🔥Super Appetizing🔥Easy Homemade Delicious‼️Mapo Tofu
Just got a new Skeppshult cast iron pot. My first impression was, 'Wow, this pot feels incredibly solid!' It weighs about 8 pounds with a thickened bottom for even heating, making dishes taste better! After some research, I found that the Skeppshult brand has been passed down since 1906, boasting over a century of history and craftsmanship. It's even used by the Swedish royal family and comes with a lifetime warranty, making it a trustworthy big brand! The Skeppshult cast iron pot is made from materials selected from Sweden's second-largest lake, Lake Vättern, ensuring purity and no impurities. This results in faster and more even heat conduction. Craftsmen melt raw iron into molds at 1500°C, forming it in one piece, then hand-cast and polish it—each pot goes through 76 processes. They say good oil makes good dishes, but the same goes for a good pot! Today, I received a trial of Jinlongyu 1:1:1 blended oil, just in time for the Mid-Autumn Festival. What are we waiting for? Haha, good oil and a good pot make great dishes! Here’s a recipe for my family’s signature homemade Mapo Tofu!
Ingredients
Steps
The Skeppshult cast iron pot has been passed down since 1906, with over a century of history. It's used by the Swedish royal family and comes with a lifetime warranty—a big brand you can trust. Its 6mm thickened body ensures even heating and less smoke. The handle is made from century-old walnut wood, adding to its elegance.
The pot features a concave design with a 6mm-thick bottom for excellent heat conduction, making dishes taste better.
For first-time use, season the cast iron pot with cooking oil, then stir-fry some greens (not recommended for eating) to remove any residual iron taste or impurities.
Cut the soft tofu into 2cm cubes and soak them in boiling water (with a pinch of salt) for later use.
Chop the beef into small pieces, then mince it. Mix with cooking wine and white pepper powder and marinate briefly.
Finely chop ginger, scallions, garlic, and scallion greens.
Prepare the starch water and set aside.
Pour Jinlongyu 1:1:1 blended oil into the pot (use a generous amount). When the oil reaches 40% heat, add the minced beef and stir-fry until it turns white. Add ginger, scallions, and garlic and continue frying.
Add Pixian Douban and stir-fry over low heat until the oil turns red.
Add light soy sauce and continue stir-frying.
Add an appropriate amount of boiling water, let it simmer briefly, then add the drained tofu.
Gently shake the pot to immerse the tofu in the sauce. Add a pinch of sugar and simmer over low heat (avoid stirring to prevent the tofu from breaking).
Grind Sichuan peppercorns into the pot and continue simmering over low heat.
Add starch water gradually (do not add all at once).
Add more starch water (tip: add it where the liquid is boiling). Turn up the heat to thicken the sauce. Season with a pinch of salt and chicken essence to taste, then gently mix.
For those who prefer stronger flavors, grind more Sichuan peppercorns before serving.
Sprinkle with chopped scallions and take a photo of the pot.
Plate and serve!
Alternatively (skip steps 16/17/18/19), plate first, then grind Sichuan peppercorns over it, sprinkle with chopped scallions, mix well before eating—your 'rice killer' is ready, haha!