综合英语PPT-麻婆豆腐英文PPT演示课件

BeautifulBeautifulBeautifulBeautiful OrOrOrOr DeliciousDeliciousDeliciousDelicious 1 2 History There are many explanations for the origin of mapo tofu . The most popular one was that it was invented by a restaurant keepers wife named Liu in the northern part of Chengdu in qing dynasy. Liu had pockmarks on her face. People called her Liu pock po. The tofu she created was called Liu pock po tofu which was rarher delicious. People used to call it mapo tofu for short. It was popular till nowdays. 3 The most well-known dish among the spicy and hot dishes of Sichuan Cuisine, ma po tofu is made of soft tofu, ground beef, chopped chili, prickly ash powder and broad bean paste. It is rich in vegetable protein, calcium, phosphorous, iron, vitamins and carbohydrates, featuring an outstanding effect in strengthening the middle burner and replenishing qi (essential energy), removing the poisonous quality of any substance, nourishing the marrow as well as replenishing the essence. Characteristics: it is a dish mixed with yellowish-white tofu and reddish brown chili sauce. People often use seven words to describe this dish which are numbing, spicy, hot, fresh, tender, delicious and crispy. Style: Sichuan(Szechuan) Cuisine 4 Ingredients & Preparation soft tofu 250 g Clean the beef and the bean curd with water. Then cut the beef into mince and cut the tofu into 1-inch cubes and put them onto a separate plate beef 100 g 5 Seasonings Note: the amount of the seasonings listed above can be appropriately measured according to ones personal taste. Meanwhile, please get ready the wet starch for the thickening later. 6 ProcedureProcedure Step 1: Fill half wok water, turn on the heat and pour in the tofu cubes when the water is boiling. Boil the bean curd for 1 minute and then pick them out of the wok, and remove excess water through a colander. 7 Step 2: Pour away the water in the wok, and place the wok over high heat until hot. (1)Add some cooking oil, swirling to coat sides. (2) Add in the chopped ginger to be stir-fried by high heat for about 10 seconds, (3)add in the broad bean paste (4)stir-fry them together until smelling fragrant, about 20 seconds. 8 Step 3: Pour in the ground beef and stir- fried it for about 1 minute on high heat, add in the cooing wine and the soy sauce and stir-fry them together for a furthur 1 minute until the ground beef is 90% percent cooked. 9 Step 4: Pour in the tofu cubes, add in the salt and white sugar and stir-fried them for about 2 minutes on high heat until all are covered with the seasoning sauce. WaitingWaiting MopoMopo tofu tofu 10 Step 5: Add in the previously prepared wet starch flour and stir well for 20 seconds until you feel it is a little bit sticky. This process is mainly to thicken the flavored sauce to stay with the bean curd and the beef. Step 6: Now, turn off the heat, add in the chopped green onion and the prickly ash powder. Stir them with cooking ladle until they are mixed with the other ingredients in the