Technology: Maoxuewang other production materials: main and auxiliary materials: duck blood, louver, eel, yellow throat, fungus, bean skin, Flammulina velutipes, sandwich. Seasoning: pepper, pepper, etc. Mao Profile: There is an ancient town in Shapingba, Chongqing, called Ciqikou. The water pier is like a forest, and merchants come and go, which is very lively. Ciqikou in the ancient town thus occupied the aura of a river. 70 years ago, a fat lady set up a stall selling chop suey soup in the street of ciqikou ancient town Water Pier. She cooked the soup with pig's head, pig's bones and peas, added pig's lung leaves and fat intestines, and put ginger, pepper and cooking wine, which was very delicious. By chance, Mrs. Pang put the fresh pig blood tofu directly into the chop suey soup and found that the more cooked the pig blood tofu, the more tender it was and the more delicious it tasted. Because this dish is spicy, it is eaten now, so it is named Maoxuewang. Time passes silently like Jialing River. Today, Mao has led the army of Sichuan cuisine, sweeping across the country. Spicy temptation has improved and innovated the traditional Maoxuewang, and constantly carried forward its characteristics of bright red soup, spicy and delicious, and strong taste. It is a famous Bashu dish worth tasting quickly. Features of Maoxuewang: Nutritional components: Duck blood has high nutritional value and is rich in protein and various trace elements, such as iron, copper and calcium. Flavor characteristics: spicy and delicious, juicy and full of flavor. Main efficacy: Duck blood has the functions of enriching blood, clearing away heat and toxic materials, and preventing and relieving iron deficiency anemia. Teach you how to make Maoxuewang, how to make Maoxuewang (1) Put Chili, Zanthoxylum bungeanum, bean paste, ginger, garlic and salad oil in a pot, stir-fry with low fire, add soup, remove residues, and then add seasonings such as monosodium glutamate, sugar and vinegar.
(2) Slice the main ingredients and auxiliary materials, add them into the boiled red soup, put them into a container after boiling, and sprinkle with chopped green onion.
(3) heating the salad oil, adding pepper and pepper, pouring out the fragrance, and quickly pouring it on the main and auxiliary materials. Chongqing Snack Chrysanthemum Crisp: Chongqing Snacks.
Technology: fried chrysanthemum crisp material: Shui Pi: special powder 15kg, melted lard 3.75kg ... Crispy: special powder 10.5 kg, lard 5.25 kg, pigment according to national standards. Filling:12.5kg of red bean paste (or crispy noodles) and 7.5kg of edible oil (fried oil). Introduction of Chrysanthemum Crisp: Chrysanthemum Crisp is a fried variety in Sichuan-style cakes, with high technological level and beautiful shape, such as blooming chrysanthemums; The compound petals are stretched, yellow and red, and the color is elegant and pleasing to the eye. It can be used as a feast or a snack. Characteristics of chrysanthemum crisp: specifications: chrysanthemum-shaped, with distinct petals and complete shape. Colors: yellow and red, elegant and light. Structure: loose, not exposed, without impurities. Taste: crisp and slag-melting, sweet and delicious. Teach you how to make chrysanthemum crisp, how to make chrysanthemum crisp 1. Leather: Leather is divided into Shui Pi and pastry. In Shui Pi, special powder and lard are mixed with water (according to the ratio of special powder 1 kg and water 0.4 kg) for about 3 minutes; Butter is a mixture of special powder and melted lard. Shui Pi and cakes are both red and yellow, for standby.
2. Crispy bag: Crispy bag with water. Red water bag red cake, yellow water bag yellow cake. After wrapping, roll it into a rectangle, roll it back, press it into a rectangular block, then overlap the red and yellow crisp blanks (the crisp blanks of two colors can alternate) and wrap it.
3. Molding: wrap the crisp blank, roll it into a ball shape, and cut it into a petal shape with a hairpiece. The petals can be divided into three knives and six petals or four knives and eight petals. When cutting the skin flap, it should be cut from top to bottom below the waist, and the depth should be no leakage.
