Ma Po Tofu is Intangible Cultural Heritage.
Ma Po Tofu is on the Intangible Cultural Heritage List of Sichuan Province, and there are standards for it. Mabo tofu ingredients according to personal preference choose gall-water tofu or gypsum tofu, prepared with green leafy segments of garlic cloves. Seasoning, two thorns incense, chili pepper spicy, chili noodles coloring, three kinds of "chili" in the pot, the oil temperature of a strong fragrance, then do not forget to add a little Pixian Douban, so that the spicy flavor is more mellow.
Today, Ma Po Tofu across the ocean, in Japan, the United States, Canada, Britain, France, Vietnam, Singapore, Malaysia, Australia and other countries to settle down, from a flavor of home cooking and a leap on the hall of elegance, into an international dish.
This dish is one of the few Chinese delicacies that is directly transliterated as "tofu" in foreign translations of various dish names. It is precisely because of the "Chinese food gene" and the typical practice of Ma Po Tofu that the dish has made its way out of the country and into the world.
Methods for making Ma Po Tofu
Ingredients: 1 piece of tender tofu, 100 grams of beef tenderloin, 15 grams of Pixi County Bean Paste, 1 small piece of ginger, 2 grams of crushed dried chili peppers, 10 grams of pickled peppers, 3 grams of peppercorns, 2 tablespoons of light soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of cornstarch, 2 grams of white sugar, 1 green onion, 50 grams of rapeseed oil.
How to make it:
1. Cut the tofu into 1.5-cm cubes and soak them in lightly salted water for about 10 minutes to remove any lingering soybean odor, and to ensure that the tofu stays intact and tender during the stewing process.
2, in the salt water soaked tofu, cut the beef into mince, ginger cut into ginger, dried chili pepper cut into chili pepper mince, Pixian bean paste chopped, small onion cut into scallions spare. In addition to prepare a small bowl, mix 2 tablespoons of soy sauce, 1 tablespoon of cooking wine, 2 grams of sugar, 1 tsp corn starch, fill a small bowl of water to make a sauce spare.
3, frying pan add about 50 ml of rapeseed oil to 50 percent heat, down into the minced garlic burst incense, into the Pixian soybean paste stir-fry and dry chili pepper stir-fry out of the red oil.
4, and then into the minced meat stir-fry until browned.
5, into the drained tofu blocks do not rush to turn, along the side of the pot poured into 1/2 small bowl of prepared sauce, holding the pot handle gently shaking, so that the tofu block slip loose all immersed in the broth, high heat boil after turning to a small fire simmer.
6, see the broth to close less after adding the rest of the sauce in two parts, the more the tofu is stewed, the more tender, the more the minced beef is stewed, the more flavorful.
7, and finally when the juice almost when sprinkled with pepper to increase the flavor can be served.
Reference: Baidu Encyclopedia - Mapo Tofu