Chinese Food
Mapo Tofu
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When it comes to Mapo Tofu, it's a famous Sichuan dish. It's made of tofu, minced beef (or pork), chili and pepper. Chen Mapo Tofu was eaten in Chen Mapo hotel. It is said that in the early years of Tongzhi in Qing Dynasty, it was founded by Chen Liu, the owner of a small restaurant named Chen Xingsheng restaurant in Wanfu bridge, northern suburb of Chengdu. Because there are pockmarks on Chen Liu's face. She is called Chen Mapo. The Braised Tofu she invented is called Chen Mapo Tofu. Chen Mapo Tofu tastes spicy, spicy, hot, fresh and tender. It's really hot and spicy. It's the addictive characteristic of hemp. But it's not just pursuing spicy. The taste buds feel that tofu is particularly fresh and tender in the spicy stimulation. Tofu is more fragrant after absorbing the flavor of spices. Our family also likes cooking this dish. Before, we used to use minced pork. We always felt that there was something less. Later, after eating the authentic Chen Mapo Tofu, we changed to minced beef. The taste was good. It was just adjusted according to the taste of our family. We didn't care about the spicy taste. Only time
Cooking ingredients
Cooking Steps
Step1:Cut the tofu into 2cm square pieces. Cut the ginger into pieces. Cut the garlic into pieces. Chop the Pixian bean into pieces.
Step2:Put a little salt in the boiling water. Blanch the tofu for use.
Step3:Put the oil in the hot pot. Stir fry the minced beef until it's dry. It's golden.
Step4:Add in the bean paste and stir fry. Stir fry until fragrant, then add in the black bean and stir fry. Add in the ginger and stir fry. Add in the chili noodles and stir fry until the oil is red and bright.
Step5:Add soy sauce and salt. Add in the fresh soup. Then boil the tofu after blanching. Heat tofu for about 1 minute.
Step6:Thicken the sauce with starch. Add in the garlic sprouts. Stir fry for a few times. Set up the pot and dish. After loading, sprinkle a layer of pepper noodles evenly while hot.
Cooking tips:1. Tofu should be a little tender cubed tofu. The purpose of blanching is to remove the beancurd smell. 2. Make the tofu slightly compact. It is not easy to boil when cooking. 3. Make the tofu hot. Do not cook for too long in the ingredients. Make the cooked tofu red and bright on the surface and white and tender inside. 2. After the tofu is put into the pot, you can only shake the pot and push the bottom of the pot with your hand spoon. It's good to make the tofu not paste on the pot. Go and don't turn it to avoid breaking the tofu. 3. Stir fry the bean curd with less oil. Otherwise, the sauce will be hung on the bean curd. The thickening should be divided into two times. When thickening, make sure to pour in the sauce while gently pushing the tofu with a spoon. Do not use the technique of pouring the sauce while shaking the pot. Otherwise, the sauce and tofu can not be well integrated. There are skills in making delicious dishes.
