Mapo Tofu Introduction Mapo Tofu is one of the most local tofu dishes in China and has become a world-famous Sichuan cuisine. This dish has a history of 100 years, and it is a delicious dish handed down from generation to generation in Chengdu "Chenmapo Tofu Shop". All visitors to Sichuan must enjoy tasting. Mapo tofu was made by Liu, the wife of Chen, the owner of a small restaurant in Wanfuqiao, a northern suburb of Chengdu, in the early years of Tongzhi in Qing Dynasty. Liu has pockmarked face and is called Chen Mapo. Her own baked tofu was called "Chen Mapo Tofu", and her food store was later called "Chen Mapo Tofu Shop". Chengdu Survey (Qing Fu Chongju) published in Chengdu Dazhong Daily 1909 has listed this restaurant and Chen Mapo Tofu as 22 famous restaurants in Chengdu, which are equally famous with Zhengxing Garden and nave Garden. The history of Chen Mapo's creation of Mapo tofu is recorded in books such as Jincheng Ci and Hibiscus Flower. Feng Jiaji, a poet in the late Qing Dynasty, wrote in the poem "Poems on Bamboo Branches in Jincheng": "Mapo Chen Shangming, tofu is the best to bake, the curtain on Wanfuqiao moves, and the husband is drunk." Mapo tofu has spread all over the country because of its excellent reputation, even to Japan, Singapore and other countries, but it is still authentic in Sichuan Chen. The characteristic of this dish is that it is cooked by "burning". The white tofu is dotted with brown-red minced beef and oil-green garlic seedlings, and a circle of bright red oil, such as emerald inlaid with amber, has a unique flavor of hemp, spicy, spicy, tender, crisp, fragrant and fresh. Raw materials: main ingredients (1): 1, tofu 500g: It is appropriate to choose delicate and fragrant "gypsum tofu", which is different from brine tofu. When selecting: pinch it with your hand or smell it with your nose to know if it is fresh or not. Accessories (2): 1, green garlic bud-50g. 2. Beef 150g: Beef with beef tendon is better. General ingredients (10) 0, rapeseed oil 125g 1, salt 5g, 2, soy sauce-coloring, seasoning 3, soup stock 250g (it can be cooked with meat bones, ginger and pepper, if not preserved). 4, cooking wine 20g Shaoxing cooking wine 5, garlic 3g 6, ginger 3g 7, onion 3g 8, water bean powder 40g- used for thickening. 9. Chicken essence or monosodium glutamate: 2g method is made of tender tofu and minced beef. The dish is bright red, and the tofu is tender and white. It has the characteristics of "hemp, spicy, fresh, spicy, tender, firm (referring to the whole shape) and crisp (referring to the minced beef). Choose gypsum tofu, cut it into cubes, put it in a bowl, and rinse it with boiling water to remove the astringency. Heat the wok to 60% heat with vegetable oil. Stir-fry the minced beef until it is yellow. Add salt, lobster sauce, Chili powder, Pixian watercress, add fresh meat soup, add tofu, and stir-fry over medium heat until the tofu tastes delicious. Add green garlic sprouts and soy sauce, and cook for a while until the juice thickens. When the juice is thick and bright, put it in a bowl and sprinkle with pepper powder. When making tofu, you should choose the fragrant "gypsum tofu", with red pepper as the best Chili noodles and beef with yellow beef as the best. There are four keys to making Mapo tofu, namely "hemp, spicy, spicy and firm". The characteristic color is light yellow, and the tofu is white and shiny. Some people use "hemp, spicy, spicy, fresh, tender, fragrant and crisp" to describe this dish, which quite vividly summarizes its characteristics. Now Sichuan restaurants at home and abroad want to attract customers by operating this dish. It is said that in recent years, a Japanese food company has also canned Mapo tofu and sold it all over the world. Zhuzhici Zhuzhici reference materials:

/view/5 170.htm The origin of Dongpo meat In the Song Dynasty (1036-1year), Su Dongpo's composition was among the top eight in the Tang and Song Dynasties; Lyrics and Xin Qiji are unique; Calligraphy and painting are also unique. Even in the art of cooking, he is good at it. When he violated the emperor and was demoted to Huangzhou, he often cooked in person and tasted it with his friends. Su Dongpo's best dish is braised pork. He once wrote a poem to introduce his cooking experience: "Slow fire, use less water, and it will be beautiful when the fire is strong." However, it is said that it was an interesting thing that happened when he returned to Hangzhou for the second time as a local official to cook Dongpo meat named after him. At that time, the West Lake was basically submerged by weeds. After he took office, he mobilized tens of thousands of migrant workers, cleared farmland, dredged lakes and harbors, piled up dredged silt, built long embankments, and built bridges to dredge the lake, thus reviving the West Lake and getting water irrigation. This piled long dike has improved the environment, not only brought water conservancy benefits to the masses, but also added the scenery of the West Lake. Later, "Su Causeway Xiao Chun" was formed, which was listed as the first of the ten scenic spots in the West Lake. At that time, ordinary people praised Su