"Dongxiang Tofu Shop" is located on the right side of the signboard of Huabanqiao vegetable market. The tofu in the shop is made by traditional techniques, which is well-known, with rich bean flavor, fresh, fragrant and tender, and the entrance lips and teeth remain fragrant. It is the gospel of tofu lovers that it is sold now every day, with a wide variety and in short supply.
Mapo tofu originated in Sichuan, but it is Japan that is obsessed with Mapo tofu.
1958, Chen Jianmin, a Sichuanese, opened the first Sichuan restaurant in Tokyo? -? Sichuan Hotel, Mapo Tofu officially entered Japan.
In 2007, when Japanese Prime Minister Shinzo Abe promoted Japanese rice to China, he said, "Mapo tofu in China, with Japanese rice, can be eaten in any bowl!" In the past 100 years, Mapo Tofu has traveled all over the world, with countless fans.
The origin of Mapo tofu:
/kloc-More than 0/00 years ago, there was a small restaurant with no signboard in the northern suburb of Chengdu. The boss was Chen Fuchun and the chef was his wife Chen Liushi. Because Chen Liu's face is a little pockmarked, she is called Chen Mapo.
The restaurant mainly deals in small dishes and rice, and also receives valet knife work business. A group of workers who carry the burden of oil often eat in Chen's shop. The proprietress has superb skills and fresh raw materials, and the cooked tofu is hemp and spicy. The workers are addicted to it. They often ask the proprietress to process this dish and help spread the name of Chen's shop tofu, attracting more and more people to enter the shop to taste it.
In order to distinguish it from other stores' tofu, Chen's tofu was named Mapo tofu. In the late Qing Dynasty, Chen Mapo's tofu was listed as a famous food in Chengdu.
Mapo tofu practice:
Prepare pork stuffing, cut tofu into small cubes, blanch (put tofu in a raw water pot until the water boils, then turn off the fire), then filter the water for later use, and cut green pepper and garlic into sections. Pixian watercress chopped and set aside.
Because Sichuan cuisine consumes a lot of oil, put a little more oil in the pot than usual. Add pork stuffing and stir-fry until the meat is fragrant. Add Pixian bean paste, green pepper, garlic and soy sauce and stir-fry until the red oil is fragrant. Add a little soy sauce, and then add water. Add proper amount of salt, a little sugar and pepper powder (the amount is added according to personal taste). Cover the pot to make the tofu swell and taste.
Gently push the tofu with a spoon during the stir-frying process to avoid frying the tofu.
In this way, a plate of delicious and rich Mapo tofu is ready.
Mapo tofu has become a popular food because of its convenient materials, simple production and delicious taste.