English name: Mapo tofu
Sichuan has a humid climate and cold winters, so it has become a major function of Sichuan cuisine to remove dampness with spicy food. There are many dishes named after "spicy" in Sichuan, among which "Mapo Tofu" is the most famous dish.
Mapo tofu, cooked with minced pork (or minced beef and mutton) and seasonings such as tofu, minced garlic, pepper, sesame oil, red pepper oil and watercress, is fragrant, thick, spicy, soft and smooth, delicious and deeply loved by diners.
Legend 1
Why does Mapo Tofu get its name? There is a legend circulating in Chengdu, Sichuan:
During the Guangxu period of Qing Dynasty, a shopkeeper named Wen in Chengdu Sauce Garden had a pockmarked daughter named Wen. She married Chen, a shopkeeper who runs an oil mill in Ma's family. 10 years later, her husband died unexpectedly while transporting oil. After her husband died, the life of Jojo and her sister-in-law became a problem. Oil tankers and neighbors bring rice and vegetables to help them every day. Jojo's neighbors are a tofu shop and a mutton shop. She stewed minced mutton and tofu into mutton tofu, which was spicy and delicious to the neighbors. Therefore, the two aunts changed the house into a gourmet shop with a front shop and a back room, and served mutton and tofu as signature dishes to customers. Snack bars are cheap and good, and their business is booming. Jojo did not remarry after being widowed, and has been managing mutton and tofu for a living. After her death, in order to commemorate her, people called mutton tofu "Mapo tofu", which has been used ever since.
Nowadays, "Mapo Tofu" has become a home-cooked dish that can be seen everywhere. It has traveled across oceans and is deeply loved by foreign friends.
Legend 2
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 place where merchants gathered. Mrs. Chen runs a tofu shop here. Because of her excellent skills in ordering paste, her tofu is white and tender, and the cooked tofu dish has a unique flavor, and the business is booming.
Unexpectedly, this caused her to be jealous of the proprietress of a tofu shop in Mentou. One day, a passer-by came to Mrs. Chen's shop with two Jin of minced beef and found a seat. The proprietress of the tofu shop opposite winked at the guests because she was young and a little beautiful. The guest was surprised for a moment and forgot that the bag of minced beef was to be delivered to her door. Mrs. Chen was angry and annoyed when she saw this scene. At this moment, 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 beef stuffing, but the guests needed it badly, so she cooked it with tofu. Unexpectedly, this dish is delicious and delicious, and more and more people eat it. Business is extremely hot and endless.
Angry and jealous, the proprietress of the grocery store across the street spoke ill of Mrs. Chen in front of customers, saying that she was ugly and pockmarked. Mrs. Chen is a generous person. In the face of all this, she shrugged off it and tried to do her own business. Later, she simply hung a big sign of "Chen Mapo Tofu" on her door. Later, the store became more and more famous. Mapo tofu, a popular food, became the most famous tofu dish in the world.
Legend 3
Chen Mapo Tofu was founded in the first year of Tongzhi in Qing Dynasty (1862), and was originally named "Chen Restaurant" by Wanfuqiao in the north of Chengdu. Chen Chunfu, the owner, died a long time ago, and the small restaurant was run by the proprietress. The female boss is slightly numb, called Chen Mapo. At that time, Wanfu Bridge was a short and wide wooden bridge across Fuhe River. There are high railings on both sides, and there are bridge pavilions on the railings, with fish catching and golden paintings on them. There are often peddlers and pawns on the bridge, and coolies pushing carts in sedan chairs stop here to order. The customers of Chen Restaurant are mainly oil pickers. These people often buy tofu and beef. Then scoop some vegetable oil from the oil basket and let the proprietress process it for her. After a long time, Chen has a unique cooking skill for making tofu. Cooked tofu is delicious. Extraordinary has won people's love, and Chen's tofu is famous far and wide. In the late Qing Dynasty, there were poems that proved that diners were eager to eat: Mapo Chen was famous, tofu was best baked, the curtains on Wanfuqiao were moving, and Mr. Gu Chun was drunk. Scholars and poets often stay here. A busybody looked at the acne mark on the boss's face and turned it into Chen Mapo's tofu. This statement spread like wildfire and became a beautiful talk. Therefore, this restaurant was named "Chen Mapo Tofu". According to the investigation of Chengdu, Chen Mapo's tofu was listed as a famous food in Chengdu in the late Qing Dynasty. With the continuous efforts of Chen Mapo's bean curd descendants, 140 years ago, Chen Mapo Sichuan Restaurant has a long reputation. And famous at home and abroad, won the praise of domestic and foreign gourmets.
[Edit this paragraph] Basic information
Cooking category: cooking: Sichuan cuisine
Ingredients category: bean products taste: spicy
Suitable season: summer
[Edit this paragraph] Raw materials
Composition:
Tofu with inner fat, Mapo tofu sauce, onion, ginger, garlic, pepper and minced meat.
