Because legend has it that Ma Po Tofu was invented by a woman with a pockmarked face, and people called her Ma Po, and the dish she invented became known as Ma Po Tofu.

Ma Po Tofu is a very famous Sichuan dish, the origin of this dish has a legend, it is said that the originator of this dish is a woman with smallpox pockmarks on her face, she married a man surnamed Chen, known as Chen Ma Po, her husband together to run a small-scale restaurant to provide meals to the passing footmen, footmen are very poor much like the price of inexpensive bean curd, but the home practices They are tired of eating, a chance opportunity to Chen Ma Po with chili beans and soybean paste and liquidized and pepper and minced yellow cow meat and other burned a tofu dishes by the guests praised, from then on this dish has been passed down, and then people called it Ma Po tofu.

A, Ma Po tofu need materials

Ma Po tofu in the do need to prepare 400 grams of tofu, beef, a small piece of pepper chili noodles, broth in the right amount, but also to prepare the right amount of soy sauce and garlic cloves as well as the right amount of rice wine and cooking oil, sugar, vinegar, as well as Pixian soybean paste and salt and a variety of seasonings. Tofu in the preparation, to cut into blocks in the pot of water heating, boiling open a spoonful of salt, and then put the tofu in the pot to cook for a while, the inside of the excess water to force out, so that in the fried mapo tofu tofu is not easy to crumble, but also to remove its soybean flavor.

Two, the treatment of ingredients

Ma po tofu and then fried before the treatment of ingredients is also very important, to prepare the garlic peeled after chopped into mince, ready onion, cleaned after the scallion should be made into chopped, ready to wash after the beef is to be chopped into minced beef and then add a small amount of rice wine and soy sauce to mix well marinade, the embodiment of the soybean paste should be chopped, so that it will not be easy to remove it, and also to remove its bean smell. To mince it, so that when frying to let it better release the flavor.

three, ma po tofu practice steps

Ma po tofu in the do to prepare a frying pan, put the right amount of cooking oil, directly chopped minced beef in the pan, to stir fry with low heat, stir fry until the beef is slightly yellow, and then put Pixian bean paste, continue to stir fry with low heat out of red oil. Put into the ready garlic, stir-fry flavor, and then to the pot to put the right amount of water, add ready chili and pepper, put rice wine soy sauce and sugar for seasoning, and then put a good deal of tofu in the soup, gently shake the pot with your hand, so that the surface of the tofu evenly stained with broth, cook for 2 ~ 3 minutes to let the tofu taste, and finally thickened with water starch, and then directly after you are done is the spicy and tasty! The first thing you need to do is to make sure that you have a good understanding of what you're doing.