下面开始麻婆豆腐的技术总结
There is the technical summary of the Mapo Tofu:
第一豆腐的种类不受限制可以用嫩豆腐或者内脂豆腐
First, the type of tofu is not limited, you can use tender tofu or firm tofu
第二加入传统制作的“刀口辣椒”可以使菜品辣而不燥麻而不苦
Second, adding traditionally made "knifed chili" is a must for this dish, can make the dish spicy but not dry, hemp but not bitter
第三离火勾芡的原理是豆腐离火降温之后会有水份溢出勾三次芡的目的是防止豆腐出锅后出水影响口感和卖相
Thirdly, adding starch water three times is the key to have a perfect sauce, it will cover every each tofu. The taste is incredible!

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Translated and rerecorded by Voiceman Jay