麻婆豆腐做法英文介绍简单-麻婆豆腐的做法英文介绍

麻婆豆腐：spicy hot bean-curd

宫保鸡丁：the chicken of Gongbao

鱼香肉丝：fried sliced pork meat with spicy sauce

凉拌三丝：meat and vegetables salad

怎么样给点分吧好不容易找来的可信度很强经过外国人验证的

主菜（如：麻婆豆腐、宫保鸡丁）英文单词 甜品类英文单词 汤类英文单词

麻婆豆腐（英文名：Mapo Tofu）也称为陈麻婆豆腐，是四川省汉族传统名菜之一。制作原料主要有豆腐、肉末、辣椒和花椒等。麻婆豆腐始创于清代同治年间，由成都万福桥“陈兴盛饭铺”老板娘陈刘氏所创。因她脸上有几颗麻子，故称为麻婆豆腐。麻婆豆腐外观色深红亮，红白绿相衬，豆腐形整不烂，吃起来具有麻、辣、烫、嫩、酥、香、鲜等风味，突出了川菜“麻辣”的特点。

用英语介绍一下麻婆豆腐的由来

主菜：

麻婆豆腐 ：Mapo Tofu （Stir-Fried Tofu in Hot Sauce）

三鲜豆腐 ：Sautéed Tofu with Three Delicacies

虾籽炒豆腐 ：Stir-Fried Tofu with Shimp Roe

面筋百叶 ：Fried Wheat Gluten Puff and Tofu Skin

百叶包肉 ：Tofu Skin Rolls with Minced Pork

砂锅豆腐 ：Stewed Tofu in Pottery Pot

菠菜豆腐 ：Stewed Tofu with Spinach

鸡血豆腐 ：Stewed Tofu with Chicken Blood Cakes

菜豆花 ：Braised Tofu with Vegetables

虾圆玉子豆腐 ：Steamed Tofu and Shrimps

宫保鸡丁 ：Kung Pao Chicken

枸杞浓汁烩凤筋 ：Stewed Chicken Tendon with Chinese Wolfberry

花旗参炖竹丝鸡 ：Braised Chicken with Ginseng

鸡茸豆花 ：Minced Chicken Soup

姜葱霸皇鸡 ：Pan-Fried Chicken with Ginger and Scallion

金针云耳蒸鸡 ：Steamed Chicken with Lily Flowers and Fungus

咖喱鸡 ：Curry Chicken

可乐凤中翼 ：Pan-Fried Chicken Wings in Coca-Cola Sauce

鸿运蒸凤爪 ：Steamed Chicken Feet

客家盐焗鸡 ：Salt Baked Chicken, Hakka Style

莲藕辣香鸡球 ：Sautéed Spicy Chicken Balls with Lotus Roots

罗定豆豉鸡 ：Braised Chicken in Black Bean Sauce

南乳碎炸鸡 ：Fried Chicken Cubes with Preserved Tofu

啤酒鸡 ：Stewed Chicken in Beer

飘香手撕鸡 ：Poached Sliced Chicken

麒麟鸡 ：Steamed Sliced Chicken with Mushrooms and Vegetables

荠菜鸡片 ：Sautéed Sliced Chicken with Shepherd's Purse

芝麻牛肉 ：Sautéed Beef with Sesame

辣子牛肉 ：Sautéed Beef in Hot Pepper Sauce

什锦扒牛肉 ：Beef Tenderloin with Mixed Vegetables

红烧牛蹄筋 ：Braised Beef Tendon in Brown Sauce

三彩牛肉丝 ：Stir-Fried Shreded Beef with Vegetables

西兰花牛柳 ：Stir-Fried Beef Filet with Broccoli

铁锅牛柳 ：Braised Beef Filet in Iron Pot

白灵菇牛柳 ：Stir-Fried Beef Filet with Mushrooms

芦笋牛柳 ：Stir-Fried Beef Filet with Green As*paragus

豆豉牛柳 ：Braised Beef Filet in Black Bean Sauce

红油牛头 ：Ox Head with Hot Chili Oil

麻辣牛肚 ：Spicy Ox Tripe

京葱山珍爆牛柳 ：Braised Beef Filet with Scallion

阿香婆石头烤肉 ：Beef BBQ with Spicy Sauce

菜远炒牛肉 ：Sautéed Beef with Greens

凉瓜炒牛肉 ：Sautéed Beef with Bitter Melon

干煸牛柳丝 ：Sautéed Shredded Beef

柠檬牛肉 ：Sautéed Beef with Lemon

榨菜牛肉 ：Sautéed Beef with Pickled Vegetable

蒙古牛肉 ：Sautéed Mongolian Beef

椒盐牛仔骨 ：Sautéed Calf Ribs with Spicy Salt

辣白菜炒牛肉 ：Sautéed Beef with Cabbage in Chili Sauce

荔枝炒牛肉 ：Sautéed Beef with Litchi

野山椒牛肉丝 ：Sautéed Shredded Beef with Wild Pepper

尖椒香芹牛肉丝 ：Sautéed Shredded Beef with Hot Pepper and Celery

堂煎贵族牛肉（制作方法：黑椒汁、香草汁） ：Pan-Fried Superior Steak （ with black pepper sauce / vanilla sauce）

