Sichuan Mapo tofu is a famous traditional dish at home and abroad, with a long history and is deeply loved by people. As a traditional food, it is widely spread, and it is indispensable on the menus of many restaurants. It is conceivable that Mapo tofu is plain but extraordinary, saving money and nourishing. There is a store near Wanfuqiao in Chengdu, formerly known as "Chen Restaurant". Chen Chunfu (Chen), the owner, died long ago. The small restaurant was run by the proprietress, whose face was slightly numb and she was called "Chen Mapo". The baked tofu she created is called "Chen Mapo Tofu".

I'm glad to answer your question. Mapo tofu is one of the traditional famous dishes in Sichuan, belonging to Sichuan cuisine. The main raw materials are watercress, tofu, minced beef, pepper and pepper. Hemp comes from Chili, and spicy comes from Chili noodles. This dish highlights the "spicy" characteristics of Sichuan cuisine. Mix the starch with water, slowly pour it into the pot and shovel it evenly. Sprinkle chopped shallots, pour in sesame oil, put in a plate, and sprinkle pepper powder on tofu.

As soon as it came out of the pot, it surprised everyone. It is red and white, with a little green and dazzling white smoke. Red oil is juice, and pepper is hemp. It smells sweet and pleasant, spicy and delicious, tastes strange and smooth. Such a famous dish is naturally recommended by me, a Sichuan-American cuisine expert ... Mrs. Chen is a memorable figure, and she has also written a stroke in the history of Sichuan cuisine. Because Mapo Tofu is really delicious, the people behind her named it "Mapo Tofu".

Legend of Chen Mapo! A home-cooked dish made by Chen Mapo, the founder of Sichuan Mapo Tofu, takes fresh and tender tofu as raw material. First, cut the tofu into small pieces and soak it in water to remove the beany smell, so as to benefit the water. Add a little base oil to the pot and stir-fry beef foam, bean paste, ginger foam and garlic foam with a small fire. Chen mapo used his quick wits to make it.