Mapo tofu is one of the famous dishes in Sichuan Province, belonging to Sichuan cuisine. The main raw materials are food and tofu, and the main materials are tofu, minced beef (pork is also acceptable), pepper and pepper. Hemp comes from pepper and spicy comes from pepper. This dish highlights the "spicy" characteristics of Sichuan cuisine.

primary raw materials

Tofu, lean meat, shallots, Pixian bean paste, ginger, garlic, soy sauce, oil, starch, pepper powder, monosodium glutamate, salt and sugar.

condiments

Beidoufu: 1 piece of beef foam: 2 Liang

condiments

Pixian watercress: a small amount of pepper: a small amount

Black pepper: a small amount

Practice steps

1. Wash the beef foam with clear water, add a small amount of spiced powder, cooking wine and a few drops of vegetable oil and mix well for later use.

2. Cut the tofu into small pieces, boil it in boiling water for one minute, and then take it out for later use.

3. Heat a small amount of vegetable oil in a wok, add chopped green onion, Jiang Mo and minced garlic, stir-fry and change color.

4. Add two spoonfuls of Pixian bean paste, one spoonful of Chili powder and several dried peppers, and add one spoonful of soy sauce to stir-fry red oil.

5. Add the previously treated tofu, stir well, add a spoonful of water and cover it for three minutes.

6. After the soup is less, add a little water starch to thicken it, and pour in Chili oil, sesame oil and sesame oil before cooking. Sprinkle some chopped green onion and freshly ground black pepper and serve.

Feeling: Tofu is tender and spicy, and minced meat is delicious. Mapo tofu gives people a feeling similar to custard. Many Sichuan friends scoop it into a bowl like soup and like it very much.