The practice of mapo tofu is home cooked without meat

Mapo tofu home cooking method sharing is also delicious without meat Vegetarian.

Mapo tofu does not put meat to make a loss of Sun skin method as follows:Ingredients: 250 grams of tofu, an appropriate amount of Sichuan peppercorns, 1 teaspoon of Sichuan pepper powder, 1 teaspoon of chili Kai noodles, 2 tablespoons of cooking wine, 1 tablespoon of Pixian bean paste, an appropriate amount of soy sauce, an appropriate amount of green onions, ginger and garlic, half a spoon of sugar, an appropriate amount of chicken essence, and an appropriate amount of water starch.

1. Cut the tofu into pieces and blanch it in boiling water.

2. Prepare green onions, ginger and garlic.

3. Heat the wok and pour the oil, add the green onions, ginger and garlic and stir-fry until fragrant, then add the beef filling and stir-fry evenly.

4. Add cooking wine, soy sauce and Pixian bean paste and stir-fry evenly.

5. Add tofu, add an appropriate amount of water, salt and sugar and stir well.

6. Cover and simmer for 3 minutes to taste.

7. Add water starch to thicken and sprinkle with chopped green onions.

8. Remove from the pot and serve on a plate. The last dish of mapo tofu without meat is ready.

Ingredients: southern tofu, Pixian bean paste, pepper, Sichuan pepper, green onion, ginger, garlic.

Preparation steps: Step 1, cut the southern tofu into small pieces.

Step 2: Put the southern tofu into the pot, add water and put a spoonful of salt, and remove the water after boiling.

Step 3: Finely chop the green onion, ginger and garlic.

Step 4: Pour in the bean paste and stir-fry the oil in the pot slightly, add green onions, ginger and minced garlic and stir-fry until fragrant, pour in half a bowl of water, and bring to a boil.

Step 5: After the water boils, pour in the southern tofu, stir gently, and add light soy sauce to taste.

Step 6: Thicken and remove from the pot.

1. Prepare ingredients and seasonings in advance.

2. Cut the tofu into small pieces, mince the green onion, ginger and garlic and set aside.

3. Blanch the tofu cubes in a pot of boiling water for a while, and pick up and set aside.

4. Heat a tablespoon of rapeseed oil in a pan and let the oil heat for a while.

5. Add bean paste, minced ginger and two-thirds of minced garlic and stir-fry for two minutes, then add cooking wine, soy sauce, sugar, and pepper powder to taste, then add a bowl of water and cook over high heat until boiling.

6. Add the tofu cubes and bring to a boil over high heat, turn to low heat and cook for a minute or two.

7. Add the pre-adjusted water starch to thicken, then add the reserved minced garlic and green onion to enhance the fragrance.

8. Finally, you can drizzle a little oil to add color

Material. A box of soft tofu, 1 tablespoon of bean paste, 1 tablespoon of soy sauce, 1 teaspoon of oyster sauce, minced green onion, minced ginger, a little minced garlic, 1 teaspoon of white powder, appropriate amount of Sichuan peppercorns, appropriate amount of Sichuan pepper powder.

Method. 1. Add a pot of boiling water, add a tablespoon of salt, and put in the diced tofu for later use.

2. Add peppercorns to the pan and fry the fragrance, and pick out the peppercorns (discard). After adding the minced ginger and stir-frying until fragrant, add the minced garlic and bean paste and stir-fry until fragrant, add diced tofu and mix slightly, then add soy sauce and oyster sauce, and add an appropriate amount of boiling water to cover the pot and simmer for 3 5 minutes.

3. Finally, add too white powder water to thicken and boil, and then sprinkle pepper powder and chopped green onion according to your preference!

Made with Japanese tofu, Pixian bean paste.

Boil the tofu in water before cooking, then add some salt and marinate it for a while, and then make it step by step.

The mapo tofu produced in this way is good in color and flavor!

Ingredients: Tender tofu, minced meat, bean paste, Sichuan pepper, Sichuan pepper powder, shallot, starch, cooking wine, sugar, light soy sauce.

Method: 1. Prepare minced meat, cut the tender tofu into small cubes, and prepare the minced onions, garlic and ginger, and forget to shoot the ,..2. Pour some oil into the pot, five.

Ingredients: 1 box of lactone tofu;

Seasoning: Pixian bean paste, shallots, peppercorns, soybean oil, soy sauce, refined salt;

1) Cut the tofu into small pieces, mince the shallots, peppercorn powder, water starch, soy sauce, and a little sugar.

2) Add a little oil to the pot, add bean paste, salt, peppercorn powder and stir-fry until fragrant.

3) Add a tablespoon of water, bring to a boil and add the minced green onion.

4) Add soy sauce and tofu cubes and bring to a boil over medium heat.

5) Gently turn over, cover and cook for 2 minutes.

6) After cooking, change to high heat to reduce the juice, pour water starch along the edge of the pot, stir-fry the sauce evenly and turn off the heat.

8) Remove from the pot, sprinkle with peppercorn noodles and chopped green onions, and serve a plate of meatless mapo tofu as you wish.

.Because mapo tofu is a vegetarian dish, of course, you can also put meat when you make it yourself.

Just don't put minced meat, just put peppers, peppers, peppercorns and the like.

Mapo tofu ......How about swapping the meat for soaked soybeans?

Tofu is a common soybean product, sweet and cool, beneficial qi and neutralization, heat and detoxification effect, can be fried, can be cooked, can be cold dressed, the nutritional value is relatively high, and mapo tofu is made of tofu as the main ingredient, supplemented by minced meat, ginger and garlic.

