Mapo Tofu(chuan cai ma po dou fu )

Mapo Tofu

Introduction:

"It's made of tender tofu and minced beef. The color of the dish is bright red and the tofu is tender white. Spicy and delicious

Production steps:

Step 1: cut tofu into small pieces, add salt and water to the pot, bring tofu to a boil and remove the alkali taste from tofu.

Step 2: mince beef, garlic and ginger. Chop up the bean paste.

Step 3: add oil to the pan, stir fry the minced beef, dry and fragrant.

Step 4: add scallion, ginger and garlic to stir fry the flavor, cook in cooking wine, then add bean paste to stir fry the red oil.

Step 5: add water to the pan, add soy sauce, soy sauce, sugar, bring to a boil.

Step 6: add tofu and cook for 5 minutes.

Step 7: dilute the starch with water, add chicken essence into the pot, pour in the starch paste and turn it out of the pot.

Step 8: Sprinkle with fried pepper powder and chopped chives after serving.

Materials required:

Tofu: 400g

Beef: 20g

Bean paste: 10g

Soy sauce: 3 G

Veteran: 2G

Yellow rice wine: 5g

Scallion: 5g

Ginger: 5g

Garlic: 10g

Old godmother: 5 grams

Starch: 20g

Fried pepper powder: 5g

Chicken essence: 2G

Oil: 30g

Note: 1, the best choice of tender tofu, to ensure the taste. 2. Adding salt in water can prevent tofu from being damaged and remove its alkali taste. 3. The taste can be prepared by oneself, and the spicy bean can be added with chili powder.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: spicy

Chinese PinYin : Chuan Cai Ma Po Dou Fu