How to make Mapo Tofu, spicy and delicious, appetizer, rice, especially fragrant?

Sichuan cuisine in the Ma Po Tofu can be said to be well known, with its simple, colorful red, and its spicy, crispy, delicate and soft taste and is very popular. Especially in the cold and sultry summer season, a plate of spicy and delicious Ma Po Tofu is delicious and rice dishes, even if you look in the eye, can be an instant appetite, so that the child to eat more than a bowl of rice.

The authentic Ma Po Tofu practice is very elaborate, must be fragrant seasoning is also very much, but uncle's family really like to eat this dish, it is in a number of attempts to improve a more simple easy to do out of the simple version of the Ma Po Tofu practice, despite the reduction of the process and seasoning.

But the spicy flavor is still there. Ma Po Tofu, known as Sichuan cuisine, "God's favorite". I don't know whether it's because of Ma Po or water tofu, but Ma Po tofu is the boss of the rice dish world, there is no doubt about it. Mall ready-made pepper noodles, will only make Ma Po Tofu down to a mediocre home cooking, but how to use the vinegar pepper put in the pan after frying the flavor.

And then crushed pepper noodles. Mapo tofu simple and delicious home cooking, spicy and fresh, tender and not broken, delicious and more under the table. What also do not say, today moncler outlet store kitchen hand to take you Ma Po Tofu, I hope you eat happy it ~ Pixi County bean paste a spoon, 3 slices of fresh ginger, garlic 5 cloves, chili noodles a large spoon, Yongchuan tempeh a handful, green onion segments, water tofu a party of blocks, water starch, vinegar pepper 30 grains

first step

First to buy a grid of water tofu, water tofu cut into small triangles of about 2 centimeters, simmering with a pot of water, the water needs to be wide, in the 80 degrees above the bottom of the pot bubbles, put in two spoons of salt, and then gently add water tofu to go to its soy flavor, water tofu added, small fire. Water is best not to boil, 3 minutes to rest the fire, so that the tofu quietly immersed in the inside;

step

and sweet potato vermicelli, put water to mix evenly, into the water starch stir-fried with sugar color, Pixian bean paste, Yongchuan edamame a handful of finely chopped, three slices of ginger cut into mince, cut into minced garlic, vinegar peppercorns and a little bit of salt, with a little bit of yellow and then crushed powder, love Ma Yi, to be able to add a little bit of Dahongpao pepper seedling into it;

step

three

, the water needs to be wide, put in two spoons of salt when the bottom of the pot bubbles, then gently add the water tofu to get its bean flavor. /p>Third step

Final oil, PI County bean paste into the pot fried into chili oil, and then poured into the water tempeh crushed, ginger foam, chili pepper fried flavor, add a working bowl of boiling water, cook boiling, gently fished up has been in the soak of water tofu, into the pot, stew over low heat, the material juice collected some of the chicken after adding chicken essence, and then poured into the garlic puree evaporated out of water starch poured into the water starch, and then cook slowly over a small fire until the material juice! Hongliang can be on the seat to eat it ~

Spicy flavor, simple and easy to learn Ma Po Tofu is done, like you, if you can go out and look at it yourself ~ moncler outlet store Tips Although we are a simple version of Ma Po Tofu, however, spicy and fresh taste can not be lost, therefore, some of the essential material powder can not be less; chopped chili peppers, Pixian soybean paste must be fried into chili oil and then burned soup, and there is no pepper powder! of, you can directly fry the pepper, and then use a rolling pin to roll and put into the pot into the flavor.