Why is Mapo Tofu called Mapo Tofu? The story behind Mapo Tofu

Tofu is a tonic, heat-clearing and health-promoting food. Regular consumption can replenish qi, clear away heat and moisten dryness, promote salivation and quench thirst, cleanse the stomach and intestines, detoxify and eliminate dampness. It is also very cost-effective and suitable for all ages. Therefore, we see that everyone often eats tofu. Tofu itself has a light taste. For friends who have a heavier taste, we can try making Mapo Tofu.

Contents of this article

1. Why is Mapo Tofu called Mapo Tofu?

2. What is the nutritional value of Mapo Tofu?

3. Method and ingredients of Mapo Tofu

Why is Mapo Tofu called Mapo Tofu?

Origin of Mapo Tofu: Mapo Tofu was first created in the first year of the Tongzhi reign of the Qing Dynasty. There was a store called Chen Xingsheng Restaurant near the Wanfu Bridge in Chengdu. The owner, Chen Chunfu, died early, and the restaurant was run by the proprietress, who had pockmarks on her face and was known as Chen Mapo. At that time, the Wanfu Bridge was a bridge across the Fuhe River, where coolies often rested and had a meal. The main customers of the restaurant were porters carrying oil. Chen had a unique set of cooking skills for cooking tofu. The tofu she cooked was colorful, fragrant and delicious, and was very popular. The roasted tofu she created was called Chen Mapo Tofu, and her restaurant was later named Chen Mapo Tofu Restaurant.

What is the nutritional value of Mapo Tofu

1. This dish can quench thirst, strengthen the spleen, and is beneficial for health and disease prevention when eaten in summer. It is also a good dish for patients with hypertension, hyperlipidemia, hypercholesterolemia, arteriosclerosis, and coronary heart disease.

2. Tofu is a tonic, heat-clearing and health-preserving food. Regular consumption can replenish the middle and benefit the Qi, clear away heat and moisten dryness, promote the production of body fluids and quench thirst, cleanse the stomach and intestines, detoxify and eliminate dampness. It is more suitable for people with heat-generating constitution, bad breath and thirst, unclear stomach and intestines, and those recovering from fever.

3. This dish is rich in animal and plant protein, calcium, phosphorus, iron, vitamins and carbohydrates. It has the effects of warming the middle and replenishing qi, nourishing the middle and producing body fluid, detoxifying and moisturizing dryness, and replenishing essence and marrow.

4. Eating tofu and fish together can help better absorb the animal protein in the fish.

Mapo Tofu recipe and ingredients

Ingredients: 1 pair of tofu, 50 grams of minced meat, 100 grams of vegetable oil, 35 grams of chili bean sauce, 3.5 grams of MSG, 10 grams of bone broth, 15 grams of red oil, 0.5 grams of pepper powder, 30 grams of wet starch, 2 scallions, 10 grams of ginger, and 2 cloves of garlic.

Preparation method:

1. Cut the tofu into 1 cm square cubes, put them into a container, pour in 1000 grams of boiling water, soak for about 10 minutes, and pour into a colander to drain.

2. Wash the green onion, ginger and garlic and chop them into fine pieces. Heat the pan on high heat, add 50 grams of vegetable oil and heat it, add the minced meat and stir-fry until it changes color, add the minced green onion, ginger and garlic and stir-fry until fragrant, add the bean paste and stir-fry until the oil turns red.

3. Put the diced tofu into the pot and add bone broth and MSG.

4. After boiling, thicken with wet starch, pour in 50 grams of vegetable oil, gently push a few times with a spoon, pour in red oil, sprinkle with pepper powder, remove from the pot and serve in a deep soup bowl.