Ingredients: 1 pair of tofu, 50g minced meat, 100g vegetable oil, 35g bean paste, 3.5g MSG, 10g bone broth, 15g red oil, 0.5g pepper powder, 30g wet starch , 2 green onions, 10 grams of ginger, 2 cloves of garlic.
Preparation method: Cut the tofu into 1 cm cubes, put it into a container, pour 1000 grams of boiling water, soak for about 10 minutes, pour into a colander and drain. Wash onion, ginger and garlic and cut into fine pieces. Heat the pot over high heat, add 50 grams of vegetable oil and stir-fry the minced meat until it changes color. Add the minced onion, ginger and garlic, stir-fry until fragrant. Add the bean paste and stir-fry until the red oil comes out. Put the diced tofu into the pot, add bone broth and MSG, bring to a boil and thicken with wet starch, pour in 50 grams of vegetable oil, turn the pot, push it gently with a spoon a few times, pour in the red oil, sprinkle with pepper powder, and remove from the pot. Serve the table in a deep soup basin.
Features: Golden-red color, strong spicy flavor, fresh and delicious.
Key points: The water for blanching the diced tofu should be boiling, and the tofu should be thickened with cooked oil so that no water will come out after being plated.
"Ma Po Tofu" is a famous Sichuan specialty. It is said that during the Tongzhi period of the Qing Dynasty, there was a small restaurant beside Wanfu Bridge outside the north gate of Chengdu, Sichuan. The female owner Chen was good at cooking. She used tofu, minced beef, chili, Sichuan peppercorns, bean paste, etc. to cook the tofu, which was spicy and fragrant. , delicious and very popular. At that time, this dish had no official name. Because of the pockmarks on Chen's face, people called it "Ma Po Tofu" and it has since become famous all over the country. Over the past 100 years, with the development of Sichuan cuisine, Sichuan restaurants in famous places across the country and even some Chinese restaurants opened by overseas Chinese have been selling this dish. Not long ago, Japanese businessmen also imitated Sichuan's "Ma Po Tofu" to make "Ma Po Tofu". "Po Tofu" canned food is sold all over the world.
Features: The color is light yellow, the tofu is soft, tender and shiny. Its taste is numb, spicy, crispy, fragrant, tender, fresh and hot. The surface of the tofu is covered with a layer of light red spicy oil, which can keep the inside of the tofu. The heat won't dissipate quickly, so it tastes better when eaten while it's hot, and the peppercorn noodles are also tangy. Eating it during the cold winter season is a delicious delicacy to keep warm and relieve the cold.