Ingredients: 400g tofu and 50g minced beef.

Accessories: bean paste 30g douchi 20g salt 2g chicken powder 2g soy sauce15g rice wine10g minced garlic 20g broth 300ml water starch 30g peanut oil.

Ingredients: 30g of minced green garlic and pepper noodles 1 5g of minced coriander.

Production process:

1, prepare ingredients

2. First cut the tofu into cubes 2 cm square.

3. Put a little salt in clear water.

4. Put the cut tofu in the water.

5, soaking 15 minutes

6. Then remove it for later use.

7. Heat the frying spoon on fire, inject proper amount of peanut oil and stir-fry minced meat.

8. After the minced meat becomes discolored, stir-fry it in Pixian bean paste.

9. Stir-fry the fragrance and then stir-fry the lobster sauce.

10, stir-fry the lobster sauce until fragrant, then stir-fry the minced garlic.

1 1, then cook the rice wine and stir well.

12, stir-fry the above materials, then pour in the broth and boil.

13, and then add a proper amount of soy sauce.

14, season with salt

15, then add tofu and boil.

16, tofu boiled for about 3-5 minutes.

17, and then add a little chicken powder to refresh.

18, thicken with water starch

19. At this time, push the bottom of the pot with a spoon while shaking the pot, so that the tofu will not paste the pot. When the starch is completely gelatinized, it can be cooked.

20. Sprinkle a layer of pepper noodles evenly when it is hot after the plate is loaded.

2 1, and then, sprinkle with minced green garlic and a little minced coriander. If you don't like coriander, don't put it.

22. This dish has been completely operated at this point.

Tips

1, it is best not to scald the tofu with boiling water after dicing, just soak it in light salt water, so that the tofu made will be whole and smooth, otherwise, it will be too tough and taste bad when boiled with boiling water.

2, tofu to buy a little tender as well, this dish is not suitable for the production of old tofu, too tender is not good, moderate hardness is good, cooked Mapo tofu, smooth and tender without breaking is the most authentic. My experience is that it is enough to buy south tofu in Beijing, while agar tofu is too tender and north tofu is too old. Therefore, south tofu is the most suitable for making Mapo tofu.

3. Making Mapo tofu in the north is not suitable for being too spicy, just use 30 grams of bean paste, while master Sichuan uses 50 grams of bean paste when making a catty of tofu. I feel too spicy, so it is slightly reduced, and the taste is very suitable.

The above is the graphic method of Mapo Tofu. Welcome to add it. If you like it, please pay attention and leave a message. Your attention and comments are the motivation.