How to make Sichuan Tofu

Information before cooking:

• Sichuan Tofu (also known as Sichuan Tofu) appeared in the Qing Dynasty and was invented by the owner of a rice restaurant in Chengdu. Ingredients of famous Sichuan tofu including young tofu and minced meat will then be cooked with the typical Sichuan spices.
• The famous Sichuan tofu is often mentioned in Chinese love stories, only hear the description and see the spicy, aromatic hot tongue. Soft tofu pieces, infused with rich spice, cannot help rubbing anyone who has ever enjoyed it.
• Soaking tofu in diluted salt water will help the tofu not to shred.

Material:

1. 1 box of young beans (cut into cubes, boiled)
2. 100g ground pork (or ground beef)
3. 1 garlic, 3 onions, 1/4 ginger
4. 10g paprika
5. 1 tbsp satay, 1 tbsp oyster sauce, 1/2 tsp sesame oil

Making:

• Mince ginger, garlic and white part of onion and add to pineapple with paprika.

• Put satay, oyster sauce and sesame oil in a pan and stir with ginger, garlic for about 1 '.

• Now, add the ground meat and stir fry. Please pay attention to add soy sauce to your taste!

• When the meat is almost done, put the tofu in the pan.

• Gently stir and shake the pan to allow the beans to absorb the sauce evenly. Add a little more water, lower the heat and simmer another 3 '- 5' then turn off the heat.
• Sichuan tofu needs to be eaten hot right now, guys!

Note after cooking:

• Sichuan tofu carries a spicy, hot taste when eaten or served with rice.