Gourmet · 世界味觉图谱

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Cut the tofu into 2.5cm/1 inch cubes. Gently slide them into a wok/pot filled with water. Add the salt. Bring the water to a boil then simmer for 1 minute. Drain the tofu and set it aside.

Heat up an empty wok until hot then add the oil. Put in minced meat, along with minced ginger. Stir fry over high heat until the meat becomes pale.

Add Sichuan chilli bean paste, fermented black beans, chilli powder/flakes and minced garlic. Fry until fragrant.

Pour in Shaoxing rice wine and water (or unsalted stock). Bring to a boil then gently slide in the tofu. Leave to boil for about 5 minutes (uncovered).

Turn the heat down to medium. Add half of the cornstarch water mixture (make sure to stir it well beforehand). Leave to simmer for 10 seconds or so, then pour in the remaining half.

Once the sauce becomes just thick enough to coat the spatula, add ground Sichuan pepper and chopped scallions. Give everything a gentle mix then turn off the heat immediately. Serve it hot with plain steamed rice.

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返回菜品页看它的身份语法，或把做法与另一道菜比较。Phase 2 会在这里接入烹饪记录、计时器与替代建议。

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来源： https://redhousespice.com/mapo-tofu-authentic-way/ · 许可状态：unknown · 提取时间：rec_9c3870da55b8

Mapo Tofu, the Authentic Way (麻婆豆腐)

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