Please tell me how to make Mapo tofu.

Mapo tofu is a classic traditional Sichuan dish, which many people like to eat. Today, Bian Xiao will share with you the delicious Mapo tofu that can be made at home.

Materials:

A piece of tofu, a small amount of beef, a garlic sprout, a small amount of salt, a spoonful of bean paste, a spoonful of lobster sauce, a spoonful of Chili noodles, a spoonful of monosodium glutamate, a spoonful of chicken essence, a spoonful of soy sauce, a small amount of starch and a small amount of pepper powder.

Practice steps

1, tofu knife, first cut into thick slices, then cut into strips, and finally cut into small squares. When cutting, choose to cut from back to front, so as to prevent tofu from sticking to the knife.

2. Then blanch the tofu and add a spoonful of salt when blanching.

3. Pour in tofu and cook thoroughly, about 1 min.

4. Pour the soup and tofu into the bowl. The purpose of this step is to prevent tofu from sticking and at the same time play a role in heat preservation. Tofu will be thoroughly cooked when it is cooked, which is the key to delicious tofu.

5. The garlic sprout cut the pony's ear.

6. Prepare a small piece of beef, remove the fascia, cut it into small pieces, and then chop it into powder, which is not as fine as minced meat.

7. Take a plate, add two spoonfuls of bean paste and one spoonful of lobster sauce.

8. Add minced beef to the hot oil.

9. Add a little cooking wine

10, add salt to taste.

1 1. Stir-fry this beef with a small torch and set it aside.

12, do not wash the pan and pour less oil.

13, add bean paste and lobster sauce and stir-fry red oil.

14, add a spoonful of Chili noodles to increase the spicy taste and make the color brighter.

15, add a small bowl of water.

16, control the moisture of tofu, pour it into the pot and let the water completely drown the tofu.

17, then add a spoonful of monosodium glutamate.

18, a spoonful of chicken essence

19, a spoonful of light soy sauce, medium fire for five minutes, let the tofu be cooked and completely tasty.

20. When water 1/3, add minced beef, which is the key to crispy beef.

2 1. Start the first thickening. The purpose of this step is to make the thickened juice tightly wrapped on the tofu.

22. Add the garlic sprouts and gently push them with a spoon.

23. Start the second and third thickening, and the concentration will be stronger.

24. When the fire juice is bright, you can put it out of the pot.

25. Loading plate

skill

1, stir-fry bean paste, lobster sauce, Chili noodles, and be sure to be slow.

Don't cut the beef too much. Be sure to fry it until it is crisp and fragrant. Add beef before the first thickening. This is the key to crisp fragrance.

3. Tofu must be soaked in the original soup to prevent adhesion and play a role in heat preservation. It is easier to burn through when it is on fire.

4. When you make tofu, you should stir less, and you can only push it, but you can't dig it, so as to keep the block intact.

5. The tofu is thickened in three times. For the first time, the sauce is thickened by gently turning over, and then thickened for the second and third times, but the concentration is thicker than the first time, so as to achieve the effect of ruddy and bright oil.

6. When loading the microplate, make sure to use a deeper container to load the microplate. Don't use a shallow dish to keep your mouth warm. Finally sprinkle with pepper powder.