麻婆豆腐
Serves 1
Directions
- 1Prepare the sauce with minced garlic, chili oil, broad bean sauce, and sweet bean sauce.
- 2Prepare the sauce with minced garlic, chili oil, broad bean sauce, and sweet bean sauce.
- 3Prepare the sauce with minced garlic, chili oil, broad bean sauce, and sweet bean sauce.
- 4Chop the white and green parts of the scallion.
- 5Chop the white and green parts of the scallion.
- 6Chop the white and green parts of the scallion.
- 7Cut the soft tofu into cubes and place in water for protection.
- 8Cut the soft tofu into cubes and place in water for protection.
- 9Cut the soft tofu into cubes and place in water for protection.
- 10Add salt to water, then add the tofu when the water is about to boil, and cook over low heat for 2 minutes.
- 11Add salt to water, then add the tofu when the water is about to boil, and cook over low heat for 2 minutes.
- 12Add salt to water, then add the tofu when the water is about to boil, and cook over low heat for 2 minutes.
- 13Stir-fry the ground pork until it changes color.
- 14Stir-fry the ground pork until it changes color.
- 15Stir-fry the ground pork until it changes color.
- 16Add the sauce and stir-fry until red oil appears.
- 17Add the sauce and stir-fry until red oil appears.
- 18Add the sauce and stir-fry until red oil appears.
- 19Add yellow wine, soy sauce, and oyster sauce and stir-fry evenly.
- 20Add yellow wine, soy sauce, and oyster sauce and stir-fry evenly.
- 21Add yellow wine, soy sauce, and oyster sauce and stir-fry evenly.
- 22Add the tofu gently.
- 23Add the tofu gently.
- 24Add the tofu gently.
- 25Add boiling water, fermented soybeans, chopped green onion, and white pepper.
- 26Add boiling water, fermented soybeans, chopped green onion, and white pepper.
- 27Add boiling water, fermented soybeans, chopped green onion, and white pepper.
- 28After boiling, turn to low heat, thicken with starch in three additions, and gently stir with a spatula.
- 29After boiling, turn to low heat, thicken with starch in three additions, and gently stir with a spatula.
- 30After boiling, turn to low heat, thicken with starch in three additions, and gently stir with a spatula.
- 31Finally, add black pepper and drizzle with bright oil.
- 32Finally, add black pepper and drizzle with bright oil.
- 33Finally, add black pepper and drizzle with bright oil.
Ingredients
- 5 瓣 蒜
- 5 瓣 蒜
- 5 瓣 蒜
- 1 勺 油泼辣子 (搅拌后)
- 1 勺 油泼辣子 (搅拌后)
- 1 勺 油泼辣子 (搅拌后)
- 1 勺 豆瓣酱
- 1 勺 豆瓣酱
- 1 勺 豆瓣酱
- 1 勺 甜面酱
- 1 勺 甜面酱
- 1 勺 甜面酱
- 大葱
- 大葱
- 大葱
- 嫩豆腐
- 嫩豆腐
- 嫩豆腐
- 150 克 猪肉糜或者牛肉糜
- 150 克 猪肉糜或者牛肉糜
- 150 克 猪肉糜或者牛肉糜
- 3 勺 绍兴酒
- 3 勺 绍兴酒
- 3 勺 绍兴酒
- 1 勺 酱油
- 1 勺 酱油
- 1 勺 酱油
- 1 勺 蚝油
- 1 勺 蚝油
- 1 勺 蚝油
- 20 颗 豆豉
- 20 颗 豆豉
- 20 颗 豆豉
- 白胡椒粉
- 白胡椒粉
- 白胡椒粉
- 黑胡椒
- 黑胡椒
- 黑胡椒
- 明油
- 明油
- 明油
- 盐
- 盐
- 盐
Equipment
pan