Category:catering food

Question:
have always liked to eat tofu, but not very will do! Who taught me to teach the practice of Mapo Tofu ah! ! Thanks! ! !

Answer:
Mapo Tofu

material: Tofu 1 on, minced 50 grams, 100 grams of vegetable oil,豆瓣sauce 35 grams, monosodium glutamate 3.5 grams, bone soup 10 grams, 15 grams of diesel oil, pepper powder 0.5 g, wet starch 30 grams, onion 2, ginger 10 grams, Garlic 2.
system of law: tofu cut into 1 cm square small, into containers, into the 1,000 grams of water, soak for 10 minutes or so, into the colander lishui. Onions, ginger, garlic wash, cut to fine. Heat set each on a pan, add 50 grams of vegetable oil Heat the next minced causal to turn color, add Cong Jiangsuan the end of the Chao Chu aroma, into豆瓣sauce, Chao Chu marked. Ding tofu pot by adding bone soup, MSG, boiled starch thicken with wet, Lin Ru 50 grams of vegetable oil, rotate pan, pushing gently with the spoon several times, and Lin Ru marked oil, sprinkle with pepper, pan installed deep soup pots on the seats.
features: color, golden red, spicy Sauvignon, delicious and tasty.
key: hot water wants to open a small tofu, tofu cream mature oil to hook a good qian, transfer to a plate, will not water.
=================================
“Mapo tofu” is a famous Sichuan dishes. According to legend, Tongzhi years of the Qing Dynasty, Sichuan, Chengdu, outside North Ave bridge has a small restaurant owner, Chen Women are good at cooking dishes, she uses tofu, ground beef, chili, pepper, bean paste and other fired tofu, spicy fresh incense, taste delicious and very popular. At that time no formal name of the dish, because Chen has pockmarked face, people will be known as the “Mapo tofu”, from the country famous. One hundred years, with the development of Sichuan, the country name to the Sichuan Museum, as well as overseas Chinese restaurant opened in China, are operating this menu, not long ago Japanese businessman and imitated Sichuan “Ma Po tofu” made of “Ma Po Tofu “canned food, which are sold around the world.

features: color, light yellow, tofu Ruannen and shiny, their taste hemp, spicy, crisp, fragrant, tender, fresh, hot, tofu surface covered with a layer of light red spicy oil, can maintain the heat inside the tofu does not make it quickly lost, still hot food taste better, pepper aroma in coverage. In the beginning of winter frost winter season, consumption, heating solution is cold delicacies

Answer:
Mapo Tofu

material: Tofu 1 on, minced 50 grams, 100 grams of vegetable oil,豆瓣sauce 35 grams , monosodium glutamate 3.5 grams, bone soup 10 grams, 15 grams of diesel oil, pepper powder 0.5 g, wet starch 30 grams, onion 2, ginger 10 grams, Garlic 2.

system of law: tofu cut into 1 cm square small, into containers, into the 1,000 grams of water, soak for 10 minutes or so, into the colander lishui. Onions, ginger, garlic wash, cut to fine. Heat set each on a pan, add 50 grams of vegetable oil Heat the next minced causal to turn color, add Cong Jiangsuan the end of the Chao Chu aroma, into豆瓣sauce, Chao Chu marked. Ding tofu pot by adding bone soup, MSG, boiled starch thicken with wet, Lin Ru 50 grams of vegetable oil, rotate pan, pushing gently with the spoon several times, and Lin Ru marked oil, sprinkle with pepper, pan installed deep soup pots on the seats.
features: color, golden red, spicy Sauvignon, delicious and tasty.
key: hot water wants to open a small tofu, tofu cream mature oil to hook a good qian, transfer to a plate, will not water.

Answer:
Mapo Tofu:

material: Tofu 1, minced meat 50 grams, 100 grams of vegetable oil,豆瓣sauce 35 grams, monosodium glutamate 3.5 grams, bone soup 10 grams, 15 grams of diesel oil, pepper powder 0.5 g, wet starch 30 grams, onion 2, ginger 10 grams, Garlic 2.

system of law: tofu cut into 1 cm square small, into containers, into the 1,000 grams of water, soak for 10 minutes or so, into the colander lishui. Onions, ginger, garlic wash, cut to fine. Heat set each on a pan, add 50 grams of vegetable oil Heat the next minced causal to turn color, add Cong Jiangsuan the end of the Chao Chu aroma, into豆瓣sauce, Chao Chu marked. Ding tofu pot by adding bone soup, MSG, boiled starch thicken with wet, Lin Ru 50 grams of vegetable oil, rotate pan, pushing gently with the spoon several times, and Lin Ru marked oil, sprinkle with pepper, pan installed deep soup pots on the seats.

features: color, golden red, spicy Sauvignon, delicious and tasty.

