作者：沪江英语 来源：沪江英语 2011-06-14 16:37
Sichuan, one of the largest provinces is the home of the most savory and spicy food found in China. However, there is more than just piquancy to their culinary, more than what is called "ma", a little word that means the hot Sichuan taste. There are many distinctive flavors and a fascinating variety of dishes; they have locals bragging that their cuisine includes more than five thousand different dishes and more subtle culinary techniques than anywhere else in China. Many outsiders agree with them.
Perhaps the best known dish is Mapo Doufu. It gained in popularity when a pock-marked woman who lived near the Wanfu Bridge opened and ran a restaurant there, circa the 19th century. She served many kinds of bean curd dishes but perhaps the one most liked whose fame spread to the rest of China, got the name of Pock-faced Lady Doufu, better known by its Chinese name of Mapo Doufu.
1 pound soft bean curd
2 tablespoons corn oil
1/4 pound beef (or pork), chopped
1 scallion, minced
1 clove garlic, peeled and minced
1 teaspoon chopped fresh ginger
2 tablespoons chili paste with garlic
1 teaspoon black bean paste with chili
1/2 teaspoon salt
1 tablespoon dark soy sauce or thick soy
1/2 teaspoon chili oil
1 tablespoon cornstarch mixed with one tablespoon cold water
1. Cut bean curd into one-inch by half-inch by half-inch squares and put it in a large strainer.
2. Boil two quarts of water and pour it over the bean curd.
3. Heat corn oil and fry the beef, scallion, garlic, and ginger fortwo minutes then add the bean curd and gently stir for one minute.
4. Add chili paste and the black bean paste and stir gently then add all the rest of the ingredients and gently stir-fry for two minutes, then serve.