Main materials (1):
1, 500g of tofu: It is appropriate to choose "gypsum tofu" with delicate fragrance 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. Beef150g: beef with beef tendon is better.
General ingredients (10)
0. Rapeseed oil120g
1 salt 5.5g,
2, soy sauce-color, seasoning
3, 250 grams of broth (you can add ginger and pepper to the meat bones, if not, you can save it).
4, cooking wine 20.5 grams of Shaoxing cooking wine
5, garlic 3.5 grams
6. Ginger 3g
7.onion 3g
8.40 grams of bean flour-used for thickening.
9. Chicken essence or monosodium glutamate: 2g.
[Edit this paragraph] Production 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 packet of Mapo tofu seasoning, color, add tofu, stir-fry with minced meat, add the remaining seasoning, and take out the pot! Sweet and spicy, delicious!
Cut the tofu into pieces about 1 cm square, put it in a bowl and blanch it with boiling water (you can't cook it in the pot), then drain the water, put watercress and soy sauce in a bowl, chop 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 a sauce.
Heat the oil in the pot to 60% heat, pour in minced meat and stir-fry until cooked, and put it in a bowl for later use.
Heat the oil in the pan 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 ok), bring to a boil, add tofu and minced meat and cook for three or four minutes.
Add the garlic sprouts and cook for half a minute. Add the sauce and add the red oil.
Sprinkle pepper on the pot and serve.
Made of tender tofu and ground beef. The dish is bright red, and the tofu is tender and white. It has the characteristics of "hemp, spicy, fresh, spicy, tender (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 remove the astringency with boiling water. Heat the wok with vegetable oil until it is 60% hot. Stir-fry minced beef until yellow. Add salt, lobster sauce, Chili powder and Pixian watercress, add fresh meat soup, add tofu, and stir-fry over medium heat until the tofu tastes good. Add green garlic sprouts and soy sauce and cook for a while to thicken the juice. When the juice is thick and bright, put it in a bowl and sprinkle with pepper.
When making tofu, you should choose fragrant "gypsum tofu", red pepper is the best for Chili noodles, and beef is the best for beef. There are four keys to making Mapo tofu, that is, "hemp, spicy, hot and tied".
[Edit this paragraph] function
The color is light yellow and the tofu is white and shiny. Some people use "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 Japanese food company has canned Mapo tofu and sold it all over the world.
[Edit this paragraph] Tip
* * Meat stuffing stored at home for cooking can be divided into several portions with fresh-keeping bags in advance, packaged, pressed into a flat shape 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 thaw quickly; It can also be moved from the freezer to the freezer before use, which can save thawing time.
* * After the tofu is cut into pieces, blanch it with boiled light salt water to keep the tofu fresh and fragile.
* * Legend has it that tofu is stabbed 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 to warm the oil in the pot and stir fry it with medium heat, so as not to fry the Chili sauce and Chili noodles.
[Edit this paragraph] Recipe phase grams
Tofu: Tofu should not be cooked with spinach and chives, which will produce calcium oxalate which is easy to form stones, which is not conducive to the absorption of calcium; 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.
[Edit this paragraph] Health tips
1. This dish is rich in animal and plant proteins, 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, and replenishing essence and 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 detoxicating. Rape is rich in vitamins and plant cellulose, which has the effect of clearing lung-heat and relieving cough.
[Edit this paragraph] Nutritional components in Mapo tofu
Calories (19 12.55 kcal), vitamin B6(0.40 mg), protein (106.58 g), vitamin b 12(0.36 μ g), and fat (144). Folic acid (15.30 μ g), dietary fiber (13.08 g), cholesterol (160.00 mg), vitamin A(502.39μg), carotene (26 16.88 μ g) and sulfur. Nicotinic acid (10.74mg), vitamin C (3.73mg), vitamin E (83.50mg), calcium (1128.95mg), phosphorus (135 1.05). Iodine (46.20 μ g), magnesium (470.9 1 mg), iron (20.26 mg), zinc (8.8 1 mg), selenium (64.60 μ g), copper (1.78 mg) and manganese (5.
[Edit this paragraph] The practice of Mapo tofu home cooking
1. Preparation materials: diced tofu (medium hardness), minced beef, bean paste, salt, wine, chopped dried red pepper, green garlic, Jiang Mo, pepper, water starch, soy sauce and a little sugar.
2. Add a little vegetable oil to the pot and heat it on high fire. After the oil is heated, add bean paste, salt, dried red pepper, green garlic, Jiang Mo, pepper and minced beef in turn, or marinate minced beef with the above seasonings and add them together. stir-fry
3. Add tofu cut into small pieces. Turn down the heat and bring to a boil.
4. After the tofu is cooked, change the fire and add the sauce mixed with starch, sugar, wine, monosodium glutamate and soy sauce. After the sauce adheres evenly, turn off the fire and take off the pot.
5. Take the pot, sprinkle with pepper noodles, taste and taste, and Sichuan-style Mapo tofu will be served!