4. Frying: Hold the product with a special silk spoon and fry it in a pot. Frying oil temperature 140 ~ 150℃ for about 10 min. When the product stretches and matures like a flower, it can be cooked.
Method for making crispy noodle core material: The formula of crispy noodle core material is: 25 kg of special flour, 2.5 kg of Sichuan white sugar powder/KLOC-0, 2.5 kg of melted lard, 5 kg of fresh eggs, 0.375 kg of yeast powder and about 5 kg of water. The above ingredients make 50 kg crispy noodles. When making, stir Sichuan sugar powder and eggs for 3-5 minutes, then add baking powder and flour and stir well. Chongqing Snacks Cream Peanut Candy: Chongqing Snacks
Technology: The ingredients of fried peanut butter candy are: Sichuan sugar 23.5 kg, peanut kernel 22.5 kg, butter 2.5 kg, baking soda 500 g, salt 150 g, production oil 150 g, liquid glucose 3.75 kg, vanillin 30 g. Buttered peanut candy is Chongqing Guanshengyuan Food Factory. Its making method is based on peanut chocolate, which not only has the common characteristics of crispy peanut products, but also is sweet and salty, and the taste is more comfortable and delicious. As early as the 1940s, it was well received by Chinese and foreign consumers, and it still maintains the original characteristics of this product. Characteristics of butter peanut candy: size: square, complete and uniform particles, smooth bottom, peanut particles visible on the side. 0/80 ~ 200 capsules per kg/kloc. Color: Sugar body and peanut kernel are yellow. Organization: crisp and delicate, not soft. Taste: sweet, crisp, slightly salty and odorless. Teach you how to make butter peanut candy, how to make butter peanut candy 1. Stir-fry peanuts first: add peanuts after the sugar water is boiled, and cover and cook for about 5 minutes when the sugar water rises to the boiling point again. When the temperature reaches 1 15℃, open the lid and cook for a while. When the temperature reaches 125℃, add butter and stir-fry until cooked. When the temperature reaches 140℃, take out the pot.
2. Add baking soda and vanillin after taking out the pan: firstly, mix baking soda and vanillin into paste with water, add materials while frying, stir-fry for 20-30 times after taking out the pan, then pour it on the chopping board, spread it flat, scrape it flat, cool it and form it with a hob.
3. The operation should be fast and accurate: the scraping action should be fast, and the number of times of frying should be strictly controlled. Chongqing Snacks Hechuan Peach Slices: Chongqing Snacks
Technology: Boiling, stewing and stewing Hechuan peach slices are made of 23.75 kg of stirred sugar, 1.4 kg of white sugar, 0.25 kg of flour, 18.75 kg of cake powder, 0.5 kg of honey rose, 1.25 kg of extracted sugar and 9.5 kg of walnut pulp. Introduction of Hechuan Peach Chips: Hechuan Peach Chips was founded on 1840. It is made of fine glutinous rice, walnut kernel, Sichuan sugar, honey rose and other raw materials, and is one of the famous local products in Sichuan Province. It is characterized by fine powder, softness, thin slice, tearing like "Joe brand", white color, sweet taste, and strong peach kernel and rose fragrance. 19 17 won the Panama gold medal in Panama Expo. 1926 At Chengdu "Flower Expo", two peach chip factories in Hechuan won the special prize and the first prize respectively. It was rated as 1979 quality product by Sichuan Commercial Bureau. Features of Hechuan peach slices: specifications: smooth section, uniform thickness, rectangular slice, 9.2 cm long and 3 cm wide. More than 440 tablets per kilogram. Color; Jade white, shiny. Tissue: Soft and crisp sheet, which can be spread and rolled up at will, without binding, without removing peach kernel, sugar seeds and impurities. Palate: sweet and moist, with peach kernel and rose fragrance, and a fragrant aftertaste. Teach you how to make Hechuan peach slices and how to make Hechuan peach slices 1. Material selection: select glutinous rice, remove impurities and broken rice with a sieve, wash it with hot water at 50 ~ 60℃ for about 10 minute, remove water, cover it for 20 minutes, and spread it out for later use.
