Lunar New Year年夜饭Chinese中式
Easy Mapo Tofu (Mild)家常麻婆豆腐（微辣）
A 4-serving recipe with a 25-minute beginner workflow, exact seasoning and visible checkpoints.豆腐与猪肉末在豆瓣酱汁里煮入味，这版走家常微辣路线，轻推豆腐避免搅碎。
BEGINNER FIELD GUIDE新手做饭说明书
Before you turn on the heat先备齐，再开火
Wash hands & produce洗手、洗菜洗手、洗菜Lava manos y verduras손·채소 씻기
Keep raw meat apart生熟分开生熟分開Lo crudo, aparte날것은 따로
Measure first先量好先量好Mide antes먼저 계량
Check with a thermometer用温度计确认用溫度計確認Comprueba con termómetro온도계로 확인
- Cornstarch slurry: stir the stated cornstarch into the stated cold water in a cup until no white lumps remain; stir again right before adding because it settles.水淀粉：把规定量的玉米淀粉放杯中，加规定量冷水搅到无白色结块；下锅前再搅一下，淀粉会沉底。
- Cut 14 oz / 400 g soft or medium tofu into 2-cm cubes. Mince 2 garlic cloves and 1 tsp ginger. Measure 2 tbsp chili bean paste (doubanjiang; 1 tbsp for milder), 1 cup chicken broth and 1 tbsp oil. Stir 1 tbsp cornstarch into 2 tbsp cold water. Slice 2 scallions.14盎司（400克）嫩或中豆腐切2厘米块。2瓣蒜、1小匙姜切末。量2大匙豆瓣酱（怕辣用1大匙）、1杯鸡高汤、1大匙油。1大匙淀粉兑2大匙冷水。2根葱切葱花。
Written for 4 servings · cooking more? Use batches按 4 人份写 · 加量请分批按 4 人份寫 · 加量請分批Para 4 porciones · si haces más, por tandas4인분 기준 · 늘리면 나눠 조리
Full safety & prep notes完整安全与备料说明完整安全與備料說明Notas completas de seguridad안전·준비 전체 안내
These instructions use the base recipe: 4 servings. Scaling ingredients does not scale pan size or cooking time. Use batches and verify the stated checkpoints.以下按原方4人份写。改变份量不会自动改变锅大小或烹饪时间；增加份量请分批，并核对每步判断点。
- Wash hands with soap for 20 seconds. Rinse fresh produce under running water; dry leaves with a clean towel before cutting. Stabilize the board on a damp towel.用肥皂洗手20秒；蔬果用流动水洗净，叶菜用干净毛巾沥干；砧板下垫湿毛巾防滑。
- Use measuring spoons: 1 tbsp = 15 ml; 1 tsp = 5 ml. Measure the ingredient list before starting. Water used below is additional tap drinking water.用量匙：1大匙15毫升，1小匙5毫升；开始前按食材表量好。下文用水另备可饮用水。
- Keep raw meat/seafood and its utensils separate from ready-to-eat food. Do not wash raw poultry. Wash hands 20 seconds after contact; use a clean plate for cooked food and a food thermometer.生肉海鲜及器具与即食食物分开；不洗生禽肉；接触后洗手20秒，熟食用净盘，并用食品温度计。
- Prepare 4 cups hot cooked rice before starting the main dish. If starting from dry rice, follow its package directions and yield. Reheat refrigerated cooked rice to 165°F (74°C).主菜开做前备好4杯热熟米饭。若用生米，按包装的煮法和出饭量提前煮好；冷藏米饭复热中心到165°F (74°C)。
Ingredients食材
- Tofu豆腐14 oz盎司
- Ground pork猪肉末0.5 lb磅
- Chili bean paste豆瓣酱2 tbsp大勺
- Garlic大蒜2 cloves瓣
- Ginger生姜1 tsp小勺
- Chicken broth鸡汤1 cup杯
- Cornstarch玉米淀粉1 tbsp大勺
- Scallions葱2
- Olive oil橄榄油1 tbsp大勺
- Fine salt细盐1 tsp小勺
- Cooked white rice熟白米饭4 cups杯
Method做法
Bring 1 quart of water with 1 tsp salt to a gentle simmer in a pot, add the tofu, and lift it out with a slotted spoon.
锅里1升水加1小匙盐，烧到微微冒泡，下豆腐，用漏勺捞出来。
The tofu is heated through and still holds its shape.豆腐热透，还保持完整不碎。
Common mistake & quick fix容易错在哪，怎么补救
Stir gently with a spoon back only; hard stirring breaks tofu.只用勺背轻推，用力搅会碎。
Put the oil in a 30-cm skillet and brown the ½ lb (225 g) ground pork, breaking it up as it cooks.
30厘米平底锅里放油，下½磅（225克）猪肉末炒散、炒到变色。
The thickest center reads 160°F (71°C) on a food thermometer — color alone isn't proof.食品温度计测最厚中心到160°F (71°C)，不能只看颜色。
Common mistake & quick fix容易错在哪，怎么补救
If below the target, keep cooking in 2-minute increments and measure again; clean the thermometer before checking cooked food.温度未达标时，每次继续加热2分钟再测；测熟食前先清洁探针。
Add the chili bean paste, garlic, and ginger and stir until fragrant.
加豆瓣酱、蒜和姜，翻炒出香味。
The spices smell toasted, without smoking.香料出香，不冒烟。
Common mistake & quick fix容易错在哪，怎么补救
If spices darken or smell burnt, discard and start again; burnt spice is bitter.香料变黑或焦味就倒掉重来，焦香料发苦。
Pour in the broth, add the tofu, and simmer, nudging the tofu gently so it doesn't break.
倒入高汤，下豆腐，小火煮着，轻轻推豆腐，别弄碎。
Small bubbles break gently across the surface.表面轻轻冒小泡。
Common mistake & quick fix容易错在哪，怎么补救
If bubbling hard, lower the heat. Scrape the bottom every 5 minutes so nothing sticks.滚得太猛就调小火；每5分钟刮一次锅底防粘。
Stir the slurry, pour it in around the edge of the pan, and nudge gently.
水淀粉搅匀，沿锅边倒进去，轻轻推匀。
The sauce coats the back of a spoon and a finger line stays clear.酱汁挂住勺背，手指划一道线不合拢。
Common mistake & quick fix容易错在哪，怎么补救
If thin, simmer 2 more minutes; if too thick, stir in 2 tbsp broth or water.太稀再煮2分钟；太稠拌入2大匙高汤或水。
Scatter the scallions over the top and serve over rice.
撒上葱花，配米饭上桌。
Glossy red sauce clings to the tofu.红亮的汁裹住豆腐。
Common mistake & quick fix容易错在哪，怎么补救
Leftovers: into the fridge within 2 hours (1 hour on a hot 90°F+ day), eat within 3 days, and reheat to 165°F (74°C).吃不完的2小时内放冰箱（天热超90°F就1小时内），3天内吃完，回热要热到165°F (74°C)。
Know your ingredients认识食材
Ingredients explained食材讲解
Tofu豆腐Plant protein with calcium. Firm/extra-firm for searing—press 15 min to remove water.植物蛋白，含钙。煎用老豆腐，先压15分钟去水。
Ground pork猪肉末A little fat keeps fillings juicy; choose ~20% fat for dumplings and meatballs.带点肥才多汁；饺子、丸子选约两成肥。
Chili bean paste豆瓣酱Fermented broad-bean chili paste—the soul of Sichuan cooking. