Besides Yipin Tofu and Si Wen Tofu, what other famous tofu dishes are there with allusions?

English Name: Mapo Tofu

Sichuan has a humid climate and cold winters. Eliminating dampness with spicy food has become a major function of Sichuan cuisine. There are many dishes named after "spicy" in Sichuan, among which "Mapo Tofu" is the most famous dish.

A dish of Mapo tofu is cooked with minced pork (or minced beef and mutton) and seasonings such as tofu, minced garlic, pepper powder, sesame oil, red pepper oil, watercress, etc. It is fragrant, thick, spicy, soft, smooth and delicious, and is deeply loved by diners.

Legend 1

Why does Mapo Tofu get its name? There is a legend circulating in Chengdu, Sichuan:

During the Guangxu period of Qing Dynasty, a shopkeeper named Wen in Chengdu Sauce Garden had a pockmarked daughter named Wen. She married Chen, a shopkeeper who runs an oil mill in Majia. 10 years later, her husband died unexpectedly while transporting oil. After her husband died, the life of Jojo and her sister-in-law became a problem. Oil carriers and neighbors bring rice and vegetables to help them every day. Jojo's neighbors are a tofu shop and a mutton shop. She stewed minced mutton and tofu into mutton tofu, which was very spicy and the neighbors thought it was delicious. So, the two aunts changed the house into a food store, with the front store and the back room, and used mutton and tofu as signature dishes to entertain customers. Snack bars are cheap and good, and their business is booming. Jojo didn't remarry after being widowed, and has been selling mutton and tofu for a living. After her death, in order to commemorate her, people called mutton tofu "Mapo tofu", which has been used ever since.

Now, "Mapo Tofu" has become a ubiquitous home-cooked dish, which has traveled across the ocean and is deeply loved by foreign friends.

Legend 2

The legendary Mapo, whose real name is Chen, makes tofu for a living. During the Tongzhi period of the Qing Dynasty, Wanfuqiao in Chengdu was a gathering place for merchants. Mrs. Chen runs a tofu shop here. Because of her superb skill in ordering sauce, the tofu made is white and tender, and the tofu dish made has a unique flavor and business is booming.

Unexpectedly, this caused her to be jealous of the proprietress of a tofu shop in Mentou. One day, a passerby came to Mrs. Chen's shop with two Jin of beef stuffing and took a seat. The proprietress of the tofu shop opposite winked at the guest because she was young and a little beautiful. The guest was surprised for a moment and forgot that the bag of beef stuffing was to be delivered to her door. Mrs. Chen was angry and annoyed when she saw this scene. At this moment, several guests came in. They looked at the minced beef on the dining table and said they wanted to eat fried tofu with beef. Mrs. Chen didn't want to use other people's minced beef, but the guests needed it badly, so she cooked it with tofu. Unexpectedly, this dish is delicious and delicious, and more and more people eat it. Business is extremely hot and endless.

Angry and jealous, the owner of the grocery store across the street spoke ill of Mrs. Chen in front of customers, saying that she was ugly and pockmarked. Mrs. Chen is a generous person. In the face of all this, she shrugged off it and tried to do her own business. Later, she simply hung a big sign of "Chen Mapo Tofu" on her door. Later, the store became more and more famous, and Mapo tofu, a popular delicacy, became the most famous tofu dish in the world.

Legend 3

Chen Mapo Tofu (people used to call it Mapo Tofu) was founded in the first year of Tongzhi in Qing Dynasty (1862), and was founded by Wanfuqiao in northern 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. Then 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. In the late Qing Dynasty, there was a poem to prove it: the eater wanted to eat: Mapo Chen was famous, tofu was best baked, the curtain on Wanfu Bridge moved, and Mr. Wang was drunk. Literati and poets often stay here. A busybody looked at the pockmarked face of the boss and played with Chen Mapo's tofu. 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.

[Edit this paragraph] Basic information

Cooking category: cooking: Sichuan cuisine

Ingredients category: bean products taste: spicy

Suitable season: summer

[Edit this paragraph] Raw materials

Composition:

Fat tofu, Mapo tofu sauce, onion, ginger, garlic, pepper, minced meat.

Main materials (1):

1, tofu 500g: It is appropriate to choose delicate and fragrant "gypsum tofu", which is different from brine tofu.

When selecting: pinch it with your hand or smell it with your nose to know if it is fresh or not.

Auxiliary materials (2):

1, green garlic bud-50g.

2. Beef 150g: Beef with beef tendon is better.

General ingredients (10)

0. Rapeseed oil 120g

1, salt 5.5g,

2, soy sauce-color, seasoning

3, broth 250g (ginger and pepper can be added to the meat bones, if not, you can save some).

4, cooking wine 20.5g Shaoxing cooking wine

5, garlic 3.5g

6. Ginger 3g

7.onion 3g

8. 40g of watercress powder-used for thickening.

9. Chicken essence or monosodium glutamate: 2g

[Edit this paragraph] Production method

Stir-fry the spicy pot with onion, ginger, garlic and pepper, then add minced meat, stir-fry with soy sauce, add half a package of Mapo tofu seasoning, color, add tofu, stir-fry minced meat, add the remaining seasoning, and take out the pot! Sweet and spicy, delicious!

