Spicy hot bean curd(ma la dou fu )

Spicy tofu method:

Raw materials for making spicy tofu:

500g tofu, 100g minced pork.

Seasoning for spicy tofu:

Peanut oil, refined salt, soy sauce, monosodium glutamate, soup, pepper, dry red pepper, pepper, onion, ginger, garlic.

Processing steps of spicy tofu:

(1) Cut tofu into cubes, put it into boiling water, scald thoroughly, take out, drain water.

(2) Heat the oil in the frying pan, fry the pepper and dry red pepper until they are black. Remove and discard. Set aside part of the spicy oil in the pot for standby, then stir fry the minced meat until the minced meat changes color, add the minced green onion, ginger, garlic, soy sauce, refined salt, broth (or water), then add the diced tofu, bring to a boil over high heat, and simmer slowly over medium heat until the tofu tastes good. Add MSG and thicken it. Then it can be put into a pot, sprinkled with pepper and poured with spicy oil.

Spicy hot bean curd

Mapo Tofu was founded in the first year of tongzhi (1862) of the Qing Dynasty, by Wanfu bridge in the north of Chengdu. Thanks to the continuous efforts of Chen Mapo Tofu's descendants, Chen Mapo Sichuan cuisine restaurant is famous for more than 140 years. And famous at home and abroad, won the praise of domestic and foreign gourmet. Mapo Tofu has also become a representative famous dish in Sichuan.

history

History Introduction

Mapo Tofu is an old and famous shop named by the state. It was founded in the early Tongzhi period of the Qing Dynasty (1862) and opened in wanfuqiao in the northern suburb of Chengdu. Originally known as Chen Xingsheng restaurant, the chef is Chen Chunfu's wife. Chen's cooked beans

It is red and bright in color. The beef is crisp and fragrant. It is hemp, spicy, fragrant, crisp, tender, hot and in good shape. It is rich in Sichuan flavor. Chen's tofu soon became famous, and many people are eager to eat it. Scholars and poets often come here. If a good person sees that Chen's face is pockmarked, he will play it as "Chen Mapo Tofu", which is a beautiful talk. Therefore, the restaurant is called "Chen Mapo Tofu Shop". In the late Qing Dynasty, Chen Mapo Tofu was listed as a famous food in Chengdu.

Source of Mapo Tofu

One hundred and eighty years ago, a young man named Chen Chunfu and his wife, Liu, opened a small vegetarian restaurant in wanfuqiao, a suburb of Chengdu, Sichuan Province. Many pedestrians and peddlers from Pengxian, Xinfan and other places near Chengdu like to stop at Wanfu bridge for dinner and tea. Liu's guests always smile at each other and receive them warmly. Liu's tofu is golden, crisp and tender on both sides, which is very popular with guests. Sometimes, when a greedy customer asks for some meat, she goes to the opposite vendor to buy back the beef and cut it into pieces to make it into roast tofu for customers to eat.

Liu is smart and studious. He can listen to customers' opinions with an open mind and improve his cooking methods, such as cutting tofu into Sichuan cuisine spicy tofu before cooking

Small pieces, blanch with light salt water, make tofu more soft and tender. Beef is cut into small pieces. Liu's cooking, in addition to pay attention to the collocation of seasonings, but also pay attention to master the heat. The beef tofu she cooked has the characteristics of hemp, spicy, fragrant, hot, tender, crisp and so on. Many people sweat and feel comfortable when they eat it. They still want to eat it, so they attract many repeat customers.

Liu had smallpox when he was a child, leaving a few pockmarks on his face. When the guests were familiar, he named it "spicy tofu".

brief introduction

Mapo Tofu is one of the most local specialties in Chinese tofu dishes, and has become a famous Sichuan dish all over the world. Liu's face is pockmarked, known as Chen Ma Po. The roasted tofu she created was called "Chen Mapo Tofu", and her restaurant was later named "Chen Mapo Tofu Shop". A survey of Chengdu published by Chengdu popular newspaper in 1909 (by Fu Chongju in Qing Dynasty)

This store and "Chen Mapo's tofu" have been listed in 22 "Chengdu's famous food stores" as well as baoxiguan zhengxingyuan and zhongtangyuan. The history of Chen Mapo's creation of Mapo Tofu is recorded in Jincheng Zhuzhi Ci and Furong Huajiu Lu. According to Feng Jiaji's Jincheng Zhuzhi Ci, a poet in the late Qing Dynasty, "Mapo Chen's name is still well-known, tofu is the best roasted, the curtain beside Wanfu bridge is moving, and he is drunk with spring wine.". Mapo Tofu has spread throughout the country, even Japan, Singapore and other countries due to its outstanding reputation. However, Chen's Mapo Tofu in Sichuan is still authentic.

The special feature of this dish is that it is cooked by the "Shao" method. On the snow-white and tender tofu, it is dotted with brown red minced beef and green garlic sprouts, surrounded by bright red oil, such as jade inlaid with amber. It has a unique flavor of hemp, spicy, hot, tender, crisp, fragrant and fresh.

