Mapo tofu is really the best choice for the next meal. As long as my family cooks this dish, the children can eat two more bowls of rice at a meal. I think the charm of Mapo tofu lies in taking a bite, and there is a limp and numb tremor on the tip of the tongue immediately, which makes people want to eat after eating, and they can eat two more bowls unconsciously.

Traditional Mapo tofu generally uses old tofu. Now people are more keen on making mapo tofu with tender tofu. Personally, it is because tender tofu is more delicate, white and smooth than old tofu, which can better reflect the freshness of the whole dish.

I like to simplify complicated dishes. There are children at home who can't eat too spicy. This dish is suitable for all ages when I choose Chili, not too spicy.

Let's follow my words to see how Mapo tofu is simple and homely.

Today I choose tender tofu.

Step 1: Wash the tender tofu and cut it into slightly smaller tofu pieces. If you cut it too big, the taste will not easily penetrate into the tofu.

After blanching, pour it out and cool it in cold water to avoid adhesion and damage the beautiful image of tofu.

Step two:

Chop a small piece of beef into ground beef. If you don't prepare beef, you can choose pork.

Most of the Mapo tofu we ate in the restaurant was fried with minced meat, which was delicious, so we ate it anyway.

You need to slide the pan first to avoid sticking it. Slide the pan, pour in minced beef, stir-fry over medium heat until slightly golden, and then pour out.

Generally, hotels will choose Erjingtiao in Sichuan and Zanthoxylum bungeanum in Hanyuan. This will make the taste more mellow. There are children at home and you can't eat spicy food. I chose ordinary pepper and pepper.

Put pepper and pepper together in a hot pot, stir-fry over low heat, dry the water inside, pour out pepper and pepper, and chop them with a knife.

Step 3: Prepare auxiliary materials.

Wash two shallots and cut them into sections. Cut garlic into pieces and put them together. Chop some beans and two spoonfuls of bean paste with a knife.

Chop it and put it with onion and garlic for easy frying.

Step 4: Start cooking.

Heat the pan with a little more oil. When the oil is hot, pour in onion, garlic, lobster sauce and bean paste, stir-fry over low heat and stir-fry the ingredients until fragrant.

Sauce flavor of fried lobster sauce, red oil and fragrance of fried bean paste. Then pour in the right amount of water. If you happen to have soup at home, you'd better use soup, which will taste better.

The height of water should not exceed half that of tofu.

Add a little salt, pepper and sugar to make the taste softer, and add a little soy sauce to make the color look better.

Boil the soup until it boils. Add tofu and minced beef. Turn to low heat and cook. Don't push too hard, you'd better push in one direction.

Otherwise, the tofu will be shredded incompletely, and the soup will thicken when it is less than one third of the tofu.

Let the soup be rich, sprinkle with onion leaves before cooking, and the red and green colors will set each other off. This dish will look good.

Like me, I usually cook at home and don't like trouble. How to make a simple dish is too much trouble. I want to have a try. After watching too many programs, I have the idea of giving up. I always said I had nothing to do that day, but there were more reasons to give up.

This simple and easy-to-make Mapo tofu is still worth a try. Simple operation, suitable for all ages. I'm Fei Sao, thank you for your support.