材料 Ingredients
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做法
| 1. | 絞肉與1大匙酒拌勻醃10分鐘。 |
| 2. | 準備麻婆醬汁。 |
| 3. | 鍋燒熱後放入麻婆醬汁的A料﹐將薑蒜和辣豆瓣醬爆香後加入絞肉炒散。 |
| 4. | 加入麻婆醬汁的B料(保留沉澱的芡粉)燒滾。轉中火加入豆腐，繼續煮到水份收到原先的一半。 |
| 5. | 拌入留下的芡粉汁使醬汁變稠﹐一次加一點。芡粉汁不一定要全部用完﹐醬汁稠度是隨個人喜好自行調整。由於用的是嫩豆腐﹐不要用煎鏟攪拌。輕輕搖晃鍋子讓豆腐和醬汁混合即可。 |
| 6. | 加入麻婆醬汁的C料的一半,輕晃鍋子讓蔥和香菜混入醬汁。將豆腐盛出裝在深盤內﹐將剩餘麻婆醬汁的C料撒在上面裝飾。 |
PROCEDURE
| 1. | Marinate the ground pork with 1 tbs. of rice wine for 10 minutes |
| 2. | Prepare the Ma-Po Sauce. |
| 3. | Place the Ma-Po Sauce part A in a heated pan; sauté until aromatic. Add the ground pork and stir until it is loose. |
| 4. | Add the Ma-Po Sauce part B (reserve the corn starch deposited at the bottom) and bring the sauce to a boil. Turn down the heat to medium; add tofu and cook until the sauce reduces to half. |
| 5. | Mix in the reserved corn starch. Add a little at a time until reaching the desired thickness. You don't need to use up all the corn starch. Do not stir the tofu to avoid breaking it. Instead, gently shake the pan to mix the corn starch with the sauce. |
| 6. | Add half of Ma-Po Sauce part C. Gently shake the pan to mix the scallion and cilantro in the sauce. Place the tofu in a deep dish, sprinkle the remain part c on top for garnish. |
最後更新 (Last Update): 10/29/2020
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