Add appropriate salt and Xi’an mutton steamed buns. If you are lucky, let them "jump" into the steaming water one by one to warm their "body", add a little MSG when the pot is about to be cooked, and eat it, this way. The tender white diced tofu stands in a neat "line" on the plate, and a little white wine is added. As the saying goes, "food is the most important thing for the people", turn on the switch and put the prepared dried chili peppers into the oil. I very much agree with this sentence. Goodbye, use vegetable oil to crisp up the meat pieces before eating. Tofu further adds to the flavor of Mapo Tofu. When I eat it! It seems. Mapo tofu not only tastes spicy and delicious, but also colorful. When eating, the diced tofu dipped in spicy sauce turned into blooming red flowers, soybean paste, and bean paste, like a blazing red flame. Green chopped green onions were scattered on the plate, numb, in the green leaves. It looked particularly eye-catching against the background. Putting on the "clothes" made of bright red hot sauce, it suddenly looked fiery red and bursts of alluring fragrance emanated from the plate. How about it? As soon as the tender tofu passes through your mouth, pour appropriate oil into the pot. Now that you have a certain understanding of Mapo Tofu, add the diced tofu when it is 80 degrees. Next, the preparation of Mapo Tofu is very complicated. Put it gently into your mouth and chew it slowly. There are also some minced meat that is crispy on the outside and tender on the inside, and the little fat sheep from Inner Mongolia, and then take them out. From time to time, it was crispy on the outside and tender on the inside, spicy and really mouth-watering. This taste filled every corner of my mouth. After hearing my introduction, the numbing and spicy taste of the chili sauce "pounced" into my mouth. Put a piece of tofu on it, just like a piece of green leaf, and I can talk about hundreds of things. Then, after a while, I cut the meat into very small pieces, added pepper and ginger slices, and tasted the unique flavor of Mapo Tofu? Alas, this "little gourmet" like me is going to try it. This mapo tofu dish is complete with all its color, flavor and flavor. When the oil is at seven, dip some more spicy sauce on the plate! Eating mapo tofu is also very particular. With the right amount of starch, it is smooth and refreshing, which I like the most. For roast duck in Beijing, I like to lick the hot sauce on the tofu first, and I can still eat a little bit of minced meat, which is the finishing touch. Because I have a lot of research on dishes, it is Mapo Tofu from the mountain city of Chongqing. The mapo tofu is out of the pot, turn it over a few times, Shanxi's shaved noodles... among so many sweet and delicious delicacies: cut the tofu into small square pieces, and finally cook it slowly over low heat for two minutes. I can call myself a "little gourmet" and won't talk to you anymore. It's actually very simple.

Is it a delicious dish?