Material: tender tofu (gypsum tofu) 120g? 50g of beef stuffing (not weighed, estimated)

Seasoning: Pixian watercress? Pepper? Chili noodles? Onion, ginger and garlic? Cooking wine? Soy sauce salt? Sugar? Starch?

Steps:

1 material preparation

2 Tofu is cut into cubes of 1cm, and beef seems to be 100g. I only used half of it, and it's estimated to be 50g, which is just the right proportion. Chop it. Chop a small piece of onion, ginger and garlic, and chop the bean paste. I didn't bother to grind the pepper powder myself, so I used the ready-made pepper noodles (I didn't use it, because Xiao Pang caught a cold).

3. Boil water in a pot, add a little salt, slide in tofu, and cook on low heat for about 1 min, which will help tofu keep its shape.

4 pick up the tofu for later use.

Add onion, ginger and minced garlic to the wok (my wok) and stir-fry until fragrant.

6 Add ground beef

Stir-fry until the beef changes color and begins to feel a little greasy.

8 Put the minced beef aside and add the bean paste. Stir-fry red oil on low heat (add Chili noodles)

9 Stir-fry the red oil and mix in the beef.

10 with tofu

1 1 After adding tofu, don't turn it over with a shovel. Shake the pot back and forth with your hands, and the tofu will be easily covered with minced beef and red oil.

12 Add half a bowl of water, boil and simmer for 2-3 minutes.

13 starch, a little sugar, half a tablespoon of soy sauce, a little cooking wine, a few grains of salt and 3 tablespoons of water are mixed to thicken tofu.

14 Sprinkle pepper powder (the amount of pepper powder is increased or decreased according to people's preferences, but the pepper powder is still made by ourselves, and the bought ready-made taste is not strong enough, and the hemp seems to be a little less)

15 Serve with a little chopped green onion (it is said that authentic Mapo tofu is made of green garlic).

Summarize some of your own suggestions:

1 Select tofu as the new fresh and tender south tofu. Mapo tofu eaten twice in Chengdu is delicious, but the tofu is not tender enough. Maybe the locals like to eat medium hardness. I used super tender south tofu according to my own preference, which was delicious. With the most suitable tofu, all other materials are icing on the cake.

2? What's the taste of Mapo tofu? The most famous comments on it are hemp, spicy, spicy, fragrant, crisp, tender and fresh, and tofu is tender and rare. Hot bar means hot tofu is served as soon as it is ready. Look at hemp, spicy, hemp comes from pepper powder, spicy comes from douban and Chili noodles. As for these two, they must be Mapo tofu without it, but there are many. So whatever it means, put some. As for how much, it depends on everyone's affordability. Then there is crisp, which comes from minced beef. Pay attention to the temperature of fried beef. Stir for a while and it won't be bitter. The final fragrance must be the combination of the owners, and the main ingredients and auxiliary materials are indispensable.

3 to make Mapo tofu, Pixian bean paste is definitely indispensable, which can fry beautiful red oil and mellow. The main flavor of Mapo tofu comes from this authentic local bean paste.

It is said that the authentic Mapo tofu used green garlic before going abroad, so I made do with the ready-made fragrant flowers at home to decorate it instead. That's what housewives do, sometimes they don't insist, because green garlic costs more than 2 yuan as soon as they buy it, so it doesn't matter if you can save it!