Mapo Tofu
by Lime Reviews
Favorite
Difficulty
Easy
Time
30m
Serving
1
I am Lime Food, from Guizhou, and my entry: Mapo Tofu!
This dish is only cooked by our guests, because my mother can’t eat spicy food, and the dishes at home are usually lighter. The taste of the dishes will be biased when the guests come! Mapo tofu is simple and tastes good.
Mapo tofu is one of the traditional famous dishes in Sichuan Province, belonging to Sichuan cuisine. The characteristic lies in the eight characters of hemp, spicy, hot, fragrant, crisp, tender, fresh, and lively, also known as the eight-character motto. The characteristics of the spicy flavor of Sichuan cuisine are fully displayed.
In fact, the early Mapo tofu used vegetable oil and yellow beef. First, fry a large spoonful of vegetables in a wok, then add a large handful of chili, then add beef, cook until dry and crispy, then add tempeh. Then add tofu, add a little water and shovel a few times to mix thoroughly, and finally cover the pot to dry the soup over a low heat, and sprinkle the minced pepper before starting the pot.
Later, Mapo tofu became very popular and spread across the country, with many different practices.
One of the biggest changes is that "Chen Xingsheng Rice Shop" adjusted its own beef to pork so that diners who don't eat beef can taste it. The restaurant later switched to beef, but the pork-based method has been widely accepted by chefs and diners everywhere; secondly, it has added Doubanjiang.
This dish is only cooked by our guests, because my mother can’t eat spicy food, and the dishes at home are usually lighter. The taste of the dishes will be biased when the guests come! Mapo tofu is simple and tastes good.
Mapo tofu is one of the traditional famous dishes in Sichuan Province, belonging to Sichuan cuisine. The characteristic lies in the eight characters of hemp, spicy, hot, fragrant, crisp, tender, fresh, and lively, also known as the eight-character motto. The characteristics of the spicy flavor of Sichuan cuisine are fully displayed.
In fact, the early Mapo tofu used vegetable oil and yellow beef. First, fry a large spoonful of vegetables in a wok, then add a large handful of chili, then add beef, cook until dry and crispy, then add tempeh. Then add tofu, add a little water and shovel a few times to mix thoroughly, and finally cover the pot to dry the soup over a low heat, and sprinkle the minced pepper before starting the pot.
Later, Mapo tofu became very popular and spread across the country, with many different practices.
One of the biggest changes is that "Chen Xingsheng Rice Shop" adjusted its own beef to pork so that diners who don't eat beef can taste it. The restaurant later switched to beef, but the pork-based method has been widely accepted by chefs and diners everywhere; secondly, it has added Doubanjiang.
