Spicy and fresh flavor in the mouth to eat a bite to think of a hundred bites of this dish is the household name of the classic Sichuan dish Mapo tofu. So what do you know about the eight characteristics of mapo tofu? What makes Mapo tofu evocative is its hemp, spicy, hot, fragrant, crisp, tender, fresh, live and also known as the eight characteristics.
01
Mapo tofu
origin
Mapo tofu was founded in the first year of tongzhi in the Qing Dynasty (1862) and was pioneered by the Wanfu Bridge in the north of Chengdu. Due to the continuous efforts of successive generations of Chen Ma Po Tofu, Chen Ma Po Chuan Restaurant has been famous for more than 140 years. And famous at home and abroad, won the praise of domestic and foreign gourmets. Mapo tofu has thus become a famous dish representative of Sichuan, mapo tofu is one of the traditional famous dishes of the Han nationality in Sichuan Province, belonging to the Sichuan cuisine. This dish was created around the beginning of the Tongzhi Dynasty (after 1874) by Chen Liushi, the proprietor of a small restaurant called "Chen Xingsheng Restaurant" in Wanfuqiao, a northern suburb of Chengdu. Because Chen Liu's face has pedesthesia, people call Chen Ma po, and the roasted tofu she invented is called "Chen Ma Po Tofu".
02
Preparation method
ingredient:
Tofu (250 g), beef (75 g), garlic sprouts (1 stick), tempeh (15 g), peppercorns (3 g), cooking wine (5 g), salt (3 g), monosodium glutamate (2 g), pea starch (5 g), peanut oil (15 g), spring onion (5 g), etc.
steps:
1, cut the tofu into 2 cm square pieces, put it into boiling water with a little salt, remove the bean smell, fish out and soak it in water; chop the tempeh, cut the garlic seedlings into sections, and chop the ginger;
2、. Heat the wok, put in the oil, add the beef filling and stir-fry; when the beef filling is fried to a golden brown, add the bean paste and stir-fry; add tempeh, ginger and chili powder and stir-fry until the beef is colored;
3: Bring the broth to a boil, add tofu and cook for 3 minutes, add soy sauce, garlic sprouts, sugar, season with salt, and then use wet starch to draw the broth; sprinkle with pepper noodles and minced green onion.
03
characteristic
The characteristics of Mapo tofu are hemp, spicy, hot, fragrant, crisp, tender, fresh, and alive, also known as the eight-character proverb. Hemp refers to putting some appropriate amount of minced peppercorns when the tofu is cooked, and the peppercorns are best used with Hanyuan's gong peppers, the hemp taste will be particularly pure, the hemp flavor is stuck in the throat, and it is refreshing. Spicy is the best chili peppers made into watercress, chopped into thin strips and cooked, plus the appropriate cooking oil to put on the fragrant and spicy. Hot is the characteristic of tofu to perfectly preserve the temperature after the pot, not easy to cool, every time you can eat the taste of the freshly out of the pot. Immediately after the incense is cooked, it cannot smell the plaster smell of tofu, only the aroma that arouses people's appetite. Crisp is a refined meat filling, golden brown, red crisp is not plate, one grain at the mouth is crisp, touching the teeth will melt. Tender is the raw material of Mapo tofu, all fresh, fresh and emerald green, color and taste fresh. Live refers to the ma po tofu shop's stunt tofu on the table, inch long garlic seedlings, in the bowl root upright, emerald green orchid, oil very bright, as if just picked from the ground chopped, vivid and vivid, but the entrance, are ripe, no jerky taste.
04
Honors received
In 1989, it won the high-quality "Golden Tripod Award", Mapo Tofu was a famous snack in Chengdu in 1990, a famous trademark in Sichuan in 1992, a famous dish in Bashu and a famous Chinese dish in 1999, and a dish "Shuxiang Tofu Banquet" won the gold medal in 2002 "Chen Mapo Tofu Banquet" was rated as "China's National Banquet", and in 2010 it was selected into chengdu's "Intangible Cultural Heritage" list.
05
Nutritional composition
Calories (1912.55 kcal), vitamin B6 (0.40 mg), protein (106.58 g), vitamin B12 (0.36 mcg), fat (144.00 g), pantothenic acid (2.50 mg), carbohydrates (49.25 g), folic acid (15.30 mcg), dietary fiber (13.08 g), cholesterol (160.00 mg), vitamin A (502.39 mcg), carotene (2616.88 mcg), Thiamine (0.79 mg), Riboflavin (0.70 mg), Niacin (10.74 mg), Vitamin C (3.73 mg), Vitamin E (83.50 mg), Calcium (1128.95 mg), Phosphorus (1351.05 mg), Potassium (1402.80 mg), Sodium (5201.53 mg), Iodine 46.20 mcg), Magnesium (470.91 mg), Iron (20.26 mg), Zinc (8.81 mg), Selenium (64.60 mcg), copper (1.78 mg), manganese (5.44 mg).
Seeing the introduction, do you have a clear understanding of the eight characteristics of mapo tofu, and do you already want to try to see if there are such characteristics?