As the saying goes, "Food is the most important thing for the people", and I quite agree with this sentence. I can call myself a "little gourmet" because I know a lot about food. I can name hundreds of dishes. Roast duck in Beijing, Little Sheep in Inner Mongolia, mutton bread in soup in Xi and Daoxiao Noodles in Shaanxi ... Among so many sweet and delicious foods, Mapo tofu in the mountain city of Chongqing is my favorite.

Mapo tofu is not only spicy and delicious, but also colorful. White diced tofu stood neatly in a "team" on the plate and put on "clothes" made of bright red hot sauce. It looks like a burning red flame with some tender meat foam in the middle. Green chopped green onion is scattered on the plate like a green leaf. Tofu diced with hot sauce turned into red flowers, which stood out against the green leaves. From time to time, there are waves of attractive fragrance floating on the plate, which is really mouth-watering!

The method of Mapo tofu seems complicated, but it is actually very simple: cut the tofu into square pieces, let them "jump" into steaming water to heat their bodies, and then take them out for later use. Next, cut the meat into small pieces and make it crisp with vegetable oil. Then, pour the appropriate oil into the pot, turn on the switch, add the dried peppers, prickly ash and ginger slices prepared in advance into the oil, add the diced tofu when the oil is 70-80 degrees, add the appropriate amount of starch, copy it several times, add the appropriate salt, soybean sauce and bean paste, light a little white wine, and finally slowly burn it for two minutes with low fire, and add a little monosodium glutamate when the pot is ready.

Eating Mapo tofu is also very particular. When eating, first put a piece of tofu on it, dip some hot sauce in the plate, and gently put it in your mouth and chew it slowly. It's hemp and spicy, and this smell fills any corner of your mouth at once. I like to lick the hot sauce on tofu first when I eat. Suddenly, the spicy taste of hot sauce "jumped" into my mouth, and then I ate tofu. Tender tofu passed through my mouth, smooth and refreshing. In this way, I have a unique flavor of Mapo tofu. If you are lucky, you can eat a little meat foam, which is crisp outside and tender inside, further adding the flavor of Mapo tofu and playing the role of finishing touch.

Well, after listening to my introduction, you have a certain understanding of Mapo tofu. Is this dish delicious? Well, I won't tell you. A plate of Mapo tofu is out of the pot. I, a "little gourmet", will try it. Goodbye.