英语麻婆豆腐介绍教学文案

Ingredients & Preparation
soft tofu 250 g
beef 100 g
Cut the beef into mince and cut the tofu into 1inch cubes and put them onto a separate plate. （切成1寸立方大小）
Step 3: Pour in the
ground beef and stirfried it for about 1 minute on high heat, add in the cooing wine and the soy sauce and stir-fry them together for a furthur 1 minute until the ground beef is 90% percent cooked.
Procedure
Step 1: Fill half wok
water, turn on the heat and pour in the tofu cubes when the water is boiling. Boil the tofu for 1 minute and then pick them out of the wok, and remove excess water through a colander.
Step 4: Pour in
the tofu cubes, add in the salt and white sugar and stir-fried them for about 2 minutes on high heat until all are covered with the seasoning sauce.
Step 5: Add in the
previously prepared wet starch flour and stir wel源自文库 for 20 seconds until you feel it is a little bit sticky. This process is mainly to thicken the flavored sauce to stay with the bean curd and the beef.
Waiting…
Mopo tofu
Step 6: Now, turn off the
heat, add in the chopped green onion and the prickly ash powder. Stir them with cooking ladle until they are mixed with the other ingredients in the wok. Then ladle it out of the wok and put it into a fine porcelain plate.
and reddish brown chili sauce. People often use seven words to describe this dish which are numbing, spicy, hot, fresh, tender, delicious and crispy.
The most well-known dish among the spicy and hot dishes of Sichuan Cuisine, ma po tofu is made of soft tofu, ground beef, chopped chili, prickly ash powder and broad bean paste. It is rich in vegetable protein, calcium, phosphorous, iron, vitamins and carbohydrates, featuring an outstanding effect in strengthening the middle burner and replenishing qi (essential energy), removing the poisonous quality of any substance, nourishing the marrow as well as replenishing the essence.
Seasonings
盐
白醋
淀粉勾芡
料酒
酱油
葱花
花椒粉
豆瓣酱
切碎的姜
Note: the amount of the seasonings listed above can be appropriately measured according to one's personal taste. Meanwhile, please get ready the wet starch for the thickening later.
Step 2: Pour away the
water in the wok, and place the wok over high heat until hot. (1)Add some cooking oil, swirling to coat sides. (2) Add in the chopped ginger to be stir-fried by high heat for about 10 seconds, (3)add in the broad bean paste (4)stir-fry them together until smelling fragrant, about 20 seconds.
The introduction of Sichuan Mapo Tofu and how to cook it.
• Our team menber: • Outline:
Style: Sichuan Cuisine
Characteristics: it is a dish mixed with yellowish-white tofu