Sichuan's climate is humid, cold and cloudy in winter, with spicy to wet Sichuan cuisine has become a major feature. Sichuan "spicy" named after many dishes, including "Mapo Tofu" for the most famous dish.
A dish of Mapo Tofu cooked with minced pork (or minced beef and mutton), tofu and garlic, pepper, sesame oil, red pepper oil, bean curd and other condiments, fragrant, thick, spicy, soft, smooth, tasty, popular with diners.
Legend I
What gives Ma Po Tofu its name?
In the Guangxu period of the Qing Dynasty, a shopkeeper surnamed Wen in Chengdu's Wanbao Sauce Garden had a daughter named Wen Qiaoqiao with a face full of pimples. She was married to Mr. Chen, the owner of an oil mill in Majia Mill, and 10 years later, her husband died in an accident while transporting oil. After her husband's death, life became a problem for Qiaoqiao and her sister-in-law. Every day, oil workers and neighbors brought rice and vegetables to help them. Qiaoqiao's neighbors were a tofu store and a mutton store. She mixed minced mutton with tofu to make mutton and tofu stew, which had a spicy flavor that the neighbors tasted and thought was delicious. So the two aunts and sisters-in-law turned their house into an eatery, with a store in the front and a home in the back, and served their customers with lamb and tofu as their signature dish. Tuck store price is not expensive, good taste, business is very prosperous. Qiaoqiao did not remarry after she was widowed, and always relied on the business of mutton tofu to make ends meet. After her death, people called the mutton tofu "Ma Po Tofu" in her honor, and it is still called "Ma Po Tofu" today.
Now, "Ma Po Tofu" has become a home-style dish everywhere, and across the ocean, loved by foreign friends.
Legend Two
The legend says that Ma Po's family name was Chen, and she specialized in making tofu for a living. During the Tongzhi period of the Qing Dynasty, Chengdu Wanfuqiao was a place where merchants gathered, and Mrs. Chen opened a tofu store here. Because of her excellent skills in pointing the batter, the tofu was white and tender, and the burnt tofu dishes had a unique flavor, so the business became more and more prosperous.
Unexpectedly, this caused her to the door of a tofu store owner's wife's jealousy. One day, a guest with two pounds of freshly chopped minced beef to Chen old lady store, the boss of the door tofu store on the basis of their own young and a few poise will be to the guests of the dark eyes, the guests of the surprise will forget the packet of minced beef and walked to her door, Chen old lady to see this scenario in the heart of the angry and annoyed. At this time and into a few guests, they look at the table of minced beef will say to eat beef fried tofu, Chen old lady did not want to use other people's minced beef, but the guests are in urgent need of food, but also the minced beef and tofu with the dishes to the guests to eat, I did not expect that this dish and flavorful and taste, eat more and more people, the business is unusually hot, unceasingly.
The boss's wife of the restaurant across the street was angry and red, so she badmouthed Mrs. Chen in front of her customers, calling her an ugly bitch and a pimp. Mrs. Chen is a generous person, in the face of all this, she did not care, do not show, under the gas to do their own business, and later, she simply hung up a large signboard "Chen Ma Po Tofu" on the head of their own home. Later, the store became more and more famous, Ma Po Tofu, a popular delicacy, has become the most famous tofu dish, making it popular.
Legend No. 3
Chen Ma Po Tofu (or Ma Po Tofu, as it is customarily called) was founded in the first year of the Tongzhi reign in the Qing Dynasty (1862), by the Wanfu Bridge in the north of Chengdu, under the original name of Chen Xing Sheng Restaurant. The owner of the restaurant, Chen Chunfu, died early, and the small restaurant was run by the owner's wife, who was known as Chen Ma-po (陳麻婆). In those days, the Wanfu Bridge was a wooden bridge across the Fu River that was not very long, but quite wide. On both sides is a high railing, the top is catching fish, painted with gold and blue color paintings of the bridge pavilion, the bridge is often traffickers, carts carrying sedan chair under the hard labor of the people in this rest, playing tip. Patronizing "Chen Xingsheng rice store" is mainly a footman picking oil. These people often buy some tofu, beef. And then scoop some vegetable oil from the oil basket and ask the boss's wife to process it for them. Day long Chen's cooking tofu has a unique set of cooking skills. Cooking tofu color and flavor. Unusual and y loved by the people, Chen's cooking tofu from this famous. Seekers rush to the end of the Qing Dynasty, there is a poem for proof: Ma Po Chen's still famous, tofu baked to taste the most refined, Wanfu Bridge curtain shadow movement, and put the spring wine drunk Mr... Scholars and scholars would often come here. Some good people saw the pockmarks on the face of the owner's wife and jokingly called it "Mapo Chen Tofu". The story spread and became a popular one. The name of the restaurant became "Chen Ma Po Tofu". According to "Chengdu Overview", Chen Ma Po Tofu was recognized as a famous food in Chengdu in the late Qing Dynasty. Due to the continuous efforts of Chen Ma Po Tofu's successive generations of heirs, Chen Ma Po Sichuan Restaurant has been flourishing for more than 140 years. The restaurant is famous at home and abroad, and is highly praised by gourmets at home and abroad. [Edit Paragraph] Basic Information Cooking Category: Stir-Fry Cuisine: Sichuan
Category of Ingredients: Soybean Products Flavor: Spicy and numbing
Seasonal: Summer [Edit Paragraph] Ingredients Ingredients:
NeiLiTou tofu, MaBo tofu Seasoning Sauce, green onion, ginger, garlic, peppercorns, minced pork
Main Ingredients (1):
1, tofu 500g: it is desirable to choose a fine tender Fragrant "gypsum tofu", different from the brine tofu.
