Mapo tofu
The unique charm of Sichuan cuisine is not only in the hemp, spicy, fresh and fragrant, but also in the understanding of the ingredients. Like sauerkraut fish, after several weeks of concocting sauerkraut, first stir-fried in vegetable oil, the aroma will be stronger. As the best of Sichuan cuisine, in addition to hard dishes such as sauerkraut fish and boiled meat slices, there is also the most approachable mapo tofu.
Mapo tofu is the oldest, most famous and closest to the general public in Sichuan cuisine.
According to legend, mapo tofu is most famous for chen mapo tofu. In the last year of Xianfeng (1861), Chen Chunfu opened a small restaurant by Wanfu Bridge, and the chef was his wife. Because his wife's face had hemp seeds, he was called Chen Ma Po. He became famous because the tofu in his restaurant was particularly delicious, and then they renamed the restaurant "Chen Ma Po Tofu".
The delicacy introduced to you by Xiaobian today is mapo tofu.
Deliciousness begins with the selection of ingredients
Ingredients: 500g of tofu, 20g of ginger, 20g of garlic, 10g of green onion, 20g of starch, 5g of peppercorns, 5g of peppercorns, 1 bag of 60g of Tuesday Less Spicy Spice Pot Seasoning Pack.
How to make mapo tofu
Cut the tofu into pieces, mince the ginger and garlic, and cut the green onion into green onions and set aside;
Cut the tofu cubes and blanch the water for 1-2 minutes, the purpose of the blanching water is to better remove its bean smell, fish out and put it into cold water and then control the dry water for later;
Dry starch mixed with water to make water starch;
Heat the oil in the pot, add ginger and garlic minced to stir-fry, then add Tuesday less spicy spice pot seasoning package 1 bag 60g stir-fry red oil;
Stir-fry until fragrant, add a little peppercorns;
Down into the prepared tofu;
Add an appropriate amount of water to the pot, the water is just over the tofu can be, cook for two to three minutes, and then add a little pepper powder;
Finally, pour 30g of water starch, and when the water starch is mature, our mapo tofu can come out of the pot;
Sprinkle the green onions on the plate and eat.
Delicious Mapo tofu is ready!