Mapo tofu (麻 婆 豆腐) yana daya daga cikin kayan da aka sa hannu a kan abincin Sichuan. Abincin Sichuan ne mai kyau. Mahaliccin wannan shine wata mace mai suna Chan Ma Po (陳 麻 婆) wanda ke da alamar fuskarta. A cikin harshen Sinanci, martaba mai suna Ma (麻) Po (婆) wani nau'i ne mai girmamawa ga tsohuwar mata a kasar Sin.
Chan Ma Po yana da ɗan gidan cin abinci a birnin Chengdu a kusa da 1874. Mafi yawan abokanta ne masu tsaron gida waɗanda ba su da kuɗi mai yawa don biyan kudin abinci. Tofu ita ce mafi kyawun zabin su amma cin abincin yau da kullum zai sami kadan don haka sunyi tambaya Ma Ma don su dafa tofu ta hanyar daban. Ma Po ya yi amfani da nauyin da ke da ita a wannan lokacin, ciki har da chili, Doubanjian (sauya cikaliya), gishiri da kuma albarkatun ruwa don yin wannan tsummacciyar kayan ƙwaƙwalwa, lafaɗar murya da ƙanshin tofu. Kowane mutum yana son wannan tasa kuma wannan shine yadda Mapo Tofu ya ƙirƙira.
Akwai wani gidan asalin Mapo na cin abinci a birnin Chengdu amma rashin alheri an kone shi a shekara ta 2005. Mutane da yawa sun ji dadin bakin ciki kamar yadda gidan Ma Po ya taka muhimmiyar rawa a cikin tarihin Sichuan don haka gwamnatin Sichuan ta sake gina Haka kuma a wani adireshin da ke birnin Chengdu.
Yayinda yake dafa wannan tasa yana da muhimmanci cewa tofu tana riƙe da siffar kuma tasa dole ne yaji, zafi da lebe (wanda ya zo daga amfani da barkono na Sichuan). Yawancin mutane suna tunanin mafi kyau da yawa daga cikin 'yan kabilar Dongbanjian (Chili Bean sauce) don tafiya tare da wannan daga Pi County, Sichuan, amma yana da matsala ga mutanen da ke zaune a waje na kasar Sin don samun wannan. Saboda haka al'ada chiya wake miya ga wadanda suka ba zai iya samun shi daga Pi County zai zama daidai lafiya.
Abin da Kayi Bukatar
- Sinadaran:
- Girasar 600 (na yau da kullum)
- 230 grams alade mince (ko naman sa mince)
- 2 spring albasa yankakken finely
- 2 cloves tafarnuwa yankakken finely
- Wasu yankakken yankakken albarkatun ruwa don ado
- Sauti:
- 1 1/2 tablespoons Doubanjian (Chiya wake miya)
- 2 teaspoons haske waken miya
- 1/2 teaspoon gishiri
- 1/2 tablespoon sugar
- 1/2 teaspoon sesame man fetur
- Kudin kaza 500 milliliters (ko kayan lambu)
- 1 1/2 teaspoons ƙasa Sichuan barkono (ko dandana)
Yadda za a yi shi
- Ɗauki tofu daga cikin kunshin kuma ku zubar da tofu. Cire ƙwanƙolin tofu kuma yanke shi cikin 2 cm cubes. Sanya shi a kan farantin da aka rufe tare da cokali na dafa don kwantar da ruwa daga tofu.
- Gasa dunƙunni biyu na man fetur da ke motsa su soya da tafarnuwa da spring albasa da farko a matsakaiciyar zafi. Ƙara doubanjian cikin wok da kuma motsa jiki don wani gajeren lokaci 30. Wannan hanya yana da mahimmanci kamar yadda Doubanjian yana buƙatar fry da farko sannan ƙanshi da dandano zasu fito da kyau kuma tasa zai fi dadi sosai.
- Ƙara karin naman alade da kuma motsawa har tsawon mintoci kaɗan har sai an dafa shi.
- Ƙara kara yawan cubes tofu cikin wok da kakar tare da soya sauce, gishiri da sukari. Yi amfani da cokali na katako don turawa cikin ƙwayar tofu a cikin wok don haka ba za ku "shafe" da tofu ba, har ma ya hada nauyin hade da kayan haɗi tare. Yin amfani da shi a hankali shi ne maɓalli don kiyaye siffar tofu.
- Zuba jari cikin wok kuma tafasa shi da farko sai a rage shi. Wannan hanya tana sa tsokar tofu ta sha da dukan abincin da aka samu daga miya da kuma kayan jari.
- Bayan rage abincin, ƙara man fetur soname da ƙasa da Sichuan barkono kuma a hankali ya hada su da tofu. Adding barkono na Sichuan a karshen lokaci zai kulle a cikin dandano na tasa. Idan ka kara yawan barkono na Sichuan da wuri wannan zai rinjaye tasa kuma za ku kwashe dandano mai yawa.
- Sanya mafin topo a cikin wani kwano mai zurfi. Yayyafa tare da ɗan yankakken albasa albasa a saman don ado shi. Wannan tasa ne mafi yawancin ci abinci tare da shinkafa.
| Gudanar da Sha'idodin Abinci (ta hanyar bauta) | |
|---|---|
| Calories | 309 |
| Total Fat | 14 g |
| Fat Fat | 3 g |
| Fat maras nauyi | 4 g |
| Cholesterol | 43 MG |
| Sodium | 783 MG |
| Carbohydrates | 19 g |
| Fiber na abinci | 2 g |
| Protein | 31 g |