The origin of Mapo tofu
Chen Ma Po Tofu (Mapo Tofu) was founded in the first year of the Qing Dynasty Tongzhi (1862), there is a small restaurant next to the Wanfu Bridge Wharf in Chengdu, the owner Chen Chunfu died early, the small restaurant is run by the boss lady, the boss lady has hemp on her face, people call her "Chen Ma Po". Chen Ma po received a batch of dock workers and porters, and there were not many things in the store. When they were about to close, another group came in and asked the boss to cook something and cook a hot and cheap dish. Chen Ma Po saw that there were no dishes in the store, only a few plates of tofu, a little minced beef, and it was definitely not okay to buy vegetables now, it was too late. Chen Ma Po was in a hurry to be wise, chopped the watercress finely, added tempeh, and put it in a frying pan and stir-fried until fragrant. Add some soup, put down the tofu cubes cut into two centimeters square, and then add other spices, add the fried crispy minced beef, hook the juice, and then sprinkle a handful of pepper noodles on the tofu. A pot of delicious color, spicy, hot, sticky, tender, fresh tofu is on the table. Each of these people ate with sweaty noses, made several bowls of rice, ate round, and cried out in their mouths. Later, those bitter people began to pass on ten, ten to a hundred, they all knew that the tofu made by Chen Mabo was delicious, and they ate and saved money, and more and more people came, and as a result, it became the signature dish of the Chen family. Because this kind of tofu is spicy and spicy, the hostess is also called Chen Ma Po, and the result is that this tofu dish is called Chen Ma Po tofu.
method
[Step 1] Raw materials
1. Tofu, pork (beef), asahi pepper, green onion
2, oil, salt, chicken essence, bean paste, dark soy sauce, chili powder, cooking wine, starch
[Step 2] Ingredient handling
1: Wash the tofu and cut into small cubes of 1.2 cm.
2: Wash the pork (beef) and cut into foam for later.
3: Wash the green onion and cut into foam and set aside.
4: Wash the pepper and cut into foam and set aside.
[Step 3] Demonstration of the practice
1, the pot under the cold water, add 1.2 grams of salt, tofu block cold water under the pot, boil on high heat for soup, so that you can remove the bean smell of tofu, at the same time you can also give tofu into a bottom flavor.
2, fill the pot with oil, the oil temperature is 20% hot into the pork (beef) foam, sauté dry water fishing out, simmer the meat foam when the oil temperature is not too high.
3: Leave the bottom oil in the pot, add the bean paste and fry the red oil, cooking wine, dark soy sauce, paprika and salt for 2 minutes.
4: Add water to the pot, add tofu and meat foam, change to medium heat and cook for 3 minutes, after the flavor is added, the water starch is added three times to thicken the sauce.
5: Stir-fry the pepper powder, chicken essence, chopped green onion and chili oil before leaving the pot.