The method of Mapo Tofu introduces the cuisine and its function in detail: Sichuan Mapo Tofu's making materials: main ingredients: tofu 10 Liang (about 400g), minced beef and garlic sprouts. Douchi, douban, Chili powder, pepper powder, salt and soy sauce are all suitable. Features of Mapo Tofu: Mapo Tofu is one of the most local tofu dishes in China, and it has also become a world-famous Sichuan cuisine. This dish has a history of 100 years, and it is a delicious dish handed down from generation to generation in Chengdu "Chenmapo Tofu Shop". All visitors to Sichuan must enjoy tasting. Mapo tofu was made by Liu, the wife of Chen, the owner of a small restaurant in Wanfuqiao, a northern suburb of Chengdu, in the early years of Tongzhi in Qing Dynasty. Liu has pockmarked face and is called Chen Mapo. Her own baked tofu was called "Chen Mapo Tofu", and her food store was later called "Chen Mapo Tofu Shop". The "Overview of Chengdu" published by 1909 has listed this store and "Chen Mapo Tofu" as 22 "Chengdu Famous Restaurants" on the same footing as Zhengxingyuan and nave Yuanyuan. The history of Chen Mapo's creation of Mapo tofu is recorded in books such as Chengdu Ci and Hibiscus Flower. Because of its excellent reputation, Mapo tofu has spread all over the country, even to Japan, Singapore and other countries. This dish is characterized by "burning". The white tofu is dotted with brown-red minced beef and oil-green garlic seedlings, and a circle of bright red oil, such as emerald inlaid with amber, has a unique flavor of hemp, spicy, spicy, tender, crisp, fragrant and fresh. Teach you how to make Mapo tofu, and how to make Mapo tofu is delicious. It is made of tender tofu and ground beef. The dish is bright red, and the tofu is tender and white. It has the characteristics of "hemp, spicy, fresh, spicy, tender, firm (referring to the whole shape) and crisp (referring to the minced beef). Choose gypsum tofu, cut it into cubes, put it in a bowl, and rinse it with boiling water to remove the astringency. Heat the wok to 60% heat with vegetable oil. Stir-fry the minced beef until it is yellow. Add salt, lobster sauce, Chili powder, Pixian watercress, add fresh meat soup, add tofu, and stir-fry over medium heat until the tofu tastes delicious. Add green garlic sprouts and soy sauce, and cook for a while until the juice thickens. When the juice is thick and bright, put it in a bowl and sprinkle with pepper powder. The practice of braised pork pot with plum vegetables introduces the cuisine and its function in detail: delicious porridge soup with home-cooked recipes. Process: Steamed braised pork pot with plum vegetables. Ingredients: 500g pork belly with skin. Accessories: lettuce leaves 100g, coriander leaves 5g. Seasoning: dried plum 100g, fresh garlic 15g, Shaoxing wine 25g, soy sauce 50g, sugar 25g, monosodium glutamate 5g, wet starch 10g, sesame oil 5g, soup 75g, and peanut oil. Features of braised pork pot with plum vegetables: pure sauce, salty and refreshing, slightly sweet. Teach you how to cook a braised pork pot with plum vegetables. How to make the braised pork pot with plum vegetables delicious? 1. Cut the pork belly into large pieces, add water to the pot to boil, add bamboo grates, add pork belly to cook until it is just cooked (about 45 minutes), take it out, punch holes in the skin with a fine steel needle, and drain the water. Use 10g soy sauce, 5g Shaoxing wine, 5g wet starch, add a little water to make a slurry, and evenly apply it to the skin while it is hot to make it light yellow. 2. Boil the pot, add peanut oil, heat it to 70%, add pork belly, cover and fry until there is no oil explosion and the skin is golden red, then put it in a colander to drain the oil, and cut it into 5 cm long and 0.8 cm thick slices with a top knife. Rooting dried plums, washing to remove sand, kneading with water, chopping, boiling in a pot, putting chopped plums in the pot to make them permeable, taking them out, pouring out the remaining sand at the bottom of the pot, and putting them in a drain basket to squeeze clean water. 3. Cook, add peanut oil 10g, heat to 50%, add fresh garlic 5g, stir-fry until cooked, add Shaoxing wine 10g, add meat slices, soy sauce 10g and sugar 10g, and stir-fry for about 5 minutes on medium fire. 4. Add 25g of peanut oil to the pot, heat it to 50%, add fresh garlic10g and stir-fry, bring Shao wine to a boil, add 20g of chopped plum, soy sauce and15g of sugar, stir-fry for about 5 minutes on medium fire, and then stir-fry. Put the fried meat slices face down into a buckle bowl (which can be coded into the shape of "crossing the bridge"), spread the fried plum vegetables on it, put the remaining oil juice into the bowl, steam it in a steamer for 2 hours, and take it out. Squeeze the steamed juice from the bowl into a wok, and buckle the bowl into a casserole filled with lettuce leaves. Heat a wok, add soup, add monosodium glutamate and soy sauce until red, pour sesame oil and wet starch on the meat in the wok, heat the wok until it boils, sprinkle with lettuce leaves, and cover the lid. Tip: Fresh mustard looks similar to mustard. The stem of mustard is slightly round, with a groove in the middle, which tastes sweet, while the stem of mustard is flat. Dried prunes, especially in Huizhou, Guangdong, are of high quality, golden and bright in color, crisp, not wet or dry, and rich in nutrition. By changing the main ingredients in this way, for example, Fujian Yongding beet can be used as "braised pork with dried vegetables". Fujian Yongding Dried Beet is made of fresh mustard. Its color is black, brown, shiny, delicious and sweet.