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。
Chilies both warm the body and induce a cooling sweat, so mapo dofu is a dish made-to-orderfor Chengdu's perennially humid climate, with its bone-chilling winters and oppressively muggysummers.
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。
THE JUDGMENT
何为正宗
'Each place makes it a different way,' says Ms. Zuo, 'but the style served at Chen Mapo Dofu' --with a generous pool of oil, lengths of suanmiao, heavy-duty spice and browned beef (somecooks substitute pork) -- 'is authentic.'
左女士说,每个地方的麻婆豆腐做法都不一样,但是陈氏麻婆豆腐的做法──油的用量很大,蒜苗的长度,浓郁的麻辣味道,还有黄牛肉的使用(一些厨师用猪肉替代)──是地道的做法。
Foreigners are often put off by mapo dofu's characteristic slick of oil, but Ms. Dunlop says, 'Itwas an oil carrier's dish, so it should be oily.' The dish, she adds, should also boast a'wonderful deep-red glossiness because the chilies have thoroughly colored the oil.' Agenerous sprinkling of fragrant ground huajiao -- Sichuan pepper -- just before serving isessential.
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