Problem solved. Collection. Repost to QQ space. Who invented Mapo Tofu? (Brain Teasers) 10 [Tag: Mapo Tofu, invention, brain teasers] ~Sakura Hora, Answers: 8 Popularity: 72 Resolution Time: 2008-04-07 16:50 Report Mapo Tofu, Sichuan cuisine among Chinese dishes representative masterpiece. The main ingredients include tofu, minced beef (pork can also be used), chili and Sichuan peppercorns, etc. The numbness comes from Sichuan peppercorns and the spiciness comes from chili peppers. This dish highlights the "spicy" characteristics of Sichuan cuisine.
There are many theories about the origin of Mapo Tofu. One of the more popular theories is that it was created by Liu, the wife of Chen Senfu, the owner of a small restaurant in Wanfuqiao, a northern suburb of Chengdu, in the early years of Tongzhi in the Qing Dynasty. Liu had pockmarks on her face and was called Chen Mapo. The roasted tofu she created was called "Chen Mapo Tofu", and her restaurant was later named "Chen Mapo Tofu Shop".
Ma Po Tofu is one of the most local specialties among Chinese tofu dishes and has become a famous Sichuan dish popular around the world. This dish has a history of more than 100 years and is a delicacy handed down from generation to generation at "Chen Mapo Tofu Shop" in Chengdu. Every visitor to Sichuan is delighted to have a taste.
Mapo tofu was created by Liu, the wife of Chen Senfu (someone called Chen Fuchun), the owner of a small restaurant in Wanfuqiao, a northern suburb of Chengdu in the early years of Tongzhi in the Qing Dynasty. Liu had pockmarks on her face and was called Chen Mapo. The roasted tofu she created was called "Chen Mapo Tofu", and her restaurant was later named "Chen Mapo Tofu Shop". In 1909, "Chengdu General View" (written by Fu Chongju of the Qing Dynasty) published by the Chengdu Popular Newspaper Company had listed this shop and "Chen Mapo's Tofu" among the 22 restaurants with the same name as Zhengxingyuan Baoxiyuan, Zhong Tangyuan and other shops. Famous Food Store in Chengdu". Books such as "Chengdu Zhuzhi Ci" and "Old Records of Furong Hua" all record the history of Chen Mapo's creation of Mapo tofu. Feng Jiaji, a poet in the late Qing Dynasty, said in his "Chengdu Bamboo Branch Ci": "The Mapo Chen family is still famous. The baked tofu tastes the best. The shadows on the side of Wanfu Bridge are moving, and Mr. Drunk is in the spring of Hegu." Due to its outstanding reputation, Mapo Tofu has spread throughout the country, even in Japan, Singapore and other countries, but Sichuan Chen's Mapo Tofu is still the authentic one.
The specialty of this dish is that it is cooked using the "roasting" method. The snow-white and tender tofu is dotted with brown-red minced beef and green garlic sprouts, with a ring of translucent red oil on the outside, like jade. Inlaid with amber, it has a unique flavor of numbing, spicy, hot, tender, crisp, fragrant and fresh.
Ingredients
10 taels of tofu (about 400 grams), appropriate amounts of minced beef and green garlic sprouts. Appropriate amounts of tempeh, watercress, chili powder, Sichuan pepper powder, salt, and soy sauce.
Preparation method
Made with soft tofu and minced beef. The finished dish is bright red in color and the tofu is tender and white. It has the characteristics of "numbing, spicy, fresh, hot, tender, bundled (referring to the shape), and crispy (referring to the minced beef). Select the gypsum tofu, cut it into square cubes, put it in a bowl, and add it with boiling water Soak to remove the astringency. Heat the vegetable oil in a wok until it is 60% hot. Stir-fry the minced beef until it turns yellow. Add salt, black beans, chili powder, Pixian bean paste and stir-fry. Add fresh broth. , add the tofu, and cook over medium heat until the tofu is fragrant. Add the green garlic sprouts and soy sauce, and cook for a while to thicken the juice. When the juice is thick and oily, place it in a bowl and sprinkle with minced Sichuan peppercorns.
When making tofu, it is advisable to use tender and fragrant "gypsum tofu", red pepper is the best for chili noodles, and yellow beef is the best for beef. There are four keys to making Mapo tofu: namely "numbing, spicy, blanching, and bundling (shape and shape)". (meaning)".
Characteristics
The color is light yellow, and the tofu is tender, white and shiny. Some people use seven names such as "numbing, spicy, hot, fresh, tender, fragrant and crispy". One word to describe this dish quite vividly summarizes its characteristics. Nowadays, Sichuan restaurants at home and abroad use this dish to attract customers. It is said that in recent years, a Japanese food company has also canned Mapo Tofu. Sold all over the world.
``Commitment`` 2008-04-07 16:48 Report Do you think this answer is good? Good (2) Bad (0) The origin of Mapo Tofu
A pockmarked woman cooked good tofu. This is the story of the famous Sichuan dish "Mapo Tofu". What's interesting is that, Tofu is not a rare ingredient, and cooking tofu is not difficult. The legend in the story of "Ma Po Tofu" is that the ordinary and cheap tofu can be spread for more than a hundred years, transcending time and geographical restrictions, and not only ranks among the famous Chinese dishes It has become more famous internationally. This is probably something that Chen Mapo never expected when he first started cooking tofu more than a hundred years ago.
Its birthplace is Wanfu Qiaotou outside the north gate of Chengdu, Sichuan. The original author was a woman surnamed Liu who had traces of smallpox on her face. Because her husband’s surname was Chen and her pockmarked face was very eye-catching, everyone called her "Chen Mapo".
Chen Ma My mother-in-law was born in the early 19th century, and she and her husband opened a restaurant called "Chen Xingsheng" at the head of Wanfu Bridge. At that time, Wanfu Bridge was a must-pass for oil merchants to transport oil, and porters often stopped at Chen Xingsheng's restaurant to eat and cook tofu. Because it was cheap, it became a dish often ordered by porters. Over time, I got tired of cooking tofu in various ways, including frying, stir-frying, boiling and deep-frying. One time, the porter carrying oil generously donated vegetable oil and asked the kitchen to cook a dish with it. Unique Tofu Da Da Ya Festival. Chen Mapo used the chili peppers, bean drumsticks, bean paste, green garlic, minced Sichuan peppercorns and minced yellow beef at hand to cook a spicy and fragrant tofu dish. Unexpectedly, it won the praise of the whole house.
Chen Mapo’s unintentional tofu is cooked really well. The tofu is soft and slippery, the shape is intact and not rotten, and the taste is “numbing, spicy, fresh, hot, crispy and tender”. It can be eaten with three large bowls of white rice. Soon the word spread, and everyone came to the house to order the signature tofu cooked by Chen Mapo. The name "Mapo Tofu" soon spread.