Chinese Food
Mapo Taiji tofu
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Mapo Tofu originated in Tongzhi period of the Qing Dynasty. At that time, there was a small shop near Wanfu bridge in the northern suburb of Chengdu. The owner of the shop was a woman with several pockmarks on her face. Because her husband's name was Chen. She was called Chen Mapo. The dishes made by Chen Mapo were very popular with her husbands. They ate Mapo bean rot. they not only had a big appetite, but also had a comfortable body, Qi and blood circulation. They were easy to recover from fatigue. They traveled all over the country and publicized the tofu made by Chen Mapo. Mapo Tofu became famous soon. To this day, Mapo Tofu is not only one of the household dishes in Sichuan cuisine, but also a national household dish because of its common and simple.
Cooking ingredients
Cooking Steps
Step1:South tofu cut into pieces. (choose Beijing famous brand white jade tofu to let your family eat healthy and rest assured). How to take the tofu out of the box intact? A - please cut the four small corners of the bottom of the box with a knife (let the vacuum box enter the air). Then remove the plastic film. With a single button, the complete tofu will come out. Understand?
Step2:Add a small amount of oil to the wok. Stir fry a small spoonful of bean paste and a small spoonful of pickled peppers. Add minced garlic and ginger
Step3:Spray around the edge of the pot. Put half a tablespoon of water. Boil
Step4:Add a little salt (because bean paste has a strong salty taste). Chicken powder and sugar
Step5:Put the tofu in the pot gently. Simmer for about 35 seconds. Add some minced meat or minced pork and garlic leaves while stewing. Stir gently. The spatula should touch the bottom of the pot
Step6:Add starch to thicken the sauce under low heat. Make the whole dish integrated. Pour some sesame oil out of the pan
Step7:After packing, sprinkle some pepper powder and shallot.
Cooking tips:Taste Mapo Tofu. It's accompanied by iced sour plum soup. It's cool and delicious.
