Method one

foodstuff

Tofu (250g), beef (75g), garlic sprout (1 root), lobster sauce (15g), pepper powder (3g), cooking wine (5g), salt (3g), monosodium glutamate (2g) and pea starch (5g)

step

1. Cut the tofu into 2cm square pieces, blanch it in boiling water with a little salt, remove the beany smell, take it out and soak it in clear water; Chop lobster sauce, garlic sprout, and ginger;

*** 13 sheets

Making steps of Mapo tofu

2. Heat the wok, put the oil, add the beef stuffing and stir fry; When the beef stuffing is fried to golden brown, add the bean paste and stir-fry; Add lobster sauce, Jiang Mo and Chili powder and stir-fry until the beef is colored;

3. Boil the broth; Add tofu and cook for 3 minutes; Add soy sauce, garlic sprouts, sugar, season with salt, and thicken with wet starch; Sprinkle with pepper noodles and chopped green onion after serving.

Method 2

foodstuff

Tofu (1 box), minced meat (1 small bowl), bean paste (1 tablespoon), prickly ash (1 teaspoon), Jiang Mo (1 teaspoon), minced garlic (/kloc-0

step

1. Heat an appropriate amount of oil in the wok, pour minced meat after the oil is heated, stir fry, and take it out for later use;

2. Re-pour the oil into the wok. After heating, pour the pepper, minced garlic and minced ginger into the wok to burst into fragrance;

3. Add the bean paste and stir-fry the red oil, then add the colored pepper granules and stir-fry, then pour in the cut tofu and stir-fry for about 3 minutes;

4. Pour the previously fried minced meat into the pot, add monosodium glutamate and stir-fry for several times, then pour in water starch to thicken, and sprinkle chopped green onion and pepper powder on the pot after collecting juice [2].