蚂蚁在fei
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:Stuff1 block tofu (300 grams)120g pork Mo3 tablespoons Sichuan spicy bean paste (preferably Pixian豆瓣)2 tablespoons chili powder2 tablespoons cooking oil3 tablespoons chili oilDahongpao a spoon, Sichuan pepper (cooked inquiry into the baking powder)1 spoon soy sauceA 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 waterThe right amount of saltMethod: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.Description1, 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.
悠悠lvying
正宗水煮肉片的做法1、买里脊肉300克。2、切薄片。3、用蛋清、淀粉浆一下肉片。4、郫县豆瓣酱1勺。5、辣椒、花椒、葱姜蒜蒜苗等配料。6、放少许油把郫县豆瓣酱炒香下入少量辣椒及葱姜蒜。7、加入一碗水开大火。8、大火烧开后快速下入肉片下完后，放盐、味精30s关火（时间长了肉片就不好吃）9、关火后迅速到入青菜垫底的汤盆里（如果是上海青，不如小白菜容易熟，过一下水）10.大功告成,可以坐下来品尝一下美味了
掉了BOWL
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) RecipeIngredients:1 pc of bean curd (300 gm)120 gm minced pork3 tablespoons of Sichuan hot bean paste(preferably Pixian bean paste)2 tablespoons of chili powder2 tablespoons of cooking oil3 tablespoons of chili oil1 tablespoon of Sichuan prickly ash (baked and ground into powder)1 tablespoon of soy sauce1 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 waterSalt 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.
赫拉克里斯
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 material1 piece tofu (300 grams)120 grams of pork3 teaspoons of sichuan hot bean (preferably PI county recently watercress)2 tablespoons chili powder2 tablespoons cooking oil3 teaspoons of oil1 spoon sichuan DaGongPao zanthoxylum bungeanum (baked cooked research into powder)1 spoon soya1 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 waterAmount of saltMethods: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.explainOne, 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.
qingqing829
Sichuan's water is a special kind of practice, with the national popular boiled fish, there is acceptance and love or even infatuation on this practice. This seemingly complex dishes, it is actually very simple and easy to do on the heat, a knife is not too high a requirement and only need to pay attention to several details, can make it to Shuizhuroupian amazing! Come on, let's work together to make a tasty Shuizhuroupian !Raw materials: Pork (or beef) 250 grams of lean meat Chinese cabbage (or other seasonal vegetables such as lettuce) 200 grams Pixian watercress 50g (3 tablespoons) Cooking wine 25 grams (1.5 tablespoons) Starch 25 grams (1.5 tablespoons) Salt 2 grams (about 1 / 2 teaspoon) Essence of Chicken with a small amount of 10 grams of dried hot peppers Pepper 20 Appropriate green Broth 400 grams Oil 100 grams Soy sauce 3 grams (1 teaspoon) 5 grams of sugar (1 teaspoon) 4 garlic (peeled, cut at the end) Ginger 5 grams ( shred )Practices: 1, the lean meat and cut into about 5 cm long, 2.5; cm wide, 0.3 cm thick sheet of large (but probably not a strict measure, a number of short thin would have been better), if all that bad, can meat slightly cold freezer until hard, when some slices of meat with a starch, cooking wine, salt and a small amount of water absorbed slightly salted meat READY grasp. 2, cabbage washed his hands torn large leaves, Chinese cabbage oblique upper sliced with a knife;cutting green onions chopped onion Wash; dry chili stand above cut with scissors; Pixian READY chopped watercress. 3, 40 grams into the pan with oil, Add dry chili and pepper Fried was used in fire red brown, remove inactive. 4, to the fire, will be within Cut green onions Add Speculation pan, then put off fried cabbage Health, Shop in the bowl with stand. 5,Burningheat, and then poured into 40 grams of oil, watercress and ginger Add Pixian Speculation until oil come out. 6, adding broth, boiling. 7, will souse pot Add the meat, set aside, scattered with chopsticks, to be dispersed until meat change color when adding soy sauce, chicken, sugar, flavoring. 8, together with the meat and broth into the bowl of cabbage paved. 9, will be pre-fried dried peppers and chopped pepper, sprinkle on the meat, sprinkle evenly garlic also on the meat. 10, dry wash pot, Add 20 grams of oil, very badly 9 into heat (smoke), and then pouring hot oil evenly on the meat can be.
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