Mapo Tofu(ma po dou fu )

Mapo Tofu

Introduction:

"Mapo Tofu can be regarded as the most famous dish in Sichuan cuisine. It's loved by all the people in the world, and it's also the most popular dish in our shop."

Production steps:

Step 1: wash the bean curd and cut it into pieces. Blanch it for use.

Step 2: chop the Douban sauce and Douchi, cut the dried pepper into small pieces. Mince the garlic.

Step 3: heat the pan and add oil, add ginger and garlic to 70% heat, stir fry until fragrant, add dried pepper and dried Chinese prickly ash, stir fry beef powder, stir fry slightly dry, then add Douban sauce and Douchi to stir fry until fragrant, add sugar, soy sauce and salt (if necessary).

Step 4: add the soup and bring to a boil. Add the tofu and cook.

Step 5: add water starch to thicken, add chicken essence, plate, sprinkle with garlic sprouts and pepper powder.

Materials required:

Tofu: one piece

Minced beef: 100g (half fat and lean)

Garlic sprouts: one

Ginger powder: appropriate amount

Minced garlic: right amount

Bean paste: 1 tbsp

Douchi: a small spoonful

Sugar: 1 / 2 tsp

Soy sauce: 2 tsp

Dried pepper: 3

Dried pepper: 2 tsp

Oil: right amount

Starch: appropriate amount

Pepper powder: right amount

Chicken essence: a little

Salt: right amount

Soup: small half bowl

Note: 1, minced beef can be replaced by minced pork, but only if it is half fat and thin. 2, pepper powder is the essence of this dish. It can not be accepted or not added. It must be eaten hot. 3. Garlic seedlings can also be put into the pot slightly cooked. 4. The purpose of chopping Douchi and Douban sauce is to make it more fragrant and tasty. Douban must be Pixian hongdouban, which is dry without much water.

Production difficulty: Advanced

Process: firing

Production time: 20 minutes

Taste: spicy

Chinese PinYin : Ma Po Dou Fu