It is said that Chen Xingsheng's neighbors are a tofu shop and a meat shop. The tofu and meat used by Chenji restaurant are directly from these two families. With such convenient raw material support, Chenji restaurant is naturally more handy in making money. Chen's bean curd soon became famous, and people were eager to eat it. Scholars and poets often came here. It is estimated that Chen Liu's husband, the boss of Chen Xingsheng's restaurant, often "counts money to a soft touch". It seems that Chen Liu is also a woman who can help her husband.

The business of Chenji restaurant is good, and Chen Liu's cooking is good. But there is a little regret, that is, Chen Liu's lack of "tofu Xi Shi" charming appearance - because Chen Liu's face has a few pockmarks. Eight trigrams to daydream about: Although this Chen Liu face some pockmarks, but perhaps a slightly elegant woman. It's also a good cook, and it's also a good fortune for Wangfu and Yifu. Among the frequent acquaintances, there may be some good friends. ha-ha. It's a pity that Chen Liu is a married man with pockmarks on his face. So those who are good at it are "eager to get it, tossing and turning". Perhaps there will be one or two seekers who will give birth to some sour grape psychology of love and hate. So he secretly called this "roast tofu Xi Shi" Chen Ma Po. With this title, Chen Xingsheng restaurant changed its name to Chen Mapo Tofu restaurant. It turned out to be better known and better business. Chen Mapo Tofu has gradually become a famous dish in Chengdu. This is the rumor about the origin of Mapo Tofu.

In addition to the fact that Chen Liu is known as "Chen Ma Po" and that Chen Ji's restaurant has changed its name, and that Chen Ma Po's tofu is famous, other parts are deduced according to the usual historical jokes. You can't count it all. It is difficult to verify whether Chen Liu's family is really "roast tofu Xi Shi" and whether it has pockmarks. But even if it's true, who cares? Mapo Tofu is delicious. That's the most important thing. Shanwen unofficial history and BiWen miscellany is an excellent way to drink and talk. It's the business of vulgar directors and screenwriters to deduce stories like Chen Mapo's erotic history and love stories.

Production method

Sichuan spicy tofu processing

Raw materials: main ingredients: 2 pieces of tofu, 100g lean beef, 50g green garlic. Seasoning: 100g vegetable oil, 50g bean paste, 8g chili powder, 8g soy sauce, 20g cooking wine, 20g Sichuan bean drum, 8g monosodium glutamate, 20g wet starch, 15g soup, 1g pepper powder, 10g green onion and 10g ginger

Production process:

1. Preparation materials: diced tofu (medium hardness), minced beef, bean paste, salt, wine, dried red pepper, green garlic, ginger, pepper powder, water lake powder, soy sauce, a little sugar.

2. Add a little vegetable oil in the pot and heat it over high heat. After the oil is heated, add bean paste, salt, dry red pepper, green garlic, ginger powder, pepper powder, beef powder, or marinate the beef powder with the above seasonings. Stir fry until fragrant.

3. Add the bean curd cut into small pieces, reduce the heat and bring to a boil.

4. After the bean curd is cooked, change the heat and add the sauce mixed with water, starch, sugar, wine, monosodium glutamate and soy sauce. After the sauce is evenly attached, turn off the heat and start the pot. 5. From the pot, sprinkle with pepper noodles, fragrant, Sichuan style Mapo Tofu is ready.

Processing method of spicy bean curd in Northeast China

Raw materials: 1 jin of tofu, 2 liang of pork, 125 yuan of vegetable oil, 12 yuan of Pixian Douban, 3 Fen of salt, 2 Fen of Zanthoxylum, 125 yuan of garlic sprouts, more than 10 pieces of Douchi, 5 yuan of soy sauce, 4 yuan of spicy noodles, 125 yuan of shuidoufen and 8 liang of soup

Production process:

1. Cut the tofu into 5 cubes.

2. Chop the lean and fat meat into small pieces, cut the garlic seedling into five long knots, and press the Douchi with a knife.

3. Set the frying pan to medium heat, add vegetable oil to 50% heat, then cut the meat. After the meat is fried with water vapor, add beans and lobster sauce, stir fry the flavor, add hot pepper noodles (if the fire is too big, you can temporarily remove the pan from the fire), stir out red oil, add salt and soy sauce, and add tofu at the same time. After the tofu is put in the pan, cook for about three minutes, and then add garlic sprouts (pay attention to shoveling so as not to damage the pot). When the garlic sprouts change color (the color is green, ripe but not wilting), use the oil Thicken with soybean flour, put in a bowl, and sprinkle with pepper flour. Features: deep color, thick taste, spicy hot and fresh

Processing method of characteristic spicy tofu

Raw materials:

Yuzi tofu, cucumber, green pepper, red pepper

Seasoning: pepper, bean paste, vegetable oil, salt, chicken essence

Production method:

1. Yuzi tofu cut quickly, cucumber cut into thin wire, green, red pepper cut into small set;

2. Put Yuzi tofu on a plate and steam over high heat for 2 minutes;

3. Heat the vegetable oil in the pot until it is 6 mature. Saute the pepper seeds until fragrant. Then add the bean paste and stir out the red oil;

4. Remove the Chinese prickly ash and bean paste residue, and put them in the green sauce,

Chinese PinYin : Ma La Dou Fu