Mapo tofu, one of the representatives of Sichuan cuisine👇It is very appetizing in summer! The sheep have lost their appetite a bit these past two days, so I made Mapo tofu and they were all gone.

Main ingredients:

Tofu, ground beef.

Ingredients:

Pixian bean paste, minced ginger, minced garlic, Yongchuan tempeh, green pepper, chili powder, pepper oil, starch, dark soy sauce, black pepper, sugar.

Cut the tofu into cubes, add salt, boil water, and soak for a while to remove the beany smell. 👆It's hot tofu.

Put oil in a hot pan, fry minced beef until fragrant, add green peppercorns.

Add in bean paste, tempeh and fry until fragrant.

Add minced garlic, ginger, chili powder and saute until fragrant.

Add an appropriate amount of water.

Put in the tofu, stir fry for a while, and pour in the thin sauerkraut.

Add a little dark soy sauce to color, add salt, pepper oil, pepper, and a little sugar to taste. Stir fry for another minute.

Add the thin gorgonians and stir-fry for a minute.

Add in the thin glutinous rice, stir fry evenly and serve.

👇Sprinkle with pepper powder! It would be better if there were garlic sprouts~ I didn't buy them and didn't put them in. The taste is still great~

I wish Yami's little brother and sister still have a good appetite in summer.

                           ;             Advanced🐑< span class="s1">Chef 01.07.18