Soaked in soybean, it is a kind of bean product with high content of protein and a traditional food in China. There is a folk legend: "1000 tofu rolls and 1000 fish", which means that the longer tofu is cooked, the better it tastes, the more chewy it is, and the stronger it tastes, the more delicious it is. Soak the tofu in salt water for fifteen minutes, cut the tofu into pieces, put it on a plate, spread the marinated minced meat on the tofu, and steam the tofu for eight to ten minutes until the tofu is cooked. Sprinkle a handful of Sichuan pepper powder when cooking, so that the tofu will "pit". However, since it is a home-cooked dish, the hotel has its own practices, and so does the fly house. If you cook at home, you naturally have your own small formula. You don't have to worry too much about authenticity. It is the right way to ensure fresh, spicy and spicy taste.
Put a little more peanut oil in the pot, stir-fry the shredded onion to make it fragrant, then stir-fry the pork belly slices quickly until the meat slices change color, and then stir-fry the cut kimchi until the meat slices taste delicious and the kimchi is slightly soft. Stir-fry minced meat, add lobster sauce and stir-fry with bean paste until cooked. If it's too dry, add some boiling water to avoid sticking to the pan, pour in the tofu pieces and stir well, take out the pan, put it on a plate, and sprinkle with chopped green onion or coriander. Minced meat and tofu are ready.
Side dishes, the simple version of Mapo tofu has no side dishes, only itself. For students who want to be lazy and make tofu, it is delicious and easy to prepare. Because of its spicy taste, tender and delicious taste, it is deeply loved by the public. From September 2065438 to September 2008, Mapo Tofu was rated as "Top Ten Classic Cuisine in China and Sichuan".