麻婆豆腐英语作文带翻译 Poach the tofu in a pan of simmering water for 3 minutes. Remove from boiling water and drain. Heat a wok or large heavy skillet over high heat until hot and add oil, swirling to coat. Add pork and stir-fry, breaking up lumps, until no longer pink. Add garlic and ginger and stir-fry over moderate heat until very fragrant, about 2 minutes. Add the salted black beans. Mash the beans with a cooking ladle until they blend in well with the meat. Add bean paste and continue stiring, then the stock, soya sauce and bean curd. Stir cornstarch mixture and add to stir-fry. Bring to a boil, stirring gently, and cook until thickened and glossy, about 15 seconds. Turn off heat and sprinkle with chili oil, Szechuan chili powder, to taste, and half scallion. Stir once or twice, then serve sprinkled with remaining scallion. Serve hot accompanied with cooked white rice. 豆腐切成1/2寸方丁，放到开水里滚上3分钟。滤干备用。加热中式炒锅或是平底锅，倒入少许油，晃一下锅，加入猪肉炒至颜色转为粉红色就可以继续添加蒜，姜末，中火炒香，约2分钟。 加入豆豉，用炒勺弄碎，这样容易和肉糜混合。 接着加入豆瓣酱继续翻炒，倒入鸡上汤，酱油，和豆腐块，倒入芡水，轻轻翻拌，这样豆腐才不会碎。盖住焖烧15秒直到酱汁浓稠。关掉火，洒入花椒油，花椒面和一半的葱花。稍微翻拌一下。就可以起锅了。这道豆腐趁热和白米饭一起食用最佳。 Sichuan, one of the largest provinces is the home of the most savory and spicy food found in China. However, there is more than just piquancy to their culinary, more than what is called "ma", a little word that means the hot Sichuan taste. There are many distinctive flavors and a fascinating variety of dishes; they have locals bragging that their cuisine includes more than five thousand different dishes and more subtle culinary techniques than anywhere else in China. Many outsiders agree with them. Perhaps the best known dish is Mapo Doufu. It gained in popularity when a pock-marked woman who lived near the Wanfu Bridge opened and ran a restaurant there, circa the 19th century. She served many kinds of bean curd dishes but perhaps the one most liked whose fame spread to the rest of China, got the name of Pock-faced Lady Doufu, better known by its Chinese name of Mapo Doufu. 四川，一个最大的省份是最咸和辛辣的食物在中国的家。然而，这不仅仅是刺激他们的烹饪，比所谓的“马”，一个小小的字眼，意味着四川炎热的味道。有许多独特的味道和迷人的多种菜肴;他们有人夸耀自己的菜包括超过五千种不同的菜肴和更微妙的烹饪技术比中国其他地方。许多局外人同意他们。 也许最有名的菜是麻婆豆腐。它得到普及时，一个麻脸女人住在万福桥附近开了一家饭馆，大约第十九世纪。她有许多种豆腐菜肴但也许最喜欢他的名声传播到中国其他，有痘疤，面对Lady Doufu的名字，其中文名字更出名的麻婆豆腐。 Mapo doufu is named after its creator, a freckle-face woman from Chengdu who lived during the Qing Dynasty. No Sichuan meal is complete without it. The tofu is tender, the minced beef crispy, the scallions fresh. The sauce hits its numb and spicy notes with aplomb. 麻婆豆腐是由这道菜的发起人——一个满脸雀斑的女人而命名的。她来自成都，居住在清朝时期。没有麻婆豆腐川菜就不完整。嫩豆腐，碎牛肉和鲜葱是这道菜的主要材料。其调料巧妙地实现了”麻“和”辣“的平衡。 感谢您的阅读，祝您生活愉快。 本文来源：https://www.wddqw.com/doc/057ea4de5df7ba0d4a7302768e9951e79a89694f.html