Authentic Chen's Mapo Tofu

Name: Authentic Chen's Mapo Tofu
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g tofu; 50ml Rapeseed oil; 30g Sprout meat smelt; 30g Doubanjiang; 8g Sea pepper noodles; 3g Pepper noodles; 10g ginger; 15g garlic; 10g Chives; 2ml Soy sauce; 10g Soy flour; 2g MSG; 1g Sugar

by Uncle Yun

4.9 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

2

Mapo tofu began in the early years of Tongzhi in the Qing Dynasty. There was Chen's Mapo in Chengdu, cooking tofu with superb skills. The diners smell the scent before entering the hall; the world’s gourmets are rushing to go there; they are eager to flock, and they are extremely hot.
A poem in the late Qing Dynasty said: "The Chen family of Mapo is still famous, and the tofu is the most refined. The curtain on the side of Wanfu Bridge is moving, and Mr. Heguchun is drunk."
Mapo tofu is hot, spicy, salty, fragrant, hot, tender, and delicious.

Authentic Chen's Mapo Tofu

1. Ingredients cutting and preparation work:
Tofu, cut into thumb-sized pieces.
Bean paste, chopped finely; ginger and garlic, chopped into millet-sized pieces; small chives, chopped into fine pieces.
Soy flour, add appropriate amount of water to mix and disperse.

2. Boil an appropriate amount of boiling water (the tofu can be submerged), boil the tofu, boil the tofu and pick it up for later use.

3. Add the oil in a cold pan to increase the low temperature, stir-fry the ginger garlic rice, bean paste and fragrant red, and stir-fry the chili noodles.

4. Add a proper amount of water to a boil. The amount of water is about 2/3 of the tofu.

5. Add the tofu that has been boiled in the water, add the sprouts meat seeds, appropriate amount of soy sauce, appropriate amount of light soy sauce, appropriate amount of salt, and a little sugar, and cook for a delicious taste. Then add a proper amount of MSG, hook in the water soy flour, harvest the juice over high heat, and repeat until the tofu is wrapped in enough soup (specifically, it can be determined according to personal preference).
PS: I have ready-made sprout meat for burning noodles, so I used it directly. If you don’t have any food, you can fry some sprouts in advance.

6. Put it out of the pan, sprinkle a little pepper powder and chopped green onion, then serve.

Tips:
The boiling time of step 2 and the boiling time of step 5 should be appropriate to make the tofu tender and flavorful. Among them, the boiling water in step 2 is about 10 seconds, and the boiling in step 5 is about 30 seconds.
Eating is also exquisite, eat it while it is hot, the taste is the best!
More skills, more Sichuan recipes, welcome to communicate directly, WX 64620679.