Selection: hand pinch or smell with the nose, know whether it is fresh.
Accessories (2):
1, green garlic shoots - 50g.
2, beef 150g: beef to yellow beef, cattle key meat is good.
General ingredients (10)
0, canola oil 120g
1, salt 5.5g,
2, soy sauce - color, seasoning
3, 250g of broth (can be boiled with meat bones plus ginger, pepper, if not available, can be saved).
4, 20.5g of cooking wine, Shaoxing wine
5, 3.5g of garlic
6, 3g of ginger
7, 3g of green onion
8, 40g of soybean flour - for thickening.
9, chicken essence or monosodium glutamate: 2g [Edit this paragraph] Preparation method First, use onion, ginger, garlic, peppercorns burst pot, then add the minced meat, sautéed in soy sauce, and then add half a packet of Ma Po Tofu seasoning, color, add tofu, and minced meat mixed stir-fry, and then add the rest of the seasoning, out of the pot can be! It's so flavorful and spicy!
Tofu cut about a centimeter square block, put in a bowl with boiling water (can not be under the pot of hot cooking) and then drain the water, will be a bowl of soybean and soy sauce, garlic cloves chopped, tempeh with a knife into a puree or chopped into fine, will be the starch, monosodium glutamate put in a bowl of water to thicken the sauce.
Put the oil in a pot and heat it to 60%, pour in the minced pork and stir-fry it to cook it, then put it in a bowl and wait for it to be used.
Put the oil in a pot and heat it to 60%, put the bean paste oil, chili powder, black beans and stir-fry red and stir-fry fragrant.
Add half a bowl of soup (water can also be), boil and put the tofu, minced pork boil three, four minutes.
Put garlic seedlings, burn half a minute and put thickening, put red oil.
Sprinkle with pepper after the pot can be on the table to eat.
With tender tofu, minced beef and roasted. The color of the dish is red and bright, the tofu is tender and white, and it has the characteristics of "numbness, spiciness, freshness, hotness, tenderness, bundling (referring to the shape of the whole), and crispy (referring to the minced beef). Choose gypsum tofu and cut it into cubes and put it in a bowl, then soak it in boiling water to remove the astringent flavor. Hot frying pan under the vegetable oil, burned to 60% hot, will be finely chopped minced beef stir-fried loose, until the color is yellow, add salt, edamame, chili powder, PI County soybean flap and then stir-fried, plus fresh meat soup, under the tofu, with medium heat until the tofu taste. Then under the green garlic cloves section, soy sauce, slightly burned for a few moments that thickening juice, depending on the juice is thick and bright oil when the bowl, sprinkle peppercorns into the end.
The production of tofu should choose tender and fragrant "gypsum tofu", chili pepper to red chili pepper for the best, beef to yellow beef for the best, the production of Mapo tofu has four words: "hemp, spicy, hot, bundled (the shape of the meaning of the whole)". [edit]Characteristics </B>
The color is yellowish, and the tofu is white and shiny. Some people use "numb, spicy, hot, fresh, tender, fragrant, crispy" and other seven words to describe this dish, quite an image to summarize its characteristics. Now the domestic and foreign Sichuan restaurants are operating this dish to attract customers. It is said that in recent years, a Japanese food company will also be made of Mapo Tofu canned goods are exported around the world. [edit paragraph] Tips **To store meat mixture for stir-frying at home, divide the meat mixture into several portions with a plastic bag in advance, fill it up, press it into flat pieces with your hands, and then put it into the refrigerator to freeze. This way, when you need to use it, the meat will thaw quickly due to its large contact surface with air; you can also save time by moving it from the freezer to the refrigerator before use.
**Blanch the tofu in boiling lightly salted water after cutting it into cubes to keep it tender and unbreakable.
**Legend has it that tofu thickened 2 times, this dish will not spit, although I do not know what is the spit phenomenon, I guess it is out of the water?
**When frying the roasted county hot sauce, you need warm oil in the pan, and fry it over medium heat, so as not to fry the hot sauce and chili noodles. [edit]Recipe Compatibility Tofu: 1, spinach
Tofu contains magnesium ammonia, calcium sulfate, and spinach contains oxalic acid, the two substances encountered together can produce magnesium oxalate and calcium oxalate. Can not be absorbed by the body, easy to suffer from stone disease.
2, bamboo shoots
Tofu and bamboo shoots eaten together, will destroy the nutritional value of both, may also produce stones.