Answer:
Mapo Tofu

material: Tofu 1 on, minced 50 grams, 100 grams of vegetable oil,豆瓣sauce 35 grams, monosodium glutamate 3.5 grams, bone soup 10 grams, 15 grams of diesel oil, pepper powder 0.5 g, wet starch 30 grams, onion 2, ginger 10 grams, Garlic 2.
system of law: tofu cut into 1 cm square small, into containers, into the 1,000 grams of water, soak for 10 minutes or so, into the colander lishui. Onions, ginger, garlic wash, cut to fine. Heat set each on a pan, add 50 grams of vegetable oil Heat the next minced causal to turn color, add Cong Jiangsuan the end of the Chao Chu aroma, into豆瓣sauce, Chao Chu marked. Ding tofu pot by adding bone soup, MSG, boiled starch thicken with wet, Lin Ru 50 grams of vegetable oil, rotate pan, pushing gently with the spoon several times, and Lin Ru marked oil, sprinkle with pepper, pan installed deep soup pots on the seats.
features: color, golden red, spicy Sauvignon, delicious and tasty.
key: hot water wants to open a small tofu, tofu cream mature oil to hook a good qian, transfer to a plate, will not water.
=================================
“Mapo tofu” is a famous Sichuan dishes. According to legend, Tongzhi years of the Qing Dynasty, Sichuan, Chengdu, outside North Ave bridge has a small restaurant owner, Chen Women are good at cooking dishes, she uses tofu, ground beef, chili, pepper, bean paste and other fired tofu, spicy fresh incense, taste delicious and very popular. At that time no formal name of the dish, because Chen has pockmarked face, people will be known as the “Mapo tofu”, from the country famous. One hundred years, with the development of Sichuan, the country name to the Sichuan Museum, as well as overseas Chinese restaurant opened in China, are operating this menu, not long ago Japanese businessman and imitated Sichuan “Ma Po tofu” made of “Ma Po Tofu “canned food, which are sold around the world.

features: color, light yellow, tofu Ruannen and shiny, their taste hemp, spicy, crisp, fragrant, tender, fresh, hot, tofu surface covered with a layer of light red spicy oil, can maintain the heat inside the tofu does not make it quickly lost, still hot food taste better, pepper aroma in coverage. In the beginning of winter frost winter season, consumption, heating solution is cold delicacies.

Chinese:麻婆豆腐的做法

类别: 餐饮食品

问题:
一直都很喜欢吃豆腐，只是不是很会做！谁教教我麻婆豆腐的作法啊！！谢谢！！！

回答:
麻婆豆腐

原料:豆腐1对，肉末50克，素油100克，豆瓣辣酱35克，味精3.5克，骨头汤10克，红油15克，花椒粉0.5克，湿淀粉30克，葱2根，姜10克，蒜头2瓣。
制法:豆腐切成1厘米见方的丁，装入容器内，倒入1000克开水，浸泡10分钟左右，倒入漏勺沥水。葱，姜，蒜头洗净，切成细末。锅置旺火上烧热，加素油50克烧热，下肉末炒散至转色，加入葱姜蒜末，炒出香气，放入豆瓣辣酱，炒出红油。豆腐丁下锅，加入骨头汤，味精,烧开后用湿淀粉勾芡，淋入50克素油，转动锅子，用汤勺轻轻推几下，淋入红油，撒上花椒粉，出锅装深汤盆上席。
特点:色泽金红，麻辣味浓，鲜香可口。
关键：烫豆腐丁的水要开，豆腐勾好芡要淋熟油，装盘后不会出水。
=================================
“麻婆豆腐”是四川xx的特色菜。相传清代同治年间，四川成都北门外万福桥边有一家小饭店，妇店主陈某善于烹制菜肴，她用豆腐、牛肉末、辣椒、花椒、豆瓣酱等烧制的豆腐，麻辣鲜香，味美可口，十分受人欢迎。当时此菜没有正式名称，因陈脸上有麻子，人们便称为“麻婆豆腐”，从此名扬全国。一百多年来，随着川菜的发展，全国名地的川菜馆，乃至海外一些华侨开设的中国餐馆，都经营此菜，前不久日本商人还模仿四川的“麻婆豆腐”制成“麻婆豆腐”罐头食品，销往世界各地。

