What is tofu ma-po?
Ma-Pofu, also known as a Mapo of Mich, is Chinese food that came from the province of Szechuan. Like other foods from this area of China, this meal has a very strong taste that includes a heat explosion from chili, along with a numbing feeling of the famous Pepra Szechuan. Some Chinese restaurants outside China offer versions of this dish, often with dark ingredients, so that they do not exceed the western heels, but can also be easily made at home. Home chefs should not be intimidated with ingredients, because the tofu Ma-Po Tofu does not last long before it can be together, and the flavor is worth it. Heat is provided by pepper flake and crushed pepper trap, along with Szechuan Peppersrns and chili oil. Rice wine, which adds a hint of acidity, is the common integration and ingredients as fermented black beans, sugar, soy sauce and corn starch for thickening can also be added.
traditionally is a plate of Ma-poofuFinished with shredded pork, which adds taste and texture to the bowl. Vegetarian versions can be made with a topped duck or other meat replacement and it is also possible to add vegetables such as shallots and cloud ears, tofu tofu, even if some people feel it is not authentic. The food is prepared in the WOK, while the ingredients are cooked together and let them cook briefly so that the taste penetrates tofu and heats up.
According to legend, tofu Ma-Po is named for an old woman who sold food. People sometimes refer to this meal as "old lady tofu" labeled in a drop "in reference to this legend. Although the existence of a mysterious old lady marked in Pack has not been proven, the ma-phofu is a tainly popular Szechuan food and some people feel that it captures many basic elements Szechuan and Chinese cuisine. flavors that cracked in the mouth.
as is common with traditional meals, there are many notConsent to how Tofu Ma-Po should be ready. Some of the above ingredients may be rejected by purists who would claim that food made with these ingredients cannot actually be referred to as Ma-Poof, while others can claim that other ingredients that are not listed here are absolutely critical to prepare this food. Even in the province of Szechuan, there is some debate about what this food is doing, so chefs should not emphasize the criticism of people who claim that they only know how to do a "real thing". The key to Ma-Poof, regardless of the specific ingredients used, is hot temperature, fresh ingredients and spicy taste.