Mapo Tofu(ma po dou fu )

Mapo Tofu

Introduction:

"It's definitely not authentic Mapo Tofu, but it must be spicy enough. When maomaoma and Yuer make Mapo Tofu, they are always itchy. When they find soft tofu in Kroger, they make it. Let's not talk about the authentic way of doing things. Let's talk about the materials. Tofu is made by Laomei, chili powder (the authentic one can't be found for a while) is also made by Laomei, and ginger, garlic and onion are also planted by others. How can they be authentic? Anyway, good food is king, good food is the last word. It's called Shanzhai. It's very practical. Again, I'm sorry that I don't have the ability to be authentic. "

Production steps:

Step 1: 1 box of tofu.

Step 2: Beef.

Step 3: homemade 2 tsp pepper powder, chopped garlic, minced ginger, chopped onion, chopped garlic, green onion, 2 tbsp bean paste, a little soy sauce, pepper powder, pepper noodles.

Step 4: this kind of tofu is very soft and smooth, but it is easy to rot, so we don't cook it first, just soak the tofu in brine overnight, so that the tofu tissue is more stable.

Step 5: heat the oil in the pan, then add minced ginger, minced garlic, minced onion and scallion to make it smell.

Step 6: add bean paste and chili powder and continue to explode.

Step 7: put in the ground beef with oil, disperse it with shovel, turn the ground beef continuously until it is slightly dry, dark and tasty.

Step 8: carefully pour in the bean curd, divide the large pieces with a shovel, put 3-4 tbsp of water, 1-2 tbsp of soy sauce, half tbsp of sugar powder, gently stir, continuously pour the juice on the bean curd, and then pour in the sauce mixed with starch, pepper powder, pepper flour, 1 tbsp of soy sauce, gently stir evenly, until the sauce is transparent, then put it on the plate. Don't turn tofu vigorously. If you want to stir fry it happily, you'd better use sand (as big as corn) to stir fry sugar chestnuts. You can turn it hard. The more you turn it, the better.

Step 9: sprinkle some scallion flowers on the plate, OK. I can't wait. My throat is out.

Materials required:

Tofu: 1 box

Minced beef: right amount

Homemade pepper powder: 2 teaspoons

Garlic: right amount

Ginger powder: appropriate amount

Onion: right amount

Garlic: right amount

Onion: a small pile

Bean paste: 2 tbsp

Soy sauce: a little

Chili powder: appropriate amount

Pepper noodles: right amount

Note: 1, choose tofu had better not be too hard, too soft and easy to rot, this time to buy tofu is too soft, but if you buy a little hard another, and too hard, so, this time I had to use salt water bubble. 2. Then I found that several brands of Douban sauce are salty and can't be put more. If I want to have a red effect, I can only choose the red chili powder, but I'm afraid it's too spicy when I put more. I'd better buy the one with good color but not spicy. 3. In fact, I don't think it's better to put less minced tofu to make it taste sweet. No matter how stupid Cantonese people are, they will not pour a load of sugar into porridge and vegetables unless they have abnormal nerves or diabetes.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: spicy

Chinese PinYin : Ma Po Dou Fu