Introduction to Korean Specialties Essay 500 Words

I can rattle off hundreds of names of dishes alone. Beijing's roast duck, Inner Mongolia's lamb, Xi'an's mutton buns, and Shanxi's knife-shaved noodles....... Among so many sweet and savory cuisines, the one I love the most is Mapo Tofu in the mountain city of Chongqing.

Ma po tofu not only tastes spicy and fragrant but also colorful. The white tofu dices stand in a neat line on the plate, wearing a bright red sauce made of "clothes", looks like a red hot red piece, like a burning red flame, interspersed with some crispy meat foam, the green Green onion scattered on the plate, just like a piece of green leaves, dipped in spicy sauce of tofu into a blooming red flowers, in the green leaves under the background seems particularly striking. From time to time, from the plate exudes a burst of tantalizing aroma, really mouth-watering!

Looks like the practice of Mapo Tofu is very complicated, but in fact it is very simple: cut the tofu into a square block, so that they one by one "jump" into the steaming water heat "body", and then fish them out, a little while in the with Next, cut the meat into very small pieces and crisp them in vegetable oil. Then, to the pot into the appropriate oil, open the switch, to the oil into the pre-prepared dried chili peppers, peppercorns and ginger, and so the oil in the seventy, eighty degrees into the diced tofu, coupled with an appropriate amount of cornstarch, flopped a few times, and then add the appropriate amount of salt, soybean paste, soybean paste, a little bit of white wine, and finally with a small fire and slowly burned for two minutes in the pan when the quick to join the small amount of monosodium glutamate, this colorful and fragrant full of mapo tofu on the The first thing you need to do is to make sure that you have the right ingredients for your meal!

Eating Mapo Tofu is also very delicate. When you eat it, first clip a piece of tofu, dip it in some of the spicy sauce on the plate, gently put it into your mouth and chew it slowly, and then eat it up, numb and spicy, and the flavor fills your mouth in every corner. When I eat, I like to lick the spicy sauce on the tofu first, and then the spicy sauce's numbness and spiciness "swoops" into my mouth, and then I eat the tofu, and then the tender tofu passes through my mouth, smooth and refreshing, and this way of eating, I eat Ma Po Tofu's distinctive flavor. If you are lucky, you can also eat a little bit of meat foam, crispy outside and tender inside, a step further to add the flavor of Ma Po Tofu, played a role in the finishing touch.