Ma po tofu is one of the famous traditional dishes of Sichuan province, which belongs to Sichuan cuisine. The dish highlights the "spicy" characteristics of Sichuan cuisine, with its unusual flavor and smooth texture. Its flavor is unusual, the texture is smooth and tender. I still like to use the market on the sale of tofu (landscape tofu) to do. Eat up tender, smooth, numb, spicy, fragrant, is a very rice dishes. The next face I explain a way to do Mapo tofu, very tasty Oh water tofu cut into 2cm grid rinse, beef and mutton (or raw pork) cut hard grain.

Pot boil with a little oil, put into the beef grain and garlic for bursting incense, put into a small amount of Pixian bean paste burst more than two, and then put into a small amount of rice wine (put rice wine is to increase the role of the role of the aroma) pot under the white broth to boil, under the soy sauce soy sauce, salt, chicken, chicken essence, chicken powder pepper, dried chili pepper seasoning flavor after putting into the water tofu cooked over moderate heat for 3 to 5min, add a small amount of soy sauce king (king of the old soy sauce has a coloring effect), and then change the A small amount of wet starch thickening (pay attention to the water starch thickening to fry spoon gently rolling, so that the water tofu is not easy to rot, thickening will be hooked proportional to some) pot and then put a bit of oil chili pepper, pepper oil,

Sheng out of the sprinkling of green onion on the can be carried out a tasty spicy tofu is complete the traditional spicy tofu is used in the brine tofu. Nowadays, restaurants and families use more gypsum tofu. For the northern tofu is not used to make Ma Po Tofu. Why resist gypsum tofu and northern tofu? Because of the heavy water, tender, and no essence, broad, no soul of the goods you use more seasoning all end up empty! Equivalent to finish eating a packet of water. Spicy tofu, the master of the dish, the flavor of life,

The more life is not very good! Because of the home taste is the world's first flavor also! For the production process of Ma Po Tofu I will appear in the late physical video upload, because of the time relationship is not auspicious chat! For spicy tofu characteristics in the hemp, spicy, fresh, fragrant, tender, hot in the tender, the key is to rely on the way and the degree of ripeness to maintain. First of all, add cold water and salt to the pot, boil until bubbling fish eyelids, the water tofu has been changed into a small triangle into the pot, open the fire blanching 2 to 3 min. this not only remove the water tofu's own bitter taste, but also let the taste of the tofu more and more tender. This process must not be omitted, otherwise the production of Ma Po Tofu is wrong. The last point is that when you burn the water tofu, make sure to braise it slowly over a gentle fire.