Ma Po Tofu, one of the traditional dishes of Sichuan Province, belongs to the Sichuan cuisine, the main ingredient is: tofu, auxiliary ingredients are: garlic, minced beef (other meat can also be), seasonings are: bean curd, chili pepper and chili pepper noodles, soy sauce, etc., numbness comes from the pepper, spicy comes from chili pepper, the dish dish into the dish of numbness, spiciness, freshness, aroma, scalding, Tsui, tenderness, crispy, the characteristics of the Sichuan cuisine of numbness and spiciness type of flavor to display the best

Ma Po Tofu is characterized by the eight words of numbness, spiciness, hotness, fragrance, crispness, tenderness, freshness and liveliness, which are also known as the Eight Words of Words.

Ma: This refers to the fact that the tofu is sprinkled with an appropriate amount of ground peppercorns when it is started. Pepper is best used Hanyuan Gong pepper, hemp flavor is pure, refreshing. If other places pepper, hemp flavor throat, people gas tight.

Spicy: Selected Longtansi Dahongpao oil pepper production of bean curd, chopped fine and refined, with a small amount of cooked oil, pepper cooking chopped tofu, and spicy and fragrant.

Hot: the qualities of the tofu keep the whole dish out of the pot temperature, not easy to cool. Every time you lay your chopsticks down, you're eating the flavor right out of the oven.

Aroma: The dish is served immediately after starting the pot, and you can't smell the gypsum of tofu making, the water rust of cold soaked tofu, or the original unpleasant smell of various colorful condiments, but only the aroma that stirs up your appetite.

Crisp: the refined meat stuffing, golden color, red crispy not board, a piece, a grain, the entrance on the crispy, stained teeth on the melt.

Tender: tofu in the pot, frying and blanching method, color white as jade, flute angle, a twist that is broken, so more than a small spoon to scoop food.

Fresh: Ma Po Tofu raw materials, all fresh, tender green, red and white, color and flavor, impeccable.

Live: A specialty of Mapo Tofu store: when the tofu is served, the inch-long garlic cloves, rooted and upright in the bowl, are bright green and brightly colored, as if they have just been picked and chopped from the beds, and they are alive and well, but when you clip them into your mouth, they are all well cooked and have no astringent taste.

Beef stuffing 50 grams of tofu 1 block of cooking wine moderate amount of soybean paste moderate amount of tempeh moderate amount of ginger and garlic moderate amount of soy sauce moderate amount of starch moderate amount of oil and salt moderate amount of

1 clean pot, put the pepper inside the coaxed to fry on a small fire;

2 fried flavor, and the shells slightly charred and then poured into the case on the board with a rolling pin crushed;

3 will be cut into cubes of tofu into the salt added to the water on the soaking fifteen minutes;

4Heat the pan, put the right amount of oil, add ginger and garlic stir fry;

5Stir fry the aroma and add chopped bean paste and tempeh to continue to stir fry;

6After the aroma out of the beef stuffing into the stir fry;

7Beef stuffing stir frying color, add wine and soy sauce stir frying color, and add the right amount of water;

8Boiled and add salt soaked in water, and add the right amount of water;

8Boiled and add salt soaked in water;

8Tofu is a good choice.

8 Boil and add the salted tofu cubes;

9 Stew for a minute and add salt;

10 Add the water starch to thicken the sauce;

11 Thicken the sauce to the right degree and then put it into a bowl and sprinkle with peppercorns and chopped green onions;

12 Finally, heat up a little bit of oil and pour it on the peppercorns and green onions;

13 Hot and spicy! Served on the table, and then mixed before eating.