麻婆豆腐怎麼翻譯成英語

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.

Ⅲ 麻婆豆腐起源 英語翻譯，急求！！！

there are many explanations for the invention of ma po tofu, the most common one was in qing dynasy in the northern part of china, it was invented by a store keeper's wife, it was orgininally called grilled tofu, but the inventor has many pocks on her face so as the grilled tofu become more and more popular,people start to name this dish as pock tofu( like her signitured dish )-ma po tofu and till nowadays.

Ⅳ 麻婆豆腐翻譯

Mapo Tofu

Mapo doufu
From Wikipedia, the free encyclopedia
Jump to: navigation, search
Mapo doufu

Chinese: 麻婆豆腐
[show]Transliterations
Mandarin
- Hanyu Pinyin: Mápó dòufu

Mapo doufu, or mapo tofu, is a popular Chinese dish from the Sichuan (Szechuan) province. It is a combination of tofu (bean curd) set in a spicy chili- and bean-based sauce, typically a thin, oily, and bright red suspension, and often topped with minced meat, usually pork or beef. Variations exist with other ingredients such as water chestnuts, onions, other vegetables, or wood ear fungus, but these are rarely considered authentic Sichuanese. The name Mapo (麻婆) is thought to refer to a (possibly fictional) old pockmarked-face lady by the name of Chen, who invented and sold the dish. It is thus sometimes translated as "Pockmarked-Face Lady's Tofu". Another less widely accepted explanation stems from an alternate definition of 麻, meaning "numb": the Szechuan peppercorns used in the dish 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 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 easy to find outside China today, but usually only in Sichuanese restaurants that do not adapt the dish for non-Sichuanese tastes.[citation needed]

The most important and necessary ingredients in the dish that give it the distinctive flavour are chili broad bean paste from Sichuan's Pixian county (郫縣豆瓣醬), fermented black beans, chili oil, chili flakes of the heaven-facing pepper (朝天辣椒), Sichuan peppercorns, garlic, scallions, rice wine. Supplementary ingredients include water or stock, sugar (depending on the saltiness of the bean paste brand used), and starch (if it is desired to thicken the sauce).

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[citation needed]. 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.

Contents [hide]
1 Story of Mapo tofu
1.1 Legend of the Pock-Marked Old Lady
1.2 Historical basis
2 Japan
3 Korea
4 External links

[edit] Story of Mapo tofu

Mapo tofu This section does not cite any references or sources. Please help improve this article by adding citations to reliable sources (ideally, using inline citations). Unsourced material may be challenged and removed. (July 2007)

[edit] Legend of the Pock-Marked Old Lady
Ma stands for "mazi" (Pinyin: mázi Traditional Chinese 麻子,) which means a person disfigured by pockmarks. Po (Chinese 婆) translates as "old woman". Hence, Ma Po is an old woman whose face was pockmarked. Legend says that the pock-marked old woman (má pó) was a widow who lived in the Chinese city of Cheng. Due to her condition, her home was placed on the outskirts of the city. By coincidence, it was near a road where traders often passed. Although the rich merchants could afford to stay within the numerous inns of the prosperous city while waiting for their goods to sell, poor farmers would stay in cheaper inns scattered along the sides of roads on the outskirts of the ancient city.

It is said that the first people who tasted the old woman's cooking were a farmer and his son who arrived late to the city ring a terrible rainstorm. They were forced to find shelter in the old woman's home having found that all of the inns were full.

Pleased with the company, the old woman prepared them a meal from her paltry larder, including the dish now known as Ma Po Dou fu. The dish was so delicious that soon each time the father and son passed the old woman's home, they would stay for a meal. In this way, the old woman's renown spread as others joined the father and son in visiting and staying at her home. These visitors would often bring the ingredients for her dish so as not to burden her larder.

As time passed, the dish evolved. However, the staple ingredients have always been: an ounce of ground pork or beef, a few ounces of tofu, and an ample amount of ground Sichuan pepper.

[edit] Historical basis
Whether or not the Pock-Marked Old Lady actually existed is open to debate. The story may have been derived from the fact that the same character is used for both "pockmark" and "numb". Aside from similarities in etymology, the story may be purely mythic/anecdotal.

Some cite the simplicity of the dish as supporting evidence for the story.

[edit] Japan
Although Chinese in origin, Mapo Dofu is a popular meal in Japan. It is typically made using sauce packets and adding ground pork and tofu. Compared to the Chinese version it is sweeter and milder in taste.

[edit] Korea
In Korea, Mapo Doufu is called Mapa Dubu (마파두부) and is often served with fried rice.

Ⅳ 求麻婆豆腐起源的英文翻譯，不用原文翻譯，盡量簡單清晰，包含重要信息即可！

The Story of Mapo Tofu from Chinadaily 9th March 2012
http://www.chinadaily.com.cn/life/2012-03/09/content_14800649.htm

Chen Mapo tofu (people used to call it Mapo Tofu) was created in 1862 in the Qing Dynasty(1644-1911). It was made in Chen Xing Sheng Restaurant near Wan Fu Bridge in the northernpart of Cheng (now the capital of Sichuan province).
After the restaurant owner Chen Chunfu died, his wife managed the restaurant. As there weremany pocks on her face, she was called Chen Mapo (woman with pocks on the face). At thattime, the Wan Fu Bridge was not long but very wide. Laborers always had a rest there. Porterscarrying oil for merchants often stayed at Chen Xing Sheng Restaurant. They would buy sometofu and beef at the restaurant and fetch a little oil from what they were carrying. Then theywould ask Chen Mapo to cook for them. In this way, they could save some money.
Graally, Chen Mapo developed a unique way of cooking tofu. The tofu she made lookedgood, smelled good and tasted good, so Chen Mapo became famous. Writers and poets oftengathered at the restaurant. Some people made fun of the pocks on Chen's face and called thetofu Chen Mapo tofu.
This story spread widely and became a legend. Therefore, the restaurant Chen Xing ShengRestaurant was also called Chen Mapo Tofu Restaurant. According to Cheng Records,Chen Mapo tofu was regarded as one of the most famous Cheng foods at the end of theQing Dynasty. Because of the continuous efforts of the descendants of Chen, Chen MapoSichuan Restaurant has enjoyed the fame for more than 140 years. It makes its name knownboth at home and abroad and wins praise from Chinese and foreign gourmands.

Ⅵ 英語翻譯 麻婆豆腐

哦哦 ！好像 mapo tofu 更好哦！！

Ⅶ 製作麻婆豆腐的方法(用英語翻譯first,nest,then,finalla

你真的不適合學英語。。next finally都寫錯了。。

Ⅷ 麻婆豆腐用英語怎麼說

麻婆豆腐Bean Sauce Tofu

還有：）~
咸魚雞豆腐煲Salted Fish & Chicken Tofu in Clay Pot
蒸山水豆腐Steamed Tofu
紅燒豆腐Braised Tofu

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 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.