As the saying goes: The people take food as the sky. Each place has its own unique local specialties, so in my opinion the scope of cuisine is boundless, in the eyes of others, may only be mountain treasures and seafood, abalone sea cucumber belongs to the cuisine, in fact, in my opinion sometimes tofu is also an evocative food. On the roadside stalls, you can see stalls selling tofu everywhere, two yuan a pound.
Mid-Autumn Festival, the time of reunion. The family is not busy, and it is not easy to have a reunion dinner. Grandparents made stone-ground tofu, and the finished tofu was white and tender, like a child who had just fallen to the ground. Grandma also taught me the method of mapo tofu by the way.
Speaking of this mapo tofu, the all-round producer Zhang Yixing also specially created a song for it, the song name is called "Mapo Tofu". It is said that this song is Zhang Yixing when he was in a foreign country, he remembered Huang Lei's dish of mapo tofu fried in "Extreme Challenge", so he tried to fry a plate himself, but he did not expect that the technology was not enough to fry the tofu, and he created it with this inspiration.
Grandma told me that Mapo tofu was related to the proprietor of a restaurant called "Chen Xingsheng Restaurant" by the Wanfu Bridge in Chengdu during the Tongzhi period of the Qing Dynasty. In the first year of the Tongzhi Dynasty of the Qing Dynasty, the owner of Chen Xingsheng's restaurant died very early, and its store was run by the boss lady, who had a slight hemp on her face, so she was called "Chen Ma Po". Chen has a unique set of cooking techniques for cooking tofu, and the tofu is full of color and flavor, which is deeply loved by people. Therefore, the tofu she made was called "Chen Ma Po Tofu".
And I like to eat mapo tofu made by my grandmother not only because the taste of mapo tofu is good, but also because I think mapo tofu looks very good. A plate with green onions, white and tender pieces of tofu, yellow and clear meat grains are particularly conspicuous, and then poured with fiery red spicy soup, it is really mouth-watering. Moreover, the method of mapo tofu is also very simple, so our family especially likes it.
Grandma said that today's mapo tofu was operated by me, and she taught me from the side. Grandma first asked me to cut the tofu into square cubes, then cut the green onion into small pieces, cut the ginger into minced ginger, and cut the garlic skin into garlic paste. Grind lean beef and fatty pork together in a meat grinder, and then put them together in a bowl and set aside.
After doing these preparations, Grandma asked me to heat the pot, cold oil under the pot, after the oil was hot, Grandma asked me to add the right amount of garlic paste, ginger, peppercorns, watercress stir-fry, stir-fry the aroma. By the way, douban is best Pixian watercress, which is more refreshing and energetic. Then stir-fry slowly over low heat to make red oil. The fragrance can be described as fragrant.
After the red oil was fried, Grandma asked me to add the lean minced beef and the fat minced pork prepared before and stir-fry together, and by the way, the heat was turned on, so that after about 30 seconds of stir-frying, the aroma of the minced meat was completely dissipated. Lean beef and fat pork are a perfect match, mixed together with a little oil and water but not greasy.
Grandma quickly took a can of beer, poured half a bottle or so into it, and then let me pour in the tofu pieces that I had cut before, and when I was ready to take the shovel and stir-fry, Grandma stopped me, asked me not to stir-fry, let me take the shovel and slowly push the tofu, she said that so that the tofu would not break, and the fried tofu was one piece at a time. After I pushed it for about 1 minute over medium heat, Grandma asked me to add a little water starch, and after I continued to push with a shovel for about 2 minutes, Grandma added a little water starch again and told me to collect the juice and prepare the pot.
After the tofu was cooked, Grandma asked me to pick up another pot, pour the right amount of oil, when the oil was hot, Grandma asked me to sprinkle peppercorns and some dried peppers on top of the tofu, and then pour the hot oil on it, and the aroma of peppercorns and peppers came out in an instant. Finally, sprinkle with the green onions that were prepared earlier. In this way, a simple dish of mapo tofu comes out of the pot.
Well, today's push is over, tomorrow is still happy, thanks for reading bye-bye.