麻婆豆腐ppt(1)

The Second step
• Add the pepper（胡椒）Salt(盐）and cayenne into the hot oil.Then stir together.
The third step
• Pour the tofu into the oil pan ,pour some water into the burning tofu then wait for 3 minutes.
, 鲜 (fresh), 嫩 (tender and soft), 香 (aromatic), 酥(flaky).
numb:麻木的；发愣的 peppercorn:胡椒
the main materials
tofu(豆腐) pepper（胡椒） shallot(葱） salt(盐） sauce（酱油） cayenne(辣椒） garlic sprouts(蒜苗)
The first step
·Put the oil into the hot pan.
• Put the dish into the bowl.
It is so delicious!!!
The taste of the particular dish is
often described by cooks using s
even specific Chinese adjectives : 麻 (numbing), 辣 (spicy hot), 烫 (hot temperature)
pock-marked:麻子 circa:大约 curd:凝乳；凝乳状物
Another possible explanation stems from an alternate definition of "麻" meaning "numb": the Sichuan peppercorns used in the dish can slightly numb the diner's mouth.
The fourth step
• Add shallot ,garlic sprouts and sauce into the pan .
The last step源自文库
• Add some starch to thicken the dish.
starch:淀粉 thicken:变浓；变厚
Completed !!!
speaker----------Shen Jiao,Ge Liang designer--------Zhang Qian,Zheng Xiaoxiao editor-----Chen Lianyu checker--------Jiao Lulu ,Zhang Luoxue
Mapo Tofu
Mapo Tofu got popular when a pockmarked 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 and one of them was the most greatful, whose fame spread to the whole of China.Today this dish is known by its Chinese name of Mapo Tofu.