Mapo Tofu Noodles

Overview

My favorite noodles are hand-pulled noodles. The noodles I make myself are chewy and smooth, and the QQ noodles are very delicious. Making your own ramen is actually very easy. Make the noodles in the morning, put them in the refrigerator to rest for more than half an hour, and then use them within the day. If you are really worried about the trouble, just buy fresh noodles. Mapo tofu is not only great with rice, but also delicious when mixed with noodles. You can use pork or beef as the minced meat according to your preference. If you don't like spicy food, you can omit the pepper powder and it will become Xiangpo Tofu. The prepared mapo tofu has a little more soup than usual, so it is most delicious when used with noodles.

Tags

• staple food
• noodles
• home cooking
• lunch
• dinner
• chili powder
• clear water
• cooking wine
• flour
• ginger powder
• minced pork
• pixian doubanjiang
• sichuan pepper powder
• sugar
• tofu
• water starch
• minced green onion
• salt
• soy sauce

Ingredients

Steps

1. 1 Knead the dough ingredients into a smooth dough. (This step is very important. You must knead it more. The more you knead it, the more chewy and delicious it will be).

   

2. 2 Roll it into a round cake shape, apply a little oil on both sides, cover with plastic wrap and leave for half an hour.

   

3. 3 Cut the tofu into small pieces, blanch in water and drain.

   

4. 4 Chop the Pixian bean paste finely.

   

5. 5 Pour an appropriate amount of oil into the pot, add the minced meat and stir-fry until the oil comes out. Add the green onions and minced ginger and stir-fry until fragrant.

   

6. 6 Add cooking wine, bean paste, and chili powder and stir-fry until red oil appears.

   

7. 7 Pour 1 cup of water, add soy sauce, salt, and sugar and bring to a boil.

   

8. 8 Pour in the tofu and bring to a boil, reduce heat and simmer for 3-5 minutes.

   

9. 9 While the tofu is stewing, we make the noodles. Grease the cutting board with a little oil, roll out the dough and cut it into thin strips.

   

10. 10 Grasp both ends with both hands and stretch them outward at the same time. While stretching, shake them up and down to form thin noodles.

    

11. 11 Put them into a pot of boiling water and cook. Remove, cool in cold boiled water and set aside.

    

12. 12 At this time, the tofu is also stewed, pour in water starch to thicken the gravy, sprinkle with pepper powder and chives and mix well.

    

13. 13 Put noodles in a bowl and top with mapo tofu.

    

14. 14 Finished product.

    

15. 15 Finished product.

    

16. 16 Finished product.

    

17. 17 Finished product.