2. fried rice: stir-fry the covered glutinous rice with oil-made river sand, and the heat will be strong. Fried rice per pot 1 kg. When you need to stir-fry glutinous rice, quickly scoop up the pot and use a sieve to remove the sand.
3. Grinding and returning to powder: the fried glutinous rice is ground into fine powder by an electric mill and screened by a 90- 100 mesh sieve. The sieved powder is called "fire powder" Put the "fire powder" on the air table to absorb water and regain moisture for more than 3 days until the powder is kneaded into a ball by hand, which is the powder back. In summer, the recovered powder should be fried with low fire and cooled before use.
4. Stir sugar: add water to Sichuan white sugar, put it into a pot to melt and boil according to the ratio of 10: 3, then purify it with egg white or soybean milk, remove impurities and sugar bubbles, add maltose (5% of Sichuan white sugar) and continue boiling until it reaches 130℃ in summer and 120℃ in winter. After taking out of the pan, add oil and stir until the sugar and oil are fully mixed into sand, then put it on a chopping board to cool, roll it into fine sugar powder with a rolling pin, and use it after sieving.
5. Beating of peach kernels: finely prepare bleached walnut kernels, chop and screen them, select broken peach kernels with uniform particles, and make syrup with extracted water. Add honey rose and Sichuan sugar and mix well.
6. Mixed Potting: After the flour and sugar are fully mixed, pot is divided into three layers, 1/3 is the bottom layer and the top layer, and 2/3 of the mixed peach kernel is the middle layer. All three layers should be leveled with "copper edge", and finally compacted and leveled.
7. Braised cake: put the cake blank in hot water in the pot for 2-3 minutes, and then let it stand for moisture regain. When the cake is soft and dense the next day, it can be sliced.
8. Slicing and packaging: pour out the stewed cake blank and slice it with a machine.
I like the delicious food in Chongqing. My hometown is Chongqing, which is called "gourmet paradise".
Here are beautiful scenery, rich products and many features! The first feature: spicy, delicious, juicy and full of flavor snacks.
Snacks include: leek noodles, hairy blood noodles, longevity fish noodles, spicy noodles, Pengshui chess noodles, people's livelihood hot and sour powder, corn oil tea, ghost town wonton soup, so many varieties are the same as the stars in the sky! But I'm still a little confused. What is "Peng Shui Chess Face"? Are there any chess pieces in it? ! Also, what do you mean by "ghost town wonton"? ! Is there a ghost in the copy? ! These names are really strange! However, most snacks still make my mouth water.
The second major feature is some scenic spots: the most famous is the Three Gorges of the Yangtze River, which reads "Emei is the best in the world, and the Three Gorges is the best in the world!" Must have lived up to its reputation.
The Three Gorges of the Yangtze River, each with its own characteristics, is wonderful: Qutang Gorge, Wuxiaxiu and Xiling Danger together form a colorful and magnificent picture.
There are also some tourist attractions that are also very good. They are: Tongjing, East Hot Spring, fairy mountain, Yongchuan Chashan Bamboo Sea, North Hot Spring, South Hot Spring, Furong Cave, Changshou Lake, Yuxuedong ... Hehe, I want to go to the hot spring area most. If I go to Chongqing, I must go to the hot springs! ! ! In fact, Chongqing still has many characteristics waiting for you to discover! I love my beautiful hometown, and I love the great rivers and mountains of my motherland! I like the delicious food in Chongqing. There are many characteristics of Chongqing, such as the diaojiao building by the river, the bustling skyscrapers in the city center and the great pole, but the most interesting thing is the food in Chongqing.
