Name: Authentic Mapo Tofu
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g Soft tofu; 100g Ground beef; 30g Pixian Douban; 10g Cooking Wine; 10g Soy sauce; 5g Tempeh; 5g Chili noodles; 5g Sugar; 2g pepper; 1 Garlic sprouts; Some salt

Authentic Mapo Tofu

by English-English recipes

4.9 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

Mapo tofu is a famous traditional dish in Chengdu, Sichuan. It is said that in the late Qing Dynasty, there was a woman with sparse pitting on her face by the Wanfu Bridge in Chengdu. Her husband’s surname was Chen. The couple opened a tofu shop. The women used cooked oil, chili, pepper, and tempeh to taste the tofu. It is especially delicious and popular with everyone. The tofu in her family was known as Chen Mapo Tofu. During the reign of Emperor Guangxu in the Qing Dynasty, (City Capital Tong Lan) listed the restaurant as a famous dish in the city. Although Mapo Tofu has changed locations, its cooking skills are still passed down by the Chen family. The characteristics of Mapo Tofu are: on the soft and white tofu, it is dotted with brown-red beef pastry, emerald green garlic sprouts, and red spicy oil. Think of it as jade inlaid with amber, and smell it with a strong fragrance. When you eat it, it is a combination of hemp, spicy, hot, tender, crisp, fresh, fresh and fragrant."

Authentic Mapo Tofu

1. Prepare ingredients

2. Cut the tofu into small pieces, and chop the Pixian Douban and Douchi with a knife.

3. Add the peppercorns to a pot over medium-low heat and stir until brownish-red.

4. Let the peppercorns cool down and crush them with a rolling pin

5. Pour water in a pot, add a little salt, boil, put in tofu, turn to low heat, remove and drain after 2 minutes.

6. Heat a net pot, add oil, add minced beef to medium-low heat and stir-fry until the oil is dry and crispy.

7. Add finely chopped Pixian watercress, tempeh, pepper noodles, and chili noodles, stir-fry on low heat to get the aroma and red oil, add green onions, ginger, and minced garlic.