Mapo Tofu recipe-Chinese Food-best chinese food recipes-cooking food

Step2:To make a traditional knife edge chili pot, heat it and add a little vegetable oil. Heat the oil to 50% of the heat. Put the green pepper and chili into the pot. Stir fry for 10 seconds (15 seconds for a family stove). Stir the chili until it is light brown and then start the pot. Pour the chili on the kitchen board and crush it with a kitchen knife. Then chop it into chili noodles for standby

Step3:Blanch the tofu with water. Add a spoon of salt. Then put the tofu into the pot. Blanch the tofu for one minute. The purpose of blanching is to remove the beancurd smell. Before boiling, pour out the tofu and drain the water for standby

Step4:After the frying pan is heated, add some oil and row the pan. After pouring out, add some rapeseed oil and heat it. After the rapeseed oil is heated, add 10 grams of lard and burn it. After the lard is burned, put the minced beef into the pan. Then stir in the medium and small fire to dry the water of the beef foam and stir fry it until fragrant. After the minced beef is fragrant, add the appropriate amount of Douban sauce. Then add the prepared pickled peppers and pickled ginger and Yongchuan Douchi. Then add the auxiliary materials and Douban sauce Stir fry until fragrant. Expose red oil. Add 5g chili pepper to the auxiliary material, stir fry evenly, and then add some water.

Step5:Add 5 grams of chilli, stir fry it evenly, add some water, start seasoning after boiling, add a little salt, add 1 gram of monosodium glutamate, add 1 gram of soy sauce, adjust the background color, and add sugar to make it fresh.

Step6:Cook the tofu and then put the processed tofu in the pot. After the tofu is put in the pot, heat for three minutes. In order to make the tofu taste better. The family kitchen takes about five minutes.

Step7:Thicken the tofu three times until it tastes good, and then thicken the tofu three times. For the first time, the water starch needs to be thinned. The purpose is to make tofu smooth and tender. For the second thickening, remove the pan from the heat. Then add water starch slightly thicker than the first one. This time, the purpose is to tighten the soup. Thicken for the third time. Remove the pan from the heat again. Add more water starch than for the second time. The purpose of this step is to thicken the dishes. Then add a little light oil to get out of the pot.

Step8:Sprinkle some chopped chilli and garlic on top of the dish.

Cooking tips:1. The old tofu is fragrant. The tender tofu tastes good. Each has its own characteristics. You can choose it by yourself. 2. Choose beef with a little fat and oil. The taste and fragrance will be better. 3. Hot pepper can make dishes hot but not dry. Hemp but not bitter. 4. The principle of thickening without fire is the following three points - the first point is that there will be water overflowing after the tofu is cooled off from fire. The second point of thickening three times is to prevent bean curd from coming out of the pot, affecting the taste and appearance. Third, the three times of thickening must be less than one time and strong cooking skills.