Who knows how to make more authentic mapo tofu

Mapo tofu. Ingredients: a piece of tender tofu, beef, garlic sprouts, ginger, seasoning: Pixian bean paste, salt, monosodium glutamate, soy sauce, chicken essence, Sichuan pepper powder, starch, sugar.

Preparation: Cut the tofu into one-centimeter-square pieces, chop the Pixian bean paste finely, chop the beef into rice, and cut the garlic sprouts.

Operation: 1. Boil a little salt in the pot and put the tofu to boil, pour it into a container and raise it, and drain the water when stir-frying.

2. Heat the pot with oil and add the minced beef to stir the crisp, then add the minced ginger and Pixian bean paste to fry the red oil, add water, tofu, salt, sugar, soy sauce, monosodium glutamate, chicken essence and burn for 5 minutes to thicken with water starch, put in garlic sprouts, drizzle with oil, and sprinkle peppercorn noodles on a plate.

Characteristics: numb, spicy, hot, tender, crispy, fragrant.

Key: Authentic mapo tofu must be made with authentic Pixian Douban, and it is best to use (Juancheng brand) Pixian Douban.

Mapo tofu. Ingredients:

Two pieces of tofu, 100 grams of pork filling, green onion, minced ginger, cooking wine, soy sauce, monosodium glutamate, chili noodles, bean paste, pepper noodles, and a little starch.

Preparation method: 1. Cut the tofu into centimeter-square cubes and scald it with boiling water;

2. Put oil in the pot, fry it, drain the pork filling, add chili noodles, bean paste, and minced ginger and stir-fry until the red oil comes out.

3. Add cooking wine, soy sauce, diced tofu, salt, and broth to boil, simmer over low heat until the juice is thick and less marinated, thicken the juice with starch when the non-staple food is fat, add minced green onions, red oil, and monosodium glutamate and mix well, put it on a plate, and sprinkle some peppercorn noodles.

The preparation of mapo tofu.

Ingredients: 2 boxes of tender tofu and auspicious infiltration.

100g minced meat.

3 green onions 1 small piece of ginger.

3 cloves of garlic and 1 tablespoon of Pixian bean paste.

Lao Gan Ma (tempeh chili) 1 tablespoon.

2 tablespoons cooking wine Bureau filial piety.

Light soy sauce 2 scoops.

Sugar 5 g starch a little.

A pinch of peppercorn powder.

The preparation of mapo tofu.

Cut the tofu into small pieces.

After the water boils, add a little salt to the water, then add the tofu and cook for about 3 minutes to remove the beany smell.

It's best if I use a leaky net to put it directly into the boiling water, so that when I pick it up, the tofu is relatively complete) <>

Finely chop the garlic for the green onion, ginger, and tung banquet.

Turn on the fire. Put oil in a pan, add green onions, ginger and garlic and stir-fry until fragrant.

Keep the fire open. Then add Pixian bean paste and Lao Gan Ma to stir-fry the red oil.

Turn down the heat to medium. Add the minced meat, beat quickly, after beating.

Then add cooking wine, light soy sauce and sugar.

Keep on medium heat. Add the tofu.

Turn up the heat. Add water to the same position as tofu.

When the water is boiling, cover with a lid, reduce the heat to medium, and cook for another 3 minutes to let the tofu taste good.

Turn on a low heat. Thicken with water starch.

Remove from the pan, serve on a plate and sprinkle with peppercorn powder and chopped green onions.

Material. Minced meat, silk tofu, green onion, garlic, Sichuan pepper, dried chili, bean paste, starch, light soy sauce, cooking wine, salt, sugar, chicken essence.

Method. Marinate the minced meat in old wine for 15 minutes.

Cut the tofu into 2cm cubes, put hot water, add salt and cook for 3 minutes, remove and drain for later use.

Heat the oil in a pan, add chopped green onions, minced garlic, diced dried chili peppers, bean paste, 1 tablespoon light soy sauce, 1 2 tablespoons dark soy sauce and stir-fry until fragrant.

Add minced meat and stir-fry until cooked, then add a little sugar and chicken essence.

Finally, add the tofu, turn the pot, sprinkle with chopped green onions, and remove from the pot.