Chinese Food
Mapo Tofu
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Mapo Tofu is one of the most local flavor dishes in Chinese tofu dishes. It includes spleen nourishing recipe, blood toning recipe, constipation recipe and self perspiration and night sweat recipe. It was created by Liu Shi, the wife of Chen Senfu, the owner of a small restaurant in wanfuqiao, the 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
Cooking ingredients
Cooking Steps
Step1:Stir fried sauce. Add star anise and garlic with canola oil. Straw mushroom. Pepper. Sichuan Pepper. Pixian bean paste. Beef sauce. Stir fried Chaotianjiao powder. The proportion of oil is 3 to 1. 5 minutes later, add sesame oil and thirteen spices to make the pot. Filter oil for standby. Note that it can't be pasted. The spicy taste is very strong. Protect your mouth. This sauce can be used for many other dishe
Step2:Carefully cut tofu into small pieces, add salt and water. Open the tofu gently for 2 minutes, take out the tofu and cool it with cold water. The big hot pot is thoroughly cooked. Pour oil into the pot. Add a small amount of cold oil. This must be done in place. Then add garlic, dried pepper, pepper, stir fry. Add a small amount of sugar. Stir fry until slightly burnt. Add soy sauce. Add tofu and salt MSG chicken essence. Bring to a boil. Change to medium heat. Add the hot sauce oil. Add the beef. Bring to a boil until the water and oil are separated. You can see oil on it. Add starch and Chaotian pepper powder. Add pepper. Keep shaking the pot. Spicy hot bean curd Mapo Tofu. A little oil. A little oil. Sprinkle along the side of the pot. The temperature in the pot will rise immediately. A chilly pepper at the bottom of the pot. Pepper, tofu and oil. This is the essence of the Mapo Tofu. It is also the place to distinguish spicy and hot bean curd. If you burn it several times, you can control the heat. Then change the fire. Shake the pot quickly. Let's get out of the pot immediately. Sprinkle the onion.
Step3:After the finished product, the soup will wrap each piece of tofu. The oil and juice have a sense of hierarchy. It's red, bright and not greasy. It's a burnt but not burnt fragrance. Beef can be added or not. It doesn't make much difference in taste. It's just upgrading the food.
Cooking tips:1. Stir fry chili sauce to taste spicy and sauce. The materials should be refined and the fire should be accurate. 2. Tofu should have internal fat. Good taste. The blanching water should be gentle. Be careful of breaking. When cooking, it feels very spicy. The finished product is not spicy. You must pay attention to choking your mouth during processing. 4. After adding the auxiliary materials, the tofu should be kept at a constant temperature to taste. The temperature should be raised to choke the taste. There are skills in cooking when the fire goes out.
