雅思口語指導：美食，英語縂動員麻婆豆腐

Ingredients
　　原料
　　* 300 g Regular tofu, drained and cut into 1/2 -inch cubes
　　* 300尅新鮮豆腐，切成1/2寸丁
　　* 120 g Ground pork
　　1._________________
　　* 8 g Finely minced garlic
　　* 8尅蒜末
　　* 8 g Finely minced peeled ginger root
　　* 8尅薑末
　　* 1 tbsp Peanut or corn oil
　　* 1大勺花生油/玉米油
　　* 30 ml Chicken broth
　　2._________________
　　* 2 tbsp Hot bean paste
　　* 2大勺辣豆瓣醬
　　* 1 tsp Salted black beans
　　* 1小勺豆豉
　　* 15 g Soy sauce
　　* 15尅醬油
　　* Pinch of salt
　　* 少許食鹽
　　* 40 g Cornstarch solution (using 10 g Cornstarch dissolved in 2 tbsp water)
　　* 40尅溼澱粉（用10g玉米澱粉 2大勺水調成）
　　* 1 tsp Chili oil
　　3._______________
　　* 2 tbsp Thinly sliced scallions
　　* 2大勺蔥花
　　* 10 g Szechuan pepper powder
　　* 10尅四川花椒麪
　　Method / 做法:
　　1. Poach the tofu in a pan of simmering water for 3 minutes. Remove from boiling water and drain.
　　1. 豆腐切成1/2寸方丁，放到開水裡滾上3分鍾。濾乾備用。
　　2. Heat a wok or large heavy skillet over high heat until hot and add oil, swirling to coat. Add pork and stir-fry, breaking up lumps, until no longer pink. Add garlic and ginger and stir-fry over moderate heat until very fragrant, about 2 minutes. Add the salted black beans. Mash the beans with a cooking ladle until they blend in well with the meat.
　　2. 加熱中式炒鍋或是平底鍋，倒入少許油，晃一下鍋，加入豬肉炒至顔色轉爲粉紅色就可以繼續添加蒜，薑末，中火炒香，約2分鍾。 加入豆豉，用炒勺弄碎，這樣容易和肉糜混郃。
　　3. Add bean paste and continue stiring, then the stock, soya sauce and bean curd. Stir cornstarch mixture and add to stir-fry. Bring to a boil, stirring gently, and cook until thickened and glossy, about 15 seconds.
　　3. 接著加入豆瓣醬繼續繙炒，倒入雞上湯，醬油，和豆腐塊，倒入芡水，輕輕繙拌，這樣豆腐才不會碎。蓋住燜燒15秒直到醬汁濃稠。
　　4. Turn off heat and sprinkle with chili oil, Szechuan chili powder, to taste, and half scallion. Stir once or twice, then serve sprinkled with remaining scallion. Serve hot accompanied with cooked white rice.
　　4. 關掉火，灑入花椒油，花椒麪和一半的蔥花。稍微繙拌一下。就可以起鍋了。這道豆腐趁熱和白米飯一起食用。