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 Tofu."

Production steps:

Step 1: prepare the raw materials;

Step 2: cut tofu into small pieces and set aside;

Step 3: sprinkle a little salt on minced meat, pour proper amount of cooking wine and pepper, and marinate;

Step 4: pour water into the pan, sprinkle a little salt to boil, add tofu pieces to blanch water, so that it is not easy to break in the process of frying, and make tofu taste tender and refreshing;

Step 5: blanch the tofu and drain it;

Step 6: pour proper amount of oil into the pot, when the oil temperature is about 60%, stir fry 2 tbsp Pixian red oil bean paste;

Step 7: add onion, ginger and garlic;

Step 8: add the meat stuffing and stir fry over medium heat;

Step 9: stir fry the minced meat to change color, put in the hot tofu, cover the pot and cook it over low heat for 3.4 minutes. Put in the soy sauce. If there is more water, you can collect the juice over high heat;

Step 10: thicken, sprinkle with chicken essence, put on a plate and sprinkle with pepper powder and scallion.

Materials required:

Tofu: 1 piece

Beef: moderate

Garlic: right amount

Ginger: right amount

Pepper: right amount

Bean paste: right amount

Zanthoxylum bungeanum: right amount

Scallion: a little

Soy sauce: moderate

Cooking wine: a little

Pepper: a little

Precautions: 1. Garlic sprouts are the best for this dish; 2. When frying Pixian chili sauce, you need to heat the oil and stir it over medium heat to avoid the paste; 3. Because of the use of Douban chili sauce and soy sauce, it is salty, so you can not add salt to this dish 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