in the spicy sauce, stir fry evenly with the minced beef, and bring to a boil.

4. Pour in the diced tender tofu and mix gently, pour in starch water to thicken, sprinkle with 6 grams of pepper powder, and serve.

Nutritional effect:

Warming the middle and replenishing qi, nourishing the middle and promoting body fluid, detoxifying and moistening dryness, nourishing essence and marrow.

Tips

When dicing tofu, flying water and cooking, try to be as steady as possible with the knife, so as not to shatter the diced tofu; before cooking mapo tofu, use starch water to thicken the soup to make the soup thicker and more spicy. concentrated.

(End of this chapter)