Making mapo beancurd way

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Ingredients: bean curd beef QingSuan
Seasoning: bean sauce douchi dry garlic salt LaJiaoMian ginger monosodium glutamate chicken essence oil
Material: bean curd cut into parts, ground up QingSuan slices, ginger, garlic slices. Set aside
1. Will cut tofu and salt, with boiled water ironed
2. Heat oil, add beef saute until the aroma. Discolouration
3. Join JiangDing garlic, cubed saute out fragrance
4. Add bean sauce, in turn LaJiaoMian lobster sauce, dry
5. Join LiangKaiShui, a small amount of salt, gourmet powder, chicken essence, will drain the bean curd into a saucepan
6. Out of the pot, add QingSuan period before the starch, add water to a boil, stirring
To be "mapo beancurd" 3 little exquisite
Mapo beancurd is sichuan spicy taste typical dishes, although simple, easy to do, but to achieve "hemp, hot, hot, crisp, tender" well-balanced, standard, in the manufacture process also has a minor exquisite:
1. Tofu prophase treatment is very important. DouFuKuai must use boiling saline soak, water is warm should keep at about 70 ℃, to ensure quality and effectively remove tender bean curd, plaster flavour, bean stench in fire and process with horns sutra, non-friable.
2. Saute minced beef must to crisp incense, crushing, bits, the entry crisp. Tofu stir the pot after should be few, keep block form complete.
3. Two "2 minutes" two "tick off gorgon euryale" is very important. Do "mapo beancurd", first fire tofu 2 minutes, tofu burn ruwei hook 1 times sauce, then into beef, longer burn 2 minutes to hook 1 times sauce, two two "2 minutes" two "tick off gorgon euryale," outstanding burn out different flavors.