麻婆豆腐用英语怎么介绍

Ⅰ 求麻婆豆腐英文介绍

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 麻婆豆腐的英语是什么，是mapo tofu吗

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

Ⅲ 麻婆豆腐英语介绍。。。要带点步骤的~感激不尽啊

您好 呵呵，我试着翻译了下，可是还是没有下面这个大侠翻译得好啊，索性把他翻译的给你了，我觉得他翻译的很好呵呵。 麻婆豆腐 Mar-Boh Tofu 原料：豆腐1块，肉末50克，素油100克，豆瓣辣酱35克，味精3.5克，骨头汤10克，红油15克，花椒粉0.5克，湿淀粉30克，葱2根，姜10克，蒜头2瓣。 制法：豆腐切成1厘米见方的丁，装入容器内，倒入1000克开水，浸泡10分钟左右，倒入漏勺沥水。葱、姜、蒜头洗净，切成细末。锅置旺火上烧热，加素油50克烧热，下肉末炒散至转色，加入葱姜、蒜末，炒出香气，放入豆瓣辣酱，炒出红油。豆腐丁下锅，加入骨头汤、味精，烧开后用湿淀粉勾芡，淋入50克素油，转动锅子，用汤勺轻轻推几下，淋入红油，撒上花椒粉，出锅装深汤盆上席。 特点：色泽金红，麻辣味浓，鲜香可口。 关键：烫豆腐丁的水要开，豆腐勾好芡要淋熟油，装盘后不会出水 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 用英语介绍回锅肉叫花鸡和麻婆豆腐 十万火急,就当是救救我吧!

回锅肉：double cooked pork slices
叫花鸡：beggar’s chicken
麻婆豆腐：stri-fried tofu in hot sause

Ⅳ 麻婆豆腐的英文怎么说

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

我想要烤鸭和麻婆豆腐。

I like roast ck and mapo tofu.

还有麻婆豆腐，鱼香肉丝和蚝油生菜。
And also Mapo beancurd, fish-flavored pork and lettuce with oyster sauce.

Ⅵ 急！用英语介绍一下川菜，具体介绍一下麻婆豆腐或是宫保鸡丁或者是火锅。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 用英语介绍一下麻婆豆腐的由来

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 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 怎样用英语介绍麻婆豆腐谢谢！急！

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

看看这个你就什么都明白了 你设置的字数限制 我打不版出来权那么多

Ⅸ 麻婆豆腐的英语是什么，是mapotofu吗

“麻婆豆腐”这道菜名翻译最近已正式定为“MapoTofu”
麻婆豆腐（英文名：MapoTofu）也称为陈麻婆豆腐，是四川省地方传统名菜之一。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。

Ⅹ 用英文介绍一道家常菜

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

（麻婆豆腐，是四川省传统名菜之一，属于川菜。）

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

（主要原料为配料和豆腐，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.

（麻来自花椒，辣来自辣椒。）

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

（这道菜突出了川菜“麻辣”的特点。）

It has a unique taste and smooth taste.

（其口味独特，口感顺滑。）

Today, mapo doufu travels far and wide.

（如今，麻婆豆腐远渡重洋。）

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

（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。）

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

（从一味家常小菜一跃而登上大雅之堂，成了国际名菜。）

(10)麻婆豆腐用英语怎么介绍扩展阅读

麻婆豆腐历史起源：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。