Ma Po Tofu is a famous Sichuan dish, why this dish can be loved by many people? "Mapo Tofu", which is also a representative Sichuan dish. Preparation: tofu, beef, garlic, pepper, coriander, soy sauce, bean paste, black bean paste, salt, cooking wine, chicken essence. Wash and dice the beef, cut the coriander into small pieces, and cut the garlic and tofu into small cubes of about 2 centimeters. Add a pinch of salt to a pot of water, then soak the tofu in the water for 15 minutes and remove. Heat the oil in a pan, add the minced meat and stir-fry until the meat is browned, add the bean paste and stir-fry. Add the black beans to the pan, stir-fry for a few minutes, then add the garlic and cooking wine and stir-fry well. Season with soy sauce and salt. Bring the water to a boil, add the tofu and cook for 3-5 minutes.

Cold water pot into the tofu block (cold water pot blanch the best, to go to the soybean fishy also not old), add salt, medium heat to boil, small fire to cook tofu cooked through, cooked after the water and tofu together and poured out standby (to ensure that the temperature of the bean curd) Szechuan people love to eat rice, this dish is very rice, easy to do, affordable, so the people are still popular to the people are still like, often do this dish at home to eat. The main ingredients are ingredients and tofu, the main materials are tofu, minced beef (you can also use pork), chili peppers and peppercorns. The numbness comes from the pepper, the spiciness comes from the chili, this dish highlights the characteristics of Sichuan cuisine numbness, spiciness, freshness, aroma, hot.

Burning oil in a pot, pure vegetable oil and lard mixed oil frying for the best, add Pixian bean paste 1 spoon, 1 spoon of drums, fried red oil with a little bit of garlic and 1 spoon chili pepper, chili pepper fried garlic fried flavor, and then add a bowl of broth. Everyone is enjoying the spicy flavor to bring the mouth of the wonderful sense of stimulation, that spicy but not dry, spicy layers, spicy to make people feel the pain of the feeling of people can not stop, and at the same time is this spicy addictive heavy taste y attracted and enjoy the pleasure it brings us.

Ma po tofu I remember most from the first story in the Little Dang family, the magic ma po tofu, and then ate it a couple of times in Sichuan, and thought it was super down-home and super tasty, so I learned how to make it. Let me share my recipe, hope it can help you. It has been 158 years since its founding. According to legend, a man named Chen Ma Po in Chengdu was good at cooking with tofu, and the tofu he made was numbing, spicy, fresh, fragrant, and smooth. It was so popular in the area that it was called Mapo Tofu.