Ma po tofu is usually made with southern tofu, which is also known as tender tofu.

Tofu is generally divided into northern tofu and southern tofu, northern tofu is more resistant to cooking, and is not easy to break, the shape will be more complete, while the southern tofu is more tender, easy to break, and easy to taste taste better. Ma po tofu is mainly south of the tofu as the main raw material production, do out of the tofu color, aroma and taste will be more authentic.

Ma Po Tofu Cooking Tips

1, after cutting the tofu, blanch it in boiling lightly salted water, which will keep the tofu tender and unbreakable.

2, fried Pixian hot sauce, you need to warm oil in the pan, frying with medium heat, so that the hot sauce and chili noodles will not be fried paste.

3, because of the use of soybean chili sauce and soy sauce, there is already a salty flavor, so this dish can not add salt or according to their own taste with a little salt.

4, home storage used to stir-fry meat, can be used in advance of the plastic bag will be divided into several parts of the meat, loaded, hand-pressed into flat pieces, and then placed in the refrigerator freezer. In this way, when you need to use, because the meat and air contact surface is large, very quickly thawed.