Mapo Tofu-You Are Foodie

By Olivia
42

Mapo Tofu

The traditional Mapo Tofu highlights the taste of spicy, smooth and tender, which is characterized by hemp, spicy, hot, fragrant, crisp, tender, fresh and live hemp: it means that the tofu should be sprinkled with an appropriate amount of pepper powder when it is boiled. Spicy: the bean curd is made from the Dahongpao oil pepper of Longtan Temple, finely chopped and refined, and cooked with a small amount of cooked oil pepper. It is spicy and fragrant. Scalding: it means you can't smell the plaster smell of tofu, the rust smell of cold soaked tofu, the original unpleasant smell of various seasonings, and only the smell that evokes appetite. Crispy: it refers to the refined beef stuffing, which is golden in color, red and crisp, one by one. It will be crispy in the mouth and melt when stained with teeth. Tender: refers to tofu cooked in a pot, fried properly, as white as jade, with ridges and corners, and broken in a twist, so it is mostly eaten with a small spoon. Fresh: refers to the raw materials of the whole dish, which are fresh, tender and green, suitable for red and white, fresh in color and taste, and impeccable. Live: when the tofu is served, the garlic sprouts are green and blue, and the oil is very bright. It seems that they have just been picked and chopped from the border, which is vivid

Main Ingredients

beef A moderate amount of
Bean curd A moderate amount of

Auxiliary Ingredients

Garlic sprout appropriate amount
starch appropriate amount
sugar appropriate amount
salt A moderate amount of
The soy sauce A moderate amount of
Cooking wine appropriate amount
Scallion, ginger and garlic appropriate amount
chili powder appropriate amount
Sichuan Pepper appropriate amount
Pixian Bean Paste appropriate amount

Step 1 . Cut the bean curd into small pieces, sit it until it boils, and then put the bean curd into boiling water. When blanching, put some salt and soy sauce to remove the beany smell of the bean curd

Step 2 . Chop the onion, ginger and garlic, dice the beef, finely chop the bean paste, and set aside the chili noodles

Step 3 . Put the pepper in a clean iron pot and slowly stir it. Dry stir it, without oil, until it is brown and red

Step 4 . Stir fried Chinese prickly ash

Step 5 . Stir the beef stuffing in warm oil until it tastes crisp, then add Pixian bean paste and chili noodles and continue to stir fry

Step 6 . Then add chopped onions, ginger and garlic to stir fry until fragrant

Step 7 . Put cooking wine and soy sauce, a little salt, a little sugar, and add some water to boil

Step 8 . Add the boiled tofu and cook it for three minutes to finish the soup

Step 9 . Add water and starch to thicken, and then sprinkle the ground pepper noodles and garlic sprouts

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