麻婆豆腐做法 英文

麻婆豆腐做法

Ingredients

Forthe Marinade:

6 oz. ground pork

1 tsp. soy sauce

1 tsp. soy sauce

2 tsps. cornstarch

2 tsps. cornstarch

Forthe Sauce:

1 cup water

1/2 tsp. sesame oil

1 Tbsp. vegetable oil

1 tsp. minced garlic

1 tsp. hot bean paste

1/4 tsp. ground Sichuan peppercorns, toasted

1/4 cup chopped water chestnuts

2 green onions, trimmed and cut into 1/2 inch pieces

1 package (14-ounces) soft tofu, drained and cut into 1/2-inch cubes

Instructions

1. Pour enough warm water over the mushrooms in a small bowl to cover them completely. Soak until softened, about 20 minutes. Drain. Discard the stem and chop the caps coarsely.

2. Marinate the pork: Stir the ground pork, soy sauce and cornstarch together until evenly distributed.

3. Prepare the sauce: Stir the water, soy sauce and sesame oil together in a small bowl.

4. Heat a wok over high heat until hot. Add the oil and swirl to coat the sides. Add the garlic and stir-fry until fragrant about 20 seconds. Add the pork, hot bean paste and peppercorns and stir-fry until the pork is crumbly, 2 to 3 minutes.

5. Pour the sauce into the wok, then stir in the water chestnuts and green onions. Slide the tofu into the wok, and stir gently to coat the tofu with the sauce and heat through, 2-4 minutes.

6. Pour in the dissolved cornstarch and cook gently, stirring, until the sauce thickens, about 1 minute. Spoon the tofu and sauce onto a serving platter and serve hot.

1。倒入足够的温暖的水在一个小碗蘑菇完全盖过它们。浸泡至软，约20分钟。排水。去干，把帽粗。

2。腌猪肉：搅碎猪肉，酱油和淀粉一起直到均匀分布。

3。准备汁：搅拌水，酱油和香油搅拌在一起。

4。烧热锅加热到热。加入油和涡流涂面。加入大蒜炒香，约20秒。增加猪肉，辣豆瓣酱、花椒粒炒猪肉是易碎的，2到3分钟。

5。把酱汁倒入锅中，然后加入荸荠和绿洋葱。将豆腐放入锅中，并轻轻搅拌毛豆腐酱和热透，2-4分钟。

6。倒入溶解淀粉和文火煮，搅拌，直到酱汁浓稠，约1分钟。把豆腐和酱油倒入盘中，趁热。

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