麻婆豆腐的做法（英文版)
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麻婆豆腐的做法（英文版)
麻婆豆腐的做法（英文版)
麻婆豆腐的做法（英文版)
500 grams tofu 150 grams shredded beef (I use the meat) 40 grams Douchi Pixian chili pepper 20 grams face five grams (1 teaspoon)
Soy sauce 30ml (2 tablespoons)蒜苗50 grams Chicken 3 grams (1 / 2 teaspoon) Zanthoxylum face five grams (1 teaspoon)
Practices:
1) Cut the tofu 2 centimeters square blocks, water poured into the pot, boiling heat after fire broke out a little salt, then Add tofu pot cheuk 2 minutes, remove the standby Drain.
2) Heat oil in wok until hot oil into a 4 pm (hands placed in the top of pot to a sense of warm) into minced meat, fried casual, off-sheng out after birth.
3) Pixian Douchi chili and chop fine (I lazy, did not cut), cut into diamond-shaped蒜苗.
4) once again poured into the oil pan, heated up to 3 heat when adding Pixian炒出chili flavor by adding red pepper powder and tempeh,炒出after oil, plus modest stock (or water), poured into the burning tofu 3 minutes . Add soy sauce, water starch starch once. Subsequently, minced meat, chicken and蒜苗burned two minutes after淋入water starch starch, to close after the juice into the bowl-sheng, sprinkled pepper can face.