Mapo Tofu(ma po dou fu )

Mapo Tofu

Introduction:

"In the early years of Tongzhi in the Qing Dynasty, there was an unnamed snack shop at Wanfu bridge on the moat in the northern suburb of Chengdu, which attracted many customers because of its delicious food and economic benefits. The owner, Chen's family, is also known as Mrs. Chen. Because she has a few pockmarks on her face, she was given the nickname of Mrs. Chen. The tofu she cooked is spicy, spicy, fragrant and tender, with unique flavor. The business is booming, and it is well-known far and near. In order to distinguish it from other baked tofu, customers call it "Mapo Tofu". Later, in order to attract more customers, the shop simply changed its name to "Chen Mapo Tofu Shop". Now, this dish has become one of the world famous dishes in Sichuan cuisine. "

Production steps:

Materials required:

Tofu: right amount

Garlic seedling: appropriate amount

Rapeseed oil: right amount

Soy sauce: right amount

Pepper: right amount

Ginger: right amount

Garlic: right amount

Salt: right amount

Zanthoxylum bungeanum: right amount

Sugar: right amount

Pixian Douban: moderate

Chili oil: moderate

Cooking wine: moderate

Soup: right amount

Starch: appropriate amount

Chicken essence: appropriate amount

MSG: right amount

matters needing attention:

Production difficulty: ordinary

Process: firing

Ten minutes: Making

Taste: spicy

Chinese PinYin : Ma Po Dou Fu