Mapo tofu not only tastes spicy and delicious, but also has colorful colors. The tender and white diced tofu stood in a neat "team" on the plate and put on the "clothes" made of bright red hot sauce. It looked like a flaming red flame, with some meat foam in the middle. The green chopped green onion was scattered on the plate, just like green leaves, and the diced tofu stained with hot sauce became blooming one after another.
It seems that the method of Mapo tofu is very complicated, in fact, it is very simple: cut the tofu into square pieces, let them "jump" into steaming water one by one to heat their bodies, then take them out and use them later. Then, cut the meat into tiny pieces and crisp them with vegetable oil. Then, pour the appropriate oil into the pot, turn on the switch, and pour it into the oil. When the oil is at 70-80 degrees, add the diced tofu, add the right amount of starch, copy it a few times, add the appropriate salt, soybean sauce and bean paste, light a little white wine, and finally slowly burn it for two minutes with low fire, and add a little monosodium glutamate when the pot is ready, and this dish of Mapo tofu with good color and flavor will be finished!
Eating Mapo tofu is also very particular. When eating, first put a piece of tofu on it, dip it in some hot sauce on the plate, gently put it in your mouth and chew it slowly. It tastes numb and spicy, and this taste fills any corner of your mouth. When I eat it, I like to lick the hot sauce on the tofu first. Suddenly, the numbness and spicy taste of the hot sauce "jump" into my mouth before eating tofu. Have a unique flavor of Mapo tofu. If you are lucky, you can also eat a little bit of meat foam, which is crisp outside and tender inside, further adding the flavor of Mapo tofu and playing a finishing touch.
Well, after hearing my introduction, you have a certain understanding of Mapo tofu. Is it a delicious dish? Alas, I won't talk to you. A dish of Mapo tofu is out of the pot. I, a "little gourmet", will try it. Bye!