In the early years of Tongzhi in the Qing Dynasty, there was an unknown shop selling snacks at Wanfuqiaotou on the moat in the northern suburb of Chengdu. Because the food in the shop was delicious and economical, it attracted many customers. Chen, the shopkeeper, is called Mrs. Chen, and because she has several pockmarked faces, she is nicknamed Chen Mapo. The tofu she cooked is hemp, spicy, fragrant, fragrant and unique, and her business is booming and famous. In order to distinguish it from other baked tofu, customers call it "Mapo tofu". Later, in order to attract more customers, the store was simply renamed as "Chen Mapo Tofu Shop".

The practice of mapo tofu

Step step

1

Put the pepper into a non-stick pan and bake it with low heat to make it fragrant. Pour it on the shore and roll it into pieces with a rolling pin.

Step step

2

Cut tofu into small pieces, chop green garlic, and boil water in the pot.

Step step

three

Blanch the tofu, take it out, take it out from another pot, pour in cooking oil, heat it, stir-fry the meat stuffing until it changes color, pour in Pixian bean paste and Chili powder, and stir-fry red oil with a little Chili oil.

Step step

four

Pour in the tofu block, and then pour in water, because the tofu needs to be cooked for a while, and the amount of water is flush with the tofu. When the tofu is cooked and there is a small amount of soup in the pot, pour in water starch to collect the soup, and sprinkle with chopped pepper and chopped green garlic before taking out the pot.

Finished map of Mapo tofu

Cooking skills of Mapo tofu

Tips

1. Because the bean paste itself is very salty, you don't need to put salt or put less salt according to your taste.

Many recipes use minced beef, and the minced pork I use is just as delicious.

3. To achieve the effect of rosy color, do not put soy sauce.

4. If you don't want to eat too much hemp, use pepper instead of pepper.