In the early years of Tongzhi in the Qing Dynasty, at the head of Wanfu Bridge on the moat in the northern suburbs of Chengdu, there was an unknown small shop selling snacks. Because the food in the small shop was hot and the dishes were fragrant and economical, it attracted many customers. The owner of the shop, Ms. Chen, was known as Mrs. Chen, and because of the pockmarks on her face, she was nicknamed Chen Mapo. The tofu she cooked was numb, spicy, fragrant and fragrant, with a unique flavor. The business became more and more prosperous and became famous far and wide. In order to distinguish it from other roasted tofu, customers called it "Ma Po Tofu". Later, in order to attract more customers, the store simply changed its name to "Chen Mapo Tofu Store".
How to make Mapo Tofu
Step
1
Put the peppercorns into a non-stick pan over low heat until fragrant. Pour it onto the board and use a rolling pin to roll it into crushed peppercorns
Step
2
Cut the tofu into small pieces, mince the green garlic, and boil water in a pot.
Step
3
Blanch the tofu and take it out, put in another pot, pour enough cooking oil to heat, and add the meat filling to the pot Stir-fry until it changes color, pour in Pixian bean paste and chili powder, stir-fry a little chili oil until red oil appears
Step
4
Pour in the tofu block, and then pour in water. Because the tofu needs to be cooked for a while, the amount of water should be equal to that of the tofu. When the tofu is cooked and there is a small amount of soup in the pot, pour in water and starch to reduce the soup. Before serving, sprinkle with rolled peppercorns and Just mince the green garlic
Picture of the finished product of Mapo Tofu
Cooking techniques of Mapo Tofu
Tips
1. Because of Douban The sauce itself is very salty, so you don’t need to add salt or add less salt according to your taste
2. Many recipes use minced beef, and the minced pork I use is equally delicious
3. To achieve a rosy color, do not add soy sauce
4. If you don’t want to eat something too numb, use Sichuan peppercorns instead of peppercorns