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How to make Mapo Tofu with Crawfish?
Ingredients:
• 200g crawfish tails, peeled and deveined
• 400g firm tofu, cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 1 tablespoon Sichuan peppercorns
• 2 tablespoons doubanjiang (fermented broad bean paste)
• 1 tablespoon douchi (fermented black beans), minced
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 cup chicken or vegetable broth
• 2 tablespoons soy sauce
• 1 tablespoon Shaoxing wine
• 1 teaspoon sugar
• 1 teaspoon cornstarch mixed with 2 tablespoons water (slurry)
• 3 green onions, chopped
• 2 red chili peppers, sliced
• Salt to taste
Instructions:
1. Preparation:
• Drain the tofu and cut it into 1-inch cubes. Blanch the tofu in boiling water for 2-3 minutes to firm it up and remove excess moisture. Drain and set aside.
• Peel and devein the crawfish tails if not already done.
2. Cooking:
• Heat the vegetable oil in a large wok or skillet over medium heat.
• Add the Sichuan peppercorns and stir-fry until fragrant, then remove them from the oil and discard.
• Add the doubanjiang and douchi to the infused oil, stirring constantly for about 1 minute.
• Add the minced garlic and ginger, continuing to stir-fry for another minute until aromatic.
3. Combining Ingredients:
• Add the chicken or vegetable broth, soy sauce, Shaoxing wine, and sugar to the wok. Bring the mixture to a boil.
• Gently add the tofu cubes into the sauce and reduce the heat to simmer. Let it cook for about 5 minutes.
• Add the crawfish tails and let them cook until they turn pink and opaque, about 3-4 minutes.
4. Final Steps:
• Stir in the cornstarch slurry to thicken the sauce. Gently mix to ensure the tofu and crawfish are evenly coated with the sauce.
• Add salt to taste.
• Garnish with chopped green onions and sliced red chili peppers.
5. Serve:
• Serve hot with steamed rice. Enjoy your Mapo Tofu with Crawfish!