Mapo Tofu(ma po dou fu )

Mapo Tofu

Introduction:

"This dish was created by Chen Liu's wife, the owner of a small restaurant called" Chen Xingsheng restaurant "in wanfuqiao, northern suburb of Chengdu, in the early years of tongzhi (after 1874). Because Chen Liu has pockmarks on her face, she is called "Chen Mapo Tofu", and her invention of roast tofu is called "Chen Mapo Tofu"

Production steps:

Step 1: prepare materials.

Step 2: cut the tofu into 2 cm cubes.

Step 3: put a little salt in clean water. Take out the boiled tofu and set it aside.

Step 4: Chop onion and ginger, and chop Douchi and Douban sauce.

Step 5: Fry scallion and ginger in wok. Pour in minced meat and stir fry to change color.

Step 6: then add Pixian Douban sauce and Douchi. Stir fry to get the fragrance.

Step 7: add water to boil.

Step 8: Chop shallots and set aside.

Step 9: add the hot tofu and cook for 3 minutes. Add salt to taste. Mix the starch with water and pour it into the pot. Push the soup evenly with a spatula. Sprinkle with Scallion powder and pepper powder after serving.

Materials required:

Tofu: 400g

Minced pork: 50g

Bean paste: 30g

Douchi: 20g

Salt: 1g

Starch: appropriate amount

Oil: 20g

Chives: 2

Pepper noodles: 1g

Scallion: Half Root

Garlic: right amount

Precautions: 1. After slicing tofu, blanch it with boiling light salt water to keep tofu delicate and not fragile. 2. When frying Pixian chili sauce, you need warm oil in the pot and stir fry with medium heat, so that you won't paste the chili sauce and chili noodles. Because of the use of Douban chili sauce, it has a salty taste, so this dish can not add salt or add a little salt according to your own taste.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Ma Po Dou Fu