Ma Po Tofu麻婆豆腐
INGREDIENTS :材料
2 pieces of firm tofu, 120g ground pork, some spring onion, 1t rice wine, some ginger, some garlic, 2T oil, some salt.2块老豆腐，120克猪肉馅，少量葱，1茶匙料酒，少量姜、蒜，2匙食用油，少量盐
SEASONINGS:调料
(1) 1t light soy sauce, some ground white pepper, some potato starch, some sesame oil, some rice wine.1匙生抽，少量白胡椒、淀粉，少量香油和料酒
(2) 1/4 cup of stock, 1T dark soy sauce, 1t sugar, 1t hot bean paste, 1t potato starch. 四分之一杯由以下材料构成的酱料：1匙老抽，1匙白糖，1匙豆豉酱，1匙淀粉
PREPARATION :准备过程
Soak tofu in water with some salt for 15 minutes; Remove; Blanch in boiling water for 10 seconds; Remove; Soak in iced water for 5 minutes; Remove; Cut into pieces.用淡盐水浸泡豆腐约15分钟，取出后在开水中过一下（约10秒），移到冰水中约5分钟取出；切成片
Rinse and dice spring onion; Rinse and shred ginger; Peel, rinse and mince garlic.洗净葱并切成短节；姜洗净切成丝；蒜剥皮后洗净切碎
Blanch ground pork in boiling water for 10 seconds; Remove and drain; Marinate in seasoning (1) for 15 minutes.把猪肉馅放在开水中过10秒，取出沥干，用（1）中的调料腌制约15分钟
Add seasoning (2) to a bowl and mix well.把调料（2）都放在一个碗里并混合均匀
Heat a wok with 2T oil over a high heat; Stir-fry shredded ginger and minced garlic over a low heat till fragrant; Add the ground pork; Stir-fry over a high heat till done; Drizzle with 1t rice wine; Stir-fry over a high heat briefly; Add tofu and seasoning (2); Cook over a medium heat till the sauce has thickened; Sprinkle with diced spring onion. Ready to serve.用高火加热2茶匙的食用油，将姜丝和蒜茸爆干,撒入1茶匙的料酒，迅速用旺火翻炒；加入豆腐和调料（2）；用中火继续烹调到收汁；撒上葱花。上盘待用。
COOKING TIPS:烹调窍门
Blanching in boiling water and ice bath can make tofu less easy to fall part. 把豆腐在开水里和冰水里过一遍，可以防止豆腐散开。
满意请按采纳键。
