Special dishes in Sichuan or Mianyang

Sichuan cuisine is Mapo Tofu, actually called Chen Mapo Tofu. Founded in the first year of Tongzhi in Qing Dynasty (1862), it was founded by Wanfuqiao in the north outside Chengdu, formerly known as "Chen Restaurant". Chen Chunfu, the shopkeeper, died long ago, and the small restaurant was run by the proprietress. The female boss is slightly numb, called Chen Mapo. At that time, Wanfu Bridge was a short and quite wide wooden bridge across Fuhe River. There are high railings on both sides, on which are bridge pavilions and golden paintings for catching fish. There are often small businessmen and pawns on the bridge, and the coolies of sedan chairs and carts stop here. The customers of "Chen Restaurant" are mainly oil porters. These people often buy tofu and beef.

Scoop some vegetable oil from the oil basket and let the proprietress process it for her. After a long time, Chen has the unique skill of making tofu. Cooked tofu is delicious. Extraordinary has won people's love, and Chen's tofu is also famous for it. There are poems in the late Qing Dynasty as evidence: Mapo Chen is famous, tofu is the best baked, the curtain on Wanfuqiao moves, and Mr. Gu Chun is drunk. Literati and poets often stay here. Some busybodies look at the pockmarks on the boss's face and come to visit Chen Mapo's Sichuan Restaurant. This statement spread like wildfire and became a beautiful talk. Therefore, this restaurant was named "Chen Mapo Tofu".

According to a survey of Chengdu, Chen Mapo's tofu was listed as a famous food in Chengdu in the late Qing Dynasty. Thanks to the continuous efforts of Chen Mapo's bean curd descendants, Chen Mapo's Sichuan Restaurant has enjoyed a long-standing reputation since 140 years ago. And famous at home and abroad, won the praise of domestic and foreign gourmets.

Mapo tofu practice:

First, raw materials:

500 grams of tofu is cut into cubes.

Beef 100g (authentic Mapo tofu is made of good beef, but Dora forgot to buy beef today and had to use pork instead).

A little ginger, a little dried Chili (friends who like spicy food can put more).

Garlic seedling150g.

Two. Other seasonings

Please look at the picture below (from left to right are Chili noodles \ Xixian douban \ lobster sauce \ pepper noodles)-this is a must.

In addition, we need starch, vegetable oil, salt, monosodium glutamate and one more thing-because these are all from everyone's home, we didn't shoot them.

Three. prepare

From now on, we'll chop the meat \ cut the ginger into Jiang Mo \ cut the garlic seedlings into pieces of 1.5cm \ chop the black beans \ chop the dried peppers.

4. Officially started. Put the tofu block into a pot with a little water. Remember to add some salt (so that the tofu will not be broken when stirring) and cook it to remove the bitterness of the tofu.

Then pour a little vegetable oil into the pot, heat it, pour in minced meat and stir fry slowly.

Then add the chopped lobster sauce \ dried Chili \ Chili noodles \ Pixian watercress.

Stir-fried color .. Hehe, do you want to drool when you see this?

Then add the soup, add the tofu, reduce the heat, and slowly burn the taste into the tofu ~

Finally, add salt \ monosodium glutamate \ garlic sprouts and water starch to collect juice (this is a bit hazy because of the rising heat).

Remove the pan. Pour it into the plate.

Let's take another close-up After some efforts, Mapo tofu, a classic Sichuan dish, was officially released ~ ~ ~