Chen Mapo Tofu (people used to call it Mapo Tofu) was founded in the first year of Tongzhi in the Qing Dynasty (1862), and it was founded by Wanfuqiao in the north outside Chengdu, formerly known as "Chen Xingsheng Restaurant". Chen Chunfu, the shopkeeper, died long ago, and the small restaurant was run by the proprietress. The female boss was slightly numb and called Chen Mapo. In those days, Wanfu Bridge was a short but quite wide wooden bridge across the Fuhe River. There are high railings on both sides, on which are bridge pavilions with fish catching and golden paintings. On the bridge, there are often peddlers and pawns, and the coolies who push carts in sedan chair stop here to make a point. The patrons of "Chen Xingsheng Restaurant" are mainly oil-picking porters. These people often buy tofu and beef. Then scoop some vegetable oil from the oil basket and ask the proprietress to process it for her. After a long time, Chen has a unique cooking skill for cooking tofu. Cooked tofu is full of color and taste. Extraordinary won people's love, and Chen's tofu became famous. In the late Qing Dynasty, there were poems as evidence: Mapo Chen was famous, tofu was the best baked, the curtain on Wanfuqiao was moving, and Mr. Gu Chun was drunk. Literati and poets often stay here. A busybody looks at the pockmark on his boss's face and plays it as Chen Mapo tofu. This statement spread like wildfire and became a beautiful talk. Therefore, the restaurant was named "Chen Mapo Tofu". According to a survey of Chengdu, Chen Mapo's tofu was listed as a famous food in Chengdu in the late Qing Dynasty. Thanks to the continuous efforts of Chen Mapo's tofu descendants, Chen Mapo's Sichuan Restaurant has a long-lasting reputation since 140 years ago. And famous at home and abroad, won the praise of domestic and foreign gourmet. Mapo tofu has also become four famous dishes with Sichuan representativeness.

In 2005, the "6. 14" fire shocked Chinese and foreign culinary circles. Chen Mapo Tofu Qingyang Store, a century-old shop, was damaged by the fire next door and was destroyed once, which was deeply regretted by people of insight. In order to inherit and carry forward Chen Mapo's traditional stunt of tofu and support urban construction, the century-old store was moved to Xinhua Avenue and renamed Chen Mapo's tofu Shuanglin Store. Now Chen Mapo Bean Curd Shuanglin Store is deeply loved by people in Chenghua District, consumers and gourmets, and has developed well.

Basic information

Cooking category: fried cuisine: Sichuan cuisine

Category of ingredients: bean products taste: spicy

Suitable season: summer

Raw materials:

Ingredients:

Tofu with inner fat, Mapo tofu seasoning sauce, onion, ginger, garlic, pepper and minced meat.

Main material (1):

1, tofu 500g: It is better to choose delicate and fragrant "gypsum tofu", which is different from brine tofu.

When choosing: pinch it with your hand or smell it with your nose to know whether it is fresh or not.

Auxiliary materials (2):

1, green garlic sprout-－50g.

2. Beef 150g: beef should be beef with beef and beef tendon.

General ingredients (10)

0, rapeseed oil 120g

1, salt 5.5g,

2, soy sauce-color, seasoning

3, broth 250g (you can add ginger and pepper to the meat bones, if not, you can save it).

4, cooking wine 20.5g Shaoxing cooking wine

5, garlic 3.5g

6. Ginger 3g

7. Onion 3g

8. 40g－－ of water bean powder-used for thickening.

9. Chicken essence or monosodium glutamate: 2g

Making method

First, stir-fry the fragrant pot with onion, ginger, garlic and pepper, then add minced meat, stir-fry with soy sauce, add half a package of Mapo tofu seasoning, color, add tofu, stir-fry with minced meat, add the remaining seasoning, and take out the pot! Delicious and spicy, delicious!

Cut the tofu into pieces about 1 cm square, put it in a bowl and scald it with boiling water (you can't cook it in the pot), then drain the water, put the watercress and soy sauce in a bowl, chop up the garlic sprouts, press the lobster sauce with a knife or chop it into fine powder, and put the starch and monosodium glutamate in a bowl and add water to make the sauce.

Heat the oil in the pot to 60% heat, pour in minced meat and stir-fry until cooked, then put it in a bowl for later use.

Heat the oil in the pot to 60% heat, add douban soy sauce, Chili powder and lobster sauce and stir-fry until fragrant.

Add half a bowl of soup (water is also acceptable), bring to a boil, then add tofu and minced meat and cook for three or four minutes.

Add garlic sprouts, cook for half a minute, thicken and add red oil.

