To make delicious Ma Po Tofu, you must learn several different ways to summarize the one that suits your taste! Here's how to learn four ways to make Szechuan mapo tofu, and I'm sure there's always one that suits you!

Ma Po Tofu Practice

Practice 1: tofu cut into small squares, ginger, garlic crushed and chopped, small green onions cut into scallions. Pork cut into minced; starch into gravy. Put the oil in the pot, open the fire and heat, add the minced meat, minced ginger, minced garlic and bean paste, stir fry. Add appropriate amount of water and soy sauce, salt, sugar, monosodium glutamate, add tofu, gently stir fry for a few minutes. Bring to a boil over high heat, reduce heat to low, cover and simmer for 5 minutes. Add the gravy, sprinkle in the chopped green onion and the appropriate amount of pepper, and stir-fry briefly to remove from the pot.

Practice 2: ginger, garlic, large and small chili peppers chopped, scallions cut scallions, tofu cut small pieces of spare; stranded meat add pepper, wine, soy sauce, ginger, garlic powder? system; cold oil popping pepper, sieve to remove pepper seeds; into the ginger, garlic, size chili pepper burst incense, add? The stranded meat stir-fried, add bean paste, chili sauce, tofu, broth simmering until cooked to taste, hook point thin gravy, plus green onion is complete.

Home cooking Ma Po tofu practice three: pot of water boiling to medium heat, put the tofu hot 5 minutes or so, take out the cut blocks. Pork is washed, chopped into minced meat. The first thing you need to do is to cut up the green onion and ginger. Stir frying pan hot chili oil, pepper oil to medium heat, put the minced meat, ginger stir fry brown. Put cooking wine, soybean paste, chili sauce stir fry, add a small amount of water to boil, put the tofu boil for about 5 minutes. Starch thickening disk, sprinkle with chopped green onion can be.

Practice 4: tender tofu cut into small pieces, scalded in hot water and fished out for spare; pork minced meat, onion and ginger, respectively, cut into the end of the standby; take a small bowl, into the Pixian bean paste, peppercorns, cooking wine and soy sauce to mix well; pot put a small amount of oil, pour into the pork stuffing stir-fried discoloration and then into the end of the onion and ginger burst incense; and then put into the tuned Pixian bean paste stir-fried flavor and add water, high heat boil; after the water opens, into the tofu, once again after boiling to change the fire slow stew; out of the pot before adding salt to taste, pouring into the water starch thickening can be.

Features

Ma: when the tofu is starting, sprinkle it with the right amount of ground pepper. Pepper with Hanyuan Gong pepper, hemp flavor pure, refreshing. If other places pepper, hemp flavor throat, people gas tight.

Spicy: choose Longtansi Dahongpao oil pepper production of bean curd, chopped fine and refined, with a small amount of cooked oil, pepper cooking chopped tofu, spicy and fragrant.

Hot: The special quality of the tofu maintains the temperature of the whole dish after it is cooked and does not cool down easily. Every time you lay your chopsticks down, you're eating the flavor right out of the oven.

Fragrance: the pot immediately on the table, can not smell the gypsum flavor of tofu production, can be cold dipped tofu water rust flavor, and there is no colorful condiments of the original unpleasant odor, only to stimulate the appetite of the aroma.