Dongxiang Tofu Shop is located on the right side of the signboard of Huabanqiao vegetable market. The tofu in the shop is made by traditional techniques, and it is well-known. The bean is rich in flavor, fresh and tender, and the entrance lips and teeth remain fragrant. Now it is sold every day, and there are many kinds, which are in short supply, which is the gospel of tofu lovers.
Mapo tofu originated in Sichuan, but it is Japan that is obsessed with Mapo tofu.
1958, Chen Jianmin, a Sichuanese, opened the first Sichuan restaurant in Tokyo? -? Sichuan Hotel, Mapo Tofu officially entered Japan.
In 2007, when Japanese Prime Minister Shinzo Abe promoted Japanese rice to China, he said, "Mapo tofu in China can be eaten in any bowl with Japanese rice!" In the past 100 years, Mapo Tofu has traveled all over the world with countless fans.
The origin of Mapo tofu;
/kloc-More than 0/00 years ago, there was a small restaurant without a signboard in the northern suburb of Chengdu. The boss is Chen Fuchun and the chef is his wife Chen Liushi. Because Liu Chen's face is pockmarked, people call her Chen Mapo.
The restaurant mainly deals in side dishes and rice, and also receives valet knife work. A group of workers carrying oil burdens often eat in Chen's shop. The proprietress has superb craftsmanship and fresh raw materials, and the tofu made is spicy and hot. The workers are addicted to it. They often ask the proprietress to process this dish and help spread the name of Chen's tofu shop, attracting more and more people to taste it.
In order to distinguish it from other shops' tofu, Chen's tofu was named Mapo Tofu. In the late Qing Dynasty, Chen Mapo's tofu was listed as a famous food in Chengdu.
Mapo tofu practice:
Prepare pork stuffing, cut tofu into small cubes, blanch (put tofu in a raw water pot until the water boils and turn off the fire), then drain for later use, and cut green pepper and garlic into sections. Pixian watercress chopped and set aside.
Because Sichuan food consumes a lot of oil, put a little more oil in the pot than usual. Add pork stuffing and stir-fry until the meat is fragrant. Add Pixian bean paste, green pepper, garlic and soy sauce and stir-fry until the red oil is fragrant. Add a little soy sauce, then add water. Add appropriate amount of salt, a little sugar and pepper powder (the amount is added according to personal taste). Cover the pot and let the tofu swell and taste.
Gently push the tofu with a spoon during cooking to avoid frying the tofu.
In this way, a plate of delicious and rich Mapo tofu is ready.
Mapo tofu has become a popular food because of its convenient materials, simple production and delicious taste.