I think *Ma Po Tofu and *Oiled Tofu soaked in roasted beef are more delicious. Because I am from Chengdu, I prefer the spicy flavor~

Others include tofu balls, braised tofu with lettuce and vegetable, Wensi tofu, colorful tofu, tofu mixed with preserved eggs, tofu skin and toon rolls, and parsley stir-fried Smoked dried meatballs, shepherd's purse meatballs, mushroom and pork stewed tofu, fish head stewed with pickled vegetables and tofu, Korean-style braised tofu with bamboo shoots in soy sauce, casserole ball soup, mashed fish tofu, stir-fried malan head with dried spring bamboo shoots and tofu, pyramid tofu clips, cola tofu, pineapple glutinous rice Tofu, Pearl Tofu Soup...

RecipesMy RecipesAll Recipes in My CollectionRecipe Navigation New Recipe Mapo Tofu Large Stir-Fry Spoon? Published on 2010-07-29?17:30?Collected What I often make and want to make

Food taste: slightly spicy

Main technique: stir-frying

Main ingredients: soy products

Time required: twenty minutes

Making difficulty: Normal

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Ingredients details

Tofu ?A piece of 400g minced beef?50g

Minced green garlic?30g pepper noodles?1g minced coriander?5g

Soy sauce?15g bean paste?30g black bean paste?20 Gram salt? 2 grams chicken powder? 2 grams rice wine? 10 grams minced garlic? 20 grams broth? 300ml water starch? Appropriate amount of peanut oil? 30 grams tofu is rich in nutrients and is a widely used material in home cooking. There are many ways to make tofu, different from the north to the south. The taste ranges from light to rich. It can also be eaten cold, cooked, or made into soup.

Today, it is the most common way to make Sichuan-style tofu, which is "Ma Po Tofu", which is also a representative delicacy of Sichuan.

If it’s not done well, please give me some advice from my friends in Sichuan. Thank you in advance!

1

Ingredients: 400g piece of tofu, 50g minced beef; condiments: 30g bean paste, 20g tempeh, 2g salt, 2g chicken powder, 15g soy sauce g, 10g rice wine, 20g minced garlic, 300ml broth, appropriate amount of water starch, 30g peanut oil; ingredients: 30g minced green garlic, 1g minced Sichuan peppercorns, 5g minced coriander.

2

First cut the tofu into 2 cm square cubes.

3

Put a little salt in the water.

4

Put the cut tofu in the water.

5

Soak for 15 minutes.

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Then take it out and set aside.

7

Heat the frying spoon over high heat, add an appropriate amount of peanut oil and fry the minced meat.

8

After the minced meat changes color, add in Pixian bean paste and stir-fry

9

Stir-fry until fragrant, add in black bean paste Stir-fry

10

After stir-fry the black bean until fragrant, add the minced garlic and stir-fry.

11

Then add rice wine and stir-fry evenly.

12

Saute the above ingredients, then pour in the broth and bring to a boil.

13

Then add appropriate amount of soy sauce.

14

Season with salt.

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Then add tofu and boil.

16

Cook the tofu for about 3-5 minutes.

17

Then add a little chicken powder to enhance the freshness.

18

Use water starch to thicken the gravy.

19

At this time, shake the pot while pushing the bottom of the pot with a spoon to prevent the tofu from sticking to the pot. When the starch is completely gelatinized, the pan can be removed from the pot.

20

After putting it on the plate, sprinkle a layer of peppercorns evenly on it while it is still hot.

21

Then, sprinkle with chopped green onion. This dish is done.