Hello, I am very happy to answer your question, Ma Po Tofu is also a dish I like to eat, because often do Ma Po Tofu, accumulated a little experience, and now share, I hope it can help you!

Spicy and tender Ma Po Tofu

First of all, choose the tofu, general tofu can be made Ma Po Tofu, I will choose the brine tofu, cooking is not easy to crumble, into the dish is also particularly soft and tender! And the meat used in stir-frying ma po tofu, must use beef, enclosure more mellow.

Preparation of ingredients: marinated tofu a piece of ground beef 2 two, half a green chili pepper, tofu cut into small pieces, put into the water, cooking, add half a spoonful of soy sauce, cooking to the water boiled out, placed in cool water, standby, this time the color of the tofu has become the color of the sauce. The reason for placing it in cool water is to keep the tofu from sticking together.

Tofu in sauce color

Put oil in a pan and stir-fry the minced beef. The original version of Mapo Tofu is made with beef, but the home version is also made with lean pork, which has a different flavor and is more approachable to pork.

Start a pot of oil, put a spoonful of chopped Pixian soybean paste, stir-fry incense over low heat, stir-fry red oil, put onion minced, ginger, put beef minced.

Lean minced beef, add hot water, bring to a boil and put the tofu, simmer over low heat for three minutes, at this time the green chili pepper chopped, standby.

Three minutes to the pot with a little salt, and then sprinkle λ chopped green chili pepper crushed, gently to the middle of the pot pour water starch, thicken a thin layer of thickening, simmer for half a minute, and then a thin layer of thickening. Push the tofu gently with a spatula, close the fire and serve. Sprinkle with pepper, scallions, and drizzle with a small amount of sesame oil.

Ma po tofu

Ma po tofu is a household name in classic Sichuan cuisine, and it requires a lot of attention to detail, such as chopping the Pixian bean paste before adding it to the pot, and thickening the water starch thinly and twice. The home version I made is a tribute to the classic.

Knock on the blackboard to say the key:

1, brine tofu to cold water in the pot, boiling fish out of the cool water to prevent sticking.

2 to hook twice thin thickening.

3. Can eat hemp can pour more sesame oil!

Well, try to do a do it, if delicious remember to come to me, I am like to eat, willing to do as the cook.