Mapo Tofu(ma po dou fu )

Mapo Tofu

Introduction:

Production steps:

Step 1: put some water in the pot to boil, put a little salt into the pot, cut the tofu into small pieces, put it in the pot to boil, remove the hot water, and soak the tofu in the cold brine.

Step 2: Chop pork into minced meat.
Chop up the ginger and garlic.
Cut the garlic seedling into the ear and the onion into the flower. < br > mince Pixian bean paste.

Step 3: put two spoonfuls of oil in the pan and fry the minced meat.

Step 4: stir fry ginger and garlic until fragrant.

Step 5: add the bean paste.

Step 6: stir fry a small spoonful of chili powder into red oil.

Step 7: put the tofu into the pot again, shake the pot, and the sauce will stick to the tofu.

Step 8: add a spoonful of starch to thicken the bean curd.

Step 9: put garlic sprouts when the tofu juice is almost the same.

Step 10: a little pepper powder and chicken essence, spatula carefully shovel can be out of the pot.

Step 11: Sprinkle with scallions and eat^_ ^。

Materials required:

Tender tofu: 290g

Pork: 70g

Garlic sprouts: two

Green onion: one

Garlic: two pieces

Ginger: a small piece

Pixian bean paste: a spoonful

Chili powder: 1 teaspoon

Starch: a spoonful

Pepper powder: a little

Salt: a little

Chicken essence: a little

Note: bean curd boiled, soaking in brine will go to the beany smell, turning when it is not easy to disperse, but also more tasty. Thicken must be thin, too thick tofu is not delicious.

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: spicy

Chinese PinYin : Ma Po Dou Fu