Today, I want to share with you a common practice of "Mapo Tofu", which comes from a famous classic dish in Sichuan. This dish is light yellow in color, and the tofu is soft and shiny. It tastes hemp, spicy, crisp, fragrant, tender, fresh and spicy. The surface of tofu is covered with reddish spicy oil, which can keep the heat in tofu from losing quickly. When it's hot, it tastes better and the Chili noodles are delicious. Eating in cold winter is a delicious food to warm and relieve the cold. Let's share our practice in detail. Let's learn from our favorite friends.

The chef teaches you how to make Mapo tofu. It turns out that such delicious tofu is very simple to make.

[Mapo Tofu]

1. First, we prepare an old tofu and cut it into small pieces. The types of tofu can be selected according to our own tastes. Old tofu tastes better when cooked, and tender tofu tastes better when eaten.

A slice of scallion, cut into chopped green onion, a few pieces of garlic sprinkled and cut into minced garlic, and a few onions cut into sections for later use.

2. Boil the water in the pot, add a little salt to the bottom to taste. After boiling, put the cut tofu into the pot, cook for about one minute, and pour off the tofu to control the moisture. Boiling water can not only remove the beany smell of tofu, but also make it tender and not broken.

3. Cook the oil in the pot. After the oil is heated, add onion and garlic and stir-fry the flavor. Add15g of bean paste and stir-fry the red oil in the bean paste. Bean paste should have a little more color and taste. Add 20g knife-edge pepper and stir well.

4. Pour the right amount of water from the side of the pot and start seasoning. Add 2g of salt, chicken powder 1g, pepper 1g, a little white sugar for refreshing, soy sauce 10g, and 3g of soy sauce for color enhancement, and stir to melt the seasoning.

5. Pour the tofu into the pot, simmer for 3 minutes on low heat, let the tofu absorb the soup, then hook in a little starch, sprinkle with onions, and then take it out of the pot and put it on the plate. Well, the spicy tofu is ready. My favorite friend will try it right away.

Technical points:

Water starch is gelatinized by heating, mixed with seasoning and adhered to tofu, so the taste is good enough.

Tofu should not be fragile if it is blanched with water. When frying bean paste, you must fry red oil, so as to improve the color and taste and make it look better.