Mapo Tofu(ma po dou fu )

Mapo Tofu

Introduction:

"The traditional Mapo bean curd highlights the taste of spicy, smooth and tender, which is characterized by hemp, spicy, hot, fragrant, crisp, tender, fresh and live hemp: when the bean curd starts to boil, it should be sprinkled with an appropriate amount of pepper powder. Spicy: it is to make Douban with Dahongpao pepper from Longtan Temple, chop it carefully and cook it with a small amount of cooked oil and sea pepper. It is spicy and fragrant. Scalding: it means that you can't smell the gypsum smell of tofu, the rust smell of cold dipped tofu, and the original bad smell of all kinds of condiments, but the smell of arousing appetite. Crisp: refers to the refined beef stuffing, golden color, red crisp is not board, one by one, one by one, the mouth is crisp, stained with teeth on the melt. Tender: refers to the bean curd under the pot, fried well, color white as jade, have edge angle, a twist that is broken, so most with a small spoon scoop food. Fresh: refers to the whole dish raw materials, are fresh, fresh green, red and white, color and taste are fresh, impeccable. Live: bean curd on the table, garlic sprouts green Zhanlan, oil Ze very Yan, as if just picked from the border, chopped, vivid

Production steps:

Materials required:

Tofu: right amount

Beef: moderate

Pixian Douban sauce: right amount

Zanthoxylum bungeanum: right amount

Hot pepper noodles: right amount

Onion, ginger and garlic: right amount

Cooking wine: moderate

Soy sauce: right amount

Salt: right amount

Sugar: right amount

Starch: right amount

Garlic seedling: appropriate amount

matters needing attention:

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: spicy

Chinese PinYin : Ma Po Dou Fu