Mapo Tofu(ma po dou fu )

Mapo Tofu

Introduction:

"Mapo Tofu" was created by Liu Shi, wife of Chen Senfu (Chen Fuchun), owner of a small restaurant in wanfuqiao, northern suburb of Chengdu in the early Tongzhi period of the Qing Dynasty. Liu's face is pockmarked, known as Chen Ma Po. The roasted tofu she created was called "Chen Mapo Tofu", and her restaurant was later named "Chen Mapo Tofu Shop". In 1909, Chengdu popular newspaper published a general survey of Chengdu (written by Fu Chongju in Qing Dynasty), which listed this store and "Chen Mapo's tofu" as 23 "Chengdu's famous food stores" as well as baoxiguan zhengxingyuan and zhongtangyuan. The history of Chen Mapo's creation of Mapo Tofu is recorded in Jincheng Zhuzhi Ci and Furong Huajiu Lu. In the late Qing Dynasty poet Feng Jiaji's Jincheng Zhuzhi Ci, it is said: "Mapo Chen is still famous, tofu is the best roasted, the curtain beside Wanfu bridge is moving, and he Gu is drunk with spring wine."

Production steps:

Step 1: cut tofu into small pieces and soak in salt water for 10 minutes

Step 2: prepare all the seasonings (garlic, ginger, pepper), and change the garlic seedling into knife

Step 3: heat Zanthoxylum bungeanum in a dry pan and bake until fragrant

Step 4: minced meat with oyster sauce, very delicious, salted with starch

Step 5: get out of the pan and make oil (add some big oil),

Step 6: heat the oil for seven minutes, saute the peppercorns until fragrant, remove them, add a spoonful of Pixian Douban to the red oil, and saute the minced garlic, ginger and pepper until fragrant,

Step 7: put minced meat in the pot, add wine, sugar, stir fry. After the minced meat turns white, put the tofu in the pot

Step 8: add the stock to collect the juice

Step 9: put garlic seedlings into the pot and thicken with water and starch

Step 10: it's done!!!!!

Materials required:

Tofu: half a catty

Minced meat: moderate

Garlic sprouts: right amount

Ginger powder: appropriate amount

Salt: moderate

Oyster sauce: right amount

Cooking wine: moderate

Zanthoxylum bungeanum: right amount

Pixian Douban: moderate

Sugar: right amount

Chicken essence: appropriate amount

Chili powder: appropriate amount

Minced garlic: right amount

Very delicious: moderate

Starch: right amount

Note: 1: after heating and baking, the flavor is more rich. 2: soak the bean curd in brine for 10 minutes, and it is not easy to fry. 3: do not stir fry the bean curd with a shovel during the frying process

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: spicy

Chinese PinYin : Ma Po Dou Fu