What are some spicy dishes?

Sweet, bitter, spicy and salty. Many people have a special liking for spicy food, especially in Sichuan. Even the relatively light water towns in the south of the Yangtze River have a level of spicy food tolerance that makes people in the north envious. Many foreigners who have just come to China love and fear spicy food. On the one hand, they like the spicy taste, but on the other hand, their bodies can't accept it. It's interesting. Spicy tofu can be said to be a combination of spicy and light tofu. Let's take a look at this spicy dish.

Cuisine: Sichuan

Features: Spicy and fragrant, a Sichuan dish.

Ingredients: 2 pieces of southern tofu, 100 grams of lean beef, 50 grams of green garlic. Seasoning: 100g vegetable oil, 50g bean paste, 8g chili powder and soy sauce, 20g cooking wine, 20g Sichuan bean curd, 8g MSG, 20g wet starch, 15g soup, 1g pepper powder, 10g green onion and ginger

Production process: (1) Chop the beef. Chop the fermented black beans into fine pieces. Chop green onion and ginger. Cut the green garlic into sections. Cut the tofu into 1.5 cm cubes and soak them in boiling water.

(2) Heat oil in a wok. Add beef first and stir-fry to remove moisture. Then add fermented black bean paste, green onion, minced ginger and fermented black beans. Add chili powder. When it changes color, add soup, soy sauce and cooking wine. Add tofu and simmer over low heat until the flavors are absorbed. Add MSG, thicken with wet starch and sprinkle with green onions. Sichuan pepper powder is ready to serve

Main ingredients: tofu, minced beef (or minced pork) (65 grams).

Auxiliary ingredients: chopped green onion (4 grams), chili oil (4 grams), fermented black beans (10 grams), pepper powder, minced garlic, soy sauce, tender tofu (200 grams), chili powder, refined salt, chicken soup (130 grams), water chestnut powder, and rice wine.

Preparation: 1) Cut the soft tofu into 3/4 diagonal cubes, boil in boiling water for 2 minutes to remove the gypsum smell, and drain;

2) Heat another pot of lard and fry the minced beef and bean paste together;

3) Add chili powder, soy sauce, fermented black beans, chili oil, rice wine, salt, and minced garlic and stir-fry until the flavors are absorbed;

4) Add tofu and 100 grams of chicken broth, and simmer over low heat until thick sauce is formed;

5) Add cornstarch to thicken, add chopped green onion, pepper powder and MSG, and serve.