After the water is boiled, put it in a pot and blanch it for about 1 minute. Mapo tofu generally adopts tender south tofu, and the blanching time should not be too long, otherwise the tofu will get old and rot easily. It is suggested that after the water is boiled, continue to blanch 1 min, and cut tofu, minced meat, Pixian bean paste, pepper powder, Jiang Mo, minced garlic, oil and soy sauce into pieces.

Tofu is delicious, and has the functions of beauty beauty, clearing away heat and preserving health. Suitable for all ages, and can be made into home-made tofu, mapo tofu, bean curd brain, etc. These are all very delicious meals. The main purpose of blanching Mapo tofu is to remove some beany smell and make tofu taste better. In addition, Mapo tofu is generally tender tofu, which is easy to put in cold water.

Dice tofu and blanch it in boiling water. Add some salt to the water and blanch for about 1 to 2 minutes. Put oil in the pot, put chafing dish ingredients, and boil hot water. When chafing dish ingredients are melted, add tofu and stir fry, add a little water to simmer, and add bean paste, chopped green onion, Jiang Mo, pepper and minced garlic and stir fry until fragrant. Boil for about 3 minutes, then add tofu and simmer.

Mapo tofu should not be cooked in cold water, otherwise the water will take a long time to cook, and it will take a long time to cook tofu again. The longer the tender tofu is soaked in hot water, it will not only lose more nutrients, but also become soft and rotten. It is recommended to boil the water and take out the tofu after it is heated evenly. Don't take too long, otherwise the tofu will boil and boil, and the tofu should be cooked in hot water. If you use cold water, it is boiled tofu, which is very fragile. Soaking tofu can also remove the smell of beans, but be careful not to blanch for a long time, otherwise it will get old easily, and it will take about a minute.