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1、CHINESEFOODHOMEWORKCarolWanRyangJieyangMapoTofuMapoTofu-aspicySzechuandishMapotofuisthemostfamousandeasiestkindofSichuanfoodandalsothespicytastealsomakesitverypopular.TrueMapodoufuispowerfullyspicywithbothconventional"heat"spicinessandthecharacteristic"mala"(numbingspiciness)
2、flavorofSichuancuisine.ThefeeloftheparticulardishisoftendescribedbycooksusingsevenspecificChineseadjectives:numbing,spicyhot,hottemperature, fresh,tenderandsoft,aromatic,and flaky.ThesesevencharacteristicsareconsideredtobethemostdefiningofauthenticMapodoufu.Theauthenticformof
3、thedishisincreasinglyeasytofindoutsideChinatoday,butusuallyonlyinSichuaneserestaurantsthatdonotadaptthedishfornon-Sichuanesetastes.ItissaidthatMaPobeancurdintroducedtoJapanafterthebagsweremadeoffastfood,"Mapotofu."Ingredients•1blocksilkentofu(19ozbox) •1/4lbgroundpork •3table
4、spoonsSichuanspicybean •2tablespoonschilipowder •2tablespoonscookingoil •3tablespoonschilioil •1tablespoonSichuanpeppercorns(roastedandgroundtopowder) •1tablespoonlightsoysauce •1teaspoonfermentedblackbeans(rinsedandpounded) •2stalksofleeksorscallions(choppedinto1or2-inchleng
5、th) •2glovesgarlic(chopped) •1/2cupwater SalttotasteMETHODStep1. Cutthetofuintosmallpieces,drainthewaterfromthetofuandsetaside.Step2. Heatupawokandpourinthecookingoilandchilioil.Addthechoppedgarlic,groundpork,spicybeanpasteandstir-fryuntiltheporkishalf-done.Step3. addinchilip
6、owder,soysauce,fermentedblackbeansandstir-fryuntilaromatic.Step4. Addinthetofuandwater;stirgentlytoblendthetofu(don’tbreakthem)wellwiththesauce.Lowertheheatandsimmerforabout3-5minsoruntilthesaucethickens.Step5. AddintheroastedSichuanpeppercornpowderandchoppedscallions.Gentlys
7、tirandblendwell.Dishoutandservehot.StoryaboutMapoTofuThenameMaPoTofuisroughlytranslatedas“pockmarkedgrandmotherbeancurd,”namedfortheoldwomanwhosupposedlyinventedthedishXianfengintheQingDynasty,apersoncalledChenChunfuinChengduNorthBridgeWanopenedthedoor,"ChenXingshengFanpu"gen
8、erallysellriceandvegetables.Asmallpoxasachildbecauseofher,leavingpoc
