Is Mapo Tofu a National Intangible Heritage?
Mapo tofu is a provincial intangible cultural heritage, and it has been selected into the list of intangible cultural heritage in Sichuan Province, with relevant standards. The raw material of Mapo tofu is gallbladder tofu or gypsum tofu according to personal preference, and the green leaves of garlic seedlings are prepared. In terms of seasoning, Erjing Tiao Xiang, Chaotian Chili is spicy, and Chili noodles are improving. Three kinds of "peppers" are cooked in the pot, and the oil temperature is fragrant. At this time, don't forget to add a little "the soul of Sichuan cuisine" Pixian watercress to make the spicy taste more mellow.
Slice the old part of tofu noodles with a knife before cooking, and then take a bath in the pot. The bath water should be thoroughly cooled with a little salt and blanched twice, so that the tofu is tender when cooked. The "crispness" of Mapo tofu comes from minced meat. Beef or pork needs to be cut into powder and put into the pot to be crisp.
When tofu is cooked, turn on the big fire first, then turn on the medium fire, and cook it slowly 15 minutes or so before it is delicious. After that, you can't eat hot tofu. Finally, sprinkle with pepper noodles, and the mapo tofu is out of the pot, fully formed one by one.
Cuisine characteristics
Mapo tofu is characterized by hemp, spicy, spicy, fragrant, crisp, tender, fresh and lively character, also known as eight-character proverbs.
Ma: It means that tofu should be sprinkled with appropriate amount of pepper powder when it is out of the pot. It is best to use Hanyuan tribute pepper for pepper, which is pure and refreshing. If you don't go to pepper, the smell of hemp gets stuck in your throat, which makes people feel tight all over.
Spicy: use the oil pepper in Dahongpao of Longtan Temple to make douban, chop it up and refine it, add a little cooked oil and pepper to cook tofu, which is spicy and fragrant.
Scalding: Tofu is characterized by keeping the temperature of the whole dish after cooking, which is not easy to cool. Every time I use chopsticks, I get the smell of freshly baked.
Xiang: When the pot is served immediately, you can't smell the gypsum smell of tofu, but the rust smell of cold-soaked tofu, and there is no original unpleasant smell of various seasonings, only the taste that evokes appetite.
Crispy: The refined meat stuffing is golden in color, red and crisp, one by one. It is crisp at the entrance and melts when it touches the teeth.
Tender: Tofu is fried just right in the pot, white as jade, angular, and broken when twisted, so it is often eaten with a small spoon.
Freshness: The raw materials of Mapo Tofu are fresh, tender green, suitable for red and white collocation, and the color and taste are fresh and impeccable.
Live: It refers to a stunt of Mapo Tofu Shop: Tofu is served on the table, and long garlic seedlings stand upright in the bowl, green and bright, as if they had just been picked and chopped from the border, and they are vivid, but they are all ripe and have no astringency.