The Hometown of Cuisine Chongqing Composition 50 Among all kinds of cuisines in Chongqing, hot pot is the best and most famous.
Throughout the year, all kinds of hot pot restaurants with high-grade decoration or simple storefronts can be seen everywhere.
In the cold winter, when the family get together and walk into the hot pot restaurant, a strong heat wave will blow on their faces and they will be warm all over.
The man greeted with a big smile and handed over the menu.
Choose the bottom of the pot as soon as you have a good dish.
There are red soup and clear soup.
Pots generally include "Yin-Yang Yuanyang Pot", "Jiugongge" and "Eating Pots".
After ordering the red soup, the waiter brought a red soup pot with a lot of pepper and pepper floating in it.
Light the stove, the oil will boil gradually, and it's time to eat.
...
Chongqing hot pot, also known as hairy belly hot pot or spicy hot pot, originated from the extensive catering mode of boatmen along the Jialing River and Chaotianmen in Chongqing in the late Ming and early Qing Dynasties. The main raw materials are beef tripe, pig yellow throat, duck intestines and cow blood.
Because Bashu is known as a "heavy" and "spicy" eating habit, it was seasoned with pepper and pepper, and later developed into a hawker selling along the street.
Chongqing hot pot quickly radiated the whole country with the spring breeze of reform.
From Golmud in the hinterland of northwest Gobi to Shanghai, an international metropolis on the coast of winter sea; From Harbin, the northern ice city, to Haikou, the capital of Coconut Island, there are Chongqing hot pot restaurants, and the unique flavor of Chongqing hot pot can be tasted everywhere.
Chongqing hot pot is popular all over the country. It's really delicious and charming.
However, the development of authentic Chongqing hot pot is conservative, and the large-scale Chongqing hot pot technology has never been spread abroad, and it has always been developed in the form of joining.
The franchise fee ranges from tens of thousands to millions, and the storefront has strict regulations, ranging from several hundred square meters to several thousand square meters. Not to mention the decoration money, the store rent and franchise fee alone make the majority of small and medium-sized investors look at the hot pot and sigh. Only rich people dare to think, can do, can join Chongqing hot pot, and can earn the rolling financial resources brought by hot pot.
At the strong request of consultants and franchisees, Chongqing Hua Fei Food Science and Technology Promotion Service Co., Ltd. has gone through three years and hundreds of repeated studies, and finally took the essence of the preparation of soup and brine and the production of ingredients from famous hot pot restaurants in Chongqing, organically combined the dross, making the taste of Chongqing hot pot more overbearing and perfect, leading the consumption of hot pot to a broader market, promoting the continuous development of Chongqing hot pot business, making Chongqing hot pot management more scientific and humanized, and making the whole society more.
It is said that in the 1920s and 1930s, the Ma brothers opened the first hotpot restaurant with red soup and hairy belly in Chongqing, and the main course was hairy belly.
During the Daoguang period of the Qing Dynasty, hairy belly hot pot began to appear at banquets in Chongqing.
During the Anti-Japanese War, hot pot restaurants in Chongqing developed greatly, and hot pot restaurants opened all over the street. Among them, Yunlong Garden, Academy, 141, No Drunk, Qiaotou and so on are famous.
On this basis, it became a hot pot in modern Chongqing.
Chongqing hot pot culture is rich and unique.
One is to show the inclusiveness of China cooking.
The word "hot pot" is not only the name of pot and container, but also the unity of technology and eating method of pot and container.
The second is to show the harmony contained in China's diet.
From the use of raw materials and soup materials to the coordination of cooking techniques, we should seek common ground while reserving differences and sum up the differences, so as to perfectly combine meat and vegetables, raw and cooked, spicy and fresh and sweet, tender and crisp and rotten, fragrant and strong with alcohol.
Especially in folk customs, Chongqing hot pot presents a harmonious scene and psychological feelings, creating a cultural atmosphere of "concentricity, gathering, sharing and happiness".
