Mapo tofu, one of the traditional famous dishes in Sichuan, has been rated as one of the top ten classic dishes in Sichuan as "Chinese food".

Spicy Doufu?

There is another legend about Mapo Tofu. Personally, I admire this hero very much, because she has experienced ups and downs of life, and has not been knocked down by reality. Instead, she is tenacious and indomitable, which has inspired me deeply.

At the end of Qing Dynasty, there was a small restaurant next to Wanfuqiao Wharf in Chengdu. The proprietress had pockmarked face, and people called her Chen Mapo. In the first year of Tongzhi, Chen Mapo received a batch of dockers and porters, and there were not many things in the shop. Just before closing time, another group came in and asked the boss to cook some hot and cheap dishes. Chen Mapo doesn't see any food in the shop, only a few plates of tofu and a little minced beef are left. It's definitely not possible to buy food now, it's too late.

Chen Mapo used her quick wits to chop up the watercress, add lobster sauce, and stir-fry in the oil pan. Add some soup, put down the tofu pieces cut into two centimeters square, add other seasonings, add the crispy minced beef, thicken the juice, and then sprinkle a handful of pepper noodles on the tofu after taking out the pot.

A pot of delicious color, hemp, spicy, hot, tender, fresh tofu on the table. This group of people all ate their noses and sweated, cooked several bowls of rice, ate a round belly and shouted happily.

Later, those bitter people began to spread from mouth to mouth, and everyone knew that the tofu cooked by Chen Mapo was delicious, cooked and saved money. More and more people came, and as a result, it became the specialty of the Chen family. Because this kind of tofu is hemp and spicy, the proprietress is also called Chen Mapo. As a result, this tofu dish is called Chen Mapo tofu.

There is still a long story, so I can't tell it all here. Interested friends can check it out.

The practice of Mapo tofu: the main ingredient is tofu, the auxiliary materials are garlic sprouts and beef foam (other meats are also acceptable), and the seasonings are watercress, pepper noodles and pepper noodles, soy sauce, soy sauce, soy sauce, sugar, starch, etc. Hemp comes from pepper, and spicy comes from pepper noodles. Ingredients: 50g of beef stuffing, tofu 1 piece, appropriate amount of cooking wine, appropriate amount of bean paste, appropriate amount of lobster sauce, appropriate amount of minced ginger and garlic, appropriate amount of soy sauce, appropriate amount of starch and appropriate amount of oil and salt. Process: clean the pot, put it into the pepper and stir-fry it with a small fire; Stir-fried, and the watch case is slightly burnt, then pour it on the chopping board and crush it with a rolling pin; Cut the tofu into pieces and soak it in boiling water with salt for fifteen minutes; Heat the pan, put the right amount of oil, stir-fry the minced ginger and garlic; Stir-fry until fragrant, then add chopped bean paste and lobster sauce to continue stir-frying; After the fragrance comes out, add beef stuffing and stir fry; Stir-fry beef stuffing, add cooking wine and soy sauce, stir-fry and color, and then add appropriate amount of water; After boiling, add the bean curd soaked in salt; After stewing for one minute, add appropriate amount of salt; Adding water starch to thicken; After the juice is received to a proper degree, put it into a bowl and sprinkle with pepper noodles and chopped shallots on the middle surface; Finally, heat a little oil and pour it on the pepper noodles and shallots; It's steaming on the table. Mix it before eating.

Wow, say it