Mapo Tofu(ma po dou fu )

Mapo Tofu method:

Raw materials for making Mapo Tofu:

Minced beef (or minced pork) 65 g, minced green onion 4 g, spicy oil 4 g, Douchi 10 g, pepper powder, garlic powder, soy sauce, tender tofu 200 g, chili powder, refined salt, chicken soup 130 g, water chestnut powder, rice wine.

Steps for making Mapo Tofu:

1. Cut the tender bean curd into 3 pieces and boil it in boiling water for 2 minutes to remove the gypsum smell and drain the water.

2. Stir fry the minced beef and Douban sauce together in a wok of wangzhuyou, then add chili powder, soy sauce, Douchi, chili oil, yellow rice wine, salt and garlic to taste, then add 100 grams of tofu and chicken soup, simmer it into thick juice over low heat, add water chestnut powder, and then add onion powder, pepper powder and monosodium glutamate.

Characteristics of Mapo Tofu:

It tastes spicy and suitable for all seasons.

Mapo Tofu

Mapo Tofu < I (pinyin: m á P ó D ò u F ǔ; English: sauted tofu in hot and spicy) Sauce) < / I is one of the traditional famous dishes in Sichuan Province. It belongs to Sichuan cuisine. The main raw materials are Douban, tofu, minced beef (pork can also be used), pepper and Chinese prickly ash. The hemp comes from Chinese prickly ash, and the spicy comes from chili noodles. This dish highlights the "spicy" characteristics of Sichuan cuisine, with unique taste and smooth taste. Today, Mapo Tofu has traveled across the ocean, and is widely used in the United States, Canada, Britain and France It has become an international famous dish.

On September 10, 2018, "Chinese food" was officially released, and "Mapo Tofu" was rated as one of the top ten classic Sichuan dishes of "Chinese food".

History of dishes

Historical origin

Mapo Tofu was founded in the first year of Tongzhi in the Qing Dynasty (1862). There is a shop named "Chen Xingsheng restaurant" by Wanfu bridge in Chengdu. When the owner Chen Chunfu (Chen Senfu) died early, the small restaurant was run by the owner's wife. The female owner was slightly numb and called "Chen Ma Po". At that time, Wanfu bridge was a bridge across Fu River, where coolies often stopped and worked. The main patron of the restaurant is the porter. Chen has a unique set of cooking skills for cooking tofu. The tofu produced by Chen is unique in color, smell and taste, and is deeply loved by people. The roast tofu created by Chen is known as "Chen Mapo Tofu", and her restaurant is also named "Chen Mapo Tofu Shop".

The history of Chen Mapo's creation of Mapo Tofu is recorded in Jincheng Zhuzhi Ci and Furong Huajiu Lu. "Jincheng Zhuzhi Ci" says: "Mapo Chen is still famous, tofu is the best, the curtain beside Wanfu bridge is moving, and he is drunk with spring wine.". Chen Mapo Tofu was regarded as a famous food in Chengdu at the end of Qing Dynasty according to Chengdu general survey.

Spread and change

Mapo Tofu is very popular and spread all over the world. There are many different ways of doing it. One of the biggest changes is that the "Chen Xingsheng restaurant" has adjusted itself to change the material of beef to pork, so that customers who do not eat beef can also taste it. Later, the store changed to beef, but the pork based method has been widely accepted by chefs and diners all over the world, followed by the addition of bean paste.

Early Mapo Tofu was made of vegetable oil and yellow beef. The cooking method is to fry a large spoonful of vegetable oil in a pot, then put a large amount of chili powder, then add beef, and then add Douchi when it is crisp and rotten. Then add tofu, add a little water and shovel a few times to mix well. Finally, cover the pot and dry the soup over low heat. Sprinkle pepper powder before starting the pot.

In the 1960s, when making Mapo Tofu, peanut oil was used as oil, while beef and pig were not used as meat. After the meat is cooked, add Douban sauce, Douchi, red pepper powder, soy sauce, salt and sugar, saute until fragrant, then add tofu slices and stock, boil, add onion, ginger and garlic, thicken with water-based Taibai powder, add pepper powder and sesame oil before boiling. The ingredients and procedures have changed, and the taste emphasizes hemp, spicy, hot and salty.

