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Mapo tofu is made as follows:（麻婆豆腐的做法如下：） 1、Prepare a fresh piece of tender tofu and a package of mapo tofu seasoning（准备一块新鲜的嫩豆腐，准备一包麻婆豆腐调料包）： 2、Cut the bean curd into 2*2cm pieces, then quickly boil them in boiling water, then remove（将豆腐切成2*2cm大小的块，在开水中快速烫开，随后捞起. 其实有历史原因的，不过你可以置换立场想象一下 日本的麻婆豆腐一般都是中华料理的店在卖 中华料理店的一个麻婆豆腐定食大概800日元，还是在东京的物价 800日元是一个很么概念呢，日本一碗拉面1000，吉野家一个牛肉饭600 但是这个麻婆豆腐定食包括什么呢，一碟麻婆豆腐，一碗米饭，而且可以. 1年多前曾經帶家人去成都玩。 我愛吃辣，所以對當時在成都吃的麻辣鍋和麻婆豆腐念念不忘。 兩個小孩雖然不吃辣，可是也愛上了花椒的香麻味道！ 孩子很想吃麻婆豆腐....到了餐廳忍不住問服務員「有沒有一點點麻可是不要辣的麻婆豆腐？
麻婆豆腐也称为陈麻婆豆腐，是一道中国传统名菜，2010年入选成都“非遗”名录。制作原料主要有豆腐、牛肉（亦可使用猪肉）、辣椒和花椒等。麻婆豆腐始创于清代同治年间，据说因为其创始人陈刘氏脸上有麻子，所以便称为麻婆豆腐。
知乎，中文互联网高质量的问答社区和创作者聚集的原创内容平台，于 2011 年 1 月正式上线，以「让人们更好的分享知识、经验和见解，找到自己的解答」为品牌使命。知乎凭借认真、专业、友善的社区氛围、独特的产品机制以及结构化和易获得的优质内容，聚集了中文互联网科技、商业、影视. 一开始呢，确实是只勾芡一次的，因为最早麻婆豆腐只是普通大众为了让豆腐更好吃才有的做法。 当城里的馆派为了吸引客人，借鉴后，他们还需要做出自己特色，以及形成后厨基本的成菜标准，也方便后厨人员在菜品操作层面的标准化，逐渐有了勾芡三次的说法。 这种做法的基础原理是豆腐在.
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