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[QUESTION] What are your favorite spices to use in soups?

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Mapo Tofu (麻婆豆腐) (lemmy.blahaj.zone)

submitted 17 hours ago by stardreamer@lemmy.blahaj.zone to c/cooking@lemmy.world

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It doesn't just look red, it's also made to authentic Sichuan spice levels.

I did cheat a little and used Chongqing hotpot roux for some of the spices.

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[–] stardreamer@lemmy.blahaj.zone [S] 3 points 7 hours ago (1 child)

It's a fairly liquid dish, but not super soupy. It's just that all the tofu is submerged in chili oil because of its own weight here.

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[–] pressedhams@lemmy.blahaj.zone 3 points 7 hours ago

Looks amazing. This served with rice, are there traditional side dishes served with it?

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