Homemade practice of Mapo tofu:

The first step; We choose 400 grams of tender tofu and cut it into small squares of about 1.2 cm. First, add a proper amount of salt to the tofu bowl, pour 90-degree boiling water into the tofu bowl, and soak the tofu for five minutes. After tofu is soaked in salted boiled water, it can effectively remove the fishy smell of beans, and at the same time, it can make tofu more smooth and tender.

The second step; Choose 50 grams of fresh beef, and then cut the beef into beef granules with uniform size for use. It is best to choose beef with a little fat. This kind of minced beef will not make wood when fried, and it will taste more fragrant. The ingredients of Mapo tofu are: Minced beef, garlic sprouts, shallots, Pixian bean paste, Yongchuan, Douchi, Jiang Mo, minced garlic, Chili noodles and soaked tofu.

The third step; We drained the soaked tofu for later use. When the pan is hot, add an appropriate amount of oil pan. After the pot, pour the hot oil out of the pot, add a proper amount of base oil, heat it to 40%, then put the beef into the pot and stir-fry for one minute. After one minute, add appropriate amount of green pepper, and continue to stir-fry on low heat for one minute. The purpose of this step is to fully blend the hemp flavor in pepper with the flavor of minced beef.

Stir-fry minced beef until fragrant, add bean paste and Yongchuan lobster sauce, then continue to stir-fry until fragrant, and stir-fry red oil. Stir-fry the bean paste until fragrant, then add the minced ginger and onion and Chili noodles. Stir-fry a few times on low heat, stir-fry the Chili noodles until fragrant, and then add a proper amount of water. Then, we start seasoning next, adding proper amount of salt, monosodium glutamate, pepper noodles, pepper and a little sugar. Add an appropriate amount of soy sauce background color, and then simmer the tofu for four minutes.

In three minutes, add a proper amount of water starch to the pot and hook it into a thin paste. Gently push the tofu with a spoon to prevent it from sticking to the pot or burning. Finally, sprinkle with a little pepper oil and serve. Finally. Sprinkle with pepper noodles and garlic, and Mapo tofu is finished.