Dish characteristics of Mapo Tofu

The characteristics of Mapo Tofu are the eight characters of numbing, spicy, hot, fragrant, crispy, tender, fresh and lively, which is also called the eight-character motto.

Ma: When the tofu is cooked, an appropriate amount of peppercorns should be sprinkled on it. It is best to use Hanyuan tribute pepper as the pepper, which has a pure numbing flavor and is refreshing. Like other Sichuan peppercorns, the numbing smell sticks in the throat and makes people feel tight.

Spicy: Use Dahongpao oil pepper from Longtan Temple to make watercress, chop it finely and cook it, then add a small amount of cooked oil and sea pepper to cook the tofu, which is spicy and fragrant.

Blanching: The characteristics of tofu maintain the temperature of the entire dish after it is cooked, and it is not easy to cool down. Every time I pick up my chopsticks, I taste freshly baked food.

Fragrance: Serve immediately after cooking. There is no smell of gypsum from making tofu, rusty smell of cold-soaked tofu, or the original unpleasant smell of various condiments. It only arouses appetite. fragrance.

Crisp: The cooked meat stuffing is golden in color, red and crispy, one by one, it is crispy in the mouth and melts when you touch your teeth.

Tender: Tofu is put into the pot and fried properly. It is as white as jade, has ripples and horns, and breaks into pieces when twisted, so it is often scooped with a small spoon.

Fresh: The raw materials of Mapo Tofu are all fresh, tender and green, red and white, fresh in color and taste, impeccable.

Live: Refers to a unique skill of Mapo Tofu Shop: when the tofu is served, inch-long garlic sprouts stand upright in the bowl, emerald green or blue, and very oily, as if they had just been picked from the field. Chopped into pieces, they are alive and well, but when you put them in your mouth, they are all cooked and have no astringent taste.