Chinese Food
Mapo Tofu
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Mapo Tofu was created by Liu Shi, wife of Chen Senfu, owner of a small restaurant in Wanfu bridge, northern suburb of Chengdu in the early years of Tongzhi in the Qing Dynasty. Liu's face is pockmarked. She is called Chen Mapo. The tofu made by her is called Chen Mapo Tofu. Later, her food shop was also named Chen Mapo Tofu Shop. The history of Mapo bean curd created by Chen Mapo is recorded in Jincheng Zhuzhi Ci, old records of Hibiscus stories and so on. In the late Qing Dynasty poet Feng Jiaji's words of bamboo branches in Jincheng, it is said that Mada Chen's family is still famous. Tofu is the most delicious when baked. The curtain beside Wanfu bridge moves. Mr. Hegu Chunjiu is drunk. Mapo Tofu has spread all over the country, even in Japan, Singapore and other countries due to its outstanding reputation.
Cooking ingredients
Cooking Steps
Step1:Cut tofu into pieces. Pour water into the pot. Put the cut tofu into pieces. Boil for three minutes. Cut the meat into foam. Refrigerate for ten minutes. It's not easy to stick the pot. In the pot, pour in the oil. The oil is six ripe. Put in the minced meat. Stir fry for a while. Then put a spoonful of Pixian bean paste. Then, a small spoonful of oyster sauce. Stir fry for a while. Pour a little water into the pot. Bring the water to the boil and put in the tofu. Put in the right amount of salt according to your taste. Cook for ten minutes. Put a little starch and a little water in the bowl. Stir well. Pour into the pan and thicken. Then take out the pot and put it on the plate. Decorate slightly according to personal preference.
Cooking tips:There are skills in making delicious dishes.