香煎纽西兰牛仔骨 ：Pan-Fried New Zealand Calf Chop连骨肉

沾水牛肉 ：Boiled Beef

牛肉炖土豆 ：Braised Beef with Potatoes

清蛋牛肉 ：Fried Beef with Scrambled Eggs

米粉牛肉 ：Steamed Beef with Rice Flour

咖喱蒸牛肚 ：Steamed Ox Tripe with Curry

甜品：

莲蓉酥 ：Lotus Seed Puff Pastry

水果酥 ：Fresh Fruit Puff Pastry

蛋黄酥 ：Egg-Yolk Puff

蛋黄莲茸酥 ：Pastry Puff with Lotus Seed Paste and Egg Yolk

蛋挞 ：Egg Tart

甜品及其他西点 Cakes,Cookies and Other Desserts

2121. 黑森林蛋糕 Black Forest Cake

2122. 英式水果蛋糕 English Fruit Cake

2123. 乳酪蛋糕 Cheese Cake

2124. 草莓奶酪蛋糕 Strawberry Cheese Cake

2125. 草莓蛋糕 Strawberry Cake

2126. 蓝莓奶酪蛋糕 Blueberry Cheese Cake

2127. 美式奶酪蛋糕 American Cheese Cake

2128. 绿茶奶酪蛋糕 Green Tea Cheese Cake

2129. 意大利提拉米苏 Italian Tiramisu

2130. 大理石奶酪蛋糕 Marble Cheese Cake

2131. 咖啡奶酪蛋糕 Coffee Cheese Cake

2132. 天使蛋糕 Angel Food Cake

2133. 红莓松糕 Cranberry Muffin

2134. 干果派 Assorted Nuts Pie

2135. 奶油泡芙 Cream Puff

2136. 奶油角 Cream Horn

2137. 蓝莓松糕 Blueberry Muffin

2138. 琳泽蛋糕 Linzer Cake

2139. 芒果木司蛋糕 Mango Mousse Cake

2140. 黄油蛋糕 Butter Cake

2141. 柠檬卷蛋糕 Lemon Roll

2142. 栗子蛋糕 Chestnut Cake

2143. 巧克力软糖蛋糕 Truffle Chocolate Cake

2144. 乳酪蛋糕 Cheese Cake

2145. 清蛋糕 Non-Fat Cake

2146. 裱花蛋糕 Decorative Cake

2147. 大块蛋糕 Sheet Cake

2148. 海绵蛋糕 Sponge Cake

2149. 戚风蛋糕 Chiffon Cake

2150. 纸杯蛋糕 Cup Cake

2151. 苹果派 Apple Pie

2152. 草莓酥条 Strawberry Napoleon

2153. 巧克力榛子蛋糕 Chocolate Hazelnut Cake

2154. 拿破仑蛋糕 Napoleon Cake

2155. 巧克力木司 Chocolate Mousse

2156. 水果脆皮酥盒 Puff Pastry with Fruits

2157. 维也纳巧克力蛋糕 Sacher Cake

2158. 瑞士蛋卷 Swiss Roll

2159. 热情果木司 Passion Fruit Mousse

2160. 杏仁多纳圈 Almond Donuts

2161. 牛奶巧克力多纳圈 Milk Chocolate Donuts

2162. 鲜水果配沙巴洋 Fruit with Sabayon

2163. 水果蛋挞 Fresh Fruit Tart

2164. 法式苹果塔 French Apple Tart

2165. 椰丝塔 Coconut Tart

2166. 英式松饼 Scone

2167. 泡夫条/爱克力 éclair

2168. 白巧克力奶油布丁 White Chocolate Brulee

2169. 绿茶布丁 Green Tea Pudding

2170. 芒果布丁 Mango Pudding

2171. 热枣布丁 Warm Sticky Date Pudding

2172. 香草布丁 Vanilla Pudding

2173. 焦糖布丁 Cream Caramel / Caramel Custard

2174. 果仁布朗尼 Walnut Brownies

2175. 咖啡剧本蛋糕 Opera Cake

2176. 蛋白杏仁甜饼 Macaroon

2177. 手指饼 Lady Finger

2178. 薄脆饼 Wafer

2179. 巧克力薄脆饼 Chocolate Wafer

2180. 蝴蝶酥 Butterfly Cookies

2181. 薄脆姜饼 Gingersnap

2182. 小姜饼 Gingernut

2183. 薄饼 Griddle Cake

2184. 德比饼干 Derby Biscuit

2185. 核桃黄油饼 Walnut Butter Sponge

2186. 曲奇饼 Cookies

2187. 巧克力曲奇 Chocolate Cookies

2188. 千层酥 Puff Pastry

2189. 苹果酪 Apple Cream

2190. 苹果卷 Apple Strudel

2191. 苹果冻糕 Apple Fool

2192. 蛋奶冻 Custard

2193. 爆米花(甜/咸) Popcorn(Sweet/Salty)

