Mapo Tofu 麻婆豆腐

Mapo tofu is an all-time favorite for spicy food fans.

麻婆豆腐一直深受“辣粉”们的喜爱。

Thinking about the spicy thick sauce that wraps sublimely around white rice, and the soft tofu contrasting with the slightly crispy beef, people will easily surrender to the tried-and-true.

想象一下香浓的辣汁将米饭华丽地包裹，细腻柔嫩的豆腐与鲜翠欲滴的牛肉激情碰撞，这经得起时代考验的滋味怎能不让人彻底地味蕾大开？

Moreover, cooking Mapo tofu is not that complicated, you can try making this classic Sichuan-style dish at home.

然而，烹饪麻婆豆腐的过程却没有那么复杂，你可以在家尝试亲手烹饪这道川味经典。

Difficulty: ★★★

难道系数：★★★

Ingredients:

1. 250 grams of tofu

2. 75 grams of minced beef

3. 15 grams of green garlic sprouts

4. 15g fermented blank bean

5. 2 tablespoon of peanut oil

6. 2 teaspoon of soy source,

7. 1 teaspoon of paprika

8. Half teaspoon of Chinese pepper powder

9. 1 tablespoon cooking starch

10. 1 cup of chicken stock (about 150 grams)

11. Refined salt

用料：

豆腐250克，牛肉75克，青蒜苗15克，豆豉15克，两茶匙花生油，两茶匙酱油、一茶匙辣椒粉、半茶匙花椒面、一大勺淀粉，鸡高汤1杯（约150克），精盐。

Preparation:

烹饪步骤：

1. Cut each cube of tofu into 2cm square cubes and then soak them into water to cover 1 minute or so. Drain and discard the water.

豆将豆腐切成小方块，放在开水中浸泡1分钟左右，捞出沥干水。

2. Dice green garlic sprouts. Put cooking starch and water in a bowel and stir them.

将牛肉切成末，蒜苗切丁。

3. Put oil in the pan on a low temperature. Then add minced beef, refined salt, fermented blank bean. Stir to mix. Add paprika and stir. Then dish and set aside.

锅内放油，小火烧热，加入牛肉末炒至黄色，下精盐、豆豉炒匀，再放辣椒粉炒出辣味。

4. Simmer tofu and chicken stock in pan for 3 to 4 minutes and then add soy source and dress with starch source. Nudge tofu but not break it. Dish and sprinkle with Chinese pepper powder and green garlic sprouts.

锅内加肉汤、豆腐炖3-4分钟，再加酱油、味精，下淀粉勾芡，推动几下，盛入碗中，撒上花椒面、蒜苗丁即成。

The origin of Mapo tofu

麻婆豆腐的起源

Mapo Tofu, earlier called Chen Mapo Tofu, is one of local specials in China. Several years ago, there was a “Chen Xing Sheng Restaurant” beside the Wanfu Bridge in Chengdu which was charged by Mrs.Chen after her husband died young.

麻婆豆腐原称“陈麻婆豆腐”，是中国的一道传统的地方名菜。多年以前，成都市北郊万福桥有家名为“陈兴盛饭铺”的小饭店。这家小店的老板娘为陈刘氏。在她的丈夫英年早逝之后，陈刘氏开始独立操持饭店。

The pock-marked woman, given the nickname of “Chen Mapo”, was good at making spicy, tender as well as savory tofu which was a unique flavor in local. And this is the origin of Mapo tofu.

陈刘氏脸上有麻点，人称陈麻婆，她烹饪的豆腐嫩而柔，辣且香，在当地独树一帜。经年之后，“陈麻婆豆腐”就发展成为了今日的“麻婆豆腐”。

↓↓↓Click below to follow GDToday