"Ma Po Tofu" is a family dish in Sichuan cuisine, because of its common and simple, and then become a national home cooking. Its main ingredient is tofu. It is characterized by the appearance of deep red color, red and white contrast, the shape of the tofu whole does not rot; with numbness, spicy, hot, tender, fragrant, fresh and other flavors, especially in winter, eat a few mouths feel warm all over the body, blood flow. (closed)

Ingredients

Main Ingredients

Lactone Tofu

1 box

Accessories

Oil

Amount

Salt

Amount

Garlic

Amount

Bean Sauce

Amount

Steamed Powder

Amount

Power

Amount

Steamed Powder

Amount

Steam Powder

Measurement

Steps

1. Cut Mapo Tofu into cubes

2. Boil a pot of boiling water, put in the right amount of salt, and then put the tofu in the boiler for 2 minutes to remove the astringent flavor of the tofu, and at the same time to prevent the tofu from crumbling when you stir fry the tofu later

3. Fish the tofu out

4. Red oil

5. Then add minced garlic, stir fry

6. Add boiling water, boil

7. Then add the tofu and cook for 1 minute

8. Thickening powder

9. Thickening water starch poured into the tofu, the traditional mapo tofu is generally thickened 2 times, the tofu can be spit out part of the moisture

10. Start the pot, sprinkle with chopped green onion

Tips

The bean paste already has a salty flavor, you can not add salt