用英語怎麼介紹麻婆豆腐的做法

㈠ 怎樣用英語介紹麻婆豆腐

麻婆豆腐介紹：

麻婆豆腐始創於清朝同治元年（1862年），在成都萬福橋邊，有一家原名「陳興盛飯鋪」的店面。

店主陳春富（陳森富）早歿，小飯店便由老闆娘經營，女老闆面上微麻，人稱"陳麻婆"。

當年的萬福橋是一道橫跨府河，常有苦力之人在此歇腳、打尖。光顧飯鋪的主要是挑油的腳夫。陳氏對烹制豆腐有一套獨特的烹飪技巧，烹制出的豆腐色香味俱全，不同凡響，深得人們喜愛，她創制的燒豆腐，則被稱為「陳麻婆豆腐」，其飲食小店後來也以「陳麻婆豆腐店」為名。

《錦城竹枝詞》、《芙蓉話舊錄》等書對陳麻婆創制麻婆豆腐的歷史均有記述。《錦城竹枝詞》雲：「麻婆陳氏尚傳名，豆腐烘來味最精，萬福橋邊簾影動，合沽春酒醉先生」。《成都通覽》記載陳麻婆豆腐在清朝末年便被例為成都著名食品。

英語對照：

Mapo tofu was founded in 1862, the first year of Tong in Qing Dynasty.

There is a shop named Chen Xingsheng Restaurant near Wanfu Bridge in Cheng.

Shopkeeper Chen Chunfu (Chen Senfu) died early. The small restaurant was managed by the landlady. The landlady's face was slightly numb.

She was known as "Chen Mafu".

The Wanfu Bridge was a bridge across the Fuhe River, where hard-working people often rested and pointed their feet.

The main visitors to the restaurant are footmen who pick up oil.Chen Shi has a unique cooking skill for cooking tofu.

The tofu proced by Chen Shi is full of color, fragrance and distinctive flavor. It is very popular among people.

The tofu made by Chen Shi is called "Chen Mapo tofu", and its catering shop later named "Chen Mapo tofu shop".

"Jincheng Zhu Ci" and "Old Records of Furong Dialect" all describe the history of Chen Mapo's creation of Mapo tofu.

"Jincheng Bamboo Branch Ci"

cloud: "Ma Po Chen's still famous, tofu baked the most delicious, Wanfu Bridge curtain shadow movement, Mr. Heguchun drunk."

Cheng General Survey" records that Chen Mapo's tofu was a famous food in Cheng in the late Qing Dynasty.

(1)用英語怎麼介紹麻婆豆腐的做法擴展閱讀

麻婆豆腐的來歷：

麻婆豆腐起源於清晚期，成都萬福橋邊一陳姓餐館，其老闆娘滿臉麻子。大家都叫陳麻婆。同治(1862)年，一天來餐館吃飯的腳夫，碼頭工，過路的，走了一拔又一拔，一直忙到晚上快打烊關門。

又來一批船夫要吃飯，叫弄些下飯的，便宜的，熱乎點的。陳麻婆一看廚房只剩下些豆腐，碎牛肉(邊角)，蔥等。於是就炒些豆瓣醬，姜，蒜，海椒面等調料，加高湯，下豆腐，牛肉碎燒制。裝盆後上面撒了許多海椒面，蔥花。最後澆上熱油，撒上花椒面。結果上桌後。只見這些人連吃幾碗飯，直呼很好吃，很下飯。

