Cooking Steps

1. 

   Step1:Step 1 - prepare the main material. Tofu is a piece of tofu. If you want to make delicious tofu of Mapo, you'd better use tofu of Sichuan. Cai Lan, a famous Hong Kong Gourmet, once praised that tofu of Sichuan is the best. Of course, people who want to eat Mapo Tofu all over the world can't go to Sichuan to buy tofu. Most tofu in the South uses gypsum as the coagulant. Most of tofu in the North uses brine (mainly magnesium chloride) as the coagulant. Of course, there is also internal fat as the coagulant. That's big The bean curd brain that the family is familiar with. The bean curd that the plaster points out is tender and multi-sized, and its shape is relatively complete. It's easy to cook. The bean curd in brine is more compact, and more retains the flavor of the soybean itself. But it's not easy to taste. It's more suitable for stewing and making frozen bean curd. If you make Mapo bean curd, you'd better choose the plaster bean curd. If you can't really buy it, you can choose the fresh bean curd in brine. The bean curd bought back. If the surface remains There are traces of pressing. It is recommended to remove them, because the pressed part on the surface is old and not delicate enough. Tofu cut One point five Add a little salt and boiled water into the bowl. The purpose of this is to remove the fishy smell of the bean itself. On the other hand, it is easy to keep the tofu intact and unbroken during the cooking process. If you choose to blanch the water, it is recommended to turn off the fire after the water is boiled. The tofu is easy to dehydrate for a long time. The inner part of the tofu is honeycombed. It is easy to age and affect the taste. After the water is blanched, pour the tofu together with the water In the bowl. Do not pour out the water. No water immersion. Blanched tofu is easy to adhere.

2. 

   Step2:Step 2 - Preparation of excipients. 1. Beef foam. If you want to make Mapo Tofu, you have to use beef. Compared with pork, beef tastes more mellow. You can choose beef tenderloin. You can't cut too much beef foam. It will affect the overall taste of the dishes. 2. Pepper. To make Mapo Tofu, we must use pepper. If there is no pepper, Mapo Tofu only has spicy and salty taste. Six elder brothers think that pepper is the soul of Mapo Tofu. Children's shoes pay attention to it. Don't use to buy ready-made pepper noodles. There are more bad taste. There are a little more pepper. Of course, we don't use the whole pepper to cook. We need to deal with it. First heat the pot and turn it into a small fire. Put it on Put in the prickly ash and shake it constantly. When you smell the fragrance of prickly ash, it's OK. It's not long. It's easy to paste. Put the fried prickly ash on a clean paper and wrap it. Use a rolling pin o

3. 

   Step3:

4. 

   Step4:

5. 

   Step5:

6. 

   Step6:

7. 

   Step7:

8. 

   Step8:

9. 

   Step9:

10. 

    Step10:

11. 

    Step11:

12. 

    Step12:

13. 

    Step13:

14. 

    Step14:

15. 

    Step15: