大廚教你做麻婆豆腐《Chinese Chef Teaches You to Cook Mapo Tofu》

玉扣子（KOSICE）

<h3>麻婆豆腐，它來(lái)自民間，出身草根，是一道典型的四川名菜，讓所有的中國(guó)人熟知。不記得是哪位大咖說(shuō)過(guò)，"越是民族的，便越是世界的"，好像是馬爾克斯吧，這有待考證，但我敢說(shuō)他肯定吃過(guò)麻婆豆腐。為此，麻婆豆腐便成了中餐美食走向全世界的名片，也是外國(guó)人了解中餐美食的敲門磚。</h3><h3> MapoTofu ( spicy hot bean curd) comes from the folk in the countryside. It is a typical Sichuan famous dish, letting all Chinese people know it quite well. I can't remember which famed person said, "the more national, the more international," as if he is Marquez, this remains to be proven, but I dare to say that he must have eaten Mapo Tofu.To this end, Mapo Tofu has become a business card for Chinese food to go to the world, and it is also a key for foreigners to learn about Chinese cuisine.</h3> <h3>　　我不是四川人，但這并不代表我做的麻婆豆腐不正宗，要知道，我們湖南人吃辣椒比起四川人來(lái)可毫不遜色。好了，別光說(shuō)不練，今天看我小試牛刀。</h3><h3> I am not a person from Sichuan, but this does not mean that the Mapo Tofu I cook is not authentic. You have to know that the people of Hunan are not inferior to Sichuan people. Okay, don't just talk about it. Look, let me try for you today. </h3> <h3>原材料：清水豆腐三塊，郫縣豆瓣醬、花椒粉、豆豉、蔥花、蒜蓉，姜米、鹽、味精、白糖、醬油、料酒、水淀粉、牛肉沫兒(素食者可以不放，綠黨成員自便）</h3><h3>Raw materials: three pieces of clear water Tofu, bean paste of PI county, Chinese prickly ash, lobster sauce, chopped green onions, mashed garlic, ginger grains, salt, monosodium, white sugar, soy sauce, cooking wine, water starch, mashed beef (vegetarians can not put, the green party members help yourself)</h3> <h3>　　操作：將豆腐改刀切成1厘米見(jiàn)方的小塊，放清水中浸泡。</h3><h3>Operation: Cut the bean curd into 1 -cm squares, and then soak them in water. </h3> <h3>炒鍋上火，將水和豆腐一起倒入鍋中，放少許鹽，待開(kāi)鍋后全部倒回盆中待用。</h3><h3>Heat up the pan and pour the water and theTofu into the pan. Put a little more salt in it ，and when boiling，pour them back into the basin for stand-by.</h3> <h3>炒鍋洗凈燒熱，放50克油，下牛肉沫兒，豆瓣醬一起煸炒，調(diào)小火，待炒至出香，出紅油后加姜米、蒜蓉、豆豉、烹料酒，放半勺清水，把待用的豆腐控水入鍋，放少許鹽、味精、白糖，一點(diǎn)醬油著色，水淀粉勾芡收汁，出鍋，撒上花椒粉，蔥花即可。</h3><h3>Wash and hot frying pan, put 50 grams of oil, mashed beef , saute bean paste, adjust the small fire, when stir-frying until fragrant is out, put the red oil, add ginger grains, mashed garlic, lobster sauce, cooking wine, then put half a ladleful of water, put the water of Tofu away and put them into the pot, put a little salt, monosodium , white sugar, a little soy sauce for color, thicken with water starch flour sauce, have them out of the pot, and then sprinkle Chinese prickly ash, chopped green onion, that's ok.</h3> <h3>　　是不是很簡(jiǎn)單，物美價(jià)廉，也沒(méi)有過(guò)高的刀功要求，唯一需要的只是你喜歡上中餐的熱情。為了確保成功無(wú)虞，最好一起買上六塊豆腐。</h3><h3> 一盤麻辣鮮香的豆腐，簡(jiǎn)直太誘人了。說(shuō)一句份外的話，麻婆豆腐的最佳搭配主食是白米飯，這個(gè)小秘密你在谷歌搜索引擎上都找不到。如果你非要配一盤薯?xiàng)l，當(dāng)然，這沒(méi)什么大問(wèn)題，我只是不能保證你的中國(guó)朋友不會(huì)笑話你。</h3><h3> It is simple, cheap and inexpensive, and there is no excessive demand for the cutting skill. The only thing is your passion for Chinese food.To ensure success, you'd best buy six pieces of Tofu once.</h3><h3> A dish of spicy hot Tofu is simply too tempting. In another word, the best combination of Mapo Tofu is white rice, you can't find the little secret on the Google search engine. If you want to have a plate of chips with it, of course, it's not a big deal, you can do, but I can't guarantee that your Chinese friends won't laugh at you!</h3> <h3>　　中國(guó)有句俗話，"心急吃不了熱豆腐"。剛出鍋的麻婆豆腐會(huì)非常燙嘴，一定要慢慢吃，對(duì)于正在熱戀中的朋友們，正好不失為和Ta多些時(shí)間待在一起的借口。祝好胃口，愿您的生活就像這盤麻婆豆腐一樣，有滋，有味。</h3><h3> There is a saying in China, that is "You are too eager to eat hot Tofu".The newly cooked Mapo been curd is too hot to eat eagerly, but you must eat slowly.But for the friends who are in love, it is an excuse to spend more time with them. Wish you a good appetite. May your life be delicious like this dish of Mapo Tofu. </h3> <h3>本篇文字及圖片由生活在布達(dá)佩斯的湖南籍大廚杜慎勇先生提供，并由他本人和可愛(ài)的女兒親自出鏡"帶鹽"</h3> <h3>這盤是我照著這篇菜譜親自實(shí)踐的，色、味都?jí)虻氐馈?lt;/h3> <h3>英譯：趙宜忠，資深翻譯，已退休，居住在捷克。</h3> <h3>編輯玉扣子，居住在斯洛伐克科希策市。本篇由居住在三個(gè)國(guó)家的華人共同制作完成，歡迎轉(zhuǎn)載推廣，歡迎譯為其它國(guó)家文字進(jìn)行推廣，請(qǐng)標(biāo)明原創(chuàng)者名字。學(xué)會(huì)了別忘交學(xué)費(fèi)，??橙色小框中扔個(gè)仨瓜倆棗的鼓勵(lì)一下吧！</h3>

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大廚教你做麻婆豆腐《Chinese Chef Teaches You to Cook Mapo Tofu》

玉扣子（KOSICE）