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RECIPE: Mapo Doufu (Spicy Beancurd)
Updated:2004-12-17 10:58
RECIPE: Mapo Doufu (Spicy Beancurd)
 

  Chengdu Tibet Hotel

  Mapo, in Chinese, means "pock-marked old lady." It refers to a famous Sichuan chef's wife, who created this dish in the 19th century in the provincial capital, Chengdu.

  Method:

  1. Cut doufu into 1/2 inch cubes, boil them in hot water for two

  minutes, and take them out to cool.

  2. Chop Chinese onion and ginger. Heat oil in a wok until hot. Add pork and stir-fry for three minutes, adding garlic, Sichuan chili paste and pepper powder.

  3. Stir-fry together until the oil turns dark red. Then add brown bean paste, water, doufu, salt, soy sauce. Keep on high heat until the sauce has almost evaporated. Add MSG if desired.

  4. Serve on a flat plate, spread Chinese prickly ash powder and

  Chinese onion on top and serve.

  Ingredients:

  A piece of firm, chilled doufu 100g

  Minced pork 150g

  Brown bean paste 20g

  Sichuan chili paste 20g

  Peanut oil 15g

  Sesame oil 5g

  Chinese onion 20g

  Six chopped garlic cloves

  Soy sauce 10g

  Pepper powder 3g

  Ginger 5g

  Salt to taste

  Sugar 5g

  Rice wine 10g

  Water 50g

  Chinese prickly ash powder 2g

  MSG (optional)

  


Source:[That's China]
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