First of all, we prepare the ingredients, a piece of soft tofu, wash it, first cut it into strips, and then cut it into small cubes of about two centimeters.

A few garlic grains, flattened and cut into minced garlic, a small piece of ginger into minced ginger.

About one or two pork belly, cut into minced pieces.

Boil water, add the cut tofu cubes under cold water, and add 3 grams of salt to increase the bottom flavor of the tofu.

Bring to a boil over medium heat, pour out the water after 30 seconds. (It is best to use a pot under cold water when blanching tofu, and change to low heat after the water is boiled, so that the tofu is not easy to cook).

Add cooking oil from the pan, pour out the hot oil after fully sliding the pan, and then pour in the cold oil, the ingredients in the hot pan and cold oil are not easy to stick to the pan.

Pour in the chopped minced meat, stir-fry until fragrant, pour in the minced ginger and garlic, and continue to stir-fry a few times.

Add 5 grams of bean paste, stir-fry over low heat, stir-fry the red oil, add 5 grams of dried tempeh, and stir-fry evenly.

Add a spoonful of water to melt, add the amount of water to the tofu, and pour in the blanched tofu cubes.

Add 2 grams of salt, 1 gram of chicken powder, 1 gram of sugar for freshness, and gram of pepper. Add a few drops of dark soy sauce to mix the color, gently turn it a few times with a spoon to dissolve the seasoning, and add 1 gram of Sichuan pepper powder.

Turn on medium heat and slowly dry the soup, and when the soup is about to dry, hook in a little water starch to make the soup more thick and viscous.

Then shake the wok, add 3 grams of red oil, gently push the tofu and stir well, then turn off the heat and put it on a plate.

Finally, sprinkle with a little chopped green onion. Okay, here, this spicy and appetizing mapo tofu is ready, delicious and delicious, try it when you learn it.

Mapo tofu is a home-cooked dish, in line with the taste of the public, the raw materials are common and relatively cheap, and the production method is also very simple.

Ingredients: 300 grams of tofu, 100 grams of ground pork, 1 shallot, 1 small piece of ginger, 6 cloves of garlic, 1 tablespoon of Sichuan peppercorns, appropriate amount of starch, 2 dried chilies.

Seasoning: 30g cooking oil, 1 tbsp sesame oil, 1 2 tbsp soy sauce, 1 tbsp bean paste, 2 tsp sugar.

Method 1: Cut the tofu into cubes, chop the chives, ginger, garlic and dried chili peppers into fine pieces and set aside.

2. Heat oil in a pot, stir-fry minced chives, ginger, garlic, dried chili peppers and bean paste, then add pork filling and stir-fry.

3. Add an appropriate amount of water, bring to a boil, add diced tofu, soy sauce and sugar and cook for 3 minutes.

4. Thicken with water starch and put it on a plate.

5. Heat the sesame oil, stir-fry the peppercorns, and pour the peppercorn oil on the tofu.

1. After the authentic mapo tofu is made, the tofu is very fragrant and tender, and it tastes very refreshing, super delicious. Prepare a piece of tofu for about a catty to a catty, then prepare a large piece of ginger, 5 8 cloves of garlic, an appropriate amount of edible salt, cooking oil, a spoonful of bean paste, an appropriate amount of light soy sauce, oyster sauce and a bowl of water starch. After these ingredients are ready, we can start the processing of various ingredients and the production of mapo tofu.

4. Tofu does not need to be blanched for a long time, about two minutes, after two minutes, we will put it out of the pot and put it aside for later use. Next, heat the oil, you can put a little more cooking oil, then heat the cooking oil, add the green onion, ginger and garlic and stir-fry until fragrant.

6. Use high heat when boiling the soup, so that it is easy to cook the soup to be very thick. After the soup is thickened, let's put the chopped green onion into the pot, and then stir it a little to get out of the pot, and garnish it with chopped green onion to make the mapo tofu look better.

How to make mapo tofu? Blanch the tomatoes and peel them, prepare the minced garlic, then cut the tofu into square pieces, add the egg mixture, then stir evenly and fry in a pan, and then stir-fry the adjusted tomato sauce together.

How do you make mapo tofu delicious? First mix the sauce, then cut the tofu into pieces, dip it in starch and then wrap it in egg liquid, fry it in a pan until golden brown on both sides, and add the seasoning sauce.

Stir-fry garlic and shallots, add hot pot base bean paste, add water, light soy sauce, chicken essence tofu, and water starch thicken out of the pot and sprinkle chopped green onions.

The family version of mapo tofu is delicious or simple.

Buy a piece of old tofu, cut it into small cubes and soak it in hot water for a while, and rinse it with water. Pour green onions, ginger, garlic and millet into the pot and stir-fry until fragrant, put the tofu into the pot, add salt and sugar chicken essence to taste or directly put in the mapo tofu seasoning packet, cook and simmer.

Cut the tofu you bought back into pieces for later use, put oil in the pot, pour in the bean paste, fry the red oil, add green onions, ginger, garlic, minced chili peppers, and minced meat and stir-fry until fragrant. Then put in the appropriate amount of water. Put the tofu in the stew for a while.

When the soup is less, put some starch water to thicken, and put some salt to get out of the pot.

Blanch the tofu into pieces in water, put appropriate cooking oil in the pot, add garlic, green onions, add bean paste and stir-fry until fragrant, and stir-fry in tofu.