Mapo Tofu(ma po dou fu )

Mapo Tofu

Introduction:

"[Mapo Tofu] spicy peppers are delicious. We must prepare more rice. Mima is not a professional cook, but a housewife. She likes to pour food for herself and her family. That's all. So I never say how authentic my way of doing things is. Most of them are home-made, and even improve some recipes to suit my own taste. After all, we serve the family! There are many ways to eat tofu. Mapo Tofu is a classic Sichuan dish. The ingredients and workmanship are very particular. I'm afraid I can't make authentic taste, so I haven't used it to name it. Hehe, I'm going to use it today. It's not authentic. I bought it. My family said that delicious is delicious. Hey, hey

Production steps:

Step 1: material drawing.

Step 2: 2. Cut tofu into pieces, add salt and put it in the filter.

Step 3: 3, boil a pot of boiling water, the tofu on both sides, play the role of blanching.

Step 4: 4, the ingredients of onion, ginger, garlic, red pepper, etc. into a knife broken.

Step 5: 5. Heat the oil in the pan, stir fry some chili powder first, and then stir fry the spices.

Step 6: 6. Stir fry with watercress. You can add chili oil.

Step 7: 7. Stir fry minced meat.

Step 8: 8. Add soup or boiling water and bring to a boil.

Step 9: 9. Add tofu, bring to a boil over high heat, add salt and sugar, make soy sauce and soy sauce, turn to low heat and stew until tofu tastes good.

Step 10: 10. Sprinkle starch water in several times.

Step 11: 11. Finally, add pepper powder and chili powder.

Step 12: 12. Put chopped coriander and garlic in the pot.

Materials required:

Tofu: one piece

Coriander: moderate

Scallion: right amount

Pickled ginger: one piece

Beef: 100g

Starch: right amount

Salt: right amount

Soy sauce: moderate

Old style: moderate

Pixian Douban: moderate

Pepper powder: right amount

Chili powder: appropriate amount

Red pepper: right amount

Note: 1, on the use of South tofu or North tofu problem, in my here is better to solve, at will. 2. The effect is very good, and the bean curd is not easy to break. 3. The quality of chili powder and Chinese prickly ash powder determines the taste of this dish to a certain extent. It is suggested to choose a good one.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: spicy

Chinese PinYin : Ma Po Dou Fu