Spicy tofu is one of the traditional famous dishes in Sichuan Province and belongs to Sichuan cuisine. The numbness comes from Sichuan peppercorns and the spiciness comes from chili padi. ??This dish highlights the "spicy" characteristics of Sichuan cuisine. Its taste is unusual and its texture is smooth and tender. I still like to make it with tofu (Shanshui Tofu) sold in the market. It tastes tender, smooth, numb, spicy and fragrant, making it a great dish to go with rice. Below I will explain a way to make Mapo tofu. It is very delicious. Cut the water tofu into 2cm grids and rinse well. Cut the beef and mutton (or raw pork) into hard pieces.

Bring the pot to a boil, add some oil, add beef cubes and minced garlic and sauté until fragrant, add a small amount of Pixian bean paste and stir-fry for a few more times, then add a small amount of rice wine (the rice wine will enhance the aroma) Bring the white soup to a boil, add light soy sauce, salt, chicken essence, chicken essence powder, Sichuan peppercorns, and dried chili peppers to adjust the taste. Add water tofu and simmer for 3 to 5 minutes. Add a small amount of dark soy sauce (old soy sauce has a coloring effect). , then replace with a small amount of wet starch to thicken the gravy (note that when thickening with water starch, the frying spoon should be rolled gently, so that the water tofu will not rot easily, and the gravy will thicken more evenly) and put some spicy oil and sesame oil in the pot.

After serving, sprinkle with green onions to complete a delicious spicy tofu. Traditional spicy tofu uses brine tofu. Nowadays, gypsum tofu is more commonly used in restaurants and households. Northern tofu cannot be used to make Mapo tofu. Why boycott gypsum tofu and northern tofu? Because it is heavy, delicate, has no essence, is bulky, and has no soul, no matter how much seasoning you use, it will all come to nothing! It is equivalent to eating a packet of water. Spicy tofu, the master's dish, the taste of life,

The more you live, the less easy it is to make! Because home-cooked food is the best in the world! ! ! Regarding the making process of Mapo Tofu, I will upload a physical video in the middle and later stages, so I won’t talk about it due to time constraints! For the characteristics of spicy tofu, the key to maintaining the numbing, spicy, fresh, fragrant, tender and blanched tenderness is the method and doneness. First, add cold water and salt to the pot and cook until the fish eyelids appear. Put the small triangle of water tofu that has been modified with a knife into the pot, and blanch it over low heat for 2 to 3 minutes. This not only removes the bitter taste of water tofu itself, but also makes the tofu taste more tender. This process must not be omitted, otherwise the production of Mapo Tofu will be wrong. The last point is that when cooking tofu later, it must be cooked slowly.