The third is universality.
Chongqing hot pot came from the folk and sublimated to the temple fair. Whether vendors, servants, senior officials, literati, poets, businessmen and farmers, or people with green hair and white hair, their consumption groups cover a wide range, and the per capita consumption times are far behind other places.
As a kind of food, hot pot has become the representative of Chongqing cuisine and the business card of the city, so that people say, "If you don't eat hot pot in Chongqing, you have never been to Chongqing.
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600 words to introduce the composition of Sichuan snacks,,,,,, urgent! ! ! ! As the saying goes, "Food is the most important thing for the people", and I quite agree with this sentence.
I can call myself a "little gourmet" because I have a good understanding of food.
I can name hundreds of dishes just by name.
Roast duck in Beijing, Little Sheep in Inner Mongolia, mutton buns in Xi 'an and Daoxiao Noodles in Shaanxi ... Among so many sweet and delicious foods, Mapo tofu in the mountain city of Chongqing is my favorite.
Mapo tofu is not only spicy and delicious, but also colorful.
The white diced tofu stood in a neat "team" on the plate and put on "clothes" made of bright red hot sauce. It looks like a burning red flame with some tender meat foam in the middle. Green chopped green onion is scattered on the plate like a green leaf. Tofu diced with hot sauce turned into red flowers, which stood out against the green leaves.
From time to time, there are waves of attractive fragrance floating on the plate, which really makes people drool! The practice of Mapo tofu seems complicated, but it is actually very simple: cut the tofu into square pieces, let them "jump" into steaming water to heat their bodies, and then take them out for later use.
Next, cut the meat into small pieces and crisp it with vegetable oil.
Then, pour a proper amount of oil into the pot, turn on the switch, put the dried pepper, pepper and ginger slices prepared in advance into the oil, add diced tofu when the oil is 70-80 degrees, add a proper amount of starch, turn it over several times, add a proper amount of salt, soy sauce and bean paste, light a little white wine, and finally slowly burn it for two minutes with low fire, and add a little monosodium glutamate when it is almost out of the pot. Eating Mapo tofu is also very particular.
When eating, first put a piece of tofu on it, dip some hot sauce in the plate, and gently put it in your mouth to chew slowly. It's hemp and spicy, and that smell fills any corner of your mouth at once.
I like to lick hot sauce on tofu first when I eat. Suddenly, the spicy taste of hot sauce jumped into my mouth, and then I ate tofu. Tender tofu passed through my mouth, smooth and refreshing. In this way, I have a unique flavor of Mapo tofu.
If you are lucky, you can also eat a little bit of meat foam, which is crisp outside and tender inside, further adding the flavor of Mapo tofu and playing the role of finishing touch.
Well, after listening to my introduction, you have a certain understanding of Mapo tofu.
Is this dish delicious? Alas, I won't talk to you. A dish of Mapo tofu is out of the pot. I, a "little gourmet", will try it. Goodbye!
To describe the taste of Chongqing hot pot, I want to write a composition quickly ~ ~ As the saying goes, "A hundred miles of different styles, a thousand miles of different customs.
"Indeed, different places have different diets.
My hometown Chongqing, the most famous is hot pot.
Chongqing hot pot is also called spicy hot pot.
We Chongqing people think that pepper can stimulate appetite, refresh and warm up, which is very beneficial to people's health, so it is essential in hot pot.
There are three kinds of hot pot: one is called Yuanyang hot pot, which is divided into two parts: gossip, spicy and clear soup; The other is red oil hot pot, both of which are spicy. The soup is bright red, and the smell of pepper is very scattered.
There is also a hot pot called Zimu, which is concentric circles. The clear soup is not spicy in the middle, but spicy in the outer circle.
But we Chongqing people all like to eat hot pot with red oil, so it's delicious. In Chongqing accent, it means: ease.
The characteristics of Chongqing hot pot are hemp, spicy and hot, which makes Chongqing hot pot famous all over the world.
