㊙️Super 🔥 easily make delicious ‼️ home-cooked Mapo tofu at home

Skeppshult cast iron pot has been passed down since 1906. After a hundred years of history, it is used by the Swedish royal family, lifelong quality assurance, and big brands are more assured. The thickened pot body is 6mm heated more evenly, with less oil smoke, and the handle is made of century-old walnut wood, which shows more taste.

The pot body is designed with a concave groove and a thickness of about 6 mm at the bottom of the pot, which has good thermal conductivity and makes cooking more delicious.

The first time you use a cast iron pot, remember to boil the pot with cooking oil first, and then fry a handful of vegetables (not recommended) to remove the residual iron smell and impurities in the pot.

Cut the tender tofu into 2 cm cubes, soak it in boiling water (sprinkle a little salt in the water) and set aside.

Cut the beef into small pieces first, then chop it into minced meat, add cooking wine, white pepper, mix well and marinate for a while.

Cut the ginger, garlic and scallion.

Adjust the water starch for later use.

Pour the golden arowana 1:1:1 blended oil into the frying pan, and the amount of oil should be as wide as possible. When the oil temperature is 40% hot, pour in the beef filling, and stir-fry the beef filling until it changes color and turns white. Add ginger, onion and garlic to continue stir-frying.

Put in Pixian Douban and stir-fry the red oil over low heat.

Add soy sauce and continue to stir fry.

Add an appropriate amount of boiling water, bring to a boil, and pour in the tofu that has been drained in advance.

Shake the pot slightly to completely immerse the tofu in the soup, add a little sugar, and simmer over low heat (do not turn the spatula during this period to avoid breaking the tofu).

Grind the prickly ash into a pot with a grinder and continue to simmer.

Add water starch (remember that water starch cannot be added at one time).

Click on the water starch again (trick: choose to order the water starch at the rolling water), turn on a high heat to collect the thick soup juice, add a little salt and chicken essence to taste according to personal taste, and gently push it well with a spatula.

Heavy-flavored friends can grind some prickly ash before serving.

Sprinkle with scallions and take a picture of the pot.

Full plate!

You can also (ignore step 16/17/18/19) serve the plate and then grind into the pepper grains, sprinkle with cut scallions, mix well before eating, the rice "killer" is fine, hahaha!