Food is the most important thing. "I quite agree with this sentence. I can call myself a "little gourmet" because I have a good knowledge of food. I can talk about hundreds of dishes just by their names. Roast duck in Beijing, Little Sheep in Inner Mongolia, mutton bread in soup in Xi 'an and Daoxiao Noodles in Shanxi ... Among so many sweet and delicious foods, Mapo tofu in the mountain city of Chongqing is my favorite. Mapo tofu not only tastes spicy and delicious, but also has colorful colors. The 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 tender meat foam in the middle. The green chopped green onion was scattered on the plate, just like a piece of green leaves. The diced tofu stained with hot sauce became a blossoming red flower, which was particularly eye-catching against the green leaves. From time to time, there are waves of attractive fragrance from the plate, which is really mouth-watering! It seems that the method of Mapo tofu is very complicated, but it is actually very simple: cut the tofu into square pieces, let them "jump" into steaming water to heat up their bodies, then take them out and use them later. Next, cut the meat into tiny pieces and crisp the meat with vegetable oil. Then, pour an appropriate amount of oil into the pot, turn on the switch, add dried peppers, prickly ash and ginger slices prepared in advance into the oil, add diced tofu when the oil is at 7-8 degrees, and add an appropriate amount of starch.