The delicious method of Mapo tofu?

Mapo Tofu is one of the most local dishes in China, and it has become a world-famous Sichuan cuisine. This dish has a history of 100 years, and it is a delicious dish handed down from generation to generation in Chengdu "Chenmapo Tofu Shop". All visitors to Sichuan must enjoy tasting.

According to legend, Mapo tofu was created by Liu, the wife of Chen, the owner of a small restaurant in Wanfuqiao, a northern suburb of Chengdu, in the early years of Tongzhi. Liu has pockmarked face and is called Chen Mapo. Her own baked tofu was called "Chen Mapo Tofu", and her food store was later called "Chen Mapo Tofu Shop".

The practice of mapo tofu

Step by step

1

Prepare ingredients: tofu, minced meat, onion, bean paste.

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2

Wash the onion, remove the tail and cut the tofu into cubes.

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three

Boil a proper amount of water, pour in tofu and cook for a while.

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four

Pick up and drain water side by side.

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five

Hot pot, put some oil, pour minced meat and stir fry for a while.

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six

Stir fry until the minced meat is loose and brown.

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seven

Add bean paste

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eight

Add a little pepper oil and continue to stir fry.

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nine

Pour in tofu, pick up the pot and stir well. Don't stir back and forth with a spatula, lest you break the tofu.

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10

Add the right amount of water.

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1 1

Cover the pot and bring it to a boil.

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12

In the process of making tofu, thicken the sauce: appropriate amount of water, a little oyster sauce, starch, salt, chicken powder and sugar, and mix well.

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13

Pour into the pot and stir well until the soup thickens.

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14

Sprinkle with chopped green onion.

Mapo tofu finished product map

Cooking skills of Mapo tofu

skill

The bean curd can remove the beany smell after blanching, and the cooked bean curd is more compact and not easy to break. The taste made of tender tofu is smoother and more delicious ~