Mapo Tofu

The traditional Mapo Tofu highlights the taste of spicy, smooth and tender, which is characterized by hemp, spicy, hot, fragrant, crisp, tender, fresh and live hemp: it means that the tofu should be sprinkled with an appropriate amount of pepper powder when it is boiled. Spicy: the bean curd is made from the Dahongpao oil pepper of Longtan Temple, finely chopped and refined, and cooked with a small amount of cooked oil pepper. It is spicy and fragrant. Scalding: it means you can't smell the plaster smell of tofu, the rust smell of cold soaked tofu, the original unpleasant smell of various seasonings, and only the smell that evokes appetite. Crispy: it refers to the refined beef stuffing, which is golden in color, red and crisp, one by one. It will be crispy in the mouth and melt when stained with teeth. Tender: refers to tofu cooked in a pot, fried properly, as white as jade, with ridges and corners, and broken in a twist, so it is mostly eaten with a small spoon. Fresh: refers to the raw materials of the whole dish, which are fresh, tender and green, suitable for red and white, fresh in color and taste, and impeccable. Live: when the tofu is served, the garlic sprouts are green and blue, and the oil is very bright. It seems that they have just been picked and chopped from the border, which is vivid

Main Ingredients

• beef A moderate amount of
• Bean curd A moderate amount of

Auxiliary Ingredients

• Garlic sprout appropriate amount
• starch appropriate amount
• sugar appropriate amount
• salt A moderate amount of
• The soy sauce A moderate amount of
• Cooking wine appropriate amount
• Scallion, ginger and garlic appropriate amount
• chili powder appropriate amount
• Sichuan Pepper appropriate amount
• Pixian Bean Paste appropriate amount