3, honey
Honey is cool and slippery, and tofu with food can easily lead to diarrhea.
4, wild rice
Wild rice and tofu with food, but also easy to form stones.
Beef (fat and lean): Beef should not [1] and chestnuts, snails, brown sugar, leeks, white wine, pork with food. [edit]Health tips 1. This dish is rich in animal and plant proteins, calcium, phosphorus, iron, vitamins and carbohydrates, and has the effect of warming and benefiting the qi, replenishing the middle, detoxifying and moistening the dryness, replenishing the essence and adding marrow.
2. Rape and tofu can be eaten together. Tofu is rich in vegetable proteins, and has the effect of generating fluids and moisturizing dryness, clearing heat and removing toxins. Rapeseed is rich in vitamins and plant fiber, and has the effect of clearing the lungs and relieving cough. [edit]Nutrients contained in Mapo Tofu Calories (1912.55 kcal) - Vitamin B6 (0.40 mg) - Protein (106.58 g) - Vitamin B12 (0.36 mcg) - Fat (144.00 g) - Pantothenic acid (2.50 mg) - Carbohydrates (49.25 g) - Folate (15.30 mcg) - Dietary Fiber (13.08 g) - Cholesterol (160.00 mg) - Vitamin A (502.39 mcg) - Carotene (2616.88 mcg) - Thiamine (0.79 mg) - Riboflavin (0.70 mg) - Niacin (10.74 mg) - Vitamin C (3.73 mg) - Vitamin E (83.50 mg) - Calcium (1128.95 mg) - Phosphorus (1,351.05 mg) - Phosphorus (1,550.05 mg) - Vitamin C (3.73 mg) - Vitamin E (83.50 mg) - Calcium (1,128.95 mg) - Phosphorus ( 1351.05 mg) - Potassium (1402.80 mg) - Sodium (5201.53 mg) - Iodine (46.20 mcg) - Magnesium (470.91 mg) - Iron (20.26 mg) - Zinc (8.81 mg) - Selenium (64.60 mcg) - Copper (1.78 mg) - Manganese (5.44 mg) [edit本段]麻婆豆腐家常菜做做法 1.准备 Ingredients: diced tofu (medium hardness), minced beef, bean paste, salt, wine, crushed dried red chili peppers, green garlic, minced ginger, pepper, water starch, soy sauce, a little sugar.
2. Add a little vegetable oil in the pot, heat on high heat, when the oil is hot, add bean paste, salt, dry red pepper, green garlic, ginger, pepper, ground beef, but also ground beef with the above seasonings marinated and added. Stir fry.
3. Add tofu cut into small pieces. Reduce heat and bring to a boil.
4. When the tofu is cooked, change the heat to high and add the gravy made of water starch, sugar, wine, MSG and soy sauce. When the gravy is evenly adhered to, turn off the fire, start the pot.
5. Start the pot, sprinkle pepper, fragrant, Sichuan flavorful Mapo Tofu on the table! [edit paragraph] another practice Food Introduction
Ma Po Tofu is one of the most famous Sichuan dishes, is with tender tofu, minced beef, dried chili, pepper, pepper, PI County Bean Sauce and other burnt and become a dish spicy and fragrant, tender and delicious. Ma Po tofu, tofu surface covered with a layer of red spicy oil, excellent appearance, there is the aroma of pepper flavor, eat while hot not only spicy people sweating, but also let a person's appetite, enhance appetite.
Cooking ingredients
Ingredients: tender tofu (1 box, 500 grams), minced beef (150 grams), dried chili peppers (15), minced ginger (half a tablespoon)
Spicy sauce: Pixian bean paste (2 tablespoons), light soy sauce (1 tablespoon), sugar (1/2 tablespoon), cooking wine (1/2 tablespoon), pepper (1 tablespoon), chicken powder (1/3 tablespoon), salt (1/5 tablespoon). Ingredients: oil (3 tablespoons), salt (1/5 tablespoon), pepper powder (1/2 tablespoon), cornstarch (1/2 tablespoon)
Cooking process
Seasoning: oil (3 tablespoons), salt (1 tablespoon), pepper powder (1/2 tablespoon), cornstarch (1/2 tablespoon)
1 Dice young tofu, and also dice the dried chili peppers; make cornstarch water by mixing 1/2 tablespoon of cornstarch and 3 tablespoons of water.
2 Boil half a pot of water, add 1 tablespoon of salt, blanch the diced tofu in the boiling water for 30 seconds, drain and set aside.
3 Take an empty bowl, add all the seasonings for the spicy sauce and mix well to make a spicy sauce.
4 Heat 3 tablespoons of oil and sauté the ginger and dried chili peppers over low heat, then stir-fry the minced beef until the meat turns brown.
5 Pour in the hot and spicy sauce, mix well with the minced beef and bring to a boil.
6 Pour in the diced tofu and mix gently, pour in the cornstarch water to thicken the sauce, sprinkle 1/2 tablespoon of pepper powder and serve.