Dish making

Production method

Method 1

Ingredients

Tofu (250g), beef (75g), garlic (1), Douchi (15g), Zanthoxylum powder (3G), yellow rice wine (5g), salt (3G), pea starch (5g), peanut oil (15g), green onion (5g), etc.

step

1. Cut the tofu into 2cm square pieces, put it into boiling water with a little salt, remove the beany smell, take it out and soak it in water; chop the Douchi, cut the garlic seedling into sections, and cut the ginger into small pieces;

2. Heat the frying pan, add the oil, and stir fry the beef stuffing; when the beef stuffing is golden, stir fry with Douban sauce; stir fry with Douchi, minced ginger and chili powder until the beef is colored;

3. Bring the broth to a boil, add the bean curd to boil for 3 minutes, add soy sauce, garlic sprouts, sugar, season with salt, thicken with wet starch, sprinkle with pepper noodles and chopped green onion.

Method 2

Ingredients

Bean curd (1 box), minced meat (1 small bowl), bean paste (1 tablespoon), pepper (1 small handle), ginger (1 small spoon), garlic (1 small spoon), colored pepper (1 large spoon), scallion (1 large spoon), pepper powder (1 large spoon), etc.

step

1. Heat the frying pan with proper amount of oil, heat the oil, pour in minced meat, stir fry, add salt, remove raw and set aside;

2. Pour the oil into the frying pan again, heat and pour the pepper, garlic and ginger into the frying pan to make it smell;

3. Add the bean paste and stir fry the red oil, then add the color pepper and stir well, then pour in the bean curd and stir fry for 2 minutes;

4. Pour the previously fried minced meat into the pot and stir fry for several times, then pour in the lake powder to thicken it. After collecting the juice, start the pot and sprinkle with scallion and pepper powder.

Method 3

Ingredients

Bean curd (300g), beef stuffing (100g), green garlic (50g), bean paste (40g), hot pepper noodles (10g), Chinese prickly ash noodles (1.5g), yellow rice wine (20g), salt (5g), minced ginger (3G), Lake powder (40g), soup (250g), etc.

step

1. Cut the tofu into small pieces, put it into the pot, add salt and soak it in warm water;

2. Wash the garlic and cut it into 1cm long pieces. Chop the Douban sauce and Douchi;

3. Heat the oil to 60%, add the beef stuffing, dry the water, add the yellow rice wine, and then add the bean paste to stir fry the red oil;

4. Add hot pepper noodles, ginger powder and Douchi to stir fry until fragrant. Pour in the soup, add tofu, add soy sauce and salt, and heat the tofu to taste;

5. When the soup is slightly dry, add garlic and water lake powder, collect the juice, serve the dish and sprinkle pepper powder.

Method 4

Ingredients

Bean curd (1 piece), minced meat (appropriate amount), hot pepper noodles (10g), Chinese prickly ash (10g), garlic (10g), chive (appropriate amount), bean paste (appropriate amount), edible oil (appropriate amount), soy sauce (a little), Lake powder (30g), sesame oil (a few drops), etc.

step

1. Cut tofu into small pieces, mince garlic, chopped chives and bean paste, and set aside;

2. Put the Chinese prickly ash into the pot and stir fry it over low heat until it is cooked;

3. Put the cooked pepper into the garlic masher and mash it into flour for later use;

4. Add proper amount of water into the pot, put tofu into the pot and blanch for one minute after boiling, then remove and set aside;

5. Add proper amount of base oil into the pot, then add the meat stuffing and stir fry until it is mature; add the bean paste and chili noodles to stir fry the red oil, and then add the minced garlic to stir fry until it is fragrant;

6. Add proper amount of hot water to boil;

7. Put the tofu in the pot and bring to a boil, then add a little soy sauce;

8. Put Chinese prickly ash noodles into the pot and stir fry;

9. Put the water starch into the pot and bring to a boil over high heat; then add a little sesame oil and stir evenly to get out of the pot.

Method 5

Ingredients: 100g minced beef, 1 piece of tofu, 2 pieces of fresh garlic

Accessories: 1 garlic, 5 pieces of ginger, 5g Indian chili powder, 5g Sichuan pepper, 5g Pixian bean paste, 50g peanut oil, a little salt, a little starch, a little soy sauce

Steps:

1. Prepare a piece of gypsum tofu or water tofu.

2. Cut tofu into small pieces and set aside.

3. Prepare 100g beef stuffing or pork stuffing.

4. Prepare 2 garlic sprouts and cut them into 1 cm long for standby.

5. Prepare 5g Indian pepper powder and 5g Sichuan pepper powder.

6. Cut garlic and ginger into small pieces, and prepare 5g Pixian Douban sauce.

7. Boil a pot of hot water, add tofu and salt.

8. The cooked tofu is shown in the picture.

9. Stir fry garlic, ginger and bean paste in hot oil.

10. Stir fry with beef stuffing.

11. Add tofu, chili powder and 50ml water to boil.

Chinese PinYin : Ma Po Dou Fu