I'll show you how to make Mapo tofu

Tofu is rich in nutrients and is a widely used ingredient in home stir-fry dishes. Tofu is variety of methods, north and south, the taste is light, rich, but also can be mixed, boiled, and soup. Today, making a Sichuan flavor tofu is also the most common way, that is, "Mapo tofu",

Mapo tofu is a representative delicacy in Sichuan. Mapo Tofu was founded in the Qing Dynasty, and there is a storefront originally named "Chen Xingsheng Restaurant" next to the Wanfu Bridge in Chengdu. The owner Chen Chunfu (Chen Senfu) died early, and the small restaurant was run by the hostess, and the female boss had a slight hemp on her face, known as "Chen Ma Po". At that time, the Wanfu Bridge was a cross-river, and there were often coolies who stopped and pointed here. The main patrons of the rice shop are porters who pick up oil. Chen has a unique set of cooking techniques for cooking tofu, the tofu cooked is full of color and flavor, extraordinary, and deeply loved by people, and the roasted tofu she created is called "Chen Ma Po Tofu", and its catering shop was later also named "Chen Ma Po Tofu Shop".

The image comes from the Internet

Ingredients

1 piece of tofu, minced beef

Accessories

Minced garlic, pepper noodles, chopped coriander

ingredient

Soy sauce, bean paste, tempeh, salt, chicken powder, rice wine, minced garlic, broth, water starch, peanut oil

method

1: Cut the tofu into 2 cm cubes

2: Put a little salt in clean water

3: Soak the chopped tofu in water for 15 minutes, then remove and set aside

4: Heat a stir-fry spoon over high heat, inject an appropriate amount of peanut oil and sauté the minced meat

5: After the minced meat changes color, it is stir-fried in Pixian bean paste

6: Sauté the tempeh until fragrant

7: Sauté the tempeh until fragrant, then add minced garlic and sauté

8: Then cook in rice wine and stir-fry well

9: Stir-fry the above ingredients and then pour into the broth and bring to a boil

10: Then add an appropriate amount of soy sauce and season with salt

11: Then bring the tofu to a boil, cook the tofu for about 3-5 minutes

12: Then add a little chicken powder to freshen

13, with water starch to hook, at this time to shake the pot while using a hand spoon to push the bottom of the pot, so that the tofu does not reach the paste pot, when the starch is completely gelatinized can be out of the pot yard plate

14: After serving the plate, sprinkle a layer of pepper noodles evenly while hot, and then, sprinkle with minced garlic and a little chopped coriander, if you don't like coriander, you can not put it. This dish is now complete.