麻婆豆腐Mapo Toufu

  • Prep Time
    40 Mins
  • Cook Time
    20 Mins
  • Type
  • View
    175

鲜嫩的豆腐经过麻婆酱汁的烹煮,香辣有劲,下饭涮嘴,爱吃辣的人是绝不能错过的。这道料理没有采用猪肉、也不用素肉,而是豆腐炒豆腐,让豆腐碎在蒜茸麻油的辅助下充当肉末,然后下调味和汆烫过的豆腐,用勺子轻推豆腐,豆腐完整不烂,看着漂亮,嘴里也吃得香。

Ingredients

材料A

Ingredient A

材料B

Ingredients B

材料C

Ingredients C

材料D

Ingredients D

    Directions

    Step 1

    将材料A中的豆腐,汆汤后,用叉子压碎,备用。After boiling the hard beancurd in ingredient A, crush it with a fork and set aside.

    Step 2

    开中火烧热锅,下麻油和豆腐碎,翻炒均匀后,下酱油,继续翻炒。Heat a pan on medium heat, add sesame oil and crushed hard beancurd, stir-fry evenly, add soy sauce and continue to stir-fry.

    Step 3

    将所有的材料B混合后,倒入作法2内,翻炒均匀。After mixing all ingredients B, pour into step 2 and stir-fry evenly.

    Step 4

    下板豆腐块,和下½杯纯净水,煮至滚后转小火慢煮3-5分钟。Add the hard beancurd, add ½ cup water, boil until it boils, turn to low heat and simmer for 3-5 minutes.

    Step 5

    将所有材料D混合均匀,倒入作法3内勾芡,煮至略收汁,即可上桌,趁热享用。Mix all ingredients D evenly, pour it into step 3 cook until the sauce thickened and absorbed, serve and enjoy while it's hot.

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