汤羹：

八宝海茸羹 ：Seaweed Soup of Eight Delicacies

煲参翅肚羹 ：Abalone and Shark's Fin with Fish Maw Soup

凤凰玉米羹 ：Sweet Corn Soup with Egg

桂花雪鱼羮 ：Codfish Soup with Osmanthus Sauce

鸡茸粟米羮 ：Minced Chicken and Corn Soup

九王瑶柱羹 ：Scallop Soup

浓汤鱼肚羮 ：Fish Maw Soup

太极素菜羹 ：Thick Vegetable Soup

西湖牛肉豆腐羹 ：Minced Beef and Tofu Soup

蟹肉粟米羹 ：Sweet Corn Soup with Crab Meat

雪蛤海皇羹 ：Snow Clam and Scallop Soup

鱼肚粟米羹 ：Fish Maw in Sweet Corn Soup

竹笙海皇羹 ：Bamboo Fungus and Seafood Soup

酸辣鱿鱼羹 ：Hot and Sour Squid Soup

台湾肉羹 ：Shredded Pork and Squid Soup, Taiwan Style

干贝芥菜鸡锅 ：Chicken Soup with Scallops and Chinese Broccoli

海鲜盅 ：Seafood Bowl with Assorted Ingredients

蟹肉烩竹笙 ：Crab Meat in Bamboo Fungus Soup

浓汁三鲜 ：Three Delicacies Soup

贝松鱼肚羹 ：Minced Scallop with Fish Maw Soup

浓汁木瓜鱼肚 ：Fish Maw and Diced Papaya Soup

灵芝金银鸭血羹 ：Duck Blood, Mushrooms and Tofu Soup

莲子鸭羹 ：Duck and Louts Seed Soup

龙凤羹 ：Minced Chicken with Fish Soup

蟹肉豆腐羹 ：Tofu and Crab Meat Soup

虫草鸭块汤 ：Duck with Aweto Soup

大葱土豆汤 ：Potato and Leek Soup

冬瑶花胶炖石蛙 ：Stewed Frog with Scallop and Fish Maw in Soup

豆苗枸杞竹笋汤 ：Pea Sprouts and Bamboo Shoot Soup with Chinese Wolfberry

番茄蛋花汤 ：Tomato and Egg Soup

凤尾虾丝汤 ：Phoenix-Tailed Prawns and Seaweed Soup

极品山珍汤 ：Wild Mushroom Soup

家常蛋汤 ：Egg Soup

老火炖汤/每日例汤 ：Soup of the Day

龙虾浓汤 ：Lobster Soup

绿色野菌汤 ：Mushroom Soup

萝卜煲排骨汤 ：Pork Ribs and Turnip Soup

萝卜丝鲫鱼 ：Crucian Carp Soup with Shredded Turnips

美味多菌汤 ：Chef's Special Mushroom Soup

浓汤鱼片汤 ：Fish Filets Soup

山菌时蔬钵 ：Consommé of Mushrooms and Vegetables

山珍菌皇汤 ：Fungus and Mushroom Soup

上海酸辣汤 ：Hot and Sour Soup, Shanghai Style

蔬菜海鲜汤 ：Seafood and Vegetable Soup

酸辣海参乌鱼蛋汤 ：Hot and Sour Cuttlefish Roe Soup with Sea Cucumber

酸辣汤 ：Hot and Sour Soup

酸辣乌鱼蛋汤 ：Hot and Sour Cuttlefish Roe Soup

乌鱼蛋汤 ：Cuttlefish Roe Soup

酸菜肚丝汤 ：Pickled Cabbage and Pork Tripe Soup

鲜菌鱼头汤 ：Fish Head Soup with Fresh Mushrooms

香茜鱼片汤 ：Fish Filet and Coriander Soup

雪菜大汤黄鱼 ：Stewed Yellow Croaker with Bamboo Shoots and Potherb Mustard

亚式浓香鸡汤 ：Rich Asian Chicken Broth（with Shitake and Enoki Mushrooms and Chinese Wolfberry）

