Tofu is really a good dish, no matter how to do is a dish. The first thing you need to do is to make sure that you have a good understanding of what you are doing and how you are doing it. It's interesting to think about it. Today we will share the practice of Ma Po Tofu, when it comes to Ma Po Tofu, the tongue immediately have a kind of numbness of the tremor, mainly under the rice ah.

Ma po tofu practice: the traditional ma po tofu with the old tofu, more fragrant. Nowadays, tender tofu is fine, white, smooth and tender, which better reflects the freshness of the dish. That's why most restaurants use tender tofu nowadays. Step 1: Prepare the ingredients

Wash the tender tofu, cut into 1.5 cm diced tofu, thumb size can not be too large, otherwise the flavor is difficult to penetrate, tofu should be blanched in advance with lightly salted water.

Tips: blanching in lightly salted water, 1 is to remove the smell of beans, 2 is to let the tofu in the osmotic pressure, inhale a little salt, spit out part of the water, so that the tofu is more firm, not easy to break.

After blanching, pour it out and put it in cool water to avoid sticking.

Beef first chopped, then minced, preferably with beef fried bacon. Some vendors use pork instead for cost reasons, and you need to slide the pan first to avoid sticking.

Heat the pan with cold oil, pour in the minced beef, and stir-fry the minced beef over medium heat. Stir-fry the minced beef until it is slightly golden brown, then pour it out.

The chili pepper is preferred to Sichuan's Erjiao, which is characterized by strong aroma and moderate spiciness.

Hanyuan's pepper? , mellow and numbing and refreshing, put them together in a hot pan and stir-fry them over low heat. Stir-fry the water inside, stir-fry the chili pepper and peppercorns.

Then poured on the board, chopped with a knife , made into a knife mouth chili.

Knife mouth chili must be done now, put a long time, its flavor, spicy flavor, hemp flavor will evaporate. Do a good knife mouth chili pepper and then put a spoonful of pepper powder, highlighting the taste of hemp.

Small onion clean, cut into segments, garlic cut into slices, put together, a few edamame chopped, two spoons of bean paste, chopped with a knife. Bean paste is generally coarse particles, chopped finely easier to taste excellent, and will not leave too much material residue.

After chopping, and green onions and garlic together, convenient together in the pot explosion incense.

The garlic cloves are the highlight of the dish, used to harmonize the flavors and add color and aroma.

We just use chopped garlic cloves.

Heat the wok, oil should be slightly more, when the oil temperature is 50 percent hot, pour in onion and garlic, black beans and bean paste,? Open a small fire slowly stir fry, the small ingredients burst incense,

Stir fry the soy sauce flavor of the tempeh, stir fry the red oil and flavor of the bean paste, and then pour into the appropriate amount of water, there is a soup, the taste will be better. The height of the amount of water should not be more than half of the tofu can be.

Add 2 grams of salt, 1 gram of pepper, a pinch of sugar to soften the flavor, 2 grams of chicken extract, 1 gram of soy sauce to enhance the color. Simmer over high heat until the soup comes to a boil. Add the tofu and beef broth.

The bean paste is not spicy enough, so put some chili peppers to add flavor, turn down the heat and cook, gently push the tofu with the back of a spatula, always in one direction, not stirring back and forth.

Otherwise, the tofu will be fried broken, incomplete, the soup did not exceed one-third of the tofu, the first thickening, be sure to thicken thin, so that the flavor seeped into the tofu inside, not too thick, or it is very easy to paste the pot, and the thickening powder is not firm and easy to fall off.

Then the second thickening, increase the tension between the tofu, and finally the third thickening, so that the tofu thoroughly bonded together, not spit water.