"Mapo tofu" is popular all over the world. How to make Mapo tofu taste better?

Mapo tofu is a classic Sichuan dish, which is a necessary dish in China restaurants and is also loved by foreign diners. Spicy, fragrant, mellow, tender and irresistible. Tofu is a food with a long history. It was discovered by our ancestors a long time ago. Tofu can provide a large number of nutrients, high-quality protein and trace elements for human body, and is called plant meat. Among the many ways to eat tofu, Mapo tofu bears the brunt, and even foreigners applaud when they see it. Mapo tofu has many characteristics, including beauty. China is the birthplace of tofu. There are countless ways to make tofu. Let's focus on this mapo tofu.

By chance, Mapo Tofu was born and was very popular. Mapo tofu has hemp taste, spicy taste, pure hemp taste, refreshing, spicy and delicious. After dinner, people are sweating. Tofu will give off a fragrance when served, which is an appetizing fragrance. About Mapo tofu, there is a personal way and the taste is different. Share a common method. Mapo tofu is fresh, spicy and authentic. It tastes a little. Mapo tofu is seasoned with tofu, onion, ginger, garlic and pork, soy sauce, salted chicken powder and pepper. Prepare a piece of tender tofu.

Cut into small pieces, cook in a pot, add appropriate amount of salt for about minutes, boil over high fire, and immediately take out the pot. Don't take it out yet, let it stand for a few minutes. In addition, boil the oil in the pot until the oil is warm. Add chopped green onion, minced garlic, minced pork from Jiang Mo and red pepper, and stir-fry over low heat. The speed must be fast and the temperature must be controlled. Stop frying and pour a spoonful of bean paste. Bean paste is the soul of Mapo tofu. You can also add more Chili noodles, stir-fry red oil with low heat, and pour a bowl of half-cooked water to medium heat for cooking.

After about a minute, pour in the cooked tofu, add some soy sauce and salt to taste, and cook on high heat for about a minute. When stewing, add tablespoons of corn starch and tablespoons of water to the bowl, stir well, stir into water starch, and pour into the pot to thicken. When the soup becomes sticky, immediately pour in the chicken powder and pepper, and wait for two seconds. Sprinkle chopped green onion on the pan and Mapo tofu will be ready. This dish must be eaten while it is hot. The characteristic of tofu is to keep the temperature of the whole dish. Every time I go in, I just get out of the pot.

A plate of Mapo tofu is suitable for red and white, but three bowls of rice are not enough. The best way to make Mapo tofu is to taste spicy and authentic. Not lost at all. The focus of this dish is spicy. It is best to use Hanyuan tribute pepper for pepper, which is pure and refreshing or sesame oil. The stewing process must be well controlled. Pay attention to the amount of soup not to paste the pot, it is best to reach a sticky state and blend with tofu. If the taste is heavy, you can sprinkle more Chili noodles, which will be more enjoyable.