As the saying goes, "Food is the first necessity of the people", I very much agree with this sentence.

I can call myself a "little gourmet" because I have a lot of research on food.

Just the names of the dishes, I can go on and on about hundreds of them.

Beijing’s roast duck, Inner Mongolia’s little lamb, Xi’an’s mutton steamed buns, Shanxi’s shaved noodles… among so many sweet and delicious delicacies, my favorite is Mapo Tofu from the mountain city of Chongqing.

Mapo tofu not only tastes spicy and delicious, but also colorful.

The tender white diced tofu stands in a neat "line" on the plate, wearing "clothes" made of bright red hot sauce. It looks fiery red, like a blazing red flame. In the middle

It is also mixed with some minced meat that is crispy on the outside and tender on the inside. Green chopped green onions are scattered on the plate, just like green leaves. The diced tofu dipped in hot sauce turns into blooming red flowers, which look particularly attractive against the green leaves.

Attention.

From time to time, bursts of tempting fragrance emanate from the plate, which is really mouth-watering!

It seems that the making of Mapo Tofu is very complicated, but in fact it is very simple: cut the tofu into small square pieces, let them "jump" one by one into the steaming water to warm their "body", and then put them in

Take it out and use it later.

Next, cut the meat into very small pieces and crisp the meat pieces with vegetable oil.

Then, pour appropriate oil into the pot, turn on the switch, add the prepared dried chili peppers, peppercorns and ginger slices into the oil. When the oil reaches 70 or 80 degrees, add diced tofu, and add an appropriate amount of

Starch, turn it over a few times, then add appropriate salt, soybean paste, bean paste, a little white wine, and finally simmer slowly over low heat for two minutes. Add a little MSG when the pot is about to start. This dish is full of color and flavor.

Mapo Tofu is done!

Eating mapo tofu is also very particular.

When eating, first put a piece of tofu, dip it in some hot sauce on the plate, put it gently into your mouth and chew it slowly. When you eat it, it will be numb and spicy. This taste will fill your mouth.

Any corner.

When I eat, I like to lick the hot sauce on the tofu first. Immediately, the numbing and spicy taste of the hot sauce "pounces" into my mouth. Then I eat the tofu. The tender tofu passes through my mouth, smooth and refreshing.

This way of eating gives you the unique flavor of Mapo Tofu.

If you are lucky, you can also eat a little bit of minced meat, which is crispy on the outside and tender on the inside, which further adds to the flavor of Mapo Tofu and plays a finishing touch.

So, after hearing my introduction, you now have a certain understanding of Mapo Tofu.