Raw materials:

10 taels of tofu (about 400 grams), minced beef, green garlic slices, moderate amount each. Tempeh, bean curd, chili powder, pepper powder, salt, soy sauce, moderate amount each.

Methods:

1, with tender tofu, minced beef roasted. The color of the dish is red and bright, the tofu is tender and white, with "hemp, spicy, fresh, hot, tender, bundled (refers to the shape of the whole), crispy (refers to the minced beef) characteristics.

2, choose gypsum tofu cut four square dices in a bowl, soak in boiling water to remove astringent flavor. Hot frying pan under the vegetable oil, burned to 60% hot, will be finely chopped minced beef stir-fried loose, until the color is yellow, add salt, edamame, chili powder, PI County bean paste and then fried, plus fresh meat soup, under the tofu, with medium heat until the tofu taste. Then under the green garlic cloves section, soy sauce, slightly burned for a few moments that thickening juice, depending on the juice is thick and bright oil when the bowl, sprinkled with peppercorns into the end.

Ma Po Tofu is one of the most rich in local flavor characteristics of Chinese tofu dishes, has become the world's most popular Sichuan cuisine. This dish has a history of more than a hundred years and is the heirloom delicacy of "Chen Ma Po Tofu Shop" in Chengdu. All visitors to Sichuan will have a chance to try it.

Ma Po Tofu was created by Liu, the wife of Chen Senfu (said to be Chen Fu Chun), the owner of a small hotel in the northern suburb of Chengdu in the early years of the Tongzhi period of the Qing Dynasty. Liu's face had pockmarks and she was known as Chen Ma Po. The roasted bean curd she created was called "Chen Ma Po Tofu", and her small food store was later named "Chen Ma Po Tofu Shop". 1909's "Chengdu Overview" listed this store and "Chen Ma Po's Tofu" among the 22 "Famous Food Shops in Chengdu" along with the Bao Xi Guan Zhen Xing Yuan and Zhong Tang Yuan stores. The history of Ma-Po Chen's Ma-Po Tofu is described in books such as "Chengdu Bamboo Words" and "Hibiscus Records". Because of its reputation, Ma Po Tofu has spread throughout the country, and even to countries such as Japan and Singapore.

This dish is characterized by the "burning" method of cooking, in the snow-white tender tofu, dotted with brown-red minced beef and green green garlic seedlings, surrounded by a circle of translucent red oil, such as jade inlaid with amber, with numbing, spicy, scalding, tender, crispy, fragrant, fresh and unique flavor.