特点：色泽淡黄，豆腐软嫩而有光泽、其味麻、辣、酥、香、嫩、鲜、烫，豆腐表面盖有一层淡红色的辣油，可保持豆腐内的热度不使很快散失，趁热吃滋味更佳，花椒面也扑鼻。在数九寒冬季节食用，更是取暖解寒的美味佳肴

回答:
麻婆豆腐

原料:豆腐1对，肉末50克，素油100克，豆瓣辣酱35克，味精3.5克，骨头汤10克，红油15克，花椒粉0.5克，湿淀粉30克，葱2根，姜10克，蒜头2瓣。

制法:豆腐切成1厘米见方的丁，装入容器内，倒入1000克开水，浸泡10分钟左右，倒入漏勺沥水。葱，姜，蒜头洗净，切成细末。锅置旺火上烧热，加素油50克烧热，下肉末炒散至转色，加入葱姜蒜末，炒出香气，放入豆瓣辣酱，炒出红油。豆腐丁下锅，加入骨头汤，味精,烧开后用湿淀粉勾芡，淋入50克素油，转动锅子，用汤勺轻轻推几下，淋入红油，撒上花椒粉，出锅装深汤盆上席。
特点:色泽金红，麻辣味浓，鲜香可口。
关键：烫豆腐丁的水要开，豆腐勾好芡要淋熟油，装盘后不会出水。

回答:
麻婆豆腐:

原料:豆腐1块、肉末50克、素油100克、豆瓣辣酱35克、味精3.5克、骨头汤10克、红油15克、花椒粉0.5克、湿淀粉30克、葱2根、姜10克、蒜头2瓣。

制法:豆腐切成1厘米见方的丁，装入容器内，倒入1000克开水，浸泡10分钟左右，倒入漏勺沥水。葱，姜，蒜头洗净，切成细末。锅置旺火上烧热，加素油50克烧热，下肉末炒散至转色，加入葱姜蒜末，炒出香气，放入豆瓣辣酱，炒出红油。豆腐丁下锅，加入骨头汤，味精,烧开后用湿淀粉勾芡，淋入50克素油，转动锅子，用汤勺轻轻推几下，淋入红油，撒上花椒粉，出锅装深汤盆上席。

特点:色泽金红，麻辣味浓，鲜香可口。

回答:
麻婆豆腐

原料:豆腐1对，肉末50克，素油100克，豆瓣辣酱35克，味精3.5克，骨头汤10克，红油15克，花椒粉0.5克，湿淀粉30克，葱2根，姜10克，蒜头2瓣。
制法:豆腐切成1厘米见方的丁，装入容器内，倒入1000克开水，浸泡10分钟左右，倒入漏勺沥水。葱，姜，蒜头洗净，切成细末。锅置旺火上烧热，加素油50克烧热，下肉末炒散至转色，加入葱姜蒜末，炒出香气，放入豆瓣辣酱，炒出红油。豆腐丁下锅，加入骨头汤，味精,烧开后用湿淀粉勾芡，淋入50克素油，转动锅子，用汤勺轻轻推几下，淋入红油，撒上花椒粉，出锅装深汤盆上席。
特点:色泽金红，麻辣味浓，鲜香可口。
关键：烫豆腐丁的水要开，豆腐勾好芡要淋熟油，装盘后不会出水。
=================================
“麻婆豆腐”是四川xx的特色菜。相传清代同治年间，四川成都北门外万福桥边有一家小饭店，妇店主陈某善于烹制菜肴，她用豆腐、牛肉末、辣椒、花椒、豆瓣酱等烧制的豆腐，麻辣鲜香，味美可口，十分受人欢迎。当时此菜没有正式名称，因陈脸上有麻子，人们便称为“麻婆豆腐”，从此名扬全国。一百多年来，随着川菜的发展，全国名地的川菜馆，乃至海外一些华侨开设的中国餐馆，都经营此菜，前不久日本商人还模仿四川的“麻婆豆腐”制成“麻婆豆腐”罐头食品，销往世界各地。

特点：色泽淡黄，豆腐软嫩而有光泽、其味麻、辣、酥、香、嫩、鲜、烫，豆腐表面盖有一层淡红色的辣油，可保持豆腐内的热度不使很快散失，趁热吃滋味更佳，花椒面也扑鼻。在数九寒冬季节食用，更是取暖解寒的美味佳肴。