Making method of Mapo tofu

material

Ingredients: 300g of tofu, pork stuffing 100g, leek 1 root, ginger 1 small piece, 6 cloves of garlic, pepper 1 tablespoon, proper amount of starch and 2 dried peppers.

Seasoning: edible oil 30g, sesame oil 1 tbsp, soy sauce 1 2 tbsp, bean paste1tbsp, and sugar 2 tbsp.

working methods

1, diced tofu, minced leek, ginger, garlic and dried Chili for later use.

2. Heat the oil in the pan, first saute the minced chives, Jiang Mo, minced garlic, minced dried peppers and bean paste, then add the pork stuffing and stir fry.

3. Add appropriate amount of water, add diced tofu, soy sauce and white sugar, and boil for 3 minutes.

4. thicken with water starch and plate.

5, heat sesame oil, saute pepper, and pour pepper oil on tofu.

Mapo tofu (pinyin: mápódòu fǔ； ǔ; English: Spicy tofu is one of the traditional famous dishes in Sichuan. It belongs to Sichuan cuisine. The main ingredient is tofu, the auxiliary materials are garlic sprouts and beef foam (other meats are also acceptable), and the seasonings are douban, pepper noodles, pepper noodles and soy sauce. Hemp comes from Chili noodles, and spicy comes from Chili noodles. This dish is spicy, spicy, fresh, fragrant and spicy. The spicy characteristics of Sichuan cuisine are vividly displayed. Nowadays, Mapo tofu has crossed the ocean and settled in the United States, Canada, Britain, France, Vietnam, Singapore, Malaysia, Japan, Australia and other countries, and has jumped from a simple dish to an elegant one, becoming an international famous dish.

Mapo Tofu was founded in the first year of Tongzhi in Qing Dynasty (1862), and there is a store named "Chen Restaurant" next to Wanfuqiao in Chengdu. Chen Chunfu (Chen), the owner, died long ago. The small restaurant was run by the proprietress, whose face was slightly numb and she was called "Chen Mapo". At that time, Wanfuqiao was a river crossing Fuhe River, where coolies often stopped to point. People who patronize restaurants are mainly oil porters. Chen has a unique cooking skill in making tofu. Cooked tofu tastes delicious and has outstanding quality, which is deeply loved by people. The cooked tofu she created was called "Chen Mapo Tofu", and her food store was later named after "Chen Mapo Tofu Shop".

The history of Chen Mapo's creation of Mapo tofu is recorded in books such as Jincheng Ci and Hibiscus Flower. "Jincheng Zhuzhi Ci" says: "Mapo Chen Shangming, tofu is best baked, the curtain on Wanfuqiao is moving, and the husband is drunk." According to Chengdu Survey, Chen Mapo's tofu was listed as a famous food in Chengdu in the late Qing Dynasty.