從此之後，陳麻婆就用此法做豆腐，不斷改良。經客人一傳十，十傳百，就成了小店的招牌菜。後來客人直呼招牌菜「陳麻婆豆腐」。後人簡稱…麻婆豆腐。

麻婆豆腐的菜品特色：

麻婆豆腐的特色在於麻、辣、燙、香、酥、嫩、鮮、活八字，也稱之為八字箴言。

麻：指豆腐在起鍋時，要灑上適量的花椒末。花椒最好用漢源貢椒，麻味純正，沁人心脾。 如若別地花椒，麻味卡喉，令人氣緊。

辣： 選用龍潭寺大紅袍油椒製作豆瓣，剁細煉熟，加以少量熟油、海椒烹膾豆腐，又辣又香[5]。

燙：豆腐的特質保持了整道菜出鍋後的溫度，不容易冷卻。每下一次筷子，吃到的都是剛出爐的味道。

香：起鍋立即上桌，聞不到制豆腐的石膏味，可冷浸豆腐的水銹味，也沒有各色佐料原有的難聞氣味，只有勾起食慾的香味。

酥： 煉好的肉餡子，色澤金黃，紅酥不板，一顆顆，一粒粒，入口就酥，沾牙就化。

嫩：豆腐下鍋，煎氽得法，色白如玉，有楞有角，一捻即碎，故多用小勺舀食。

鮮： 麻婆豆腐的原料，俱皆新鮮，鮮嫩翠綠，紅白相宜，色味俱鮮，無可挑剔。

活：指麻婆豆腐店的一項絕技：豆腐上桌，寸把長的蒜苗，在碗內根根直立，翠綠湛蘭，油澤甚艷，彷彿剛從畦地採摘切碎，活靈活現，但夾之入口，俱皆熟透，毫無生澀味道

㈡ 麻婆豆腐製作過程，英語作文100詞

去翻譯就可以了

㈢ 用英語介紹一下麻婆豆腐的由來

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), 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 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.

㈣ 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.

㈤ 用英語怎麼介紹麻婆豆腐的做法和原料的價錢

材料源
醬料：
辣椒豆瓣醬 一大掌勺
干辣椒一大把
乾花椒一大把
油：一個大掌勺的量
姜半個 切菱形片
蒜一頭 全剝開
肉豆蔻粉 一小撮
肉桂粉 一小撮
紫蘇葉 一小撮
大料 兩個掰碎
孜然 一湯勺冒尖【是普通的鐵湯勺不是喝湯的那種瓷湯勺】
糖 一湯勺冒尖
鹽 一小勺
醬油 一～兩湯勺（個人口味）
雞精 一小勺（放湯汁里）
味精 一小勺 嫌棄的可以不放
材料：【按個人口味使用自己喜歡的食材，最好是硬一點或脆一點的相對比較有口感】
裡脊一小塊 （拳頭般大小前兩天吃剩的）
鮮筍一支（一直說拌冷盤，結果家裡人都沒人拌著吃，連切都沒切）
泡好的木耳一碗
脆皮腸（放在冰箱里有一陣的，正好炒了吃！！）
做法
1、醬汁的製作：將鍋熱一下，讓鍋里無水，倒油放干辣椒乾花椒炒一會，蒜拍一下再下鍋炒出香味之後把醬下鍋（除了糖和鹽、雞精、醬油以外的調料全下鍋），倒點水炒炒讓它變成醬汁。
2、把生的肉類全下鍋蓋蓋子咕嘟一下（悶一下），肉熟了之後下菜和其他的食材，炒兩下然後繼續蓋蓋子悶上，最後放醬油、鹽、糖、雞精、味精，然後炒兩下就能出鍋了！

㈥ 英語寫麻婆豆腐的做法

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.

㈦ 怎樣用英語介紹麻婆豆腐謝謝！急！

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

看看這個你就什麼都明白了 你設置的字數限制 我打不版出來權那麼多

㈧ 介紹麻辣豆腐做法的英語作文

麻辣豆腐的做法

㈨ 我需要麻婆豆腐的做法（英文版）

推薦她看一檔節目 是BBC的一個飲食欄目叫Chinese food made easy 是一個英國籍台灣人主持的 在UKNOVA上有得下載專 有一集專門屬介紹麻婆豆腐的做法的 下載後文件中附有詳細的做法和用料（全英文） 我可以傳給你那食譜