Ⅰ Words similar to "Heartache is like Mapo Tofu"

Examples of similar words are as follows:

Flowers bloom like brocade, the end is as sincere as the beginning, time is like lightning

A mountain of iron-clad evidence, a cloud of victorious friends, and a gaze like a torch

Keep a secret as deep as a secret, enjoy it as sweet as sugar, love money as much as life

Ⅱ Idioms describing spicy food

Zha Spicy tongue fried *** Sweet and sour

Spicy yellow soup

The nature of ginger and cinnamon gets spicier with age

Half-dead spicy life

Fresh and crispy hemp

Mapo tofu or something~~

Ha~~

Ⅲ About Mapo tofu idioms

[Original] Mystery: Grandma’s sixty-eight-year-old face is pitted and white, and the brine helped it. The answer: Mapo tofu

Ⅳ Excerpt to describe the shape of Mapo tofu

The color is light yellow, and the tofu is white and shiny. The surface of the tofu is covered with a layer of red spicy oil. Not only does it look great, but it also has a fragrant pepper flavor. Eating it while hot is not only spicy enough to make you sweat, but also whets your appetite and increases your appetite.

Ⅳ Sentences to describe Mapo Tofu

1. The characteristics of Mapo Tofu are spicy, spicy, hot, fragrant, crispy, tender, fresh and lively, which is called special Eight-character motto.

2. The color of the dish is light yellow, and Mapo Tofu is soft, tender and shiny. It tastes 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 be Keep the heat in the tofu from dissipating quickly, making it taste better when eaten while it's hot, and the Sichuan peppercorn noodles are also tangy. Eating it during the cold winter season is a delicious delicacy to keep warm and relieve the cold.

3. The mapo tofu in this store is so delicious. I will come again next time.

4. The mapo tofu made in this shop is particularly delicious, I like it very much.

5. Mapo tofu is a delicacy in Sichuan cuisine and deserves our favor.

Ⅵ Poems about Mapo Tofu

Feng Jiaji of the Qing Dynasty

Mapo Chen is famous for its baked tofu that has the best flavor.

The shadows on the side curtains of Wanfu's beams move, and the drunken Mr. Chun of Gu spring comes together.

Ⅶ Words to describe the taste of Mapo tofu

Mahuhu hot and spicy

Both numb and spicy

Moderately numb and spicy Tempting

Sweet, spicy and fresh, with all five flavors

Hot but not hot on the mouth, spicy but not spicy on the heart, numb only on the mouth.

Ⅷ Words to describe the deliciousness of tofu

It is full of relish, sweet as sugar, endless aftertaste, fragrant and full of five flavors.

1. Relish

Vernacular meaning: Relish: a sign of strong interest. It means eating very deliciously or talking with great interest.

Dynasty: Ming

Author: Zhu Zhiyu

Source: "Zhu Shunshui Collection·Seventeen Poems of Replying to Ye Jie Shu": "The better the writing, the better the reading. You can enjoy Li Sheng's writings with gusto; you can see Li Sheng's writings; they are better than other people's poems."

Translation: The better the poems are, the more you read them, you will enjoy them with gusto; you can see Li Sheng's articles; they are better than others. Beautiful words.

2. Sweet as sugar

Vernacular meaning: as sweet as sugar. It is also used to express willingness to endure hardship and pain.饴(yí): syrup. The sauce that can be used to describe Beijing roast duck

Source: "Preface to Sending Zhou Tianji": "It is as sweet as honey."

Dynasty: Song Dynasty

Author: Zhen Dexiu

Translation: Tastes as sweet as honey

3. Endless aftertaste

Vernacular definition: Describes beautiful poems, songs or delicious food that are memorable.

Source: Chapter 5 of "White Gate Willow·Sunset Fragrant Grass": "It must be like what I did just now, breathing gently and peeing slowly, not only will you be safe and sound, but you will also feel the aftertaste is endless!"

Dynasty: Modern

Author: Liu Sifen

Translation: It must be like me just now, inhaling gently and exhaling slowly, not only safe and sound, but also feeling endlessly rich!

4. The fragrance floats ten miles

Vernacular definition: describes a strong aroma or a fragrance that spreads very far and is particularly fragrant. It is generally used in articles to describe the taste and fragrance of something.

Source: Lesson 7 "Osmanthus Rain" in the fifth-grade Chinese textbook of the People's Education Press: When the sweet-scented osmanthus blooms, not to mention the fragrance that spreads for ten miles, at least a dozen neighbors are soaked in the fragrance of the sweet-scented osmanthus.

