Tofu "cut Like This" Is Perfect And Not Bad! Famous Chefs Teach You: Make Mapo Tofu In 10 Minutes Without Thickening

Mapo tofu can be said to be a famous product in Sichuan cuisine. It is a super meal in a simple plate. People who love spicy food will definitely love it! However, in the cooking process, if the thickening technique is not mastered well, it is too thick and easy to stick to the pot, or the tofu is not handled properly and boiled into "douhua". Below, famous chef Wu Cheng will teach you how to make Mapo Tofu without thickening, which is super simple and can be served quickly in 10 minutes!

garlic, enoki mushroom, 1 box of tofu, canned meat sauce (half box), sugar, chili, onion, ginger, sesame oil, chili oil, vegetarian oyster sauce, black vinegar, pepper oil, spicy watercress sauce, white pepper (discretionary)

＊Ginger minced for use

＊Minced garlic for use

*Prepare chopped green onion: stir-fry the green onion in the wok, and place the green onion on a plate.

＊Chili slices

Turn the whole box of tofu upside down and cut it open from the line marks in the middle of the bottom of the box. After cutting in half, hold the box, gently slide the tofu out, and then cut the tofu into pieces.

1. Put the chopped ginger, garlic, and scallion into the pot, add sesame oil.

2. After it is fragrant, pour in half a can of meat sauce; turn to low heat and fry a little.

3. Turn to medium heat, add tofu, add spicy bean paste (adjust the spiciness by yourself), and add a little water. Then put a little vegetarian oyster sauce, add a little sugar (to reduce the saltiness); cover the potBring it to a boil.

4. Cut the enoki mushroom into fine powder, the finer the better; it can increase the consistency of the cooking, which is equivalent to natural thickening.

5. Lift the lid of the pot and shake the pot (do not use a spatula) to make the cooking even. Then add the finely chopped enoki mushrooms to the pot; cover the pot, turn to low heat and cook for 3 minutes.

6. Lift the lid of the pot and shake the pot briefly; add the green onion and chili, add a little chili oil, black vinegar, and pepper oil to finish. (The spiciness can be adjusted by yourself)

◎ Consult an expert/Chef Wu Chengcheng