First, hemp: when we eat hot pot, the first thing we see must be pepper.
If you eat a pepper in that pot, you must stick out your tongue and eat it straight.
So when you pick up a plate, don't let it slip into your plate.
Second, it is spicy: compared with other cities, it is not as spicy as our hot pot in Chongqing.
When you start eating, the sight of the red oil in the pot is "spicy"! One bite is so spicy that you can drink it straight.
But after drinking enough, I couldn't help but start eating.
Because that spicy is not boring spicy.
That's spicy, spicy enough for you; It's so hot that you are very comfortable. In the words of Chongqing, it is so hot that you are "comfortable"! Third, hot hands: look at the bubbling in the pot to know how high the temperature is.
The food is ready, don't eat it as soon as you pick it up. You must cool them for a while before you can eat them.
Otherwise, I'll burn some bubbles out of your tongue! As the representative of our Chongqing cuisine, hot pot is as spicy as our Chongqing people's passionate personality, which is unforgettable! ...
The composition "Beautiful Chongqing" mainly focuses on the night view, small bridges and flowing water and delicious food in Chongqing. My hometown Chongqing has flowing Yangtze River and Jialing River, beautiful Jinyun Mountain and Nanshan Mountain, and charming scenery everywhere, but what I like best is the night view of Chongqing.
Looking at the night view of Yuzhong Peninsula opposite a tree in Nanshan, it is simply a fairyland. High-rise buildings are like colorful crystals, and roads dance like colors.
From a distance, the neon lights on the high building are like flowers, blooming in the dark night; Suddenly, the whole Chongqing lit up, shining beautifully, like a star.
Lantern looks like a line and bends like a snake.
Sometimes bright, sometimes dark, constantly changing colors. It's really dazzling
The sparkling two rivers, reflected by the lights, are like flowing Milky Way, which is really an underwater city! Binjiang road, like a ribbon around the city, is even more charming! Look at the Yangtze River Bridge. Huge piers firmly support the bridge, just like Tianzhu.
The street lamps on both sides are arranged neatly, like soldiers protecting the safety of pedestrians.
Vehicles and pedestrians of all colors shuttled back and forth on the bridge.
The most brilliant and dazzling is the Great Hall of the People! Under the colorful lights, the Great Hall of the People is as beautiful as Qionglou.
Chaotianmen, one of the landmark buildings in Chongqing, looks like a golden warship about to set sail from a distance. It's really spectacular! At this time, the Yuzhong Peninsula at night is so colorful and dreamy! Ah, the night view of the mountain city is not only beautiful and charming, but also attracts thousands of Chinese and foreign tourists to watch it every day, which makes people linger. I am proud of such scenery in Chongqing! ...
Traditional Food Composition 400 Words Chicken Stewed Mushroom Little Extraordinary Composition Li Liang's pot of delicious chicken stewed mushrooms is full of warm and open northeast atmosphere.
I stared at the protagonist of today's food at the dinner table-chicken stewed with mushrooms.
The more I look at it, the more greedy I am, and I can't wait to open the lid. A strong aroma came to the nose. I can't help but close my eyes. The thick smell of chicken and the unique smell of mushrooms make me feel as free as riding a horse on the grassland, and as happy and simple as playing in a farmhouse.
I can't help wanting to see what this delicious food looks like.
I opened my eyes, polished my pupils and looked at this bowl of stewed chicken with mushrooms and Huang Chengcheng soup. There is a layer of butter floating on it, and pieces of yellow chicken make people drool. The combination of deep yellow chicken and light yellow chicken soup has become a delicious food on earth! By the way, there are mushrooms. Mushrooms are brown. Use a knife to make two holes in them, so that delicious and nutritious food can go in more easily.
Having said that, it's time to try. I just put a piece of mushroom in my mouth, and suddenly my tongue almost fell off. When I chew, I will shed a lot of juice, which is of high nutritional value. Then I brought another piece of meat, which tasted more fragrant and fresh.
