I have eaten this dish every day since I mastered the practice of Mapo tofu a year ago, so that I have not dared to eat it for a year! It was raining today, and I suddenly missed this taste at home. Start working on materials! Mapo Tofu was founded in the first year of Tongzhi in the Qing Dynasty (1862) and was founded on the Wanfu Bridge in the north of Chengdu. Due to the continuous efforts of Chen Mapo's tofu generations, Chen Mapo Sichuan Restaurant has a long history of more than 140 years. And famous at home and abroad, won the praise of domestic and foreign foodies. Mapo tofu has also become a famous dish in Sichuan. Mapo tofu is one of the traditional Han dishes in Sichuan Province and belongs to Sichuan cuisine. The main raw materials are ingredients and tofu. The main materials are tofu, beef (or pork), pepper and pepper. Hemp comes from pepper and spicy comes from pepper. This dish highlights the "spicy" characteristics of Sichuan cuisine. This dish was founded in the early years of Tongzhi in the Qing Dynasty (after 1874), and was created by Chen Liu, the owner of a small restaurant named “Chen Xingsheng Rice Shop” at Wanfu Bridge in the northern suburbs of Chengdu. Because Chen Liu’s face has pockmarks, it is called Chen Mapo, and the tofu she invented is called “Chen Ma Po Tofu”. (The above is from the mother)
First change the tofu to a small piece, soak it in salt water
Heat the oil in a hot pot, put ginger and garlic, stir fry with watercress, add minced meat and stir fry
Add broth or water to boil, pour in the tofu of the drained water, cook slowly, and slowly flip from the bottom of the pot.
Add water starch to the juice when it is almost boiled
Finally, the juice is finished, and the chicken powder is put on the plate and sprinkled with chopped green pepper powder. I don’t like to eat green onion, so I didn’t add it.
Tofu must be soaked in salt water to remove the astringency and enhance the hardness of the tofu!