Eating tofu and rice. My family only loves this one. I don’t bother to eat 7 meals a week. The rice has to be steamed in a big pot.

Tofu is my favorite, and Mapo tofu makes me salivate. I humbly thought that the spicy and delicious flavor of Sichuan cuisine and the thick oily flavor can make the tofu with the tangy flavor and the weak flavor be delicious. Ordinary methods, whether it is home-made tofu or pot-tasted tofu, can only be called delicious at best. It is far less than a meal. If anyone says that eating tofu can be served with rice, it is almost always called Mapo tofu.

Mapo tofu is a masterpiece of Sichuan cuisine. It is spicy and fragrant, tender and creamy. It shows the essence of Sichuan cuisine to the full. When eating rice, come with a plate of Mapo tofu. You don’t need to give you big fish and meat. Eat one more bowl. Meals are easy and pleasant things. My family now eats tofu. It can be said that I love this way of eating. It is not annoying to eat it for 7 days a week. The food of my family has increased, and the rice has to be steamed in a large pot. Although the method of sharing Mapo tofu is a bit complicated, it is more authentic and has no taste.

Mapo Tofu

Ingredients: 1 piece of soft tofu, 2 taels of beef, 1 pepper, 1 pepper, 2 spoons of Pixian bean paste, 1 spoon of tempeh, 1/2 spoon of chili powder, rapeseed oil, garlic, garlic sprouts, cooking wine, sugar, salt , The amount of MSG.

Step 1: This dish uses a lot of pepper powder. The freshly ground pepper powder has a numb taste and fragrance. Put a handful of peppercorns and a handful of peppercorns in a pot and fry them until they are fragrant.

Step 2: Tofu tastes more delicious with tender tofu. Cut into tofu pieces of the right size and try to make them smaller. Use a meat grinder to grind off the beef. It should not be too shredded and must have a certain amount of beef particles.

Step 3: Add water to the boiling pot, add 1 tablespoon of salt, pour the tofu into the pot and cook for 3 minutes to remove, remove the beany flavor and let the tender tofu remain.

Step 4: Put rapeseed oil in the pot. If you don't have it, you can use peanut oil instead. Use a little more oil. Add beef minced and stir-fry until crispy, and it will take longer.

Step 5: Chop 2 tablespoons of Pixian bean paste and 1 tablespoon of dried tempeh, pour into the pot, add some minced garlic and shallots, stir fry evenly to get the red oil.

Step 6: Add half of the pepper powder, half a spoon of sugar, 1 spoon of chili powder, if you don't care about the color, you can add 2 spoons of light soy sauce, the taste will be better, and stir fry evenly.

Step 7: Add 1 bowl of hot water, pour the tofu into the pot, boil over medium heat, continue to simmer for 2 minutes to taste.

Step 8: When the juice is almost collected, start thickening. The thickening of Mapo tofu is more troublesome. You need to thicken the tofu in stages to make the smooth tofu thicken better. Use ordinary corn starch for thickening, thicken it in three times. After the first time pour the gorgon powder juice, use a spoon to slowly push it. For the tofu, the soup will be thicker the first time. Cook for about 1 minute, then add the remaining half of the pepper powder, appropriate amount of salt and MSG for the final seasoning.

The second thickening is slightly less than the first one. It is also pushing the tofu while thickening. Continue to cook for half a minute. The third thickening should be based on the tofu in the pot. Put in the soup appropriately. The juice is too sticky.

After three thickenings, the mapo tofu is ready, sprinkle with a handful of garlic sprouts, and it can be fragrant and delicious.

——Old Jing said——

To make Mapo Tofu, there are a few key points to master, you can basically do it successfully, it's not difficult at all.

1. Tofu choose soft tofu, which is better than traditional old tofu.

2. Tofu should be boiled in water in advance to remove the beany flavor, more delicious and not easy to boil.

3. Using rapeseed oil can make the color more beautiful and the flavor stronger.

4. The prickly ash is best fried and ground, and the flavor is full.

5. The thickening should be divided into 3 times to thicken, and the pepper powder should be divided into 2 times, and the final juice should be thick and suitable, and the soup can be less than more.