Ingredients:

300g of tofu, 100g of beef stuffing, 1 scallion, 1 small piece of ginger, 6 cloves of garlic, 1 tbsp of peppercorns, moderate amount of cornstarch, 2 dried chili peppers,

Seasoning:

30g of cooking oil, 1 tbsp of sesame oil, 1/2 tbsp of soy sauce, 1 tbsp of soy sauce, 2 tbsp of white sugar,

Method:

1. Dice the tofu, chop the scallions, ginger, garlic and dried chili pepper, and set aside.

2. Heat the oil in a wok and stir-fry the minced scallions, ginger, garlic, dried chili pepper and bean paste, then stir-fry the pork stuffing and add the water, bring it to a boil, then add the diced tofu, soy sauce, and sugar and cook for 3 minutes, and thicken the mixture with water cornstarch to thicken the sauce, then put on a plate,

3. >3. Heat sesame oil, pop the pepper, pour the pepper oil on the tofu.

Features:

Spicy flavor, smooth appetizing.

Chef's tip:

You can also use beef filling instead of pork filling.

Method 2

First, use onion, ginger, garlic, peppercorns burst pot, then add minced meat, add soy sauce stir-fry, and then add Mapo tofu seasoning half a packet of color, Mapo tofu add tofu, mixed with minced meat stir-fry, and then add the rest of the seasoning, and then out of the pot can be.

Tofu cut about a centimeter square block, put in a bowl with boiling water (not hot boil) and drain, will be soybean and soy sauce in a bowl, chopped garlic, tempeh with a knife into a puree or finely chopped, will be cornstarch, monosodium glutamate put in a bowl with water to thicken the sauce.

Put the oil in a pot and heat it to 60%, pour in the minced pork and stir-fry it to cook it, then put it in a bowl and wait for it to be used.

Put the oil in a pot and heat it to 60%, put in the bean paste oil, chili powder, edamame and stir-fry red and stir-fry fragrant.

Add half a bowl of soup (water can also be), boil and put the tofu, minced pork boil three, four minutes.

Put garlic seedlings, burn half a minute and put thickening, put red oil.

Start the pot and sprinkle pepper can be.

With tender tofu, minced beef burnt. The color of the dish is bright red, tofu tender white, with "hemp, spicy, fresh, hot, tender, bundled (refers to the shape of the whole), crispy (refers to the minced beef) characteristics. Choose gypsum tofu and cut it into cubes and put it in a bowl, then soak it in boiling water to remove the astringent flavor. Hot frying pan under the vegetable oil, burned to 60% hot, will be finely chopped minced beef stir-fried loose, until the color is yellow, add salt, edamame, chili powder, PI County soybean flap and then stir-fried, plus fresh meat soup, under the tofu, with medium heat until the tofu taste. Then under the green garlic cloves section, soy sauce, slightly burned for a few moments that thickening juice, depending on the juice is thick and bright oil when the bowl, sprinkle peppercorns into the end.

The production of tofu should be selected tender and fragrant "gypsum tofu", chili pepper to red chili for the best, beef to yellow beef for the best, the production of Mapo tofu has four words: "hemp, spicy, hot, bundled (the shape of the meaning of the whole)".

Method three

Home cooking

1. Preparation materials: diced tofu (moderate hardness), minced beef, bean paste, salt, wine, dried red pepper, green garlic, ginger, pepper, water starch, soy sauce, a little sugar.

2. Add a little vegetable oil in the pot, heat on high heat, when the oil is hot, add bean paste, salt, dry red pepper, green garlic, ginger, pepper, ground beef, but also ground beef with the above seasonings marinated and added. Stir fry.

3. Add tofu cut into small pieces. Reduce heat and bring to a boil.

4. When the tofu is cooked, change the heat to high and add the gravy made of water starch, sugar, wine, MSG and soy sauce. When the gravy is evenly adhered to, turn off the fire, start the pot.