Dynasty: Modern

Author: Anonymous

5. Five flavors

Vernacular definition: Five flavors: a combination of sweet, sour, bitter, spicy and salty. Describes the seasoning as complete and appropriate.

Source: "Book of Rites·Liyun": "The five flavors and six harmonies, and the twelve foods, are also the essence of each other."

Dynasty: Western Han Dynasty Rites Scholar

Author: Dai Sheng

Translation: Five flavors and six harmonies, twelve eating, spin phase as the basis

IX What kind of mapo tofu is filled with ABB-style words

Spicy Mapo Tofu

Spicy [ má là là ]

Vocabulary Book

Basic definition and detailed definition

[ má là là ]

It tastes numb and spicy.

Ⅹ About Mapo Tofu

Chen Mapo Tofu (people are accustomed to calling it Mapo Tofu) was founded in Chengdu in the first year of Tongzhi in the Qing Dynasty (1862). Next to Wanfu Bridge in the outer north, it was originally called "Chen Xingsheng Restaurant". The owner Chen Chunfu died early, so the small restaurant was run by the proprietress, who had a slightly numb face and was known as Chen Mapo. At that time, the Wanfu Bridge was a wooden bridge across the Fu River, not long but quite wide. There are high railings on both sides, with bridge pavilions painted with gold and green paintings for catching fish. There are often traders and footmen on the bridge, and coolies who get off the carts and sedans rest and point here. The people who patronize "Chen Xingsheng Restaurant" are mainly porters who are picky about oil. These people often buy some tofu and beef. Then he scooped some vegetable oil from the oil basket and asked the landlady to process it for him. As time went by, Chen developed a unique set of cooking skills for cooking tofu. The cooked tofu is full of color and flavor. People loved it for its uniqueness, and Chen's tofu became famous. People seeking food flock to it. There are poems in the late Qing Dynasty to prove it: Mapo Chen is still famous, the baked tofu tastes the best, the shadows on the curtains of Wanfu Bridge are moving, and Mr. Drunk in Guchun. Literati and poets often meet here. Someone with good intentions would look at the pockmarks on the boss's face and call it Chen Mapo Tofu. This statement spread like wildfire and became a good talk. Therefore, the restaurant was named "Chen Mapo Tofu". According to "Chengdu Survey", Chen Mapo Tofu was listed as a famous food in Chengdu in the late Qing Dynasty. Due to the continuous efforts of the descendants of Chen Mapo Tofu through the generations, Chen Mapo Sichuan Restaurant has been famous for a long time even though it was 140 years ago. It has become famous at home and abroad, and has won praises from gourmets at home and abroad. Mapo tofu has also become a representative famous dish in Sichuan.

The "6.14" fire in 2005 shocked the Chinese and foreign culinary circles. The century-old store Chen Mapo Tofu Qingyang Store was damaged by a fire next door and was completely destroyed. People with insight deeply regretted it. In order to inherit and carry forward the traditional skills of Chen Mapo Tofu and support urban construction, the century-old store moved to Xinhua Avenue and was renamed Chen Mapo Tofu Shuanglin store. Xianchen Mapo Tofu Shuanglin Store is deeply loved by the people of Chenghua District and the majority of consumers and gourmets, and is developing well.

Basic information

Cooking category: Stir-fried cuisine: Sichuan cuisine

Ingredient category: Soy products Taste: Spicy

Suitable season: Summer

Raw materials:

Ingredients:

Fatty tofu, Mapo tofu seasoning sauce, green onion, ginger, garlic, Sichuan peppercorns, minced meat

Ingredients (1):

1. 500g tofu: It is better to use tender and fragrant "gypsum tofu", which is different from brine tofu.

When selecting: pinch it with your hands or smell it with your nose to know whether it is fresh.

Accessories (2):

1. Green garlic sprouts - 50g.

2. Beef 150g: Yellow beef and beef button meat are the best.

General ingredients (10)

0. Rapeseed oil 120g

1. Salt 5.5g,

2. Soy sauce - seasoning Color, seasoning

3. 250g of stock (you can make it with meat bones, ginger and peppercorns, if not available, you can omit it).

4. 20.5g cooking wine Shaoxing cooking wine

5. 3.5g garlic

6. 3g ginger

7. 3g green onion

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8. 40g water soybean powder - for thickening.

