My friend moved to a new house last weekend and invited us to dinner. The dining table is full of big fish and meat, but after tasting every dish in turn, what I like most is a simple side dish: Mapo Tofu. After eating, it was the only thing left! It is simply a "dark horse" on the dining table, standing out from many meat delicacies. It seems that my "Food" indicator is applicable to most people.

Mapo tofu is a typical Sichuan dish. A small plate of tofu combines several characteristics of Sichuan cuisine: numb, spicy, hot, fresh, fragrant, crispy and lively. Not only Chinese people like to eat it, but this dish is also popular all over the world. The Japanese who love light food have put Mapo Tofu at the top of the list of the most popular Chinese dishes among Japanese; and "Mapo Tofu" and "Kung Pao Chicken" have become the only things that many Waiguoren can say. ?Chinese?.

Of course, in order to pursue authenticity, there are many things to pay attention to when making Mapo Tofu. There are five basic requirements that you must meet: First, add more oil, which is the key to Sichuan cuisine. *Same characteristics; second, use minced beef, especially finely chopped beef, paired with green garlic; third, Pixian douban, needless to say, remember to chop it; fourth, stew over low heat When cooking, don't rush to high heat, as it won't taste good; fifthly, sprinkle a handful of Sichuan peppercorns when taking it out of the pot, so that the tofu will be "pockmarked".

However, since it is a home-cooked dish, the chef has the secret recipe of the chef, and the small restaurant has the secret recipe of the small restaurant. Naturally, you need some tips when making it at home. Don’t worry too much about whether it is authentic or not, so as to ensure freshness. The spicy and delicious taste is the real thing.

Ingredients: 150g meat filling, 500g tofu, 2 cloves of garlic, 1 piece of ginger, a small handful of Sichuan peppercorns, 3-4 green onions Seasoning: 1 spoon of spicy sauce (15g), 1 vine pepper juice spoon (15g), 1 spoon of bean paste (20g), 1 spoon of starch (15g). The taste of this dish should be numb and spicy. Usually, Sichuan peppercorns and rattan pepper are used for frying. In the recipe, spicy sauce and rattan pepper juice can be used. Achieve quick seasoning. 2. Another way is to add the minced meat after the base ingredients are cooked, but if the heat is not controlled well, the minced meat will be cooked dry, so stir-fry it first to make it more fragrant. 3. The final water starch is essential to thicken the soup, which can make the soup better coat the ingredients.