Mapo tofu is a eight-character motto of hemp, spicy, spicy, fragrant, crisp, tender, fresh and alive. Then the origin of the name of this dish is not because it tastes numb, but because of an interesting story.

In the early years of Tongzhi in Qing Dynasty, there was an unknown snack bar at Wanfuqiaotou near the moat in the northern suburb of Chengdu. Because the food in the shop is delicious and economical, it attracts many customers. The owner, Chen, is called Mrs. Chen, and is nicknamed Chen Mapo because of her pockmarked face.

Her tofu is spicy, spicy, fragrant, delicious and unique, and her business is booming and she is famous far and near. In order to distinguish it from other baked tofu, customers call it "Mapo tofu". Later, in order to attract more customers, this store was simply renamed as "Chen Mapo Tofu Shop".

The practice of mapo tofu

Ingredients: tofu 1, minced meat 10g, pepper 10g, garlic 10g, shallot 10g, cooking oil, a little soy sauce, water starch 30g, chicken essence 1g, a few drops of sesame oil, etc.

1. Cut tofu into small pieces, garlic, leek and bean paste.

2. Stir-fry the pepper in the pot until it is cooked.

3. Mash the cooked pepper in a garlic masher for later use.

4. Add the right amount of water to the pot. After the water boils, add tofu and cook for one minute, then remove it for later use.

5. Add a proper amount of base oil to the pot, then add the meat stuffing and stir fry until it is mature; Stir-fry Chili noodles with bean paste in red oil, and then stir-fry minced garlic for fragrance.

6. Add the right amount of hot water to boil, put the tofu in the pot to boil, and then add a little soy sauce.

7. Put the pepper noodles into the pot, put the water starch into the pot, and boil it over high fire; Then add a little chicken essence and sesame oil, stir well and serve.