<h3 class= "pgc-h-arrow-right" > written on the front - tofu</h3>
Grinding stone flowing jade milk, spring boiling clear spring, color than the soil crisp, fragrant more than chalcedony firm. ——Zheng Yunrui
This poem is the result of the female poet Zheng Yunrui's understanding of the concept of tofu, which accompanies the development of Chinese food culture and benefits the Chinese people.
Legend has it that Liu An, the grandson of Liu Bang of Han Gao, the grandson of Liu Bang, the King of Huainan, inadvertently made the wrong hand to ignite when he was practicing Dan in Bagong Mountain, so that soybeans and plaster met perfectly, and achieved this ancient and heirloom cuisine.
From the beginning of the Han Dynasty to the present more than 2,000 years, tofu with its ever-changing posture, touching our tongue buds, but also achieved an incomparably stunning temptation on the table. In monasteries, monks and nuns use tofu for their meals. A good cook can make tofu taste like meat. A table full tofu feast, which can also be done without heavy samples, is breathtaking.
Among the many dishes of the tofu banquet, mapo tofu is definitely a classic specialty. It embodies the diligence and wisdom of the Sichuan people and is widely recognized by the people of the whole country.
Sichuan cuisine represents - mapo tofu
For the Sichuan people who still taste and are so spicy, perhaps a smooth and tender texture, spicy and fragrant mapo tofu is the favorite of many Sichuan dishes and tofu banquets.
Spicy is a strong sense of irritation produced by the combination of peppercorns and peppers. Hemp can make the tip of the tongue tremble; and the transparent spicy will make people sweat all over. Chinese the flavor patterns on the table, hundreds or thousands. Spicy, on the other hand, is unique to Sichuan. Mapo tofu has also long been ranked in the Xianban in the Sichuan flavor system.
Opening the dusty past, the world-famous Mapo tofu, delicious legend is given by a virtuous and industrious woman.
During the Tongzhi period of the Qing Dynasty, Chen Xingsheng Restaurant in Wanfuqiao, Chengdu, because the man died young and was forced to make a living, his wife Chen Liu had to continue to operate. Most of the guests who patronize the restaurant are porters who stop at their feet. These neighbors and repeat customers who sell meat and tofu, in order to help Chen Liushi, take tofu, beef, etc. and ask her to process it into dishes on her behalf in the form of payment. In the long-term cooking, Chen Liu has mastered a unique set of cooking skills. The cooked tofu has a unique flavor, in order to distinguish it from other roasted tofu, because of the numbness marks on her face, it is called mapo tofu, and the rice shop is also named Chen Mapo Tofu Shop.
Mapo tofu seems simple, but to be traditional and authentic, the choice of tender and fragrant gypsum tender tofu is the most important. Change the whole square tofu to a four-sided square. Simmer the soup with salt to preserve freshness, blanch and then remove for later. And the authentic spicy seasoning, you need to use Chengdu Erjing strips to make chili powder, peppers elsewhere, it is difficult to say can. The minced peppercorns in Hanyuan Qingxi are also an indispensable authentic condiment. After the tendon is removed, the lean yellow beef is finely chopped and sautéed in hot oil until fragrant. Tofu is seasoned in a thick oil soup made from watercress, paprika, tempeh and garlic.
The chef of Chen Mapo Tofu Shop speaks in authentic Sichuanese: "The characteristics of Mapo tofu are only eight words: "Hemp, spicy, hot, bundled (shaped), crisp, tender, fresh and fragrant". But in the process of making, we must pay attention to the fact that the chili noodles must be fried fragrantly, the cheeks must be fried, the tofu must be kept hot, and finally, the hook should be hooked two to three times. "This is the authentic mapo tofu recipe.
<h3 class="pgc-h-arrow-right" > written at the end – inheritance</h3>
In Sichuan cuisine swept the world today, Mapo tofu has been the title of the gold list of Chinese cuisine recipes, Mapo tofu after 150 years of time, is still loved by people's tongue tip taste buds. We have seen a lot of traditional delicacies disappearing, especially some special local snacks, which have gradually become the food that many people remember.
Fortunately, there are still many inheritors of mapo tofu, constantly improving and perfecting this heirloom cuisine. Thanks to these inheritors, more traditional specialties desperately need more such people.