How to make Mapo tofu?

First, prepare tofu, minced meat, onion and bean paste, and cut the tofu into cubes. Boil water in the pot, pour the tofu blocks in and cook for a while, and drain the water. Heat the pan, add oil, add minced meat and stir-fry until the minced meat is loose, add bean paste, add a little pepper oil and continue to stir-fry. Then pour in tofu and stir well, add appropriate amount of water, cover the pot and boil. Thicken the sauce, pour it into the pot, mix well until the soup is thick, and sprinkle with chopped green onion.

Mapo tofu is a famous Sichuan dish. The main ingredient is tofu, the auxiliary material is minced beef, and the seasoning is bean paste. Hemp comes from Chili, and spicy comes from Chili noodles. This dish is hemp, spicy, fresh, fragrant, spicy, green, tender and crisp, which fully shows the spicy characteristics of Sichuan cuisine. Today, Mapo Tofu "Mapo Tofu" has been rated as one of the top ten classic dishes in Sichuan.

Mapo tofu producing area

Mapo tofu was founded in the first year of Tongzhi in Qing Dynasty. There is a store named "Chen Hotel" near Wanfuqiao in Chengdu. Chen Chunfu, the owner, died early. The small restaurant was run by the proprietress, and her face was slightly numb. 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".