玉米鸡浓汤 ：Sweet Corn and Chicken Soup

豆腐菜汤 ：Tofu with Vegetable Soup

素菜汤 ：Vegetable Soup

本楼汤 ：House Special Soup

海鲜酸辣汤 ：Hot and Sour Seafood Soup

油豆腐粉丝汤 ：Tofu Puff with Vermicelli Soup

榨菜肉丝汤 ：Shredded Pork with Pickled Vegetable Soup

芋头排骨汤 ：Spare Ribs with Taro Soup

枸杞炖蛤 ：Clam Soup Simmered with Chinese Wolfberry

菠萝凉瓜炖鸡汤 ：Chicken Soup Simmered with Bitter Melon and Pineapple

盐菜肚片汤 ：Pork Tripe Slices and Pickled Vegetable Soup

咸冬瓜蛤蛎汤 ：Clam Soup with White Gourd

清汤四宝 ：Four Delicacies Soup

清汤三鲜 ：Three Delicacies Soup

醋椒三片汤 ：Three Delicacies Soup with Vinegar and Pepper

龙凤汤 ：Chicken and Crusian Carp Soup

茄汁鸭块汤 ：Duck Soup with Tomato Sauce

烩鸭舌乌鱼蛋汤 ：Duck Tongue and Cuttlefish Roe Soup

鸭茸奶油蘑菇汤 ：Minced Duck Meat Soup with Mushrooms and Butter

白菜豆腐汤 ：Chinese Cabbage and Tofu Soup

竹荪炖菜汤 ：Bamboo Fungus Soup

黑豆煲鱼头汤 ：Fish Head Soup with Black Beans

粟米鱼羹 ：Corn and Fish Soup

菜花虾羹 ：Shrimp and Broccoli Soup

老酒菌汤 ：Mushroom and Aged Rice Wine Soup

清汤鸭四宝 ：Soup of Four–Delicacies of Duck

蟹黄鱼翅羹 ：Stewed Shark's Fin with Crab Roe

玉带芦笋汤 ：Scallop and Asparagus Soup

竹荪银耳汤 ：Bamboo Fungus and White Fungus Soup

清汤鸭舌羊肚菌 ：Duck Tongue and Morel Soup

干贝银丝羹 ：Dried Scallop and Tofu Soup

蟹黄珍珠羹 ：Crab Roe and Crab Meat Balls Soup

苦瓜蛋清羹 ：Bitter Melon and Egg White Soup

罗宋汤/苏伯汤 ：Russian Soup

鸭架汤 ：Roast Duck Bone Soup

紫菜蛋花汤 ：Seaweed and Egg Soup

西红柿鸡蛋汤 ：Tomato and Egg Soup

豆腐海带汤 ：Tofu and Kelp Soup

妈婆豆腐的制作方法

Mapo doufu (Mapo tofu) is a popular Chinese dish from the Sichuan (Szechuan) province. It is a combination of tofu (bean curd) and minced meat, usually pork or beef, in a spicy chili- and bean-based sauce, typically a thin, oily, and bright red suspension. Variations with other ingredients such as water chestnuts, onions, other vegetables, or wood ear fungus are not considered authentic recreations of the Sichuan classic.