Sprinkle pepper powder on the pan and serve.

Made of tender tofu and minced beef. The color of the dish is bright red, the tofu is tender and white, and it has the characteristics of "hemp, spicy, fresh, hot, tender, tied (refers to the whole shape) and crisp (refers to the minced beef). Choose gypsum tofu, cut it into cubes, put it in a bowl, and use boiling water to remove astringency. Heat a wok with vegetable oil until it is 60% hot. Stir-fry the minced beef until it turns yellow. Add salt, lobster sauce, Chili powder and Pixian watercress, add fresh meat soup, add tofu, and stir-fry with medium heat until the tofu is tasty. Add green garlic sprout festival and soy sauce, cook for a while and thicken the juice. When the juice is thick and bright, put it in a bowl and sprinkle with pepper powder.

When making bean curd, it is advisable to choose "gypsum bean curd" with delicate fragrance, red pepper is the best for Chili noodles, and yellow beef is the best for beef. There are four keys to making Mapo bean curd, namely "hemp, spicy, hot, and tied".

characteristic

The color is light yellow, and the tofu is white and shiny. Some people use the words "hemp, spicy, hot, fresh, tender, fragrant and crisp" to describe this dish, which quite vividly summarizes its characteristics. Now Sichuan restaurants at home and abroad are trying to attract customers by operating this dish. It is said that in recent years, a food company in Japan has also canned Mapo tofu and sold it all over the world.

Tips

* * The meat stuffing stored at home for cooking can be divided into several portions with fresh-keeping bags in advance, packed, pressed into flat pieces by hand, and then frozen in the refrigerator. In this way, when it needs to be used, because the contact surface between the meat stuffing and the air is large, it will be thawed quickly; It can also be moved from the freezer to the freezer in advance before use, which can save thawing time.

* * After the tofu is cut into pieces, blanch it with boiling light salt water to keep the tofu tender and not fragile.

* * Legend has it that tofu is stung twice, and this dish will not spit water, although I don't know what spitting water is, so it is probably water.

* * When frying Pixian Chili sauce, you need warm oil in the pan and stir-fry it with medium heat, so as not to fry the Chili sauce and Chili noodles.

origin

The legendary Mapo, whose real name is Chen, makes tofu for a living. During the Tongzhi period of the Qing Dynasty, Wanfuqiao in Chengdu was a gathering place for merchants. Mrs. Chen opened a tofu shop here. Because of her excellent skills in ordering paste, the tofu she made was white and tender, and the cooked tofu dish had a unique flavor, the business became more and more prosperous.

Unexpectedly, this caused her to be jealous of the proprietress of a tofu shop in Menmen. One day, a passer-by came to Mrs. Chen's shop with two catties of minced beef, and took a seat. The proprietress of the tofu shop opposite gave the guest the glad eye because she was young and somewhat beautiful. The guest was surprised at the moment and forgot that the bag of minced beef was going to her door. Mrs. Chen was angry and annoyed when she saw this scene. At this time, several guests came in. They looked at the minced beef on the dining table and said they wanted to eat fried tofu with beef. Mrs. Chen didn't want to use other people's minced beef, but the guests were in urgent need of it, so she cooked it with tofu for the guests. Unexpectedly, this dish was fragrant and delicious, and more and more people ate it. The business was extremely hot and endless.

Angry and jealous, the proprietress of the grocery store across the hall spoke ill of Mrs. Chen in front of customers, calling her ugly and pockmarked. Mrs. Chen is a generous person. In the face of all this, she disdained it and made great efforts to do her own business. Later, she simply hung a big signboard "Chen Mapo Tofu" on her door. Later, the store became more and more famous, and Mapo Tofu, a popular delicacy, became famous all over the world, making it the most famous tofu dish.

Recipe phase grams

Tofu: Tofu should not be cooked with spinach and chives, which will produce calcium oxalate which is easy to form stones; Tofu should not be eaten with honey, water bamboo, bamboo shoots and pig liver.

Beef (fat and thin): Beef should not be eaten with chestnut, snail, brown sugar, leek, white wine and pork.

Health tips

1. This dish is rich in animal and plant protein, calcium, phosphorus, iron, vitamins and carbohydrates, and has the effects of warming the middle warmer, benefiting qi, invigorating the middle warmer, promoting fluid production, detoxifying and moistening dryness, replenishing essence and replenishing marrow.

2. Rape and tofu can be eaten together. Tofu is rich in plant protein, which has the effects of promoting fluid production, moistening dryness, clearing away heat and detoxifying. Rape is rich in vitamins and plant cellulose, which has the effect of clearing lung-heat and relieving cough.