Mapo Tofu, also known as Mapo Beancurd, is one of the most well-known and distinctive in Chinese tofu dishes, and has become a world-famous Sichuan dish. Mapo Tofu is specially cooked by "stewing" method and decorated with brown-red minced beef and green garlic seedlings on the white and tender tofu in the bright red oil. Looking like a piece of jade inlaid with amber, the dish has a spicy, hot, tender, crisp, appetizing and fresh flavor.
When tofu and fish are eaten together, the animal protein in fish can be better absorbed.
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Raw material ratio: 350 grams of tender tofu, 50 grams of beef, 50 grams of beef chop (beef), Sichuan 20 grams of bean paste, 2 ml of cooking wine, 5 grams of sugar, 5 ml of soy sauce, 0.5 g of MSG, raw flour, 1 ml of sesame oil, 2 g of onion, 1 g of ginger, 5 g of garlic, 5 ml of refined oil, 0.5 g of pepper powder
I once ate it in Sichuan, China. It's really spicy and hot.
I like this dish so much that I order it every time I go to a Chinese restaurant. The taste is beyond description and it is wonderful.
I have never eaten tofu before going to China, and I dare not imagine that beans can be made into such a delicious food。It's a little spicy but makes me unforgetable.