[who?] The name is often thought to mean "Pocked-Face Lady's Tofu," and is said to come from a (possibly fictional) food vendor by the name of Ma, who made and sold the dish. Another possible explanation stems from an alternate definition of 麻, meaning "numb": the Szechuan peppercorns used in the dish can slightly numb the diner's mouth. True Mapo doufu is powerfully spicy with both conventional "heat" spiciness and the characteristic "mala" (numbing spiciness) flavor of Sichuan (Szechuan) cuisine. The feel of the particular dish is often described by cooks using seven specific Chinese adjectives: 麻 (numbing), 辣 (spicy hot), 烫 (hot temperature), 鲜 (fresh), 嫩 (tender and soft), 香 (aromatic), and 酥 (flaky). These seven characteristics are considered to be the most defining of authentic Mapo doufu. The authentic form of the dish is increasingly easier to find outside China today, but usually in Sichuanese restaurants that do not adapt the dish for non-Sichuanese tastes. In the west, the dish is often adulterated, with its spiciness severely toned down to widen its appeal[citation needed]. This happens even in Chinese restaurants, commonly those not specialising in Sichuan (Szechuan) cuisine. In American Chinese cuisine the dish is often made without meat to appeal to vegetarians, with very little spice, a thick sweet-and-sour sauce, and added vegetables, a stark contrast from the authentic. Vegetarians can often still enjoy the powerful taste of the authentic dish, however, as it can easily be made without meat at all (and simply just tofu) while not toning down the spices; this version is technically referred to as Mala doufu although this name is not always well-known.

用英文介绍中国菜

麻婆豆腐的制作方法：

材料

原料：豆腐300克，猪肉馅100克，香葱1棵，生姜1小块，大蒜6瓣，花椒1大匙，淀粉适量，干辣椒2个

调料：食用油30克，香油1大匙，酱油1/2大匙，豆瓣酱1大匙，白糖2小匙

做法

1、豆腐切丁，香葱、生姜、大蒜、干辣椒切细末备用。　

2、锅内放入油烧热， 先爆香葱末、生姜末、大蒜末、干辣椒末和豆瓣酱，再放入猪肉馅炒熟。

3、加入适量水，煮开后加入豆腐丁、酱油、白糖煮3分钟。

4、再用水淀粉勾芡后盛入盘中。　　

5、烧热香油，爆香花椒，将花椒油淋在豆腐上即可。

麻婆豆腐（拼音：má pó dòu fǔ；英文：sauteed tofu in hot and spicy sauce），是四川省传统名菜之一，属于川菜，主料为：豆腐，辅料为：蒜苗、牛肉沫(其他肉也可以)，调料为：豆瓣、辣椒面和花椒面、酱油等，麻来自花椒，辣来自辣椒面，此菜成菜麻、辣、鲜、香、烫、翠、嫩、酥，将川菜麻辣味型的特点展现的淋漓尽致，如今，麻婆豆腐远渡重洋，在美国、加拿大、英国、法国、越南、新加坡、马来西亚、日本、澳大利亚等国安家落户，从一味家常小菜一跃而登上大雅之堂，成了国际名菜。

麻婆豆腐始创于清朝同治元年（1862年），在成都万福桥边，有一家原名“陈兴盛饭铺”的店面。店主陈春富（陈森富）早殁，小饭店便由老板娘经营，女老板面上微麻，人称"陈麻婆"。当年的万福桥是一道横跨府河，常有苦力之人在此歇脚、打尖。光顾饭铺的主要是挑油的脚夫。陈氏对烹制豆腐有一套独特的烹饪技巧，烹制出的豆腐色香味俱全，不同凡响，深得人们喜爱，她创制的烧豆腐，则被称为“陈麻婆豆腐”，其饮食小店后来也以“陈麻婆豆腐店”为名。

