How to make Sichuan home-cooked Mapo tofu?

1. Dice ginger and garlic, dice onion, mix onion with ginger and garlic, separate onion, cut pepper and garlic. Boil water in the pot, add two spoonfuls of salt, and gently put the tofu in. Because it is soft tofu, it is easily broken, and it will roll for about 10 minutes. In this way, salt water adds a little elasticity to tofu, and the inside of tofu is heated.

My practice may be a little different from yours. I mean the method of frying sauce with slow fire in daily diet. Slow fire first, add bean paste, pepper powder and pepper. Slow fire can force out their taste and color. Too much fire will make the sauce dry and paste easily. After the red oil and flavor are forced out, add ginger, onion and garlic, open the fire and fry.

3. After mixing corn starch with half a bowl of water, pour it into the pot, add sugar and wine, and keep stirring until it bubbles and feels like a spoon. The juice fried in this way is even and beautiful. This time the tofu is tender and smooth, and the corn starch is not too sticky. I'm afraid it won't thicken, which will increase the weight of corn flour to 1 spoon.

4. Gently pour in the tofu. At this time, I don't need a shovel or an iron spoon, so I can cut tofu easily. I use a big porcelain spoon, which is thick and round and can keep the shape of tofu. Push tofu evenly with some backs of porcelain spoons;

5. After the tofu is boiled, add garlic and stir with a spoon. Garlic can be served as soon as it is cut. Some books say that fried pepper powder is sprinkled on tofu after serving. I sprinkle green, red and green, which is very appetizing.