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! Hello everyone, I am Wang Gang! Welcome to my English Channel. I am a Head Chef in Sichuan, China. I am passionatie about cooking and sharing my cooking skills, letting more people get to know authentic Chinese food and Chinese cooking culture. I have been on Youtube sharing cooking videos in Chinese more than a year, and now, I decide to sharing my videos in English with more audience. Hope you guys will enjoy the contents. Please leave your comments if you have any question, and please share the videos with your friends who also have passion in cooking. Thumbs up if you like it! Translated and rerecorded by Voiceman Jay