《锦城竹枝词》、《芙蓉话旧录》等书对陈麻婆创制麻婆豆腐的历史均有记述。《锦城竹枝词》云：“麻婆陈氏尚传名，豆腐烘来味最精，万福桥边帘影动，合沽春酒醉先生”。《成都通览》记载陈麻婆豆腐在清朝末年便被例为成都著名食品。

什么是麻婆豆腐？

Immortals Duck 神仙鸭子

Hot Tofu麻婆豆腐

Pool chicken叫化鸡

twice meat回锅肉

Pure meat白煮肉

Hot water Cabbage 开水白菜

Xihu Braseniaschreberi soup西湖莼菜汤

Ding lake's Vegetables 鼎湖上素

deep-fried long twisted dough sticks油条

Gongbaojiding（diced chicken with paprikas）宫爆鸡丁

The white cuts a chicken 白斩鸡

Small steamed bun 小笼包

Wonton 馄饨

Diet Culture difference between China and America.（中美饮食文化的差异）这篇可以参考）

The main difference between Chinese and America eating habits is that unlike, where everyone has their own plate of food, in China the dishes are placed on the table and everybody shares. If you are being treated by a Chinese host, be prepared for a ton of food. Chinese are very proud of their culture of food and will do their best to give you a taste of many different types of cuisine. Among friends, they will just order enough for the people there. If they are taking somebody out for dinner and the relationship is polite to semi-polite, then they will usually order one more dish than the number of guests (e.g. four people, five dishes). If it is a business dinner or a very formal occasion, there is likely to be a huge amount of food that will be impossible to finish.

A typical meal starts with some cold dishes, like boiled peanuts and smashed cucumber with garlic. These are followed by the main courses, hot meat and vegetable dishes. Finally soup is brought out, which is followed by the starchy "staple" food, which is usually rice or noodles or sometimes dumplings. Many Chinese eat rice (or noodles or whatever) last, but if you like to have your rice together with other dishes, you should say so early on.

麻婆豆腐英文

THE SETTING　　麻婆豆腐可以在午餐或是晚餐时候享用，根据场合和食客的不同，可配以一道清炒时蔬，或是几个冷盘，其它一些主菜，还有汤。在成都，街头巷尾随处都能吃到还过得去的麻婆豆腐，无论是金碧辉煌的大饭店，还是一人主厨的简陋的大排档。

Mapo dofu is a lunch or dinner food to be enjoyed -- depending on the occasion and the company -- with a simple stir-fried green vegetable or an array of cold starters, other main dishes and soup. In Chengdu, you're rarely more than a city block from a passable version, whether it's served in an establishment dripping with gold leaf and crystal chandeliers or a rustic open-air eatery run by a lone cook working a single wok.　　麻婆豆腐也是非常适合家庭准备的一道家常菜。出生于成都的美籍华人、在中国西南地区为荷花美食游（Lotus Culinary Travel）担任导游的左子英（音）表示，比起饭店的版本，家常麻婆豆腐通常不会那么油腻，用料也要简单一些。左女士在家准备麻婆豆腐的时候，只用豆腐和一些辣椒油，不放那么多豆瓣酱。而且她经常用切好的葱段代替蒜苗。

The dish is also a comfort food well-suited to preparation at home. According to Chinese-American Zuo Ziying, who was born in Chengdu and who conducts tours in southwest China for Lotus Culinary Travel, jiachang or home-style versions of mapo dofu are usually less oily and more simple than those cooked in restaurant kitchens. When Ms. Zuo prepares the dish at home, 'I make it with just tofu cubes and some chili oil, and not so much beanpaste.' And she often substitutes chopped scallion greens for suanmiao (the local leek).　　辣椒即可温暖身体，又可让人发汗，而成都的冬天寒冷刺骨，夏天又闷热无比，因此麻婆豆腐是非常适合成都常年潮湿气候的一道美食。

Chilies both warm the body and induce a cooling sweat, so mapo dofu is a dish made-to-order for Chengdu's perennially humid climate, with its bone-chilling winters and oppressively muggy summers.

