Mapo Tofu(ma po dou fu )

Mapo Tofu

Introduction:

"Mapo bean curd" in Sichuan is said to be a well-known dish at home and abroad. The main raw material consists of tofu, which is characterized by hemp, spicy, hot, fragrant, crisp, tender, fresh, and live eight character proverbs. There are many kinds of dishes made with tofu, such as home style tofu, fish flavored tofu, guotan tofu and Bazhen tofu, but the most popular one in our family is Mapo Tofu. Today's dish, although not with minced beef, some cottage, but the taste is good. In this hot summer, eating it, sweating, good detoxification, spicy, appetizer, eat a bowl of rice, really cool

Production steps:

Step 1: prepare the main ingredients.

Step 2: cut the tofu into 2cm square pieces.

Step 3: put it in slightly hot water, add salt, and then drain it with medium heat.

Step 4: Chop pork into small pieces and marinate with salt and cooking wine for 15 minutes.

Step 5: heat the oil in the frying pan over medium heat, add ginger, garlic and pepper when it is 60% hot.

Step 6: stir dry the pork, add a spoonful of cooking wine to remove the fishy smell

Step 7: leave the bottom oil in the pan, add Pixian bean paste, pepper powder, stir fry slowly over low heat to get the red oil

Step 8: put in the meat and do not stir fry for a while.

Step 9: add tofu and stir fry gently.

Step 10: put in a small bowl of water, put the soy sauce, and cook it over low heat until it tastes good (3 minutes).

Step 11: put the water starch into the pot slowly, turn the heat to thicken the soup, sprinkle with green onion, and then serve.

Materials required:

Tofu: 400g

Pork: 80g

Oil: right amount

Scallion: 1

Ginger: 3 tablets

Garlic: 1 slice

Old style: 1 spoonful

Pixian bean paste: 1 tablespoon

Pepper powder: right amount

Pepper: 4

Cooking wine: 1 teaspoon

Starch: appropriate amount

Precautions: 1. After diced tofu, blanch it in boiling water with salt. First, it can remove the beany smell. Second, it can make tofu not fragile and rotten when cooking. Bean paste is very salty, no need to put salt. 3. When frying the bean paste, use medium and low heat. Don't affect the taste by frying the bean paste.

Production difficulty: simple

Process: firing

Ten minutes: Making

Taste: spicy

Chinese PinYin : Ma Po Dou Fu