I'm not sure if I'm going to be able to do this, but I'm sure I'll be able to do it in the future.

Looks like the practice of Mapo Tofu is very complex, in fact, very simple: cut the tofu into a square block, let them one by one "jump" into the steaming water heat "body", and then fish them out, a moment in the use. Next, cut the meat into very small pieces and crisp them in vegetable oil. Then, to the pot into the appropriate oil, open the switch, to the oil into the pre-prepared dried chili peppers, peppercorns and ginger, and so the oil in the seventy, eighty degrees into the diced tofu, coupled with an appropriate amount of cornstarch, flopped a few times, and then add the appropriate amount of salt, soybean paste, soybean paste, a little bit of white wine, and finally with a small fire slowly burned for two minutes in the pan when the quick to join the small amount of monosodium glutamate, this colorful and fragrant full of Mapo Tofu on! The first thing you need to do is to make sure that you have the right ingredients for your meal!

Eating Mapo Tofu is also very delicate. When you eat it, first clip a piece of tofu, dip it in some of the spicy sauce on the plate, gently put it into your mouth and chew it slowly, and then eat it up, numb and spicy, and the flavor fills your mouth in every corner. When I eat, I like to lick the spicy sauce on the tofu first, and then the spicy sauce's numbness and spiciness "swoops" into my mouth, and then I eat the tofu, and then the tender tofu passes through my mouth, smooth and refreshing, and this way of eating, I eat Ma Po Tofu's distinctive flavor. If you're lucky, you'll also be able to eat a little bit of meat froth, crispy outside and tender inside, adding more flavor to Ma Po Tofu, playing a role in the finishing touches.

How about it, after hearing my introduction, you have a certain understanding of Ma Po Tofu. Does it count as a delicious dish? I don't want to talk to you, a plate of Ma Po Tofu out of the pot, I'm a "little gourmet" to taste taste, goodbye

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