9. Chicken essence or monosodium glutamate: 2g

Preparation method

First saute the pot with onions, ginger, garlic, and peppercorns, then add minced meat and put Add soy sauce and stir-fry, then add half a packet of Mapo Tofu seasoning. After coloring, add tofu, mix with minced meat and stir-fry, then add the remaining seasoning, and it's ready to go! Spicy and spicy, it tastes great!

Cut the tofu into about one centimeter square pieces, blanch it in a bowl with boiling water (do not blanch it in the pot), drain the water, put the watercress and soy sauce into a bowl, chop the garlic sprouts, and add black bean paste. Use a knife to press into puree or chop into fine powder. Put the starch and monosodium glutamate in a bowl and add water to make gravy.

Heat oil in a pot until it is 60% hot, add minced meat and stir-fry until cooked. Remove from pot and place in a bowl for later use.

Heat the oil in the pot until it is 60% hot, add the bean paste, chili powder, and tempeh and stir-fry until fragrant.

Add half a bowl of soup (water is also acceptable), bring to a boil, add tofu and minced meat and cook for three or four minutes.

Add garlic sprouts, cook for half a minute, thicken the sauce, and add red oil.

After cooking, sprinkle with pepper powder and serve.

Made of 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, you should choose tender and fragrant "gypsum tofu", red pepper is the best for chili noodles, and yellow beef is the best for beef. There are four key points for 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 methods 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 made Mapo Tofu canned. Sold all over the world

Tips

**To store meat fillings for cooking at home, you can use fresh-keeping bags to divide the meat fillings into several portions in advance, and pack them with your hands. Press it into flat pieces and freeze it in the refrigerator. In this way, when it is needed, the meat filling will defrost quickly due to the large contact surface with the air. You can also move it from the freezer to the refrigerator before use, which saves money. Thawing time.

**After cutting the tofu into pieces, blanch it in boiling light salt water to keep the tofu tender and not brittle.

**Legend has it that if the tofu is thickened twice, there will be no spitting in this dish. Although I don’t know what spitting is, I guess it’s just water, right?

**When frying Pixian hot sauce, you need to warm the oil in the pan and stir-fry over medium heat to avoid burning the hot sauce and chili noodles.

Origin

The legendary Mapo, whose real surname was Chen, specialized in making tofu for a living. During the Tongzhi period of the Qing Dynasty, Wanfu Bridge in Chengdu was a gathering place for merchants. Mrs. Chen opened a tofu shop here. Due to her excellent cooking skills, the tofu she made was white and tender, and the cooked tofu dishes had a unique flavor. Therefore, the business is getting more and more prosperous.

Unexpectedly, this caused her to become jealous of the proprietress of a tofu shop. One day, a passer-by came to Mrs. Chen's shop carrying two kilograms of freshly chopped beef. The proprietress of the tofu shop opposite took advantage of her youth and beauty to make secret glances at the guest. The guest was surprised. Forgetting the package of minced beef, she walked straight to her door. Seeing this, Mrs. Chen felt angry and annoyed. At this time, several guests came in. They saw the minced beef on the table and said they wanted to eat beef stir-fried with tofu. Mrs. Chen didn't want to use other people's minced beef, but the guests were in urgent need of it, so she made the minced beef with tofu. The dish was served to the guests. Unexpectedly, the dish was fragrant and delicious. More and more people ate it, and the business was extremely hot and continuous.

The proprietress of the grocery store opposite was angry and jealous when she saw her, so she spoke ill of Mrs. Chen in front of her customers and called her ugly and pockmarked. Mrs. Chen is a generous person. Faced with all this, she dismissed it, kept her cool, and worked hard to run her own business. Later, she simply hung a big sign "Chen Mapo Tofu" on the door of her house. ". Later, the reputation of this shop became more and more popular, and Mapo Tofu, a popular delicacy, became famous all over the world, making it the most famous tofu dish among the people.

Compatible recipes

Tofu: Tofu should not be cooked with spinach and chives, as it will produce calcium oxalate that can easily form stones; tofu should not be eaten with honey, wild rice, bamboo shoots, and pork liver. .

Beef (fat and lean): Beef should not be eaten with chestnuts, snails, brown sugar, leeks, white wine, and pork.

Health Tips

1. This dish is rich in animal and plant protein, calcium, phosphorus, iron, vitamins and carbohydrates. The effect of adding essence to the essence.

2. Rapeseed and tofu can be eaten together. Tofu is rich in plant protein, which has the effects of promoting body fluids, moistening dryness, clearing away heat and detoxifying. Rapeseed is rich in vitamins and plant fiber, which has the effect of clearing the lungs and relieving cough.