Ingredients: tofu 1 pair, minced meat 50g, vegetable oil 100g, douban hot sauce 35g, monosodium glutamate 3.5g, bone soup 10g, red oil 15g, pepper powder 0.5g, wet starch 30g, 2 onions and ginger 65438+.

Methods: Cut the tofu into squares with a square of 1 cm, put it in a container, pour1000g of boiling water, soak it for about10min, and pour it into a colander to drain. Wash onion, ginger and garlic and cut into fine powder. Heat a wok with high fire, add 50g vegetable oil, stir-fry minced meat until it changes color, add minced onion, ginger and garlic and stir-fry until fragrant, and add douban hot sauce and stir-fry red oil. Add bone soup and monosodium glutamate into diced tofu, thicken it with wet starch after boiling, pour 50g vegetable oil, turn the pot, gently push it with a spoon, pour red oil, sprinkle with pepper powder, and put it in a deep soup basin.

Features: golden red color, strong spicy taste, fresh and delicious.

Key points: Boil the water for scalding diced tofu, pour the cooked oil on the tofu, and no water will come out after serving.

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"Mapo Tofu" is a famous specialty in Sichuan. According to legend, during the Tongzhi period of the Qing Dynasty, there was a small restaurant near Wanfuqiao outside the north gate of Chengdu, Sichuan. Chen Mou, the shopkeeper, is good at cooking. The tofu she made with tofu, minced beef, pepper, pepper and bean paste is very spicy, delicious and popular. At that time, there was no formal name for this dish. Because Chen's face is pockmarked, people call it "Mapo Tofu", which is famous all over the country. /kloc-For more than 0/00 years, with the development of Sichuan cuisine, Sichuan cuisine restaurants in scenic spots all over the country and even Chinese restaurants opened by some overseas Chinese are selling this dish. Not long ago, Japanese businessmen imitated Sichuan's "Mapo Tofu", canned it and sold it all over the world.

Features: light yellow color, soft and shiny tofu, spicy, crisp, fragrant, tender, fresh and spicy. The surface of tofu is covered with reddish spicy oil, which can keep the heat in tofu from losing quickly, and it tastes better when it is hot, and the Chili noodles are also tangy. Eating in cold winter is a delicious food to warm the body and relieve the cold.