Chicken soup combines the nutrition and flavor of chicken with the smoothness and freshness of mushrooms. In addition, the mellow flavor of shallots and the spicy taste of ginger have greatly increased my appetite. After drinking three bowls, I think only chicken stewed mushrooms in the world suits my appetite best! A pot of chicken stewed with mushrooms, but there is still a lingering fragrance of chicken and mushrooms in your mouth.
When it comes to Chongqing specialty snacks, I immediately think of bowls of hot, oily and mouth-watering Chongqing noodles.
Well, to be honest, I've always liked snacks, especially pasta. That little noodle definitely made my eyes straight.
Chongqing noodle is a kind of pasta snack in my hometown. There are all kinds of noodle restaurants in the streets of Chongqing, and the taste of each noodle restaurant is unique. The noodles in every noodle restaurant are full of food.
Every time a bowl of noodles is served from the kitchen, the spicy and delicious fragrance immediately comes to my face. Suddenly, all my taste and smell cells became active, as if to say "I want to eat, I want to eat".
I will quickly mix noodles and fresh vegetables in the red oil noodle soup and put them in my mouth. It is really delicious.
Often eat full head big sweat, still not satisfied. I can't wait to drink up the bright red and spicy noodle soup.
I don't eat noodles very much now, but every time I recall the delicious taste, I can't help but swallow a mouthful of saliva, so I miss eating a bowl of noodles from time to time. That tastes really good! Faces carry memories of my childhood. How unforgettable it will be to eat a delicious noodle when you are hungry! There seems to be no snack street in Chongqing, my hometown, and the attractive taste of small noodles does not float.
How wonderful Chongqing is, a place full of my childhood and those wonderful memories.
As the saying goes, "Food is the most important thing for the people", and I quite agree with this sentence.
I can call myself a "little gourmet" because I have a good understanding of food.
I can name hundreds of dishes just by name.
Roast duck in Beijing, Little Sheep in Inner Mongolia, mutton buns in Xi 'an and Daoxiao Noodles in Shaanxi ... Among so many sweet and delicious foods, Mapo tofu in the mountain city of Chongqing is my favorite.
Mapo tofu is not only spicy and delicious, but also colorful.
The white diced tofu stood in a neat "team" on the plate and put on "clothes" made of bright red hot sauce. It looks like a burning red flame with some tender meat foam in the middle. Green chopped green onion is scattered on the plate like a green leaf. Tofu diced with hot sauce turned into red flowers, which stood out against the green leaves.
From time to time, there are waves of attractive fragrance floating on the plate, which really makes people drool! The practice of Mapo tofu seems complicated, but it is actually very simple: cut the tofu into square pieces, let them "jump" into steaming water to heat their bodies, and then take them out for later use.
Next, cut the meat into small pieces and crisp it with vegetable oil.
Then, pour a proper amount of oil into the pot, turn on the switch, put the dried pepper, pepper and ginger slices prepared in advance into the oil, add diced tofu when the oil is 70-80 degrees, add a proper amount of starch, turn it over several times, add a proper amount of salt, soy sauce and bean paste, light a little white wine, and finally slowly burn it for two minutes with low fire, and add a little monosodium glutamate when it is almost out of the pot. Eating Mapo tofu is also very particular.
When eating, first put a piece of tofu on it, dip some hot sauce in the plate, and gently put it in your mouth to chew slowly. It's hemp and spicy, and that smell fills any corner of your mouth at once.
I like to lick hot sauce on tofu first when I eat. Suddenly, the spicy taste of hot sauce jumped into my mouth, and then I ate tofu. Tender tofu passed through my mouth, smooth and refreshing. In this way, I have a unique flavor of Mapo tofu.
If you are lucky, you can also eat a little bit of meat foam, which is crisp outside and tender inside, further adding the flavor of Mapo tofu and playing the role of finishing touch.
...
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