What kind of tofu does Mapo tofu use?

Mapo tofu uses water tofu (south tofu) and old tofu (north tofu).

Tofu includes water tofu (south tofu) and old tofu (north tofu). Traditional Mapo tofu uses old tofu, which is more fragrant. Nowadays, tender tofu is mostly used after improvement, and tender tofu is more white and tender.

Mapo tofu was originally a dish in Sichuan. Authentic Mapo tofu uses South tofu, also known as tender tofu and soft tofu. Mapo tofu is a famous Sichuan dish, which is made of tender tofu, that is, south tofu.

Chefs all use south tofu, and chefs are also very good at it. Even if it is cooked with south tofu, it is not fragile, tender and does not take that long to cook. Generally speaking, there are more tofu in the north of our home. North tofu is more resistant to cooking, not fragile, and its shape is relatively complete. If you cook it for a while, it will taste good. So this kind of Mapo tofu is the best.

Characteristics of cooked vegetables.

Mapo tofu is characterized by hemp, spicy, spicy, fragrant, crisp, tender, fresh and lively character, also known as eight-character proverbs.

Ma: It means that tofu should be sprinkled with appropriate amount of pepper powder when it is out of the pot. It is best to use Hanyuan tribute pepper for pepper, which is pure and refreshing. If you don't go to pepper, the smell of hemp gets stuck in your throat, which makes people feel tight all over.

Spicy: use the oil pepper in Dahongpao of Longtan Temple to make douban, chop it up and refine it, add a little cooked oil and pepper to cook tofu, which is spicy and fragrant.

Scalding: Tofu is characterized by keeping the temperature of the whole dish after cooking, which is not easy to cool. Every time I use chopsticks, I get the smell of freshly baked.

Xiang: When the pot is served immediately, you can't smell the gypsum smell of tofu, but the rust smell of cold-soaked tofu, and there is no original unpleasant smell of various seasonings, only the taste that evokes appetite.

Crispy: The refined meat stuffing is golden in color, red and crisp, one by one. It is crisp at the entrance and melts when it touches the teeth.

Tender: Tofu is fried just right in the pot, white as jade, angular, and broken when twisted, so it is often eaten with a small spoon.

Freshness: The raw materials of Mapo Tofu are fresh, tender green, suitable for red and white collocation, and the color and taste are fresh and impeccable.

Live: It refers to a stunt of Mapo Tofu Shop: Tofu is served on the table, and long garlic seedlings stand upright in the bowl, green and bright, as if they had just been picked and chopped from the border, and they are vivid, but they are all ripe and have no astringency.