Description:The style of cooking is classified: Sichuan Cuisine | Soyfood | Suit the taste of both old and young Taste: A little hot Make the difficulty: It is (elementary) to cut the mound Make time: 5 minutes The materials: 400 grams of bean curd Two spoons o... Mapo bean curd of cherry

• The style of cooking is classified: Sichuan Cuisine | Soyfood | Suit the taste of both old and young
• Taste: A little hot
• Make the difficulty: It is (elementary) to cut the mound
• Make time: 5 minutes

• The materials: 400 grams of bean curd Two spoons of broad bean paste
• Condiment: Green pepper The end of the garlic Chinese prickly ash Chicken's precise water starch spring onions of gourmet powder of salt
• Mapo bean curd's method of the cherry:
• 1,Have the green pepper shredded or the bulk Together with the end of the garlic Chinese prickly ash Put broad bean paste into oil cauldron, turn over, fry
  2,Right amount of water is dashed into it Will cut the bean curd well to put into while waiting to just boil
  3,The big torch bean curd lump is become red to boil to
  4,The pan arises to thicken soup A little salt put Gourmet powder The chicken is precise
  5,Spread the chopped scallion The Chinese prickly ash
  
• Note:
• The bean curd breaks to pieces and loses turning over carefully while turning over and frying the food