Mapo Tofu(ma po dou fu )

Mapo Tofu

Introduction:

Production steps:

Step 1: cut the tofu into 1.5cm square pieces, cut the scallion into small pieces, cut the scallion green, ginger and garlic into small pieces, and chop the watercress (because the present Pixian watercress are thick) for later use

Step 2: soak the cut tofu in warm salt water for a while, heat it in a frying pan over the fire, add proper amount of vegetable oil until 7 layers are cooked, bring to a low heat, add scallion, ginger and garlic powder to stir fry until fragrant, then add Pixian bean paste to stir fry until fragrant, pour into the high soup (if there is no high soup, you can use water + chicken essence instead) and bring to a boil, put the tofu in, cook for a while, pour in the lake powder.

Step 3: after the soup is thickened, add some monosodium glutamate to start the pot, sprinkle with pepper noodles and scallions.

Materials required:

Tofu: one piece

Scallion: 2

Ginger: 1 small piece

Garlic: 1 red garlic

Pixian Douban: 1 tbsp

Starch: appropriate amount

Vegetable oil: right amount

Soup: right amount

MSG: right amount

Chinese prickly ash noodles: right amount

Note: like what I wrote, Mapo Tofu is not spicy, so you can increase the amount of spicy seasoning. If you have friends who like home cooking, you can communicate more. What I do is Sichuan cuisine.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Ma Po Dou Fu