【Dad’s Favorite】 Mapo Tofu

Overview

My father is the best cook in our family. Ever since I can remember when I was a child, my father has always cooked at home. Whether it's home cooking or banquet dishes, Dad always makes them delicious. Therefore, when neighbors had guests at home, they would often ask Dad to cook. I remember one time, my father cooked a fish dish, and the neighbor’s guests exclaimed: They have never eaten such delicious fish! It is conceivable that the fish eventually swam into the man's stomach. But perhaps because he often cooks, my father is not very interested in eating delicious food. I always say that after cooking so many dishes, I feel full from the smell. Therefore, my father always eats very little. In his words, two chopsticks can make a bowl of rice. There are always exceptions to everything, and Dad’s exception is tofu. Whenever he makes tofu, he can eat a big plate alone. When I learned that my father was coming to our house, I went to the supermarket to buy tofu and prepared to make [Ma Po Tofu]. It tastes pretty good, dad likes it very much. But the photos taken are sad. The lights in the kitchen are too high and too dim, and the photos are blurry. Things aren't perfect, that's probably it.

Tags

• home cooking
• chinese banquet
• quick dishes
• old man
• sichuan cuisine
• spring recipes
• lunch
• chili powder
• cooking wine
• dried chili pepper
• light soy sauce
• millet spicy
• old ginger
• pixian doubanjiang
• pork
• sichuan pepper powder
• silky tofu
• water starch
• zanthoxylum bungeanum
• garlic
• pepper
• salt
• vegetable oil

Ingredients

Steps

1. 1 Wash and slice the pork, mix well with a little salt and cooking wine, and marinate for about 10 minutes; remove from the frying pan, add an appropriate amount of Pixian bean paste, stir-fry until fragrant, and serve;

   

2. 2 Remove the stems from the spicy millet, wash and cut into rings;

   

3. 3 Wash the soft tofu and cut into small cubes;

   

4. 4 Wash the ginger and shred it; peel off the garlic and cut it in half;

   

5. 5 Put the wok on the fire, pour an appropriate amount of vegetable oil to heat, add Pixian bean paste and stir-fry until fragrant, then add dried chili segments and Sichuan peppercorns and stir-fry until fragrant;

   

6. 6 Pour in appropriate amount of water, add shredded ginger, garlic cloves, light soy sauce, chili powder and millet and bring to a boil;

   

7. 7 Add the tofu cubes, cover and cook until the water boils;

   

8. 8 After the tofu is boiled, cook for a few more minutes;

   

9. 9 Add appropriate amount of pepper;

   

10. 10 Add the pork fried in the first step and stir-fry evenly; add an appropriate amount of salt as appropriate; add an appropriate amount of water starch before serving;

    

11. 11 Turn off the heat, put it on a plate and take it out of the pot. Sprinkle a layer of pepper powder on the surface of the tofu.