Tofu

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(b) tofu wash in a small block of 1.5 cm and immersed in light salt water for 15 minutes

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(b) Leaching stand-by

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Pork and shrimp are cut to pieces

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The garlic is cut to the ground, and the garlic is washed clean and shredded

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(b) A frying pan, with peanut oil and hot boilers, with fried meat

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(a) The end of the flesh is dry, the surface is yellow, the bottom of the soybean soy sauce is replaced by a small fire, and the oil is made up slowly

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I'm going down, I'm going down, I'm going down, I'm going down, I'm going down

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Down half the garlic end, even the fragrance

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- Chicken soup and yellow wine

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When the soup boils and the sauce goes down

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Add a little bit of salt, and if you use more soy sauce and soy sauce, then no more salt; I use only one spoon, and less than one third of the salt

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And mix the soup and burn it down into tofu; then do not use any more pot shovels, shake the frying pan, so that the tofu may be evenly distributed, until it boils for about five minutes

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A small number of times slowly adding water starch and lifting suitable or desirable concentrations

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(a) Shake the frying pan again, so that the soup is evenly distributed, as the soup grows slowly

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And fire the pot, and pour it into the plate, and pour a layer of pepper

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And with another half of the garlic and a proper amount of garlic, you shall come to the table。

First: Tofu. I choose Southern tofu, also known as tender tofu, which is made using "gypsum" as the coagulant. It is characterized by its white color, soft and delicate texture, and fresh flavor. In Mapo Tofu, it best embodies the qualities of being white, tender, hot, and fresh. Northern tofu, also known as firm tofu, has a richer bean aroma, but its texture is too firm and hard, making it unsuitable for Mapo Tofu. Silken tofu contains too much water and crumbles at the slightest touch, so don't even consider it. Secondly: The minced meat. I use a combination of pork and shrimp. This might be the least "authentic" choice. While standard recipes typically call for minced beef, after trying it, I found that pork is more fragrant and smoother, especially pork with a little bit of fat. Adding a few chopped shrimp adds an incredible savory freshness and creates a more complex texture; it is more popular than using ordinary minced beef. Also, I never buy pre-minced meat; I always chop it myself. Fortunately, Mapo Tofu doesn't require much meat, so it doesn't take much effort. Third: The classic Sichuan seasonings—Pixian bean paste, Sichuan fermented black beans, and Sichuan peppercorn powder. Some recipes also call for Sichuan chili peppers or chili powder, but I skip those given my "all talk" tolerance for spicy heat. However, the numbing, spicy, and fragrant qualities of Mapo Tofu all come from the seasonings! There’s not much to say about Pixian bean paste and fermented black beans; just buy them. However, for Sichuan peppercorn powder, freshness is essential for a full flavor, so dry-roasting and grinding them yourself is indispensable. How to make your own peppercorn powder? It’s simple: dry-roast the peppercorns until they are golden yellow and crispy, let them cool, and then crush them into a powder with a rolling pin or grind them in a food processor. Strictly speaking, Sichuan green peppercorns are more authentic, but for my taste, regular peppercorns are enough. For those who love extreme numbing-spicy heat, combining chili peppers and green peppercorns is the way to go! Finally: Thickening with a water-starch slurry is essential. I’ve seen many households avoid thickening, believing it adds calories to the dish. However, in this dish, without thickening, the tofu and meat will separate. It not only looks watery and bland, but the flavor is also significantly diminished, ruining one's appetite at first sight. Control the consistency of the slurry by adding it in small batches multiple times. The ideal state is when the sauce is thick enough to coat the tofu and the meat evenly adheres to it. Never pour it all in at once; you can always add more if needed, but if it gets too thick and turns into a pot of paste, it’s ruined.