Mapo tofu is a typical Sichuan dish. A small dish of tofu combines several characteristics of Sichuan cuisine: "hemp, spicy, spicy, fresh, fragrant, crisp and lively". Not only do people in China like it, but this dish is also very popular all over the world. Japanese people who love light food push Mapo tofu to the top of the list of "Japan's most popular China cuisine"; "Mapo Tofu" and "kung pao chicken" are the only Chinese words that many crooked nuts can speak.
Of course, if you want to pursue authenticity, there are many things about Mapo tofu. There are five basic requirements that you must do: first, put more oil, which is the common feature of Sichuan cuisine;
Second, it is the best choice to use ground beef, especially finely cut beef, with green garlic;
Third, Pixian watercress, I don't need to say more, remember to chop it;
Fourth, a small fire will not be changed into a big fire, and it will not be delicious;
Fifth, sprinkle a handful of Sichuan pepper powder when cooking, so that tofu will be "pitted".
However, since it is a home-cooked dish, the chef has the secret recipe of the chef, and the small restaurant has the coup of the small restaurant. If you do it at home, you naturally have to have some tips. You don't have to worry too much about authenticity. It is the right way to ensure fresh, spicy and spicy taste.
Tips:
1, the taste of this dish should be spicy. Pepper and rattan pepper are usually used to fry oil, and spicy juice and rattan pepper juice can be added to the recipe to achieve the purpose of rapid seasoning.
2. Another way is to burn the bottom material before putting the minced meat, but it is easy to cook the minced meat if the heat is not well controlled, so it is more fragrant to fry it first.
3, the final thickening of water starch is essential, which can make the soup more viscous and wrap the ingredients.