What I want to share with you today is this very authentic home-cooked method of Mapo tofu. Tofu made in this way is very fragrant and tender, but it won't break at all. It tastes particularly delicious, super easy to eat and the method is super simple. If you are interested in this kind of Mapo tofu, let's see how it is made.

Composition:

1 tender tofu, two parsley, 5g pepper, one ginger, one onion, two chopped peppers, one spoonful of Pixian bean paste, one spoonful of pepper, one spoonful of sugar, one spoonful of soy sauce, one spoonful of starch, one spoonful of salt, one spoonful of sesame oil and one spoonful of cooking oil.

Practice steps:

1. Rinse tender tofu with running water and cut into small pieces;

2. Put the tofu block into a boiling pot and blanch it, take it out and let it cool, and drain the water;

3. Put a spoonful of cooking oil in the wok, add a handful of pepper and stir-fry over low heat;

4. Take out the fried pepper and roll it into the final shape with a rolling pin. If there are ready-made pepper noodles, this step can be omitted;

5. Wash the shallots and cut into sections; Chop ginger into powder;

6. Wash and chop parsley;

7, hot oil pan, add Jiang Mo and chopped green onion, saute;

8. Add a spoonful of chopped pepper and a spoonful of Pixian watercress to stir-fry red oil;

9. Add a bowl of boiling water and bring to a boil;

10, add a spoonful of soy sauce;

1 1, add half a spoonful of sugar to refresh;

12, put the tofu block into the pot, cover the pot, stew for five minutes, and fully taste;

13. Add crushed Chili noodles and appropriate amount of pepper. If it is salt, taste it before deciding whether to add salt.

14, water starch thickening, a small amount of thickening;

15, a few drops of sesame oil, Mapo tofu is ready. After serving, sprinkle some chopped parsley on the surface.