[Sichuan cuisine] Mapo Tofu (Sichuan is still beautiful)(chuan cai ma po dou fu si chuan yi ran mei li )

[Sichuan cuisine] Mapo Tofu (Sichuan is still beautiful)

Introduction:

"This is a classic Sichuan dish Mapo Tofu. It is easy to make and suitable for home operation. When friends come, they can show off and eat hard. It's worth noting that when I bought this Pixian Douban sauce, there was a music score in it - Sichuan is still beautiful. We not only love Sichuan cuisine, but also always care about Sichuan. Let's wish Sichuan still beautiful. "

Production steps:

Step 1: old tofu is the best choice for tofu, and the right amount of meat stuffing and Pixian bean paste is the key.

Step 2: cut tofu into pieces of the same size.

Step 3: boil in boiling brine for 2 minutes, remove and control to dry.

Step 4: heat the right amount of oil in the pot and stir fry the meat.

Step 5: stir fry the meat into white, then add Pixian bean paste.

Step 6: stir fry the minced meat into red, and stir fry the red oil in the sauce.

Step 7: add proper amount of water to the pot.

Step 8: after boiling, add the hot tofu.

Step 9: after boiling for a few minutes, add the chopped green onion.

Step 10: add sugar, salt, soy sauce and soy sauce.

Step 11: increase the heat and thicken with starch.

Step 12: sprinkle pepper powder and onion powder before leaving the pot.

Materials required:

Tofu: 1 box

Meat stuffing: right amount

Starch: appropriate amount

Water: moderate

Onion: one

Pepper powder: 1 tbsp

Pixian bean paste: 3 tbsp

Soy sauce: 1 tbsp

Old style: 2 tablespoons

Salt: right amount

Sugar: 1 tbsp

Pepper powder: right amount

Precautions: 1. Tofu scalded with salt water is not easy to break when it is fried again. 2. After thickening, the soup becomes thick. At this time, it is not fragile to stir fry with a shovel.

Production difficulty: ordinary

Process: firing

Production time: 10 minutes

Taste: spicy

Chinese PinYin : Chuan Cai Ma Po Dou Fu Si Chuan Yi Ran Mei Li