Tofu is made from fresh beans, rich in protein, unsaturated fatty acid and fatty, including salt voco, anticancer agents. For years people in Sichuan to understand that and constantly creative dishes make delicious tofu on more nutritious.
Tofu is a famous specialty of Sichuan region - rustic rustic dishes with more than 100 year history with the original name is "tofu hostess Chen" Qing Dynasty.
Formerly the Van Phuc for suburban Beijing has a restaurant named after their famous rice Tran by a woman master.The cross over here most of the selling beans, beef, stopping off to shop for her all the food-processing park. No suspect has been their home tofu Chen with a special technique, who also tasted delicious compliment. Tofu hostess Chen tingle noun. Now if the Sichuan - China we still have a chance to taste the "tofu Chen" genuine.
Raw materials make up a delicious dish that is simple: fresh tofu, minced beef, onion dry, add chili powder, pepper, salt, soy sauce, soy sauce. But simply use the formula so smart to have a plate of tofu as tofu Chen genuine results is not simple. Software pieces to pass without ragged, greasy smell. Prior to the processing should be soaked in brine to remove the smell of the throne of soya beans and help keep the pieces during processing. The processing steps must be carefully detailed. For the hot pan and beef fat, salt, chili powder, pepper and roll the beef pole yellow hunting for tofu, soy sauce, soy sauce on. A delicious tofu disc, reached Sichuan bean art to light up the pink of beef additives, white and soft tofu smell fat fat ecstatic. According to Chen's tofu was excellent overview of the eight flavorings: numb, hot, hot, fragrant, crisp, tender, re.
Sichuan Tofu has and will live forever in the hearts of cultural culinary culture of China. Not only that tofu was widely influential cuisine to friendly countries. From Sichuan tofu, Vietnam who have been processed into many different dishes, more suited to Vietnamese cuisine