Cut the bean curd into pieces about 1 cm square, put it in a bowl and blanch it with boiling water (you can't cook it in the pot), then drain the water, put the watercress and soy sauce in the bowl, chop the garlic sprouts, press the fermented soybean with a knife or chop it into fine powder, and put the starch and monosodium glutamate in the bowl and add water to make a sauce.

Heat the oil in the pot to 60% heat, pour in minced meat and stir-fry until cooked, and put it in a bowl for later use.

Heat the oil in the pan to 60% heat, add douban soy sauce, Chili powder and lobster sauce and stir-fry until fragrant.

Add half a bowl of soup (water is ok), bring to a boil, then add tofu and minced meat and cook for three or four minutes.

Add garlic sprouts, cook for half a minute, add thicken and add red oil.

Sprinkle pepper on the pot and serve.

Made of tender tofu and ground beef. The dish is bright red, and the tofu is tender and white. It has the characteristics of "hemp, spicy, fresh, spicy, tender, firm (referring to the whole shape) and crisp (referring to the minced beef). Choose gypsum tofu, cut it into cubes, put it in a bowl, and rinse it with boiling water to remove the astringency. Heat the wok to 60% heat with vegetable oil. Stir-fry the minced beef until it is yellow. Add salt, lobster sauce, Chili powder, Pixian watercress, add fresh meat soup, add tofu, and stir-fry over medium heat until the tofu tastes delicious. Add green garlic sprouts and soy sauce, and cook for a while until the juice thickens. When the juice is thick and bright, put it in a bowl and sprinkle with pepper powder.

When making tofu, you should choose the fragrant "gypsum tofu", with red pepper as the best Chili noodles and beef with yellow beef as the best. There are four keys to making Mapo tofu, namely "hemp, spicy, spicy and firm".

[Edit this paragraph] function

The color is light yellow, and the tofu is white and shiny. Some people use "hemp, spicy, spicy, fresh, tender, fragrant and crisp" to describe this dish, which quite vividly summarizes its characteristics. Now Sichuan restaurants at home and abroad want to attract customers by operating this dish. It is said that in recent years, a Japanese food company has also canned Mapo tofu and sold it all over the world.

[Edit this paragraph] Tip

* * Meat stuffing for cooking at home can be divided into several portions with fresh-keeping bags in advance, packed, pressed into flat pieces by hand and then frozen in the refrigerator. In this way, when it is needed, because the contact surface between the meat stuffing and the air is large, it will thaw quickly; You can also move from the freezer to the freezer in advance before use, which can save thawing time.

* * After the tofu is cut into pieces, blanch it with boiling light salt water to keep the tofu tender but not crisp.

* * Legend has it that tofu is stabbed twice, and this dish will not spit water, although I don't know what spitting water is, so it is probably water.

* * When frying Pixian Chili sauce, warm oil is needed in the pot, and stir-fry with medium heat to avoid frying Chili sauce and Chili noodles.

[Edit this paragraph] Grams in Formula Stage

Tofu: Tofu should not be cooked with spinach and leek, which will produce calcium oxalate which is easy to form stones, which is not conducive to the absorption of calcium; Tofu should not be eaten with honey, water bamboo, bamboo shoots and pig liver.

Beef (fat and thin): Beef should not be eaten with chestnut, snail, brown sugar, leek, white wine and pork.

[Edit this paragraph] Health Tips

1. This dish is rich in animal and plant proteins, calcium, phosphorus, iron, vitamins and carbohydrates, and has the effects of warming the middle warmer, benefiting qi, invigorating the middle warmer, promoting fluid production, detoxifying and moistening dryness, and replenishing essence and marrow.

2. Rape and tofu can be eaten together. Tofu is rich in plant protein, which has the effects of promoting fluid production, moistening dryness, clearing away heat and detoxicating. Rape is rich in vitamins and plant cellulose, which has the effect of clearing lung-heat and relieving cough.

[Edit this paragraph] Nutritional components in Mapo tofu

Calories (19 12.55 kcal), vitamin B6 (0.40 mg), protein (106.58 g), vitamin B 12 (0.36 μ g), and fat (144). Folic acid (15.30 μ g), dietary fiber (13.08 μ g), cholesterol (160.00 mg), vitamin A (502.39 μ g), carotene (26 16.88 μ g) and thiamine. Nicotinic acid (10.74mg), vitamin C (3.73), vitamin E (83.50mg), calcium (1128.95mg), phosphorus (135 1.05). Iodine (46.20 μ g), magnesium (470.9 1 mg), iron (20.26 mg), zinc (8.8 1 mg), selenium (64.60 μ g), copper (1.78 mg) and manganese (.

[Edit this paragraph] How to make Mapo tofu home-cooked dishes

1. Preparation materials: diced tofu (medium hardness), minced beef, bean paste, salt, wine, chopped dried peppers, green garlic, Jiang Mo, pepper powder, water starch, soy sauce and a little sugar.

2. Add a little vegetable oil to the pot and heat it on high fire. After the oil is heated, add bean paste, salt, dried red pepper, green garlic, Jiang Mo, pepper powder and minced beef in turn, or add minced beef together after pickling with the above seasoning. stir-fry

3. Add tofu cut into small pieces. Turn down the heat and bring to a boil.

4. When the tofu is cooked, change the fire and add the sauce mixed with starch, sugar, wine, monosodium glutamate and soy sauce. After the sauce is evenly attached, turn off the fire and start the pot.

5. Take the pot, sprinkle with pepper noodles, delicious, Sichuan-style Mapo tofu is on the table!