Furthermore, the knife mouth chili pepper should be divided into two times, the first time in order to enter the bottom of the flavor, the second time in order to highlight the entrance, the crisp texture.

These details are in place, you can make a plate of tender flavor, spicy addictive Ma Po Tofu.

Ma Po Tofu

Traditionally, Ma Po Tofu was made with old tofu, which was much more flavorful. Nowadays, it has been improved by using young tofu, which is more white and tender. Cut the tofu into one-centimeter cubes.

The size of the tofu cubes has a direct impact on the flavor. If it's too big, the spicy flavor won't penetrate the tofu as much as it should. If it's too small, it's not as flavorful as it should be, and it's easy to break.

This dish is known for its spicy, hot, tender and crispy flavor, which comes not from the tofu, but from the beef.

Cut the beef into small pieces to facilitate the late frying of water, the market for cost considerations there are many restaurants with pork.

There is not much difference in taste, and the garlic cloves are a great addition to the dish.

We only use the leaf chopped into minced, small onions cut into scallions, cut some garlic, a small handful of edamame chopped into pieces, chopped after more easy to stir-fry aroma. PI County bean paste two spoons with a knife chopped.

Bean paste is easy to have large particles, after chopping easier to taste excellent.

Knife-edge chili is the soul of this dish, there are conditions preferred Hanyuan peppercorns, pure hemp refreshing crisp trembling tongue. Chili pepper, two thorns chili king can be, spicy flavor and color red.

After the pan is hot, first put the pepper, small fire slowly baked. The pepper roasted to five or six mature began to smell when, and then put the chili pepper Stir fry together if the chili pepper is easy to paste.

With a small fire, the chili and pepper until dry and crispy, poured on the plate to cool.

And then crushed with a knife can also be placed in the garlic mortar pounded, this process is the release of hemp flavor and spicy good time, be sure to do it by hand. And make sure to use the chili peppers as they are. Over time, the flavor will dissipate.

Before doing so, the tofu should be boiled in water and add a little salt, salt can increase the bottom flavor, but also not easy to break.

When blanching, pay attention to gently push, do not push the tofu rotten. After boiling, pour it out and immediately put it into cool water to avoid sticking.

When frying beef bacon, it is best to slip the pot first or it is easy to stick, be sure to fry for a while to fully stir out the water.

Drizzle in a little wine to fishy, soy sauce color, the beef fried until golden crispy flavor can be poured out.

To make Ma Po Tofu, the oil should be a little more, burned to 50 percent of the heat into the scallions, garlic and edamame, small fire slowly fry the edamame soy sauce flavor fried out. Pour in the Bean paste and continue to fry, frying the red oil.

This time, half of the chili peppers were put in to accentuate the spiciness. Then pour in the beef bacon and continue to stir-fry the beef bacon to the full flavor.

Then add the appropriate amount of water, if there is a soup with soup better.

Add salt, sugar, pepper and chicken powder to taste. Bring the sauce to a full simmer. Pour in the water control dry tofu,

the amount of soup not more than half of the tofu can not be too much.

Allow the sauce to simmer for a few minutes, and then add the tofu to the sauce, and then add the tofu to the sauce.

Be sure to make a thin gravy mainly to make the soup, penetrate into the tofu inside. It's too thick, so it's easy to get the sauce out of the pan.

After boiling 芶 second thickening to increase the holding power between the tofu. Then third thickening, this time the gravy can be a little thicker.

Allow the soup to coat the surface of the tofu so that the tofu is completely bonded together. The final result will be this bright, oily gravy.

Don't worry, there's one last crucial step: sprinkle with the remaining sliced chili peppers and garlic cloves before serving.

The hot red oil and the green garlic leaves will bring the dish to life.

If you don't find the text appealing enough, you can watch the video here:

This is the authentic Ma Po Tofu, and the head chef's method is really good, so you can use it in any restaurant

This is a great example of how you can use a dish like this to make your own tofu.