Mapo Tofu(ma po dou fu )

Mapo Tofu

Introduction:

Production steps:

Step 1: cut the tofu into small pieces

Step 2: chop the lean meat into minced meat

Step 3: cut ginger, onion and garlic into small pieces and set aside. Take a bowl of water starch mixed with cooking wine, add chicken essence and stir well

Step 4: add proper amount of oil under the pot, add ginger and garlic and saute until fragrant

Step 5: pour in Pixian bean paste

Step 6: pour the minced lean meat into the pot and stir fry over high heat. When the minced meat changes color, pour in the tofu

Step 7: Sprinkle with pepper powder, and then pour in the water starch in step 2

Step 8: simmer until the sauce is thick, sprinkle with scallion, and serve

Materials required:

Tofu: one piece

Minced pork: right amount

Ginger: 2 tablets

Garlic bolt: 2

Scallion: 1

Pixian bean paste: 1 tablespoon

Cooking wine: moderate

Pepper powder: 1 tbsp

Chicken essence: appropriate amount

Starch: appropriate amount

Note: 1. Tofu according to personal taste, old tender point can, water tofu is too tender, easy to boil, so I generally prefer to buy a little older tofu, taste is more. 2. Stir fry tofu as little as possible to avoid the tofu breaking.

Production difficulty: simple

Process: firing

Ten minutes: Making

Taste: medium spicy

Chinese PinYin : Ma Po Dou Fu