Chinese Food
Chen Mapo Tofu
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Spicy, crisp, fresh, tender and hot Mapo Tofu was founded in the first year of tongzhi (1862) in the Qing Dynasty. It was founded by Wanfu bridge in the north of Chengdu. Its original name was Chen Xingsheng restaurant, owner of which Chen Chunfu died early. The small restaurant was operated by the owner's wife. The female owner was micro hemp on the surface. She was called Chen Mapo's patronage; It's mainly the porter carrying oil, the peddler's pawn, the pushcart, and the coolie's man lifting the sedan chair. They stop here to sharpen their feet. These people often buy some tofu, beef, and then pour some vegetable oil from the oil basket. They ask the owner's wife to process it for them. As time goes on, Chen has a unique cooking skill for cooking tofu. The tofu cooked by Chen has a complete color and taste. It's extraordinary. It's deeply loved by people. The tofu cooked by Chen is famous for this. In the late Qing Dynasty, there were poems to prove it - Mada Chen's name is still handed down. Tofu is the most delicious when cooked. The curtain beside Wanfu bridge moves. Mr. Hegu Chunjiu is drunk. Scholars and poets often meet here. Good things happen
Cooking ingredients
Cooking Steps
Step1:Put 2 tablespoons of soy sauce, 1 teaspoon of salt and a few drops of white vinegar in the water. Cut tofu into pieces and soak it.
Step2:Garlic only needs leaves. Cut diamond fingernails.
Step3:Chop the garlic slowly. Try to be as thin as possible.
Step4:Pepper noodles, chili noodles and minced pork (more authentic with minced beef).
Step5:Boil the tofu in a wok. Blanch for 2 minutes. Drain.
Step6:Stir fried minced pork with small fir
Step7:Put in 3 tablespoons of Douban sauce, some chili noodles, end of Douchi and end of garlic. Stir fry out the flavor and then put in Gaotang (here's the tips for the end of the article). Then add the minced beef and tofu.
Step8:Stew it a little. Stir in the sauce several times. Stir constantly to avoid sticking.
Step9:Stir fry the garlic before leaving the pot. Put in the preheated casserole. Sprinkle some pepper noodles on it.
Cooking tips:Key point 1 - the step of soaking is very important. Use red soy sauce to dilute and then color; salt tastes good; white vinegar to eliminate bean smell and prevent crushing. Key 2 - red oil is very important. Stir fry bean paste, tempeh and chili noodles over low heat. The color of red oil will be very bright. Key 3 - never put ginger. Ginger has a strong taste. It will cover up other tastes. Key 4 - stir fry all materials with tofu. Let the taste blend. Key 5 - submerge half of tofu in high soup (water). Only use the back of the spoon or shovel to push and fry. Do not return the spoon. Avoid breaking tofu. Key 6 - three times, a small amount of thickening. The first thicken gradually makes the flavor of the seasoning enter into the tofu; the second thicken initially increases the viscosity; the third thicken thoroughly hangs the tofu on the paste, and does not let the tofu spit water. The fire of the whole frying process is also getting smaller and smaller. In the end, it is basically a slight fire. Key 7 - preheat the casserole in advance. Serve like this. Whole
