1. Sichuan traditional cuisine Ma Po Tofu, is one of the top ten classic Sichuan dishes.

Ma Po Tofu is one of the traditional Sichuan cuisine, Ma Po Tofu was created in the first year of the Tongzhi reign of the Qing Dynasty, the main ingredient of Ma Po Tofu is tender tofu, the supplementary ingredients are minced meat, bean paste, pepper, chili noodles and so on. Ma Po Tofu is full of color and flavor, with the characteristics of numbness, spiciness, freshness, aroma, hotness, crispness, tenderness, and crispness. Ma Po Tofu is a collection of the great achievements of Sichuan cuisine, and it plays the spicy taste of Sichuan cuisine to the fullest extent.

Ma Po Tofu is not only popular at home, but also favored by the United States, Canada, Britain, France, Vietnam, Singapore, Malaysia, Japan, Australia and other countries after eating it, and it has become an "international famous dish" from a domestic famous dish.

Ma Po Tofu is rich in animal and plant proteins, calcium, phosphorus, iron, vitamins and carbohydrates, has a clean stomach and intestines, tonifying the role of the gas.

2. Ma Po Tofu home cooking

Ma Po Tofu is a big international brand, but we can make it ourselves at home. Today we are going to share the home cooking method of Ma Po Tofu, spicy and tender, delicious rice, very simple to do.

Detailed practice steps to teach you, like to eat ma po tofu with me to do:

Instruments: tender tofu appropriate (tofu has old tofu, tender tofu, ma po tofu to use tender tofu)

Accessories: garlic, ginger,

Step 1: tender tofu carefully with a knife into small pieces, tender tofu is easy to crumble, so with a knife to beat the time, to be very carefully.

Cut some ingredients, minced ginger, garlic head patted and minced.

300 grams of lean pork, first sliced and then minced.

Step 2: Boil water in a pot and add a tablespoon of salt to taste. When the water boils, put the tofu into the blanching once, remove the soy flavor, blanching tofu is not easy to break. A minute after the tofu water out.

The third step: hot pan oil, here with peanut oil, peanut oil flavor is more fragrant. When the oil is hot, add the minced meat and stir-fry, stir-fry the minced meat until it turns white, then add the ginger and garlic.

After the ginger and garlic are fragrant, add a spoonful of bean paste and two spoons of Lao Gan Ma chili sauce.

Stir fry evenly, then add a small bowl of water. Don't pour too much water, just level with the minced meat.

Bring the water to a boil and add the blanched tofu.

Stir gently with a spoon to mix well. Note that the tofu will break easily, so be gentle.

Start seasoning after mixing well: add the right amount of salt, a spoonful of sugar to refresh, a little chicken essence, a little thirteen spices, add a little old pumping color,

High heat boil, and finally add the right amount of pepper, a small bowl of water starch thickening a little.

Open a small fire to collect the soup, cook until the soup thick, you can put out of the pot on the plate. Sprinkle some green onions to garnish a little, delicious that is complete.

This delicious Mapo Tofu is ready, simple and homemade, fresh and tender, spicy and refreshing, appetizing and rice.