中国美食之——麻婆豆腐：China delicacy: Mapo Tofu

Mapo Tofu is one of the most rich local flavor dishes China tofu dishes, the world has become a popular Sichuan dishes.
麻婆豆腐是中国豆腐菜肴中最富地方风味特色菜之一，已成为风靡世界的川菜名肴。

Mapo Tofu was founded in the Qing Dynasty in the first year (1862), created in Chengdu outside North ave bridge. Formerly known as Chen Xingsheng Hotel, chef was Chen Chunfu's wife. The cooked tofu Chen's bright red color, crisp beef, hemp, spicy, fragrant, crisp, tender, hot, the whole shape, a Sichuan stylecharacteristic, Chen tofu soon spread Ya Seoul, seeking fresh enthusiasm, often to the literati poet.
麻婆豆腐始创于清朝同治元年（1862年），开创于成都外北万福桥边。原名陈兴盛饭铺，主厨为陈春富之妻。陈氏所烹豆腐色泽红亮，牛肉粒酥香，麻、辣、香、酥、嫩、烫、形整，极富川味特色，陈氏豆腐很快便名播遐尔，求食者趋之若鹜，文人骚客常会于此。

Some people see Chen face Ma marks, we play for "Chen Mapo Tofu", and finally we call. Therefore crown typing "Chen Mapo Tofu shop". At the end of Qing Dynasty, Chen Mapo Tofu was listed as the famous food in Chengdu. The food shop was also "Chen Mapo Tofu shop" in the name of.
有好事者观其陈氏脸生麻痕，便戏之为“陈麻婆豆腐”，此言不径而走遂为美谈。饭铺因此冠为“陈麻婆豆腐店“。清朝末年，陈麻婆豆腐就被列为成都的著名食品。其饮食小店后来也以“陈麻婆豆腐店”为名。

Published in 1909 Chengdu popular newspaper "Chengdu glance" (Qing Fu Chongju) has this shop and "Chen Mapo tofu", and included in the package I museum is Xing Yuan, Zhong Tangyuan and other famous shop 22 "Chengdu famous food store". "Jincheng bamboo", "Furong Lu" and other books on old Chen Mapo's creation of Mapo Tofu history are described. At the end of the Qing Dynasty poet Feng Jiaji "Jincheng bamboo" cloud: "Chen Mapo Tofu is a biography, baked to taste the most refined, Wanfu bridge curtain moving shadow, sell liquor drunk mr.".
1909年成都通俗报社出版的《成都通览》（清·傅崇矩著）已将此店及“陈麻婆之豆腐”，列入与包席馆正兴园、钟汤圆等店齐名的22家“成都之著名食品店”。《锦城竹枝词》、《芙蓉话旧录》等书对陈麻婆创制麻婆豆腐的历史均有记述。清末诗人冯家吉《锦城竹枝词》云：“麻婆陈氏尚传名，豆腐烘来味最精，万福桥边帘影动，合沽春酒醉先生”。

Mapo Tofu due to the outstanding reputation, spread throughout the country, and even Japan, Singapore and other countries, but still Sichuan Chen Mapo Tofu authentic.
麻婆豆腐由于名声卓著，已流传全国，乃至日本、新加坡等国家，但仍以四川陈氏麻婆豆腐为正宗。

Step

Main material: tofu (250 grams)
主料：豆腐(250克)

Excipient: beef (Fei Shou) (75)
辅料：牛肉(肥瘦)(75克)

Seasoning: fermented black bean (15 grams) 、pepper powder (3 grams) 、 wine (5 grams) 、salt (3 grams) 、monosodium glutamate (2 grams) 、 starch (PEA) (5 grams) 、peanut oil (15 grams) 、garlic bolt (5 grams)
调料：豆豉(15克) 花椒粉(3克)料酒(5克) 盐(3克)味精(2克)淀粉(豌豆)(5克) 花生油(15克) 蒜苗(5克)

1. The tofu cut into 2 cm square block, put a little salt in boiling water boil, remove beany flavor, soak in water for fish
   1、将豆腐切成2厘米见方的块，放入加了少许盐的沸水中汆一下，去除豆腥味，捞出用清水浸泡

2. Fermented black bean and bean sauce mince, garlic slice, ginger mince
   2、豆豉、豆瓣酱剁碎，青蒜切段，姜切末

3. Hot fry, oil, beef and stir fry
   3、炒锅烧热，放油，放入牛肉馅炒散

4. The cattle meat stuffing fried golden yellow, add bean paste and stir
   4、待牛肉馅炒成金黄色，放入豆瓣酱同炒

5. Add the fermented bean, the ginger and the chili powder to the beef.
   5、放入豆豉、姜末、辣椒粉同炒至牛肉上色

6. Add water to boil
   6、加入水煮沸

7. Put tofu and cook for 3 minutes
   7、放入豆腐煮3分钟

8. Add soy sauce, garlic, sugar, seasoning salt (if not salty enough salt)
   8、加酱油、青蒜段、糖，用盐调味（如果觉得够咸就不用放盐）

9. With wet starch thicken
   9、用湿淀粉勾芡即可

10. After the exuberant, sprinkle the pepper noodles
    10、盛出后撒上花椒面

Technological hints:
工艺提示：

1.Stir fried beef to stir, to dry incense and cannot paste.
1、煸炒牛肉时要煸至干香且不能糊。

2.Tofu with tasty, cooked, not old powder is preferred.
2、豆腐以入味、熟透、不老不散为佳。