麻婆豆腐的几个特点是什么？

菜肴“麻婆豆腐”对应的英文是“Mapo Tofu”或“Stir-fried?Tofu”。

麻婆豆腐，是中国菜中川菜的代表之一，突显出了川菜“麻辣”的特点。主要食材有豆腐、牛肉碎、豆瓣酱和花椒等。其中，麻的味觉是来自花椒，而辣的感觉则是来自辣椒。

麻婆豆腐在全世界范围内都非常受欢迎，其辣度也经常会相应降低，并加上当地的调味料进行改造。

麻婆豆腐的流传与演变：

麻婆豆腐广受欢迎，流传各地，做法也有许多不同。最大的改变之一，是将材料的牛肉改为猪肉，以便不吃牛肉的食客也能品尝，但若干老食客对此改变评价不一。后来又改回专用牛肉，但以猪肉为料的作法也已广为各地厨师和食客接受。

其次则是增加了豆瓣酱，乃至于公认以郫县豆瓣最佳。当代麻婆豆腐讲究麻、辣、鲜、烫、嫩、捆（豆腐完整不烂）、酥（牛肉末酥香）等特色。

此外，也有使用猪脑或牛脑代替豆腐的变化做法，制作过程相同，称为麻婆脑花。但因当代人对胆固醇的顾忌，此变化作法并不常得见。

以上内容参考：百度百科-麻婆豆腐

作为一个重庆人，从小是吃着麻婆豆腐长大的，那种麻辣鲜香真的无以伦比。可是偏偏女儿不吃麻辣，让我口水流一地却总是做着不辣的川菜，今天重温从前的美味，那让人垂涎欲滴的麻婆豆腐端上桌，女儿居然也吃了一点，看来是人人不可抗拒呀。这个麻婆豆腐的的确确是美味下饭的，可是照片却没拍好，由于是晚上拍，灯光总设置不好导致照片不尽人意。四川麻婆豆腐讲究八字箴言“麻、辣、烫、香、酥、嫩、鲜、活”，麻婆豆腐人人爱，做法也各种各样，正宗的川味麻婆豆腐，是有一定讲究的，豆腐要选用比较韧的嫩豆腐，要放入牛肉末、青蒜苗、郫县豆瓣和豆豉，说起来就多了，还是来看步骤吧。

麻婆豆腐的做法

步骤step

1

准备好原材料

步骤step

2

花椒放入锅里小火干炒，炒香后出锅放凉

步骤step

3

豆腐切成1.5公分见方的块

步骤step

4

锅里放入适量水，加入少许盐，豆腐冷水入锅，煮开后再煮一两分钟

步骤step

5

牛肉切成末

步骤step

6

焯好水的豆腐连同水一同倒入容器里待用，连同水一起放第一可以保温，第二防止粘连

步骤step

7

姜、蒜切成末

步骤step

8

蒜苔切成小段

步骤step

9

豆瓣酱和豆豉剁细

步骤step

10

炒好的花椒用擀面杖碾细

步骤step

11

锅里放入适量油，烧到五成热

步骤step

12

放入牛肉末煸炒变色

步骤step

13

加入豆瓣酱和豆豉，小火炒出红油

步骤step

14

加入姜、蒜末，炒出香味

步骤step

15

加入辣椒面煸炒均匀

步骤step

16

加入高汤煮两分钟

步骤step

17

豆腐沥去多余的水，放入锅里，小火煮

步骤step

18

加入少许酱油，轻轻翻动，小火煮入味

步骤step

19

分三次加入水淀粉，每次加入少许，晃动锅混合均匀

步骤step

20

加入蒜苔，翻均匀

步骤step

21

出锅装盘，撒上碾细的花椒面

麻婆豆腐的成品图

麻婆豆腐的烹饪技巧

技巧tips

1、做麻婆豆腐最好选用嫩豆腐，但不是内酯豆腐；

2、买回来的豆腐煮之前在加入了少许盐的水里先泡十几分钟，这样豆腐不易碎，口感也更好；

3、豆腐焯水最好冷水下锅，这样豆腐不易碎，焯水后的豆腐先泡在煮豆腐的水里，既保温又不会粘连；

4、豆瓣酱、豆豉、酱油都含盐，一定要控制量，不要咸了；

5、喜欢口感鲜的可以加少许白糖、鸡精，我家不喜欢所以没加；

6、很喜欢麻辣的在炒肉末后的一步里加入适量辣椒油和花椒油，味道更劲道。

7、水淀粉一定要少许少许地分次加入；

8、掌握好火候，全程基本为小火。