A homely dish has taken a leap into international fame, traveling across oceans – Foreigners: Tofu is still tender,Hello everyone, I am the foodie guest, sharing food is a pleasure, and everyone's comments are a source of motivation,More and more Chinese cuisine is receiving international praise, and one simple dish has amazed foreigners – many foreign restaurants are learning to make this dish. I once saw a food show where a foreigner held this tofu, gave a thumbs up and said in Chinese, 'Tofu is still very tender.'

Ma Po Tofu – Fierce and Resolute,Ma Po Tofu Features,It is one of the traditional famous dishes of Sichuan Province, belonging to Sichuan cuisine, with main ingredients such as doubanjiang (fermented broad bean paste), tofu, beef (can also use pork), chili peppers, and Sichuan peppercorns. The 'ma' comes from Sichuan peppercorns, and the 'la' comes from chili powder. This dish highlights the 'ma la' characteristics of Sichuan cuisine, with a unique flavor and smooth texture. Nowadays, Ma Po Tofu has far away to America, Canada, Britain, France, Vietnam, Singapore, Malaysia, Japan, and Australia, has settled down, from a homely dish to a big dish, has become an international cuisine,Origin of Ma Po Tofu,Ma Po Tofu was founded in the first year of the Qing Dynasty (1862), on Wenfukeng (Wenfukeng Bridge) in Chengdu. There was a restaurant originally called 'Chen Xing Sheng Food Shop'. The owner, Chen Chunfu (Chen Senfu), died early, and the small restaurant was run by the boss's wife. The boss's wife had a slight numbness on her face, so she was called 'Chen Ma Po'. At that time, Wenfukeng was a bridge across the Feiyuan River, where many laborers would rest and have a meal. The main customers were oil pullers. Chen's cooking technique for tofu was unique, and the tofu made with this technique was full of fragrance and flavor, which was deeply loved by people. The 'Chen Ma Po Tofu' she created was also called 'Chen Ma Po Tofu', and the restaurant later became 'Chen Ma Po Tofu Restaurant',The essence of Ma Po Tofu lies in its spicy and numbing flavor, allowing us to taste the fiery taste,Ingredients for Ma Po Tofu,Select 1 kilogram of good quality tofu, 100g of pork mince, appropriate amounts of scallions, ginger, garlic, Sichuan peppercorns, Sichuan chili peppers, Pixian Doubanjiang (Pixian fermented broad bean paste), chili oil, salt, sugar, light soy sauce, and cornstarch slurry.

Making process:

1Cut the tofu into blocks and boil it in water until cooked, adding a little salt during cooking to make the tofu more elastic,2Chop scallions, ginger, and garlic into a paste,3Add an appropriate amount of oil to the pot and heat it up, after the Sichuan peppercorns and chili peppers smell fragrant, fish it out,4Put the scallion, ginger, and garlic into stir-fry,5Add the pork mince,6Stir-fry until cooked, then add Pixian Doubanjiang and chili oil,7Add an appropriate amount of water and bring it to a boil,8Put the boiled tofu in,9Add cornstarch slurry,10Add more Sichuan peppercorns and light soy sauce,11When it becomes thick, take it out of the pot,The food is made step by step like this, foreigners imitate it, you know tofu is still tender,I am Foodie Guest, your support is my motivation.

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