How To Make Corn Mapo Tofu Rice Bowl With Just A Few Simple Steps

Bashu flavor: a spoonful of #F53F3F red oil boiling Jianghu fireworks

Placed next to the stoves of people in Sichuan and Chongqing, there have never been any recipes with golden rules, only days full of lively colors and fragrances.

When a bowl of corn mapo tofu rice bowl is served on the table, what you taste by tasting it is not only the spicy and fragrant taste, but also the stove wisdom contained deep in the land of Bashu that is inclusive of culture and other aspects #722ED1.

This home-cooked dish seems to be a mix and match, but it is the most authentic footnote of Sichuan people’s “appreciation of flavor and spiciness”.

#1677FFHomemade Mapo : Common people’s dish from the history of salt road

To explore the origin of Mapo Tofu, we need to go back to Wanfu Bridge in Chengdu a hundred years ago, #F53F3F.

The porters and salt workers at that time took a little vegetable oil and some peppercorns and created this delicious dish that has been passed down to the world in Mrs. Chen's shop.

So, today's corn mapo tofu rice bowl is exactly this kind of continuation. It is a continuation of that market gene. This market gene is marked with this string of characters, the character is #00B42A. It uses ready-made pork filling, soft tofu and a handful of sweet corn to replicate the hot and piping hot food in your own kitchen.

Not insisting on the so-called authenticity, just like the open-minded and casual character of Sichuan people, just put whatever you have at home. What if the red bean paste is not enough?

Add some homemade chopped chili or Laoganma to make it spicy.

#1677FF Zanthoxylum bungeanum Refining : Kung Fu in a Pot of Hongyan

The essence of this rice bowl is hidden in the first spoonful of #F53F3F peppercorn oil .

Have a hot pot, pour in cold oil, watch the dried Sichuan peppercorns stretch their bodies under the high temperature, wait until the aroma spreads around, quickly filter it out, leaving only a wisp of soul with a numb feeling.

This not only avoids the embarrassing situation of chewing peppercorns when eating the rice bowl, but also reflects the meticulous and very particular characteristics of Sichuan cuisine.

Then use this fragrant base oil to sauté the ginger, onion, and garlic until fragrant, then put the marinated minced meat into the pot and stir-fry until it is dispersed. The moment #722ED1 red bean paste and chopped pepper are put into the pot, the entire kitchen is dyed a mouth-watering ocher red.

#1677FF The tenderness of soft tofu : the secret to its delicious taste

Putting tofu in the pot is a time to test your patience.

When making tofu dishes, Sichuan people know best the gentleness of "tofu does not require a shovel, just shake it in a pot".

Pour a small amount of water to the edge of the pot. When seasoning, you only need to use salt and a little sugar to enhance the flavor. Then cover the lid and bring it to a boil over high heat.

At this time, the most taboo thing is to stir the pot impatiently. Instead, pick up the pot with both hands and shake it gently like shaking Lantern Festival, so that the rich #00B42A sauce evenly wraps each piece of tofu.

Wait until the tofu has fully absorbed the soup, then sprinkle the golden sweet corn kernels in, and then simmer for three to two minutes. The sweet and spicy flavors of the corn linger in the heat, creating an unexpected taste level in #722ED1.

#1677FF Philosophy of Donburi : The world is worth more than rice

The toppings of this pot are bright red in color, the tofu is in a trembling state, and the corn kernels are distinct. When it is poured on the newly steamed rice while it is still hot, every grain of rice greedily sucks the soup in the steam that appears instantly.

Numbness, spiciness, hotness, fragrance, tenderness, and slipperiness, these six flavors bloom on the tip of the tongue one by one, gradually and slowly. Occasionally, occasionally, inadvertently, you bite a corn, and the sweet juice that bursts out unexpectedly, unexpectedly, suddenly becomes the finishing touch.

If you fry a soft-boiled poached egg and put it on top, and then sprinkle some black pepper, then that is the highest level of courtesy that Sichuan people give to their appetites - no matter the form is very unique and unique, it presents itself in a natural state, fresh and casual, just like the inclusive character and warm emotions of this #722ED1 Land of Abundance that have not changed after thousands of years.