Mapo Tofu 麻婆豆腐

麻婆豆腐
Mapo Tofu (Stewed Tofu with Minced Pork in Pepper Sauce)
菜系：川菜
Style of cooking: Sichuan cuisine
口味：麻辣
Flavor: spicy and hot
介绍：
Introduction:
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。此菜有一百多年的历史，是成都“陈麻婆豆腐店”传世佳肴。
Mapo Tofu is a most distinctive dish with local flavor in China and also is popular all over the world. This dish has a history of more than a hundred years and is the delicacy of the “Chen Mapo Tofu Restaurant” in Chengdu since its opening.
麻婆豆腐，是清同治初年成都市北郊万福桥一家小饭店店主陈森富（一说名陈富春）之妻刘氏所创制。刘氏面部有麻点，人称陈麻婆。她创制的烧豆腐，则被称为“陈麻婆豆腐”，其饮食小店后来也以“陈麻婆豆腐店”为名。1909年出版的《成都通览》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”。《成都竹枝词》、《芙蓉话旧录》等书对陈麻婆创制麻婆豆腐的历史均有记述。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。
Mapo Tofu was created by Chen Senfu’s (Chen Fuchun as another story tells) wife Liu. Liu and Chen Senfu were the owners of a small restaurant in Wanfu Bridge, in the northern suburbs of Chengdu in the first year of the Emperor Tongzhi’s reign in the Qing Dynasty. Liu’s face was pitted, and thus she was called Chen Mapo (pitted woman). The braised tofu created by her was called “Chen Mapo Tofu” and her small shop was called “Chen Mapo Tofu Shop”. In the Handbook of Chengdu published in 1909, this shop and “Chen Mapo’s Tofu” as well as Zhengxingyuan Restaurant and Zhong’s Rice Dumpling Shop etc. were listed as the 22 “famous food shops in Chengdu”. The Chengdu Ancient Folk Songs with Love as Their Main Theme and the Record of Chengdu Stories etc. recorded that Chen Mapo created Mapo Tofu. The Mapo Tofu is so popular that it has spread all over China and has been introduced into Japan and Singapore and other countries.
此菜的特色是以“烧”法烹之，在雪白细嫩的豆腐上、点缀着棕红色的牛肉末和油绿的青蒜苗，外围一圈透亮的红油，如玉镶琥珀，具有麻、辣、烫、嫩、酥、香、鲜的独特风味。
This dish is made by braising the tofu. The brownish red minced beef and glossy and green garlic sprouts decorate the snow-white and tender bean curd and are surrounded by a circle of bright chili oil. The dish looks like a jade with amber and has a unique flavor. It is spicy, pungent, hot, tender, crisp, fragrant and fresh.
特色：味麻辣香，为四川菜。
Characteristics: hot, spicy and fragrant; a dish of Sichuan cuisine
原料：南豆腐2块，瘦牛肉100克，青蒜50克，植物油100克，豆瓣酱50克，辣椒粉、酱油各8克，料酒20克，四川豆鼓20克，味精8克，湿淀粉20克，汤15克，花椒粉1克，葱，姜各10克。
Ingredients: 2 pieces of tender tofu, 100g of lean beef, 50g of green garlic, 100g of vegetable oil, 50g of thick broad-bean sauce, 8g of chili powder and 8g of soy sauce, 20g of cooking wine, 20g of Sichuan salted black beans, 8g of MSG, 20g of starch liquid, 15g of soup, 1g of Sichuanese pepper powder, 10g of scallion and 10g of ginger.
制作方法：
Cooking method:
1．牛肉剁碎。豆鼓剁细末。葱、姜切末。青蒜剖开切段。豆腐切1.5厘米见方的丁块，用开水泡上。
1. Chop the beef and the salted black beans. Dice the scallions and ginger. Clove the green garlic and cut it into segments. Cut the tofu into slices of about 1.5cm, and then soak them in boiled water.
2．炒勺注油烧热，先下牛肉，煽炒去水分后，将豆瓣酱、葱、姜末和豆鼓下勺炒酥，再下入辣椒粉，炒变色时注汤、酱油和料酒，再下入豆腐，用小火火靠透入味，再放入味精后，用湿淀粉勾芡，撒上青蒜、花椒粉成盘即成。
2. Pour oil into the wok and heat the oil; then put the beef in and stir-fry the beef until the water has evaporated; then put in the thick broad-bean sauce, diced scallion and ginger as well as the salted black beans in the wok and fry them until they are crisp. Put the Sichuanese pepper powder in and fry until its color changes; then pour the soup, the soy sauce and the cooking wine in, and put the bean curd in; braise it on gentle heat until the bean curd is flavored; then put the MSG in and thicken the sauce with the liquid starch; then scatter green garlic and Sichuanese pepper powder, and serve the dish.