麻婆豆腐用英語怎麼介紹

Ⅰ 求麻婆豆腐英文介紹

Instructions
1. Pour enough warm water over the mushrooms in a small bowl to cover them completely. Soak until softened, about 20 minutes. Drain. Discard the stem and chop the caps coarsely.
2. Marinate the pork: Stir the ground pork, soy sauce and cornstarch together until evenly distributed.
3. Prepare the sauce: Stir the water, soy sauce and sesame oil together in a small bowl.
4. Heat a wok over high heat until hot. Add the oil and swirl to coat the sides. Add the garlic and stir-fry until fragrant about 20 seconds. Add the pork, hot bean paste and peppercorns and stir-fry until the pork is crumbly, 2 to 3 minutes.
5. Pour the sauce into the wok, then stir in the water chestnuts and green onions. Slide the tofu into the wok, and stir gently to coat the tofu with the sauce and heat through, 2-4 minutes.
6. Pour in the dissolved cornstarch and cook gently, stirring, until the sauce thickens, about 1 minute. Spoon the tofu and sauce onto a serving platter and serve hot.

Ⅱ 麻婆豆腐的英語是什麼，是mapo tofu嗎

麻婆豆腐
má pó dòu fǔ
mapo tofu
stir-fried beancurd in chili sauce

Ⅲ 麻婆豆腐英語介紹。。。要帶點步驟的~感激不盡啊

您好 呵呵，我試著翻譯了下，可是還是沒有下面這個大俠翻譯得好啊，索性把他翻譯的給你了，我覺得他翻譯的很好呵呵。 麻婆豆腐 Mar-Boh Tofu 原料：豆腐1塊，肉末50克，素油100克，豆瓣辣醬35克，味精3.5克，骨頭湯10克，紅油15克，花椒粉0.5克，濕澱粉30克，蔥2根，姜10克，蒜頭2瓣。 製法：豆腐切成1厘米見方的丁，裝入容器內，倒入1000克開水，浸泡10分鍾左右，倒入漏勺瀝水。蔥、姜、蒜頭洗凈，切成細末。鍋置旺火上燒熱，加素油50克燒熱，下肉末炒散至轉色，加入蔥姜、蒜末，炒出香氣，放入豆瓣辣醬，炒出紅油。豆腐丁下鍋，加入骨頭湯、味精，燒開後用濕澱粉勾芡，淋入50克素油，轉動鍋子，用湯勺輕輕推幾下，淋入紅油，撒上花椒粉，出鍋裝深湯盆上席。 特點：色澤金紅，麻辣味濃，鮮香可口。 關鍵：燙豆腐丁的水要開，豆腐勾好芡要淋熟油，裝盤後不會出水 The Recipe Rating: Rate this recipe Prep Time: 15 minutes Cook Time: 20 minutes Total Time: 35 minutes Servings: 4 Ingredients Forthe Marinade: 6 oz. ground pork 1 tsp. soy sauce 1 tsp. soy sauce 2 tsps. cornstarch 2 tsps. cornstarch Forthe Sauce: 1 cup water 1/2 tsp. sesame oil 1 Tbsp. vegetable oil 1 tsp. minced garlic 1 tsp. hot bean paste 1/4 tsp. ground Sichuan peppercorns, toasted 1/4 cup chopped water chestnuts 2 green onions, trimmed and cut into 1/2 inch pieces 1 package (14-ounces) soft tofu, drained and cut into 1/2-inch cubes Instructions 1. Pour enough warm water over the mushrooms in a small bowl to cover them completely. Soak until softened, about 20 minutes. Drain. Discard the stem and chop the caps coarsely. 2. Marinate the pork: Stir the ground pork, soy sauce and cornstarch together until evenly distributed. 3. Prepare the sauce: Stir the water, soy sauce and sesame oil together in a small bowl. 4. Heat a wok over high heat until hot. Add the oil and swirl to coat the sides. Add the garlic and stir-fry until fragrant about 20 seconds. Add the pork, hot bean paste and peppercorns and stir-fry until the pork is crumbly, 2 to 3 minutes. 5. Pour the sauce into the wok, then stir in the water chestnuts and green onions. Slide the tofu into the wok, and stir gently to coat the tofu with the sauce and heat through, 2-4 minutes. 6. Pour in the dissolved cornstarch and cook gently, stirring, until the sauce thickens, about 1 minute. Spoon the tofu and sauce onto a serving platter and serve hot.

