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1、BeautifulOrDeliciousHistoryTherearemanyexplanationsfortheoriginofmapotofu.Themostpopularonewasthatitwasinventedbyarestaurantkeeper’swifenamedLiuinthenorthernpartofChengduinqingdynasy.Liuhadpockmarksonherface.PeoplecalledherLiupockpo.ThetofushecreatedwascalledLiupockpotofuw
2、hichwasrarherdelicious.Peopleusedtocallitmapotofuforshort.Itwaspopulartillnowdays.Themostwell-knowndishamongthespicyandhotdishesof SichuanCuisine,mapotofuismadeofsofttofu,groundbeef,choppedchili,pricklyashpowderandbroadbeanpaste.Itisrichinvegetableprotein,calcium,phosphoro
3、us,iron,vitaminsandcarbohydrates,featuringanoutstandingeffectinstrengtheningthemiddleburnerandreplenishingqi(essentialenergy),removingthepoisonousqualityofanysubstance,nourishingthemarrowaswellasreplenishingtheessence.Characteristics:itisadishmixedwithyellowish-whitetofuan
4、dreddishbrownchilisauce.Peopleoftenusesevenwordstodescribethisdishwhicharenumbing,spicy,hot,fresh,tender,deliciousandcrispy.Style:Sichuan(Szechuan)CuisineIngredients&Preparationsofttofu250gCleanthebeefandthebeancurdwithwater.Thencutthebeefintominceandcutthetofuinto1-inch c
5、ubesandputthemontoaseparateplatebeef100gSeasoningsNote:theamountoftheseasoningslistedabovecanbeappropriatelymeasuredaccordingtoone'spersonaltaste.Meanwhile,pleasegetreadythewet starchforthethickeninglater.ProcedureStep1:Fillhalfwokwater,turnontheheatandpourinthetofucubeswh
6、enthewaterisboiling.Boilthebeancurdfor1minuteandthenpickthemoutofthewok,andremoveexcesswaterthroughacolander.Step2:Pourawaythewaterinthewok,andplacethewokoverhighheatuntilhot.(1)Add somecookingoil, swirlingtocoatsides.(2)Addinthechoppedgingertobestir-friedbyhighheatforabou
7、t 10seconds,(3)addinthe broadbeanpaste(4)stir-frythemtogetheruntilsmellingfragrant,about 20seconds.Step3:Pourinthegroundbeefandstir-frieditforabout1minuteonhighheat,addinthecooingwineandthesoysauceandstir-frythemtogetherfor afurthur1minute untilthegroundbeefis90%percentcoo
8、ked.MapoTofu~~hehe~Step4:Pourinthetofucubes,addinthesaltandwhitesugarandstir-friedthemfor