雅思美食口語(yǔ)：麻婆豆腐
Ingredients
原料
300 g Regular tofu, drained and cut into 1/2 -inch cubes
300克新鮮豆腐，切成1/2寸丁
120 g Ground pork
1._________________
8 g Finely minced garlic
8克蒜末
8 g Finely minced peeled ginger root
8克姜末
1 tbsp Peanut or corn oil
1大勺花生油/玉米油
30 ml Chicken broth
2._________________
2 tbsp Hot bean paste
2大勺辣豆瓣醬
1 tsp Salted black beans
1小勺豆豉
15 g Soy sauce
15克醬油
Pinch of salt
少許食鹽
40 g Cornstarch solution
40克濕淀粉
1 tsp Chili oil
3._______________
2 tbsp Thinly sliced scallions
2大勺蔥花
10 g Szechuan pepper powder
10克四川花椒面
Method / 做法:
1. Poach the tofu in a pan of simmering water for 3 minutes. Remove from boiling water and drain.
1. 豆腐切成1/2寸方丁，放到開(kāi)水里滾上3分鐘。濾干備用。
2. 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.
2. 加熱中式炒鍋或是平底鍋，倒入少許油，晃一下鍋，加入豬肉炒至顏色轉(zhuǎn)為粉紅色就可以繼續(xù)添加蒜，姜末，中火炒香，約2分鐘。 加入豆豉，用炒勺弄碎，這樣容易和肉糜混合。
3. 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.
3. 接著加入豆瓣醬繼續(xù)翻炒，倒入雞上湯，醬油，和豆腐塊，倒入芡水，輕輕翻拌，這樣豆腐才不會(huì)碎。蓋住燜燒15秒直到醬汁濃稠。
4. 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.
4. 關(guān)掉火，灑入花椒油，花椒面和一半的蔥花。稍微翻拌一下。就可以起鍋了。這道豆腐趁熱和白米飯一起食用最佳。
Ingredients
原料
300 g Regular tofu, drained and cut into 1/2 -inch cubes
300克新鮮豆腐，切成1/2寸丁
120 g Ground pork
1._________________
8 g Finely minced garlic
8克蒜末
8 g Finely minced peeled ginger root
8克姜末
1 tbsp Peanut or corn oil
1大勺花生油/玉米油
30 ml Chicken broth
2._________________
2 tbsp Hot bean paste
2大勺辣豆瓣醬
1 tsp Salted black beans
1小勺豆豉
15 g Soy sauce
15克醬油
Pinch of salt
少許食鹽
40 g Cornstarch solution
40克濕淀粉
1 tsp Chili oil
3._______________
2 tbsp Thinly sliced scallions
2大勺蔥花
10 g Szechuan pepper powder
10克四川花椒面
Method / 做法:
1. Poach the tofu in a pan of simmering water for 3 minutes. Remove from boiling water and drain.
1. 豆腐切成1/2寸方丁，放到開(kāi)水里滾上3分鐘。濾干備用。
2. 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.
2. 加熱中式炒鍋或是平底鍋，倒入少許油，晃一下鍋，加入豬肉炒至顏色轉(zhuǎn)為粉紅色就可以繼續(xù)添加蒜，姜末，中火炒香，約2分鐘。 加入豆豉，用炒勺弄碎，這樣容易和肉糜混合。
3. 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.
3. 接著加入豆瓣醬繼續(xù)翻炒，倒入雞上湯，醬油，和豆腐塊，倒入芡水，輕輕翻拌，這樣豆腐才不會(huì)碎。蓋住燜燒15秒直到醬汁濃稠。
4. 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.
4. 關(guān)掉火，灑入花椒油，花椒面和一半的蔥花。稍微翻拌一下。就可以起鍋了。這道豆腐趁熱和白米飯一起食用最佳。
