Ma Po Tofu is a famous dish in Sichuan cuisine, one of the eight major cuisines in China. The main ingredient consists of tofu, which is characterized by the eight words of numbness, spiciness, hotness, aroma, crispness, tenderness, freshness and liveliness, which are called the Eight Words.

1. Preparation materials: diced tofu (medium hardness), minced beef, soybean paste, salt, wine, crushed dried red chili peppers, green garlic, ginger, pepper, water starch, soy sauce, a little sugar.

2. Add a little vegetable oil in the pot, heat on high heat, when the oil is hot, add bean paste, salt, dry red pepper, green garlic, ginger, pepper, ground beef, but also ground beef with the above seasonings marinated and added. Stir fry.

3. Add tofu cut into small pieces. Reduce heat and bring to a boil.

4. When the tofu is cooked, change the heat to high and add the gravy made of water starch, sugar, wine, MSG and soy sauce. When the gravy is evenly adhered to, turn off the fire, start the pot.

5. Start the pot, sprinkle pepper, fragrant, Sichuan flavorful Mapo Tofu on the table!

Sichuan cuisine is perhaps the most widely spread Chinese cuisine in the world today. As high as the roof of the world, the Tibetan plateau, as far as the other side of the ocean Chinatown, as long as there are Chinese people will be Sichuan restaurant. The unique environment of the Basin has created the passion and desire of the people of Sichuan for the outside world, and has led to the creation of a hot and spicy Chinese cuisine. Authentic Sichuan cuisine is represented by Chengdu and Chongqing, but also includes Leshan, Jiangjin, Zigong, Hezhou and other local dishes.

* Selection: Sichuan cuisine attaches importance to the selection of materials, raw materials to the mountain treasures, fresh rivers, wild vegetables and livestock and poultry as the main focus, pay attention to specifications, the main and secondary vegetables, color and color coordination.

* Taste: Sichuan cuisine is rich in flavor and oil, popular for its sourness, numbness, and spiciness, and it can't be seasoned without the three peppers (chili peppers, peppercorns, and peppercorns).

* Cooking techniques: burning, roasting, dry stir-frying, steaming-based, thicker juice, good use of a variety of seasonings, the formation of a variety of composite flavors, so that it enjoys the "one dish, one flavor, a hundred dishes, a hundred flavors," the reputation.

* Representative dishes: "Shredded pork with fish", "dry-roasted shark's fin", "Palace Explosion Chicken", "cassoulet eel ", "Mapo tofu"