麻婆豆腐做法 英文课件
Spicy Tofu (Ma Po Tofu)
鲜
姜ginger 葱 onion蒜 garlic酱sauce （豆瓣酱 ， 蒜 酱 辣椒酱 chilli sauce ）
Culture contained
Harmony 和
指川菜烹饪的性味之和与五味之和， 指川菜烹饪的性味之和与五味之和，这是中国传统 性味之和 文化中“天人之和”思想在川菜中的反映和应用。 文化中“天人之和”思想在川菜中的反映和应用。 五味料品， 川菜对菜肴点心的酸 川菜对菜肴点心的酸、苦、甘、辛、咸五味料品， 需要通过五味调和之“ 生成美味和美食， 需要通过五味调和之“和”生成美味和美食，如通 过对动物原料、植物原料的调配而成荤素之和 荤素之和， 过对动物原料、植物原料的调配而成荤素之和，通 过对主料、辅料、调料三者的调配而成气味之和， 过对主料、辅料、调料三者的调配而成气味之和， 通过春 通过春、夏、秋、冬四时人体对食物的不同要求而 调配成时令之和，既能满足人的生理需要， 调配成时令之和，既能满足人的生理需要，又能满 足心理需要，使身心需要在五味调和中得到统一。 足心理需要，使身心需要在五味调和中得到统一。 普通老百姓也常用“五味调和百味鲜” 普通老百姓也常用“五味调和百味鲜”来表达对 的精神的赞美。 “和”的精神的赞美。
Culture contained
Acceptance 通
讲求广采博纳。不少川菜烹饪原料，如黄瓜、 讲求广采博纳。不少川菜烹饪原料，如黄瓜、 大蒜、芝麻、番茄等等，过去并非四川出产； 大蒜、芝麻、番茄等等，过去并非四川出产； 许多烹饪技法，如制汤、制作点心等， 许多烹饪技法，如制汤、制作点心等，都是 广采江浙、山东、广东等技法之长。 老子》 广采江浙、山东、广东等技法之长。《老子》 中讲： 致虚极，守静笃” 知常容， 中讲：“致虚极，守静笃”、“知常容，容 乃公” 广采各地烹饪之长， 乃公”。广采各地烹饪之长，博纳中外饮食 之优，兼收并蓄，为我所用， 之优，兼收并蓄，为我所用，正是川菜文化 的融通精神所在。 的融通精神所在。
麻婆豆腐制作方法英语作文
麻婆豆腐制作方法英语作文英文回答：Mapo Tofu.Ingredients:1 block (14 ounces) firm tofu, drained and cut into 1-inch cubes.1 tablespoon cornstarch.1 tablespoon soy sauce.1 tablespoon rice wine vinegar.1 tablespoon sesame oil.1 tablespoon ground Sichuan peppercorns.2 tablespoons vegetable oil.1/2 pound ground pork.1/2 onion, chopped.1/2 green bell pepper, chopped.1/2 red bell pepper, chopped.1 tablespoon minced garlic.1 tablespoon minced ginger.1/2 cup chicken broth.1/4 cup chili paste.2 tablespoons cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water)。
Instructions:1. In a bowl, toss the tofu with the cornstarch, soy sauce, rice wine vinegar, sesame oil, and Sichuan peppercorns. Set aside.2. Heat the vegetable oil in a large skillet over medium-high heat. Add the ground pork and cook until browned.3. Add the onion, green bell pepper, and red bellpepper to the skillet. Cook until softened, about 5 minutes.4. Stir in the garlic and ginger. Cook for 1 minute.5. Add the chicken broth and chili paste. Bring to a simmer.6. Bring the sauce to a boil and reduce heat to low. Simmer for 5 minutes, or until thickened.7. Stir in the tofu. Cook until heated through, about 2 minutes.8. Stir in the cornstarch slurry. Cook for 1 minute, or until the sauce thickens to desired consistency.9. Serve over rice.中文回答：麻婆豆腐。
麻婆豆腐做法
麻婆豆腐做法麻婆豆腐做法麻婆豆腐(英文名：Mapo Tofu)也称为陈麻婆豆腐，是四川省地方传统名菜之一。
制作原料主要有豆腐、肉末、辣椒和花椒等。
麻婆豆腐始创于清代同治年间，由成都万福桥“陈兴盛饭铺”老板娘陈刘氏所创。
因她脸上有几颗麻子，故称为麻婆豆腐。
下面，店铺将教大家制作麻婆豆腐，快来看看吧!菜品特色麻婆豆腐的特色在于麻、辣、烫、香、酥、嫩、鲜、活八字，也称之为八字箴言。
麻：指豆腐在起锅时，要洒上适量的花椒末。
花椒最好用汉源贡椒，麻味纯正，沁人心脾。
如若别地花椒，麻味卡喉，令人气紧。
辣：选用龙潭寺大红袍油椒制作豆瓣，剁细炼熟，加以少量熟油、海椒烹脍豆腐，又辣又香。
烫：豆腐的特质保持了整道菜出锅后的温度，不容易冷却。
每下一次筷子，吃到的都是刚出炉的`味道。
香：起锅立即上桌，闻不到制豆腐的石膏味，可冷浸豆腐的水锈味，也没有各色佐料原有的难闻气味，只有勾起食欲的香味。
酥：炼好的肉馅子，色泽金黄，红酥不板，一颗颗，一粒粒，入口就酥，沾牙就化。
嫩：豆腐下锅，煎氽得法，色白如玉，有楞有角，一捻即碎，故多用小勺舀食。
鲜：麻婆豆腐的原料，俱皆新鲜，鲜嫩翠绿，红白相宜，色味俱鲜，无可挑剔。
活：指麻婆豆腐店的一项绝技：豆腐上桌，寸把长的蒜苗，在碗内根根直立，翠绿湛兰，油泽甚艳，仿佛刚从畦地采摘切碎，活灵活现，但夹之入口，俱皆熟透，毫无生涩味道。
营养成分热量(1912.55千卡)、维生素B6(0.40毫克)、蛋白质(106.58克)、维生素B12(0.36微克)、脂肪(144.00克)、泛酸(2.50毫克)、碳水化合物(49.25克)、叶酸(15.30微克)、膳食纤维(13.08克)、胆固醇(160.00毫克)、维生素A(502.39微克)、胡萝卜素(2616.88微克)、硫胺素(0.79毫克)、核黄素(0.70毫克)、尼克酸(10.74毫克)、维生素C(3.73毫克)、维生素E(83.50毫克)、钙 (1128.95毫克)、磷(1351.05毫克)、钾(1402.80毫克)、钠(5201.53毫克)、碘46.20微克)、镁(470.91毫克)、·铁(20.26毫克)、锌(8.81毫克)、硒(64.60微克)、铜(1.78毫克)、锰(5.44毫克)。
麻婆豆腐步骤英语作文
The Delicious Art of Making Mapo TofuMapo tofu, a renowned dish from Sichuan cuisine, is a perfect blend of spicy, savory, and umami flavors. This dish, named after its creator, Mapo, is a testament to the rich culinary heritage of China. The preparation of mapotofu is not only a culinary exercise but also an art form, requiring precision and attention to detail. Here, I will guide you through the steps of creating this delicious dish. To begin, gather the necessary ingredients: fresh tofu, minced pork, garlic, ginger, scallions, doubanjiang (chili bean sauce), fermented black beans, chili peppers, salt, sugar, cooking wine, cornstarch, and chicken stock or water. Once you have these ingredients, you are ready to embark on the culinary journey of making mapo tofu.The first step is to prepare the tofu. Cut the tofuinto small cubes and gently place them in a bowl of salted water. This helps to remove any excess moisture and givesthe tofu a firmer texture. Set aside for a few minutes.Next, heat a wok or large frying pan over medium-high heat. Add a tablespoon of oil and swirl it around to coatthe pan. Once the oil is hot, add the minced pork and stir-fry until it turns brown and crumbly. This process releases the rich pork flavors and adds depth to the dish.Now, it's time to add the aromatics. Throw in the minced garlic, ginger, and scallions, and stir-fry for a minute or until fragrant. The scent of these ingredients is a tantalizing prelude to the final dish.Following that, add the key ingredients that give mapo tofu its signature taste: doubanjiang and fermented black beans. Stir-fry these for a few seconds to release their pungent and savory flavors. Be careful not to overcook them, as this can make the sauce bitter.At this point, pour in the cooking wine to deglaze the pan and scrape up any browned bits stuck to the bottom.This adds another layer of flavor to the dish. Then, addthe chicken stock or water and bring the mixture to a simmer.Now, gently add the tofu cubes to the simmering sauce. Be careful not to break the tofu as it is delicate. Let it cook for a few minutes, allowing the tofu to absorb thespicy and savory flavors of the sauce.To thicken the sauce, mix a tablespoon of cornstarch with a little water to form a slurry. Slowly pour this into the pan, stirring constantly, until the sauce reaches your desired consistency.Finally, season the dish with salt and sugar to taste. The salt enhances the flavors, while the sugar helps to balance out the spiciness. Stir well to ensure all the ingredients are evenly coated in the sauce.And there you have it—a delicious plate of mapo tofu, ready to be served. Garnish with some chopped chili peppers and scallions for added color and flavor. Serve with steamed rice, and enjoy the rich, spicy, and satisfying taste of this classic Sichuan dish.The art of making mapo tofu lies in the balance of flavors and the precision of cooking techniques. It is a dish that showcases the diverse and complex flavors of Sichuan cuisine, making it a favorite among food lovers worldwide. With practice and attention to detail, you can master this dish and bring its delicious flavors to your own kitchen.**麻婆豆腐制作之美味艺术**麻婆豆腐，这道源自四川的美食，以其辣、鲜、醇的独特风味而著称。
麻婆豆腐的英文介绍
Title: An Introduction to Mapo Tofu inEnglishMapo Tofu, a celebrated dish hailing from the Sichuan province of China, is a mouthwatering fusion of flavors that has captured the hearts of food enthusiasts worldwide. This delectable creation is known for its bold and spicy character, a perfect example of Sichuan cuisine's reputation forpiquancy and depth.The sauce, the heart and soul of Mapo Tofu, is a harmonious blend of Sichuan peppercorns, garlic, ginger, and fermented black beans, all brought together under a cloak of chili oil. The Sichuan peppercorns, with their unique numbing sensation, are particularly crucial, providing an intriguing counterpoint to the heat of the chilies.The preparation of Mapo Tofu is as much an art as it is a culinary technique. Chefs carefully stirfry the ingredients, ensuring that the flavors meld seamlessly while maintainingthe tofu's delicate structure. The final dish is often topped with a sprinkling of green onions, adding a fresh, crisp note to the ensemble.Mapo Tofu's popularity has transcended the borders of China, finding its way into the menus of Chinese restaurantsaround the world. Its appeal lies in its ability to satisfy a wide range of palates, from those seeking a fiery culinary experience to those who appreciate the intricate layers of flavor in a dish.In essence, Mapo Tofu is more than just a meal; it's a journey for the senses. Each bite is a celebration of the bold and the nuanced, a testament to the culinary heritage of Sichuan and the universal love for flavors that dance on the tongue.Title: An Introduction to Mapo Tofu in EnglishThe allure of Mapo Tofu lies not just in its taste, but in the story it tells of a region's culinary heritage. Sichuan cuisine, known for its use of bold flavors and the "ma la" sensation—numbing and spicy—is perfectly encapsulated in this humble dish. Mapo Tofu is a symphony of tastes that speaks to the heart of what makes Sichuan cooking so irresistible.The dish's versatility is another aspect of its charm. While traditionally enjoyed with steamed rice to offset the spiciness, Mapo Tofu can also be adapted into a variety of recipes. It might be found in a steaming bowl of noodles, or as a topping for a crispy, goldenbrown Mantou (steamed bun), offering a delicious contrast of textures.The experience of eating Mapo Tofu is as much about the journey as it is about the destination. The initial impression is one of heat, as the chili oil asserts itself. But soon, the numbing sensation of the Sichuan peppercorns kicks in, creating a unique mouthfeel that is bothstimulating and soothing. This interplay of flavors is what makes Mapo Tofu an unforgettable dish.In a world where food is often a reflection of culture, Mapo Tofu stands as a proud representative of Sichuan's culinary identity. It is a dish that invites conversation, that brings people together over a shared appreciation for the bold and the spicy. Whether enjoyed in a bustling street market or a refined dining setting, Mapo Tofu remains a dish that connects us all through the universal language of good food.Title: An Introduction to Mapo Tofu in EnglishOne cannot discuss Mapo Tofu without mentioning the 'ma la' flavor profile that is so characteristic of Sichuan cuisine. The 'ma' refers to the numbing sensation provided the Sichuan peppercorns, which is not a heat but a unique tingling feeling that dances on the tongue. The 'la' is the heat from the chili peppers, which can range from a warm glow to a fiery inferno, depending on the chef's hand and the diner's preference.The beauty of Mapo Tofu lies in its adaptability to individual tastes. For those who prefer a milder version, the chili oil can be adjusted, while for the adventurous, anextra dash can turn the dish into a fiery delight. This flexibility is part of what has made Mapo Tofu a staple in Chinese restaurants around the world, where it caters to a wide array of palates.In a cultural context, Mapo Tofu is more than just a dish; it's a piece of Chinese history and identity. It representsthe ingenuity of a people who have turned simple ingredients into a culinary icon. It's a dish that has traveled from the kitchens of Sichuan to the tables of the world, carrying with it the story of a region known for its spicy and bold flavors.。
介绍麻婆豆腐的做法英语作文
文章标题**Introduction to the Recipe of Mapo Tofu**Mapo Tofu, a renowned dish hailing from the Sichuan province of China, is a testament to the rich culinary heritage of the region. Its spicy and numbing flavors, a hallmark of Sichuan cuisine, have captivated food lovers worldwide. The dish, named after its creator, Madame Chen Mapo, combines the savory taste of tofu with a spicy chili sauce, creating a dish that is both appetizing and comforting.The preparation of Mapo Tofu begins with gathering the necessary ingredients. Key among them are fresh tofu, minced pork, chili peppers, garlic, ginger, and Sichuan peppercorns. The tofu, typically soft and delicate,provides the base for the dish, while the pork adds a meaty texture and depth of flavor. The chili peppers, garlic, and ginger contribute to the dish's signature spicy andfragrant aroma, while the Sichuan peppercorns lend a unique numbing sensation that is characteristic of Sichuan cuisine.Once the ingredients are prepared, the cooking process begins. The pork is first fried in a hot pan with oil, releasing its juices and flavor. This step is crucial, as it ensures that the pork is cooked thoroughly and its juices are fully incorporated into the dish. Garlic and ginger are then added to the pan, further enhancing the aroma and flavor of the dish.Next, chili peppers are introduced to the pan, releasing their pungent heat and color. This step is what gives Mapo Tofu its signature red hue and spicy kick. The chili peppers are cooked until their flavors are fully released, creating a robust and intense sauce.At this point, the tofu is gently added to the pan. It is important to handle the tofu carefully to preserve its delicate texture. The tofu is allowed to simmer in the spicy sauce, absorbing its flavors. The cooking process is completed with the addition of seasonings such as salt and soy sauce, which balance out the spicy flavors and enhance the overall taste of the dish.Finally, the cooked Mapo Tofu is served hot, garnished with chopped scallions or cilantro for added freshness andcolor. The dish is typically served with steamed rice,which pairs perfectly with its rich and spicy flavors.In conclusion, Mapo Tofu is a culinary masterpiece that showcases the unique flavors and techniques of Sichuan cuisine. Its preparation, though seemingly simple, requires careful attention to detail to achieve the perfect balanceof flavors. From the spicy chili peppers to the delicate tofu, each ingredient contributes to the dish's overall charm and taste, making it a favorite among food lovers across the globe.**麻婆豆腐的制作介绍**麻婆豆腐，这道源自中国四川的著名佳肴，以其辛辣和麻爽的口感成为了四川菜系的标志性菜肴，赢得了世界各地美食爱好者的喜爱。
麻婆豆腐英文作文
麻婆豆腐英文作文英文：Sichuan cuisine is famous for its spicy and flavorful dishes, and one of my favorites is Mapo Tofu. This dish is made with soft tofu, ground pork, Sichuan peppercorns, anda spicy bean paste sauce. The combination of textures and flavors is simply amazing.To make Mapo Tofu, you first need to prepare the sauce by frying garlic, ginger, and scallions in oil until fragrant. Then, add in the spicy bean paste and ground pork, and cook until the pork is browned. Next, add in the tofu and Sichuan peppercorns, and simmer until the tofu isheated through and coated in the sauce. Finally, garnishwith chopped scallions and serve hot with rice.I love the numbing sensation that Sichuan peppercorns give to the dish, and the softness of the tofu contrasts nicely with the texture of the ground pork. Whenever I eatMapo Tofu, I feel like I'm getting a taste of authentic Sichuan cuisine.中文：四川菜以其辣味和浓郁的味道而闻名，我最喜欢的之一就是麻婆豆腐。
如何做麻婆豆腐英语作文
如何做麻婆豆腐英语作文回答1:Sure, let's start with the English version:How to Make Mapo TofuMapo Tofu is a classic Sichuan dish known for its spicy and savory flavors. This popular Chinese dish is loved by many for its rich taste and silky texture. Here's a step-by-step guide on how to make Mapo Tofu at home.Ingredients:- 1 block of soft tofu- 150g minced pork- 2 cloves of garlic, minced- 1 tablespoon of doubanjiang (fermented broad bean paste) - 1 tablespoon of soy sauce- 1 teaspoon of sugar- 1 teaspoon of Sichuan peppercorns- 1/2 cup of chicken or vegetable stock- 2 tablespoons of cooking oil- 2 stalks of green onions, finely chopped- Salt to taste- 1 tablespoon of cornstarch mixed with 2 tablespoons of water (optional for thicker sauce)Instructions:1. Cut the tofu into small cubes and set aside.2. Heat the cooking oil in a wok or pan over medium heat. Add the minced garlic and cook until fragrant.3. Add the minced pork to the wok and stir-fry until it's cooked through.4. Stir in the doubanjiang and Sichuan peppercorns, and continue to cook for a minute to release the flavors.5. Pour in the chicken or vegetable stock, soy sauce, and sugar. Stir well and let it simmer for a few minutes.6. Gently add the tofu cubes into the wok, being careful not to break them. Let the tofu simmer in the sauce for 5-7 minutes to absorb the flavors.7. If you prefer a thicker sauce, add the cornstarch mixture to the wok and stir gently to combine. Let it simmer for an additional 2-3 minutes.8. Finally, sprinkle the chopped green onions over the MapoTofu before serving.Mapo Tofu is best enjoyed with steamed rice and some blanched vegetables on the side.现在用中文回答：如何制作麻婆豆腐麻婆豆腐是一道经典的川菜，以其麻辣的口味而闻名。
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Step 1. Cut the tofu into small pieces, drain the water from the tofu and set aside.
麻婆豆腐做法 英文
Step 2. Heat up a wok and pour in the cooking oil and chili oil. Add the chopped garlic, ground pork, spicy bean paste and stir-fry until the pork is half-done.
麻婆豆腐做法 英文
Step 5. Add in the roasted Sichuan peppercorn powder and chopped scallions. Gently stir and blend well. Dish out and serve hot.
麻婆豆腐做法 英文
Story about Mapo Tofu
•3 tablespoons chili oil
•1 tablespoon Sichuan peppercorns (roasted
and ground to powder)
•1 tablespoon light soy sauce
•1 teaspoon fermented black beans (rinsed
CHIol
Wang Jieyang
Ryan
麻婆豆腐做法 英文
Mapo Tofu
麻婆豆腐做法 英文
Mapo Tofu- a spicy Szechuan dish Mapo tofu is the most famous and easiest kind of Sichuan food and also the spicy taste also makes it very popular. True Mapo doufu is powerfully spicy with both conventional "heat" spiciness and the characteristic "mala" (numbing spiciness) flavor of Sichuan cuisine. The feel of the particular dish is often described by cooks using seven specific Chinese adjectives: numbing, spicy hot, hot temperature, fresh, tender and soft , aromatic, and flaky. These seven characteristics are considered to be the most defining of authentic Mapo doufu. The authentic form of the dish is increasingly easy to find outside China today, but usually only in Sichuanese restaurants that do not adapt the dish for nonSichuanese tastes.It is said that Ma Po bean curd introduced to Japan after the bags were made of fast food, "Mapo tofu."
and pounded)
•2 stalks of leeks or scallions (chopped into 1 or
2-inch length)
•2 gloves garlic (chopped)
•1/2 cup water
Salt to taste
麻婆豆腐做法 英文
METHOD
麻婆豆腐做法 英文
麻婆豆腐做法 英文
Step 3. add in chili powder, soy sauce, fermented black beans and stir-fry until aromatic.
麻婆豆腐做法 英文
Step 4. Add in the tofu and water; stir gently to blend the tofu (don’t break them) well with the sauce. Lower the heat and simmer for about 3-5 mins or until the sauce thickens.
麻婆豆腐做法 英文
Ingredients
麻婆豆腐做法 英文
•1 block silken tofu (19 oz box)
•1/4 lb ground pork
•3 tablespoons Sichuan spicy bean
•2 tablespoons chili powder
•2 tablespoons cooking oil
The name Ma Po Tofu is roughly translated as “pockmarked grandmother beancurd,” named for the old woman who supposedly invented the dish Xianfeng in the Qing Dynasty, a person called Chen Chunfu in Chengdu North Bridge Wan opened the door, "Chen Xingsheng Fanpu" generally sell rice and vegetables. A smallpox as a child because of her, leaving pock in the face, so she said it was Chen Mapo. The couple's male waiter, kitchen hand woman, with very understanding. Fan Pu near the large grain and oil storage, porters to transport grain and oil to be at this for almost a meal in the rest here. Chen Mapo porters that are hot to eat, Ma eat, and eat hot, with more pepper, chili bean burned, Ma made tofu, spicy, hot and tender, Shannon. Red bean curd on the side ...