Recipe：how to cook Chinese food, Mapo Tofu

Mapo Tofu is a traditional and famous Szechwan dish. Ma stands for ma zi, means freckle. Po stands for woman. In 1862, the Qing dynasty, a restaurant boss had the unique way to cook tofu, who had some freckles on her face. Her surname was Chen, so people called her Chen Mapo. As her topu was welcomed, people named the dish was Mapo Tofu.

INGREDIENTS:

• Canola oil appropriate
• Silken tofu 1 box (silken tofu is fragile, you could use firm tofu instead if you cook it for the first time)
• 100g Beef Mince
• Stock (water instead)
• 3g Ginger
• 1 Spring onion
• 15g Salted black bean
• 30g Broad bean paste
• 15–20 pcs Sichuan pepper
• 0.5g-1g Sichuan pepper powder
• 0.5g Chilli powder
• Cornstarch

INSTRUCTION:

Step 1: mince ginger, cut spring onion, dice tofu.

Step 2: add some salt and tofu in boiling water. boil the tofu for 2-3 minutes. transfer to cool water and set aside.

Step 3: stir Sichuan pepper in medium heat oil, pick out after the smell come out.

Step 4: stir-fry the mince to golden colour.

Step 5: add broad bean paste, salted black beans, ginger mince and chilli powder. keep stirring.

Step 6: add tofu and stock. make sure the stock is over tofu. after it is boiled, turn down to medium-low heat for 3 minutes. add salt and cornstarch. turn to high heat to boil the sauce thick.

Step 7: remove from the wok, and add Sichuan pepper powder and spring onion. DONE❕

Enjoy~

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