Mapo Tofu(ma po dou fu )

Mapo Tofu

Introduction:

Mapo Tofu is one of the eight major cuisines of the Han nationality in China. The main raw material consists of tofu, which is characterized by hemp, spicy, hot, fragrant, crisp, tender, fresh, and live eight character proverbs. The main materials are bean curd, minced beef (or pork), pepper and pepper. Hemp comes from pepper, spicy comes from pepper, this dish highlights the "spicy" characteristics of Sichuan cuisine. This dish was created by Chen Liu, the landlady of a small restaurant called "Chen Xingsheng restaurant" in wanfuqiao, northern suburb of Chengdu, in the early years of tongzhi (1874). Because Chen Liu has pockmarks on her face, she is called Chen Mapo, and her invention of roast tofu is called Chen Mapo Tofu. This dish, improved by the master of Chengdu Shuimu Huating, is more suitable for home production. (the production site of this dish is provided by Shuimu Huating, Chengdu)

Production steps:

Step 1: cut tofu into 1cm square pieces

Step 2: mince the beef, cut the scallion and set aside

Step 3: put boiling water in the pot, just without bean curd, add a little salt

Step 4: add 5ml of soy sauce, boil for 1 minute, remove tofu and drain

Step 5: add 50ml of oil into the pot, and cook until it is mature (the pot is just beginning to smoke)

Step 6: add Pixian Douban sauce (the Douban sauce should be chopped in advance), turn down the heat and stir fry constantly to prevent the oil temperature from being too high and the color of the soup bottom from turning black

Step 7: add minced beef and stir fry

Step 8: add a little salt, chicken powder and cooking wine into the pot

Step 9: add a little spicy sauce

Step 10: turn the bean curd into the pan. At this time, don't turn over the frying pan any more. Just shake the pan gently and push the bean curd with the back of the shovel to prevent it from sticking to the pan.

Step 11: add boiling water without tofu. Add water when the first water starch hook, boil when the second water starch hook, from the pot before the third water starch hook. It's OK to make the water powder a little thinner. Don't make it too thick.

Step 12: add boiling water without tofu. Add water when the first water starch hook, boil when the second water starch hook, from the pot before the third water starch hook. It's OK to make the water powder a little thinner. Don't make it too thick.

Step 13: add the scallion, stir fry well, and remove

Step 14: sprinkle pepper powder evenly on the prepared Mapo Tofu. This Mapo Tofu made by the master of Chengdu Shuimu Huating club is finished!

Materials required:

Tofu: 250g

Minced beef: 50g

Scallion: a little

Oil: 50ml

Pixian Douban sauce: 30g

Salt: right amount

Chicken powder: a little

Spicy sauce: right amount

Cooking wine: a little

Starch: 50ml

Pepper powder: 10g

Note: 1. When boiling tofu, add a little soy sauce to make the final dish more beautiful and tofu more tasty. 2. The master of Shuimu Huating told Meishen that the traditional Mapo Tofu is short of juice for three times, but when you make it at home, you can control the viscosity by yourself. Generally, it is enough to short of juice for two times. 3. Beef is not necessary for minced meat, and pork is OK.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Ma Po Dou Fu