Mapo Tofu(ma po dou fu )

Mapo Tofu

Introduction:

"Mapo Tofu is a classic and famous dish in Sichuan cuisine, which is characterized by spicy, tender, crisp, hot, fresh, fragrant and neat shape. Founded in the first year of Tongzhi in the Qing Dynasty (1862), it was opened by Wanfu bridge in the north of Chengdu, formerly known as "Chen Xingsheng restaurant". When the owner Chen Chunfu died early, the small restaurant was run by the owner's wife, who was called Chen Ma Po. At that time, Wanfu bridge was a short but wide wooden bridge across Fu River. On both sides of the bridge are high railings, above which are fish catching kiosks painted with Jinbi color paintings. On the bridge, there are often peddlers and pawns, carts and sedans, and coolies who stop and work here. The main customers of "Chen Xingsheng restaurant" are oil porters. These people often buy some tofu and beef, then scoop some vegetable oil from the oil basket and ask the landlady to process it for them. After a long time, Chen had a set of unique skills in cooking tofu. The tofu cooked by Chen was deeply loved by people because of its bright red color, crisp and fragrant beef, and extraordinary. Therefore, Chen's tofu was famous. People who want to eat are in a rush, and literati and poets often come here. If a good person looks at the pockmarked marks on his wife's face, he will play it as Chen Mapo Tofu. This remark spread like wildfire, so it is a good talk. Therefore, the restaurant was named "Chen Mapo Tofu". According to the records of Chengdu tour, Chen Mapo Tofu was a famous food in Chengdu in the late Qing Dynasty. Thanks to the continuous efforts of Chen Mapo Tofu's descendants, Chen Mapo Sichuan cuisine restaurant is still famous for more than 140 years. It is well-known at home and abroad and has won high praise from domestic and foreign gourmets. Since I came to the "gourmet world" and saw various versions of Mapo Tofu, I feel that although they have their own advantages in practice, compared with the practice of authentic Mapo Tofu, there are still some imperfections. Here, I would like to share with you the complete practice of this famous dish, and also hope to provide some reference for friends who like this dish. "

Production steps:

Step 1: prepare the tofu you need.

Step 2: prepare the minced beef. (100g in dish, 60g in actual use)

Step 3: cut the ingredients well, chop the Douban and Douchi.

Step 4: cut the tofu into 2 cm square pieces, put it into the boiling water pot and scald it for a while, then take it out for use.

Step 5: in a wok, add corn oil and heat it to 50%. Stir fry the minced beef and add a little cooking wine to remove the fishy smell.

Step 6: stir fry until the minced meat is crisp, add a little soy sauce and stir well.

Step 7: shovel out and put it into a small bowl.

Step 8: add corn oil to the pan and heat it to 30%. Add ginger, garlic, Douchi and Pixian Douban to stir fry.

Step 9: add chili powder and stir fry until the oil turns red.

Step 10: add the stock and mix with soy sauce. (if there is no soup, water can be used instead)

Step 11: after adding tofu, bring to a boil for 2 minutes, then add chicken essence.

Step 12: add minced beef, gently push well, and then cook for 2 minutes.

Step 13: put in the garlic seedling section and push evenly.

Step 14: add the starch to collect the juice.

Step 15: after the juice is bright, you can start the pot and put it on the plate, and then sprinkle the pepper powder on the table.

Materials required:

Tofu: half

Minced beef: 60g

Garlic sprouts: right amount

Ginger powder: appropriate amount

Minced garlic: right amount

Pixian Douban: moderate

Douchi: right amount

Chili powder: appropriate amount

Pepper powder: right amount

Soy sauce: right amount

Chicken essence: appropriate amount

Cooking wine: a little

Starch: appropriate amount

Corn oil: right amount

Soup: right amount

Note: this dish is characterized by hot tofu and crisp beef. When cooking tofu, stir less to keep the shape of tofu intact, and grasp the heat, so as not to break the pot. In addition, the amount of cooking oil should be a little more than other dishes. If you like spicy food, you can increase the amount of pepper powder and pepper powder.

Production difficulty: Advanced

Process: firing

Production time: half an hour

Taste: spicy

Chinese PinYin : Ma Po Dou Fu