Ⅳ 用英語介紹回鍋肉叫花雞和麻婆豆腐 十萬火急,就當是救救我吧!

回鍋肉：double cooked pork slices
叫花雞：beggar』s chicken
麻婆豆腐：stri-fried tofu in hot sause

Ⅳ 麻婆豆腐的英文怎麼說

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

我想要烤鴨和麻婆豆腐。

I like roast ck and mapo tofu.

還有麻婆豆腐，魚香肉絲和蚝油生菜。
And also Mapo beancurd, fish-flavored pork and lettuce with oyster sauce.

Ⅵ 急！用英語介紹一下川菜，具體介紹一下麻婆豆腐或是宮保雞丁或者是火鍋。加上中文

Sichuan cuisine, Szechwan cuisine, or Szechuan cuisine (/ˈsɛʃwɒn/ or /ˈsɛtʃwɒn/;Chinese: 四川菜; pinyin: Sìchuā cài or Chinese: 川菜; pinyin: Chuān cài) is a style of Chinese cuisine originating from Sichuan province in southwestern China. It has bold flavours, particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers, as well as the unique flavor of the Sichuan pepper. There are many local variations within Sichuan province and the Chongqing municipality, which was part of Sichuan until 1997. Four sub-styles include Chongqing, Cheng, Zigong, and Buddhist vegetarian style.

Ⅶ 用英語介紹一下麻婆豆腐的由來

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), 燙 (hot temperature), 鮮 (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 alterated, 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.

Ⅷ 怎樣用英語介紹麻婆豆腐謝謝！急！

http://..com/question/35276718.html?si=4

看看這個你就什麼都明白了 你設置的字數限制 我打不版出來權那麼多

Ⅸ 麻婆豆腐的英語是什麼，是mapotofu嗎

「麻婆豆腐」這道菜名翻譯最近已正式定為「MapoTofu」
麻婆豆腐（英文名：MapoTofu）也稱為陳麻婆豆腐，是四川省地方傳統名菜之一。麻婆豆腐外觀色深紅亮，紅白綠相襯，豆腐形整不爛，吃起來具有麻、辣、燙、嫩、酥、香、鮮等風味。

Ⅹ 用英文介紹一道家常菜

Mapo doufu, one of sichuan's traditional dishes, belongs to sichuan cuisine.

（麻婆豆腐，是四川省傳統名菜之一，屬於川菜。）

The main raw materials for the ingredients and tofu, the main materials are tofu, ground beef, pepper and pepper and so on.

（主要原料為配料和豆腐，材料主要有豆腐、牛肉末、辣椒和花椒等。）

The numbness comes from the sichuan peppercorns, and the spiciness comes from the chilies.

（麻來自花椒，辣來自辣椒。）

This dish highlights the "hot and spicy" features of sichuan cuisine.

（這道菜突出了川菜「麻辣」的特點。）

It has a unique taste and smooth taste.

（其口味獨特，口感順滑。）

Today, mapo doufu travels far and wide.

（如今，麻婆豆腐遠渡重洋。）

In the United States, Canada, Britain, France, Vietnam, Singapore, Malaysia, Japan, Australia and other countries to settle down.

（在美國、加拿大、英國、法國、越南、新加坡、馬來西亞、日本、澳大利亞等國安家落戶。）

From a home - style dishes jumped onto the great hall, has become an international food.

（從一味家常小菜一躍而登上大雅之堂，成了國際名菜。）

(10)麻婆豆腐用英語怎麼介紹擴展閱讀

麻婆豆腐歷史起源：麻婆豆腐始創於清朝同治元年（1862年），在成都萬福橋邊，有一家原名「陳興盛飯鋪」的店面。店主陳春富（陳森富）早歿，小飯店便由老闆娘經營，女老闆面上微麻，人稱"陳麻婆"。

當年的萬福橋是一道橫跨府河，常有苦力之人在此歇腳、打尖。光顧飯鋪的主要是挑油的腳夫。陳氏對烹制豆腐有一套獨特的烹飪技巧，烹制出的豆腐色香味俱全，不同凡響，深得人們喜愛，她創制的燒豆腐，則被稱為「陳麻婆豆腐」，其飲食小店後來也以「陳麻婆豆腐店」為名。