Mapo Tofu(ma dao guo yin ma po dou fu )

Mapo Tofu

Introduction:

"I cooked late at noon today, so my brother was hungry long before I made it. I thought he was still hungry after eating some nuts. So after I finished all the dishes and soup, I wanted to take more photos. My brother said not to take photos. The dishes are for eating. When I ate, I took photos again. He said that he would poison the bean curd directly, which made it too late for me to take photos. He reluctantly took a photo to make it look full It's not my photo, but the taste is really good. The taste of Chinese prickly ash powder comes to my nose. In my brother's words, Mapo Tofu needs to be numb until it doesn't taste delicious. It's only the taste of hemp and spicy that makes it enjoyable, but it's just that the taste can't be surpassed by anything else. "

Production steps:

Step 1: wash and mince the pork (it's better to take a little fat and mince it together)

Step 2: cut the bean curd into small pieces and soak in warm water and salt for 15 minutes

Step 3: mince garlic, mince ginger, cut scallion, rinse mustard with water, cut dice, cut dried pepper into small pieces, and dice pepper

Step 4: add a little more oil into the pan, heat up the oil, add minced meat and stir fry quickly

Step 5: stir fry until the minced meat changes color slightly, add in the dried pepper section, ginger, garlic, pepper and continue to stir fry

Step 6: add Pixian Douban and continue to stir fry until the Douban sauce is oily and fragrant

Step 7: add the mustard mustard, stir fry well, then add soy sauce, stir fry until soy sauce gives out fragrance

Step 8: add a small bowl of water (broth is better with broth) and bring to a boil

Step 9: after boiling, add tofu and a little sugar

Step 10: continue to boil over high heat, stir the tofu slightly with a spoon after boiling, then add appropriate amount of salt and chicken essence, stir slightly, continue to cook over high heat for about five minutes

Step 11: cook until the tofu is delicious, then add a small bowl of water starch, stir it slightly, continue to cook for about two minutes, and then add pepper noodles

Step 12: after loading the plate, sprinkle pepper noodles on the tofu evenly again, sprinkle a little scallion for decoration

Step 13: This is the remnant of my brother after eating a few pieces. I also want to save it by sprinkling some scallions

Materials required:

Tofu: right amount

Minced meat: moderate

Minced garlic: right amount

Ginger powder: appropriate amount

Chinese prickly ash: how many

Pepper powder: right amount

Chicken essence: appropriate amount

Pixian Douban: two spoonfuls

Dried chili: two

Mustard tuber: right amount

Starch: appropriate amount

Soy sauce: right amount

Shallot: a little

Sugar: a little bit

Note: Mapo Tofu must be spicy and spicy enough. When I eat it at home, I have to eat it for a while and then sprinkle some pepper noodles. Adding diced mustard tuber is because there is no bean drum at home. It's better to add diced mustard tuber, but it's also delicious to add diced mustard tuber.

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: spicy

Chinese PinYin : Ma Dao Guo Yin Ma Po Dou Fu