5. Start the pot, sprinkle pepper, fragrant, Sichuan flavorful Mapo Tofu on the table!

Method 4

Materials: tender tofu (1 box, 500g), minced beef (150g), dried chili peppers (15), minced ginger (? tablespoon)

Maipo sauce: Pixian bean paste (2 tablespoons), soy sauce king (1 tablespoon), sugar (1/2 tablespoon), cooking wine (1/2 tablespoon), pepper powder (1 tablespoon), chicken powder (1/3 tablespoon), Salt (1/5 tablespoon), water (1/2 cup)

Seasoning: oil (3 tablespoons), salt (1 tablespoon), pepper powder (1/2 tablespoon), cornstarch (1/2 tablespoon)

1 Dice the tender tofu, and dice the dried chili peppers as well; make the cornstarch water by mixing 1/2 tablespoon of cornstarch and 3 tablespoons of water.

2 Boil half a pot of water, add 1 tablespoon of salt, blanch the diced tofu in the boiling water for 30 seconds, drain and set aside.

3 Take an empty bowl, add all the seasonings for the spicy sauce and mix well to make a spicy sauce.

4 Heat 3 tablespoons of oil and sauté the ginger and dried chili peppers over low heat, then stir-fry the minced beef until the meat turns brown.

5 Pour in the hot and spicy sauce, mix well with the minced beef and bring to a boil.

6 Pour in the diced tender tofu and mix gently, pour in the cornstarch water to thicken the sauce, sprinkle 1/2 tablespoon of pepper powder and serve.

Other: For quick and easy, you can use supermarket ingredients for teriyaki.

Tips

1. After dicing the tofu, blanch it in boiling salted water to remove the fishy smell and to make it less crumbly when cooking.

2. Tofu dicing, flying water and cooking, we should try to knife steady hand light, so as not to tofu ding get crushed not molded.

3. Ma Po Tofu before the pot, to be thickened with cornstarch water, so that the soup is thick, spicy flavor is more intense.

4. Pepper should be used to adjust the flavor of numbness, do not use pepper grains, otherwise eating tofu will bite into the pepper grains, will be spicy discomfort mouth.

Method 5

250 grams of tofu

100 grams of beef

half a teaspoon of bean paste

3 grams of chili powder

half a cup of chicken broth or water (100 grams or so)

shaoxing wine

precipitation

paprika pepper flour

some finely chopped green onion and ginger. a little.

1. Cut the tofu into cubes, put into a pot of boiling water, blanch a little, pull out and drain; will be minced beef to be used.

2. frying pan on high heat, put 3 tablespoons of oil, hot under the minced beef stir-fry, stir-fry after the soybean paste, continue to stir-fry, and then into the chili pepper noodles, the oil stir-fry red and then add soup, under the minced onion, ginger, tofu stir-fry, add soy sauce, shaoxing wine, turn to medium heat for 2 minutes, thickening with water starch, to be thickened, out of the pot on a plate, sprinkled with pepper to be able to. If you can eat spicy friends, you can add the amount of pepper and chili noodles as appropriate; if you do not have chicken broth, you can add a small amount of chicken powder in the water.

Method six

Raw materials: tofu, beef, green garlic

Seasoning: soybean paste, tempeh, dried chili noodles, ginger, garlic, salt, MSG, chicken broth oil

Materials: tofu cut into pieces, diced garlic, diced ginger, garlic, standby

1. Cut the tofu sprinkled with salt and scalded with boiled water

2. Heating the frying pan, the beef sautéed until browned and fragrant. Aroma

3. Add diced ginger and garlic, stir-fry aroma

4. Add bean paste, tempeh, dried chili noodles in turn

5. Add cool water, a little salt, monosodium glutamate, chicken essence, and pour the drained bean curd into the pot

6. Before removing from the pot, put in the green garlic segment, add water starch, and stir-fry out of the pot

7. It is best to simmer the pot for a minute to ensure that the spicy flavor and peppercorns are not too spicy, so that they can be used as a substitute.