Dongpo for doing this good thing for the place. I heard that he likes to eat braised pork. During the Spring Festival, they all gave him pork as a token of their appreciation. Su Dongpo collected so much pork that he thought he should share it with tens of thousands of migrant workers dredging the West Lake. He asked his family to cut the meat into cubes, cook it with his cooking method, and distribute it to all households with wine according to the roster of migrant workers. When cooking at home, he understood "sending with wine" as "burning with wine". The braised pork made in this way is more crispy and delicious, and everyone who eats it praises Su Dongpo's unique and delicious meat. Everyone praised and anecdotes spread. At that time, among those who asked Su Dongpo for advice, in addition to learning calligraphy and writing articles, some people came to learn to burn Dongpo meat. After the Lunar New Year's Eve, every household in the folk cooked Dongpo meat. Used to express nostalgia for glucoside. Now it has become a traditional dish in Hangzhou. Louwailou restaurant imitated his method to cook this dish, supplied it to the world, and constantly improved it in practice, which has been passed down to this day. Ingredients of Dongpo meat: pork belly1500g, onion100g, sugar100g, Shaoxing wine 250g, ginger (patong) 50g and soy sauce150g. Production method: 1. Scrape the pork belly clean, cut it into 10 cubes, put it in a boiling water pot for 5 minutes, take it out and wash it. 2. Take a large casserole, put it on the bottom with a bamboo grate, first spread the onion, put the ginger slices, then arrange the pigskin face down neatly on it, add the white sugar, soy sauce and Shaoxing wine, finally add the onion knot, cover the lid, seal the edge of the casserole with peach paper, put it on a big fire, cover the lid, stew on a low fire, and skim off the oil slick. Note: 1, Jinhua "Liangtouwu" black pig is the best choice for pork. 2. Onion100g, of which 50g is tied with onion. The legend of Dongpo meat Su Dongpo managed the West Lake when he was a secretariat in Hangzhou, and did a good thing for the people. After the West Lake is treated, the surrounding fields are not afraid of waterlogging and drought. This year, the weather is good and the crops in four towns and villages in Hangzhou are bumper. The people thanked Su Dongpo for the benefits of managing the West Lake. When the Chinese New Year comes, everyone will carry pigs and wine to pay New Year greetings to him. Su Dongpo collected a lot of pork, let people cut it into squares and burn it red, and then distributed it to them for the New Year according to the roster of migrant workers who managed the West Lake. In peacetime, every household has a good life. This time, Guang Chen was even happier when he saw Su Dongpo send someone to deliver meat. Everyone laughed and jumped. Everyone praised Su Dongpo as a wise official and called the pork he sent "Dongpo pork". At that time, there was a big restaurant in Hangzhou. The owner of the restaurant saw people boasting about "Dongpo pork", so he discussed with the chef and cut the pork into cubes and cooked it red and crisp. Hang out the brand, also named "Dongpo Meat". As soon as this new dish was introduced, the business of that restaurant flourished. Customers keep coming from morning till night. It is not enough to kill ten big pigs every day. Other restaurant owners were jealous and learned to do it. At one time, regardless of the size of restaurants, every family had "Dongpo meat". Later, after mutual recognition, "Dongpo Meat" was designated as the first famous dish in Hangzhou. Su Dongpo is clean and fearless of power. Treacherous court officials hate him. At this time, I felt even worse to see him loved by the people. One of them, Shi Yu, dressed in disguise, came to Hangzhou to pick fights with the intention of framing Su Dongpo. On the first day of his arrival in Hangzhou, Yu Shi had lunch in a restaurant. The waiter handed the menu and asked him to order. When he received the menu, the first thing he saw was "Dongpo Meat"! He frowned, thought for a moment, patted the table and shouted, "I want this first course!" " "He had Dongpo meat and thought it was delicious. He asked the waiter that Dongpo pork was the first famous dish recognized by his peers, so he put away the menus of all restaurants in Hangzhou and returned to Beijing excitedly. When it was suggested to return to Beijing, he immediately went to see the emperor. He said: "Your Majesty, Su Dongpo is the secretariat of Hangzhou, taking bribes and perverting the law, and doing evil! People can't wait to eat his meat. " The emperor said, "How do you know? Is there any evidence? "The empire presented the pile of greasy menu. The emperor is a fool. As soon as he saw the menu, he was indiscriminate. He immediately issued an imperial edict, resigned from Su Dongpo's post and sent him to Hainan to exile the army. After Su Dongpo changed jobs, people in Hangzhou could not forget his benefits and praised him. In this way, "Dongpo Meat" has been handed down from generation to generation, and it is still a famous dish in Hangzhou today.