Mapo tahu
Tahu Mapo (Basa Tionghwa: 麻婆豆腐; Pek We Ji: bâ-pô-tāu-hū) iku sawijining sajian mligi Tiongkok saka propinsi Sichuan kang adhedhasar Tahu. [1]Rasaning Tahu Mapo iku pedhes saka campuran Doubanjiang lan lelombok, sarta nggringging ilat arep kaya mint[2] saka mrica sichuan. Anadene campuran liya kang kerep ana ing tahu mapo yaiku; Tausi, Tianmianjiang, Iwak Sapi Giling. Tarkadhang Tahu Mapo uga nganggo iwak liya kaya ta Ayam atawa Babi, ana meneh kang vegetarian nganggo jamur shiitake.
 A plate of mapo tofu | |
| Jeneng liyané | Pock-Marked Ma's Bean Curd |
|---|---|
| Jinis | Lawuh |
| Panggonan asal | China |
| Tlatah utawa praja | Sichuan |
| Hawa ajangan | Panas |
| Woworan pokok | Tahu, Doubanjiang, Tausi, Mrica Sichuan, karo Daging Giling. |
| Woworan kang lumrah kaanggo | Loncang, Jahe, Bawang Putih, Tianmianjiang, Kecap Asin, Angciu, Lombok Garing Alus, Lenga Wijen. |
 Buku masakan: Mapo tofu  Médhia: Mapo tofu | |
Babad
besutAsal-usuling tahu mapo bisa ditlusuri saka taun 1862 nalika Dinasti Qing (1644-1911) saka laki-bini sing jenenge Chen kang nduweni Restoran Chen Xingsheng, sawijining restoran cilik ing cerak Jembatan Wanfu ing Chengdu lor.[3]
Tahu Mapo utawa Pock-Marked Ma's Bean Curd [4] saka 麻婆. "Ma" cekakaning mazi 麻子 kang tegese tilas kukul lan "Po" cekakaning popo 婆婆 tegese wong wadon rada sepuh atawa simbah wedok, karan mangkono amarga Ibu-Ibu kang adol Tahu Mapo biyen iku gadhah pasuryan kang mbrontok kebak urek-urek tilas kukulan.[5]
Miturut Mrs. Chiang's Szechwan Cookbook: biyen kalane isih bocah sekolah neng Chengdu, Eugene Wu asring tetuku Tahu Mapo ing warunge Ibu Tilas Kukul sing asli. Neng warunge ika tukune ditimbang, dadi kowe bakal bisa njaluk pirang gram banjur ditimbang nuli diolah bar kuwi langsung kasaji seger, wangi, lan pedhes njalari kumringet.[4]
Rujukan
besut- ↑ Nguyen, Andrea (October 5, 2020). "What I Learned From Loving Mapo Tofu". New York Times. Dibukak ing October 7, 2020.
- ↑ "Knowing Sichuan Peppercorns". homegrownplatter. July 4, 2020. Dibukak ing 2023-05-23.
{{cite web}}:|first=missing|last=(pitulung) - ↑ Sun, Jiahui (2015-09-06). "The making of mapo tofu". chinadaily. Dibukak ing 2023-05-23.
- ↑ a b Chiang, Jung-feng (2023). Mrs. Chiang's Szechwan cookbook. New York: Harper & Row. kc. 220–221. ISBN 9780060158286.
- ↑ "What is mapo tofu and where did it get its ugly name?". South China Morning Post (ing basa Inggris). 2022-10-10. Dibukak ing 2023-05-23.