Firm yet tender bean curd that holds its shape during cooking -- 'When you cook it you just sort of nudge the tofu with the back of a spoon to mix but not break it,' is essential, advises Ms. Dunlop.
又韧又软的豆腐，在烹制过程当中保持原型。 扶霞建议，在烹制麻婆豆腐时，只能用勺子背面轻推豆腐，让豆腐与调料充份混合，但不要碰碎豆腐，这一点很关键。
The bean curd looks spotlessly white and tastes tender; it remains in good shape even after it is Fried in oil, steamed or boiled.
豆腐看上去雪白无暇，吃起来鲜嫩无比。不管油煎或蒸或煮，它都不变形。
The bean curd looks spotlessly white and tastes tender; it remains in good shape no matter how it is Fried in oil, steamed or boiled.
豆腐看上去雪白无暇，吃起来鲜嫩无比。不管油煎还是蒸或煮，它都不变形。
The bean curd looks spotlessly white and tastes tender; it remains in good shape no matter how it is Fried in oil, steamed or boiled.
豆腐看上去雪白无暇，吃起来鲜嫩无比。不管油煎还是蒸或煮，它都不变形。
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