@Tiger -- Have you tried making mapo doufu 麻婆豆腐？
I like eating it in restaurants, but would like to try making it at home mainly so I can reduce the heat just a little. Would like to preserve the character of it, the overall taste profile, just with a little less fire.
Have found several on-line recipes that look straight forward enough, but have not yet done any testing.
I live in Kunming, so finding authentic ingredients poses no problem. Even real 郫县豆瓣酱 is easy to find.
I'll bet you have, and I was curious about your experience. Thanks for your thoughts!
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