Home style Mapo Tofu(jia chang ma po dou fu )

Home style Mapo Tofu

Introduction:

"For the first time, I didn't decompose the picture step by step. Mapo Tofu has always been a very popular home Sichuan dish. It's good for endocrine and skin for girls to eat more tofu. This dish is convenient and simple. It can also be poured directly on the rice to make it into a capping dish. The main ingredient is gypsum tofu. Do not use boxed inner fat tofu. Inner fat tofu is too fragile and hard to taste. First cut tofu into small pieces and soak in boiling water with light salt for half an hour to remove the beany smell; marinate minced pork with cooking wine, salt and monosodium glutamate for 10 minutes; slice ginger and garlic, cut green onion into scallions and set aside. Then, when the oil is 6 minutes hot, add ginger and garlic slices, add a spoonful of Douban sauce and Douchi, stir fry until the meat changes color, add bean curd, stir fry for 2 minutes, then add half a bowl of water, water slightly over bean curd, then add an appropriate amount of soy sauce to improve flavor and color, soy sauce is salty, so don't add salt, add some monosodium glutamate Cover the pan and turn it to low heat. Let the tofu simmer in the pan. Five or six minutes later, uncoil the pot, sprinkle the scallion, and finish the work. Then, set the pot on the plate and eat. PS。。。 If you like heavier Sichuan cuisine, you can add some Sichuan spicy oil when adding soy sauce, and sprinkle a little pepper noodles in the pot. This dish with some celery is actually very good, very fresh. It's also good to change minced pork into minced beef. Douchi is very good. It will be very fragrant if you add it. "

Production steps:

Materials required:

Gypsum tofu: right amount

Minced pork: right amount

Garlic: right amount

Ginger: right amount

Shallot: moderate

Bean paste: right amount

Douchi: right amount

Old style: moderate

Salt: right amount

MSG: right amount

Cooking wine: moderate

matters needing attention:

Production difficulty: simple

Technology: stewing

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Jia Chang Ma Po Dou Fu