外国人经常会因为麻婆豆腐的油腻而不敢尝试,但是扶霞说,这是必须有油才能好吃的菜肴,因此用油必须要大。她还说,麻婆豆腐还应当有着鲜亮的红色色泽,因为辣椒已经彻底浸入油里。在盛盘之前撒上大量香味扑鼻的花椒则是不可或缺的一道工序。
Firm yet tender bean curd that holds its shape during cooking -- 'When you cook it you justsort of nudge the tofu with the back of a spoon to mix but not break it,' is essential, advisesMs. Dunlop. A thick, luxurious beef sauce flavored with salty and spicy chili-beanpaste(preferably from Sichuan's Pixian County, home to the province's oldest chili-beanpasteworkshop) lend the dish its over-the-top taste and plush texture.
又韧又软的豆腐,在烹制过程当中保持原型。扶霞建议,在烹制麻婆豆腐时,只能用勺子背面轻推豆腐,让豆腐与调料充份混合,但不要碰碎豆腐,这一点很关键。一层浓厚的牛肉酱,加上又咸又辣的豆瓣酱(最好是来自四川郫县的豆瓣酱),让麻婆豆腐具有醇厚的口味和口感。
The dish can convert even the most die-hard bean-curd sceptics, says Ms. Dunlop, speakingfrom experience. 'It's just so delicious that most people, who normally won't eat tofu becausethey think it's boring, love it.'
扶霞说,即便是最不喜欢吃豆腐的顽固分子也会因麻婆豆腐而改变看法。这话是经验之谈。她说,它实在是美味无比,大多数觉得豆腐味道平淡、因而平时根本不吃豆腐的人,都会对它情有独锺。
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