Description:The style of cooking is classified: Sichuan Cuisine | Soyfood | Suit the taste of both old and young Taste: Hot Make the difficulty: It is (elementary) to cut the mound Make time: 30 minutes The materials: Bean curd is 200 grams, beef filling is 100... Mapo bean curd

• The style of cooking is classified: Sichuan Cuisine | Soyfood | Suit the taste of both old and young
• Taste: Hot
• Make the difficulty: It is (elementary) to cut the mound
• Make time: 30 minutes

• The materials: Bean curd is 200 grams, beef filling is 100 grams
• Condiment: 15 grams of garlic sprouts, 20 grams of broad bean paste, 10 grams of fermented soya beans, 10 grams of gingers, chilli powder is 0.5 grams, Chinese prickly ash powder is 1.5 grams, soy sauce is 10 grams, salt is 1 gram (according to the taste , of 5 gram in candy starch wet ' Starch plus a little water are mixed) 3 gram, meat soup( Or water) 150 grams, 75 grams of oil
• Mapo bean curd's method:
• 1,Cut the bean curd into one 2 centimetres square, put into and quick-boil the boiling water of a little salt, remove the offensive smell of the beans, pull out and soak with the fresh water
  2,Mince fermented soya bean, broad bean paste, the garlic sprout is sliced, the end that the ginger is cut
  3,The frying pan is boiled hotly, the oil put, put the beef filling to fry scatteredly
  4,Wait for the beef filling to be fried golden yellow, put broad bean paste with frying
  5,Put fermented soya bean, the end of ginger, chilli powder into with frying colouring to the beef
  6,Put the meat soup to boil
  7,Put the bean curd to boil for 3 minutes
  8,Add soy sauce, garlic sprout section, candy, flavour (if think too salty to put the salt enough) with the salt
  9,Thicken soup with the wet starch
  
• Note: