第1个回答 2009-12-12
Most famous cuisine is spiced dish, because of its unique spicy flavor and wide patrons. Authentic mapo beancurd spicy, it must also have full cuisine "hot" and "ma". Sichuan cuisine chef often put this dish of entrance to seven words: feel hot, hot, flax, fresh and tender, fragrance and crisp. Only has the characteristics of seven to it is authentic mapo beancurd. Taste authentic mapo beancurd in present more and more easily also eat at abroad, but must to sichuan restaurant can enjoy authentic mapo beancurd. This dish has been to bag the form into the Japanese fast-food market.
Mapo beancurd cooked method:
Raw material
1 piece tofu (300 grams)
120 grams of pork
3 teaspoons of sichuan hot bean (preferably PI county recently watercress)
2 tablespoons chili powder
2 tablespoons cooking oil
3 teaspoons of oil
1 spoon sichuan DaGongPao zanthoxylum bungeanum (baked cooked research into powder)
1 spoon soya
1 spoon fermented mash wash (bad)
Two small leek or green (cut into small sections of 20 mm),
2 cloves of garlic thinly (garlic)
Half-filled water
Amount of salt
Methods:
One, will cut tofu into small pieces, filtration purification backup,
Second, the heat, fry pan into the cooking oil and oil, add garlic, pork, hot bean minced pork, until the break with minced meat;
Third, add chili powder, fermented soy sauce, Fried, a fragrance,
Four, add water and bean curd, gently turning tofu (don't get broken) with the sauce mix entirely. A simmer for 3-5 minutes, or until the sauce thick,
Five, add onion, Chinese prickly ash and cooked gently turning to the mixture. It is installed dish.
explain
One, such as the dish to relieve the spicy taste, Chinese prickly ash, chili powder, can reduce the dosage of oil and, in order to adapt to the patrons of different flavors.
Second, the Chinese restaurants abroad do mapo beancurd, its taste, spicy degree has already localization is reduced greatly.
第2个回答 2009-12-09
麻婆豆腐是川菜中最有名的一道菜，因其独特的麻辣风味而广受食客喜爱。地道的麻婆豆腐辣味十足，它必须同时具备川菜的“辣”和“麻”的特点。川菜厨师经常把这道菜的入口感觉归纳为七个字：麻、辣、烫、鲜、嫩、香、酥。只有具备了这七大特点才能称得上是正宗的麻婆豆腐。目前口味正宗的麻婆豆腐在国外也越来越容易吃到了，但必须要到四川人开的饭店才能品尝到原汁原味的麻婆豆腐。据说这道菜已经以袋装快餐的形式进入了日本市场。
麻婆豆腐的烹制方法：
原料
1块豆腐（300克）
120克猪肉沫
3勺四川辣豆瓣酱(最好用郫县豆瓣)
2勺辣椒粉
2勺烹饪油
3勺辣椒油
1勺四川大红袍花椒（焙熟研成粉末）
1勺生抽
1勺豆豉（洗净捣烂）
2小把韭菜或青葱（切成20毫米小段）
2瓣大蒜（切成蒜末）
半杯水
适量的盐
方法：
一、将豆腐切成小块，滤净水后备用；
二、把炒锅加热，倒入烹饪油和辣椒油，加入蒜末、猪肉末、辣豆瓣酱翻炒，直到肉末断生；
三、加入辣椒粉、酱油、豆豉，炒出香味；
四、加入豆腐和水，轻轻翻动豆腐（不要弄碎了）使其与酱汁完全混合。小火炖3-5分钟，或等到酱汁浓稠；
五、加入熟花椒粉和葱段，轻轻翻动使其混合均匀。起锅装盘。
说明
一、如需减轻此道菜的麻辣味，可减少花椒粉、辣椒粉和辣椒油的用量，以适应食客的不同口味。
二、国外的中餐馆所做的麻婆豆腐，其口味已经当地化，麻辣度已大大降低。
Ma Po Tofu is the most famous Sichuan dish, because of its unique spicy flavor is widely loved by the patrons. Ma po tofu spicy authentic full, it must also have Sichuan's "harsh" and "Ma" in features. Sichuan chefs dish often felt summed up the entrance of seven characters: hemp, spicy, hot, fresh, tender, fragrant, crisp. Only with this can be called the seven characteristics of authentic Mapo tofu. Current taste authentic Mapo Tofu in foreign countries are increasingly easy to eat, but must be open to the Sichuanese restaurant to enjoy authentic Mapo tofu. The dish is said to have been in the form of fast food bags into the Japanese market.
Ma po tofu cooking methods:
Stuff
1 block tofu (300 grams)
120g pork Mo
3 tablespoons Sichuan spicy bean paste (preferably Pixian 豆瓣)
2 tablespoons chili powder
2 tablespoons cooking oil
3 tablespoons chili oil
Dahongpao a spoon, Sichuan pepper (cooked inquiry into the baking powder)
1 spoon soy sauce
A spoon lobster sauce (wash smashed)
Chinese chives or green onions into 2 small (cut into 20 mm above)
2 garlic (chopped garlic)
Half a cup of water
The right amount of salt
Method:
First, the tofu cut into small pieces, filtered water reserve;
Second, the wok heat, pour cooking oil and chili oil, add minced garlic, pork and at the end, spicy bean paste stir fry until the minced meat off of Health;
3, add chili powder, soy sauce, tempeh, Chao Chu flavor;
4, add tofu and water, gently flip tofu (do not crumble a) so that it completely mixed with the sauce. Small Huodun 3-5 minutes, or until a thick sauce;
5, add pepper powder and spring onion cooked, gently flip to mix evenly. Remove from heat transfer to a plate.
Description
1, For reducing the spicy flavor of this dish can reduce the pepper powder, chilli powder and chilli oil consumption to meet the different tastes of diners.
Second, overseas Chinese restaurants do Mapo tofu, its taste has been localized, spicy degree has been greatly reduced.
希望能帮助你
第3个回答 2009-12-11
麻婆豆腐是川菜中最有名的一道菜，因其独特的麻辣风味而广受食客喜爱。地道的麻婆豆腐辣味十足，它必须同时具备川菜的“辣”和“麻”的特点。川菜厨师经常把这道菜的入口感觉归纳为七个字：麻、辣、烫、鲜、嫩、香、酥。只有具备了这七大特点才能称得上是正宗的麻婆豆腐。目前口味正宗的麻婆豆腐在国外也越来越容易吃到了，但必须要到四川人开的饭店才能品尝到原汁原味的麻婆豆腐。据说这道菜已经以袋装快餐的形式进入了日本市场。
Mapo Doufu or Spicy Hot Bean Curd is one the most famous dishes in Sichuan cuisine, it is popular among diners due to its spicy-hot flavor. The veritable Mapo Doufu not only should it be very hot but must have the Sichuan cuisine’s characteristics of ‘hot’ and ‘spicy’ as well. Sichuan chefs often sum up the taste of this dish in seven words: spicy, hot, burn, fresh, tender, fragrant and crispy; only with these seven features can it be considered an authentic Mapo Toufu. It is getting easier to savor classic flavored Mapo Doufu in foreign countries now, but you must go to Sichuanese restaurants for the original taste. It is said that this dish has entered the Japanese market in a packed snack form.
麻婆豆腐的烹制方法：
原料
1块豆腐（300克）
120克猪肉沫
3勺四川辣豆瓣酱(最好用郫县豆瓣)
2勺辣椒粉
2勺烹饪油
3勺辣椒油
1勺四川大红袍花椒（焙熟研成粉末）
1勺生抽
1勺豆豉（洗净捣烂）
2小把韭菜或青葱（切成20毫米小段）
2瓣大蒜（切成蒜末）
半杯水
适量的盐
Mapo Doufu (Spicy-hot Bean Curd) Recipe
Ingredients:
1 pc of bean curd (300 gm)
120 gm minced pork
3 tablespoons of Sichuan hot bean paste
(preferably Pixian bean paste)
2 tablespoons of chili powder
2 tablespoons of cooking oil
3 tablespoons of chili oil
1 tablespoon of Sichuan prickly ash (baked and ground into powder)
1 tablespoon of soy sauce
1 tablespoon of fermented soya beans (washed and pound)
2 wisps of Chinese chives or shallots (cut into 2 cm strips)
2 cloves of garlic (finely chopped)
1/2 cup of water
Salt to taste
方法：
一、将豆腐切成小块，滤净水后备用；
二、把炒锅加热，倒入烹饪油和辣椒油，加入蒜末、猪肉末、辣豆瓣酱翻炒，直到肉末断生；
三、加入辣椒粉、酱油、豆豉，炒出香味；
四、加入豆腐和水，轻轻翻动豆腐（不要弄碎了）使其与酱汁完全混合。小火炖3-5分钟，或等到酱汁浓稠；
五、加入熟花椒粉和葱段，轻轻翻动使其混合均匀。起锅装盘。
Method:
1. Cut the bean curd into small cubes, drain the water and set aside;
2. Heat the wok and pour in the cooking oil and chili oil, add in the chopped garlic, minced meat and bean paste, stir fry until the meat is half-cooked;
3. Add in the chili powder, soy sauce and fermented soya beans, fry until fragrant;
4. Add in the bean curds and water, gently flip the bean curds (don’t break them) to blend completely with the sauce. Simmer in low heat for 3-5 minutes or until the sauce thickens;
5. Sprinkle the prickly ash and shallot strips, gently stir to blend with the bean curds. Dish up and serve.
说明
一、如需减轻此道菜的麻辣味，可减少花椒粉、辣椒粉和辣椒油的用量，以适应食客的不同口味。
二、国外的中餐馆所做的麻婆豆腐，其口味已经当地化，麻辣度已大大降低。
Note:
1. The amount of prickly ash, chili powder and chili oil can be reduced if you need to cut down the spicy-hot taste to suit different diners’ taste buds.
2. The flavor of Mapo Doufu served in overseas Chinese restaurants has already been localized and the spicy-hot taste is greatly reduced.
第4个回答 2009-12-09
Ma Po Tofu is the most famous Sichuan dish, because of its unique spicy flavor is widely loved by the patrons. Ma po tofu spicy authentic full, it must also have Sichuan's "harsh" and "Ma" in features. Sichuan chefs dish often felt summed up the entrance of seven characters: hemp, spicy, hot, fresh, tender, fragrant, crisp. Only with this can be called the seven characteristics of authentic Mapo tofu. Current taste authentic Mapo Tofu in foreign countries are increasingly easy to eat, but must be open to the Sichuanese restaurant to enjoy authentic Mapo tofu. The dish is said to have been in the form of fast food bags into the Japanese market.
Ma po tofu cooking methods:
Stuff
1 block tofu (300 grams)
120g pork Mo
3 tablespoons Sichuan spicy bean paste (preferably Pixian豆瓣)
2 tablespoons chili powder
2 tablespoons cooking oil
3 tablespoons chili oil
Dahongpao a spoon, Sichuan pepper (cooked inquiry into the baking powder)
1 spoon soy sauce
A spoon lobster sauce (wash smashed)
Chinese chives or green onions into 2 small (cut into 20 mm above)
2 garlic (chopped garlic)
Half a cup of water
The right amount of salt
Method:
First, the tofu cut into small pieces, filtered water reserve;
Second, the wok heat, pour cooking oil and chili oil, add minced garlic, pork and at the end, spicy bean paste stir fry until the minced meat off of Health;
3, add chili powder, soy sauce, tempeh, Chao Chu flavor;
4, add tofu and water, gently flip tofu (do not crumble a) so that it completely mixed with the sauce. Small Huodun 3-5 minutes, or until a thick sauce;
5, add pepper powder and spring onion cooked, gently flip to mix evenly. Remove from heat transfer to a plate.
Description
1, For reducing the spicy flavor of this dish can reduce the pepper powder, chilli powder and chilli oil consumption to meet the different tastes of diners.
Second, overseas Chinese restaurants do Mapo tofu, its taste has been localized, spicy degree has been greatly reduced.
第5个回答 2009-12-09
Ma Po Tofu is the most famous Sichuan dish, because of its unique spicy flavor is widely loved by the patrons. Ma po tofu spicy authentic full, it must also have Sichuan's "harsh" and "Ma" in features. Sichuan chefs dish often felt summed up the entrance of seven characters: hemp, spicy, hot, fresh, tender, fragrant, crisp. Only with this can be called the seven characteristics of authentic Mapo tofu. Current taste authentic Mapo Tofu in foreign countries are increasingly easy to eat, but must be open to the Sichuanese restaurant to enjoy authentic Mapo tofu. The dish is said to have been in the form of fast food bags into the Japanese market.
Ma po tofu cooking methods:
Stuff
1 block tofu (300 grams)
120g pork Mo
3 tablespoons Sichuan spicy bean paste (preferably Pixian flickr)
2 tablespoons chili powder
2 tablespoons cooking oil
3 tablespoons chili oil
Dahongpao a spoon, Sichuan pepper (cooked inquiry into the baking powder)
1 spoon soy sauce
A spoon lobster sauce (wash smashed)
Chinese chives or green onions into 2 small (cut into 20 mm above)
2 garlic (chopped garlic)
Half a cup of water
The right amount of salt
Method:
First, the tofu cut into small pieces, filtered water reserve;
Second, the wok heat, pour cooking oil and chili oil, add minced garlic, pork and at the end, spicy bean paste stir fry until the minced meat off of Health;
3, add chili powder, soy sauce, tempeh, Chao Chu flavor;
4, add tofu and water, gently flip tofu (do not crumble a) so that it completely mixed with the sauce. Small Huodun 3-5 minutes, or until a thick sauce;
5, add pepper powder and spring onion cooked, gently flip to mix evenly. Remove from heat transfer to a plate.
Description
1, For reducing the spicy flavor of this dish can reduce the pepper powder, chilli powder and chilli oil consumption to meet the different tastes of diners.
Second, overseas Chinese restaurants do Mapo tofu, its taste has been localized, spicy degree has been greatly reduced.