雅思美食口語：麻婆豆腐

　　Ingredients

　　原料

　　 300 g Regular tofu, drained and cut into 1/2 -inch cubes

　　 300克新鮮豆腐，切成1/2寸丁

　　 120 g Ground pork

　　1._________________

　　 8 g Finely minced garlic

　　 8克蒜末

　　 8 g Finely minced peeled ginger root

　　 8克姜末

　　 1 tbsp Peanut or corn oil

　　 1大勺花生油/玉米油

　　 30 ml Chicken broth

　　2._________________

　　 2 tbsp Hot bean paste

　　 2大勺辣豆瓣醬

　　 1 tsp Salted black beans

　　 1小勺豆豉

　　 15 g Soy sauce

　　 15克醬油

　　 Pinch of salt

　　 少許食鹽

　　 40 g Cornstarch solution

　　 40克濕淀粉

　　 1 tsp Chili oil

　　3._______________

　　 2 tbsp Thinly sliced scallions

　　 2大勺蔥花

　　 10 g Szechuan pepper powder

　　 10克四川花椒面

　　Method / 做法:

　　1. Poach the tofu in a pan of simmering water for 3 minutes. Remove from boiling water and drain.

　　1. 豆腐切成1/2寸方丁，放到開水里滾上3分鐘。濾干備用。

　　2. Heat a wok or large heavy skillet over high heat until hot and add oil, swirling to coat. Add pork and stir-fry, breaking up lumps, until no longer pink. Add garlic and ginger and stir-fry over moderate heat until very fragrant, about 2 minutes. Add the salted black beans. Mash the beans with a cooking ladle until they blend in well with the meat.

　　2. 加熱中式炒鍋或是平底鍋，倒入少許油，晃一下鍋，加入豬肉炒至顏色轉為粉紅色就可以繼續添加蒜，姜末，中火炒香，約2分鐘。 加入豆豉，用炒勺弄碎，這樣容易和肉糜混合。

　　3. Add bean paste and continue stiring, then the stock, soya sauce and bean curd. Stir cornstarch mixture and add to stir-fry. Bring to a boil, stirring gently, and cook until thickened and glossy, about 15 seconds.

　　3. 接著加入豆瓣醬繼續翻炒，倒入雞上湯，醬油，和豆腐塊，倒入芡水，輕輕翻拌，這樣豆腐才不會碎。蓋住燜燒15秒直到醬汁濃稠。

　　4. Turn off heat and sprinkle with chili oil, Szechuan chili powder, to taste, and half scallion. Stir once or twice, then serve sprinkled with remaining scallion. Serve hot accompanied with cooked white rice.

　　4. 關掉火，灑入花椒油，花椒面和一半的蔥花。稍微翻拌一下。就可以起鍋了。這道豆腐趁熱和白米飯一起食用最佳。

　　Ingredients

　　原料

　　 300 g Regular tofu, drained and cut into 1/2 -inch cubes

　　 300克新鮮豆腐，切成1/2寸丁

　　 120 g Ground pork

　　1._________________

　　 8 g Finely minced garlic

　　 8克蒜末

　　 8 g Finely minced peeled ginger root

　　 8克姜末

　　 1 tbsp Peanut or corn oil

　　 1大勺花生油/玉米油

　　 30 ml Chicken broth

　　2._________________

　　 2 tbsp Hot bean paste

　　 2大勺辣豆瓣醬

　　 1 tsp Salted black beans

　　 1小勺豆豉

　　 15 g Soy sauce

　　 15克醬油

　　 Pinch of salt

　　 少許食鹽

　　 40 g Cornstarch solution

　　 40克濕淀粉

　　 1 tsp Chili oil

　　3._______________

　　 2 tbsp Thinly sliced scallions

　　 2大勺蔥花

　　 10 g Szechuan pepper powder

　　 10克四川花椒面

　　Method / 做法:

　　1. Poach the tofu in a pan of simmering water for 3 minutes. Remove from boiling water and drain.

　　1. 豆腐切成1/2寸方丁，放到開水里滾上3分鐘。濾干備用。

　　2. Heat a wok or large heavy skillet over high heat until hot and add oil, swirling to coat. Add pork and stir-fry, breaking up lumps, until no longer pink. Add garlic and ginger and stir-fry over moderate heat until very fragrant, about 2 minutes. Add the salted black beans. Mash the beans with a cooking ladle until they blend in well with the meat.

　　2. 加熱中式炒鍋或是平底鍋，倒入少許油，晃一下鍋，加入豬肉炒至顏色轉為粉紅色就可以繼續添加蒜，姜末，中火炒香，約2分鐘。 加入豆豉，用炒勺弄碎，這樣容易和肉糜混合。

　　3. Add bean paste and continue stiring, then the stock, soya sauce and bean curd. Stir cornstarch mixture and add to stir-fry. Bring to a boil, stirring gently, and cook until thickened and glossy, about 15 seconds.

　　3. 接著加入豆瓣醬繼續翻炒，倒入雞上湯，醬油，和豆腐塊，倒入芡水，輕輕翻拌，這樣豆腐才不會碎。蓋住燜燒15秒直到醬汁濃稠。

　　4. Turn off heat and sprinkle with chili oil, Szechuan chili powder, to taste, and half scallion. Stir once or twice, then serve sprinkled with remaining scallion. Serve hot accompanied with cooked white rice.

　　4. 關掉火，灑入花椒油，花椒面和一半的蔥花。稍微翻拌一下。就可以起鍋了。這道豆腐趁熱和白米飯一起食用最佳。