Mapo Tofu [Five Flavors Integrated Commentary Edition]

Preparation of main ingredients: minced meat, tofu, Pixian bean paste, tempeh, garlic, garlic, chili powder, pepper powder

Processing main material: Cut the tofu into about 2cm cubes. Prepare a bowl of boiling water, add a spoonful of salt, and soak the tofu in the salt water for 5 minutes. This can increase the hardness of the tofu and warm the tofu.

Processing ingredients: Add a spoonful of cooking wine and a little salt to the minced meat, stir well to make the meat more flavorful. Mash the garlic into a puree, mash the tempeh, and mince the green garlic for later use.

Add a little more oil to the pot than usual for cooking, add the minced meat to the pot and stir fry

When the minced meat is slightly oily, add bean paste and stir-fry to produce red oil.

Fry until the red oil comes out and add tempeh, garlic paste and chili powder. The spicy taste of this chili is the first taste [spicy]

After frying the color, add the stock. If not, add water directly, don't add more, just a small half bowl. Water will come out when the tofu boils later. Add a little light soy sauce, salt and a little sugar to taste.

Next, the protagonist appears, draining the soaked tofu into the pot. Try not to turn it over with a spatula during the whole cooking process, just shake the pot.

After seasoning, add minced green garlic, and the fragrance brought by the addition of minced green garlic is the second flavor [fragrance]. At the same time, the "red" of chili peppers and the "white" of tofu show a contrasting beauty. In addition, with the "green" of green garlic, the perfect combination of red, white and green is the third [color]

After cooking on medium heat for two minutes, add the starch to the water and mix well. It is easier to integrate the starch into the pot than to put the starch directly. Add half of the water starch to the pot, shake the pot well, and then add the other half when it boils again. Bring the oil out of the pot when it floats over high heat, so that its aroma and taste can evaporate to the highest point. This is the fourth flavor [hot]

Finally, sprinkle pepper powder on the tofu, the pepper can make people's tongue numb, this is the fifth flavor [hemp]. You can sprinkle some remaining green garlic powder to garnish. Five-flavor integrated Mapo tofu, done!