Ma, spicy, fresh, fragrant, a classic Sichuan dish
Step1:Cut the tofu into 1.5cm cubes, shallots, ginger and garlic, chop the beef into minc
Step2:Add cold water, salt, tofu pudding and blanching water in the pot for standby (the purpose of adding salt and blanching water is to remove the beany smell
Step3:Start the pot and burn the oil. Stir fry the beef foam without water
Step4:Stir fry the beef and then add the red bean, chili powder, ginger and garlic powde
Step5:Stir fry until fragrant, then add proper wate
Step6:Put in tofu. Add some old soy sauce, raw soy sauce, and a little white sugar. Cooking wine (no salt is needed because of the red oil bean flap
Step7:Heat for about 3 minutes and thicken for the first time. Wait for 10 seconds and thicken for the second time. Pour in a little pepper oil before starting the pot
Step8:Finally, put it in a pan. Sprinkle with pepper powder and scallion
Cooking tips:White tofu and tender tofu can (white tofu tastes better) the authentic Mapo Tofu needs beef foam. If you don't like or don't eat beef, you can also choose the authentic Sichuan Maoxian pepper instead of pork pepper. The pepper powder can be appropriately increased or decreased according to your own preference because the red oil bean paste is salty. So you don't need to put salt again except for a little salt when blanching. The purpose of putting chili powder is to enhance the flavor and color (if not, you can not put it). There are skills in making delicious dishes.