Mapo tofu is one of the characteristics of China Sichuan cuisine. Sichuan cuisine is spicy and delicious. According to legend, this dish was made by Chen Mapo in the Qing Dynasty because of her pockmarked face, but her tofu is a must in Beijing. Later called Chen Mapo Tofu, later referred to as Mapo Tofu.

Tofu is a kind of food for clearing away heat and keeping healthy, which can clear away heat and moisten dryness, detoxify and eliminate dampness, treat halitosis, regulate the stomach and intestines, and help prevent physical and mental diseases. It is also the best dish for hypertension, hyperlipidemia and three highs. Therefore, eating more beans in daily life is good for health.

Simple method of spicy tofu:

Ingredients: a piece of tofu, bean paste, pepper spicy tofu paste, chopped green onion.

Practice: First, cut the tofu into small pieces one centimeter square. Pour the water into the pot, boil the tofu for one minute, then take it out and let it cool. Pour the right amount of oil in China, that's enough. Then add pepper, minced garlic and Jiang Mo, stir-fry the tofu, and stir-fry for a while. Until the tofu turns golden brown, pour in the special sauce for spicy tofu and stir well. Taste the salt, add some salt, and serve. Sprinkle a little chopped green onion and serve.

Xiao Yi tip: Tofu can't be eaten with spinach. Spinach contains a lot of oxalic acid, while tofu contains calcium sulfate. The two substances react with acid and alkali, which is easy to cause stones, so tofu and spinach can't be eaten together ~

A good life is bound to have delicious food and lovely people, as well as elegant and vulgar little rewards. Life is not only the field in front of us, but also poetry and life in the distance. I, as a fresh person, try my best to live a thriving life.

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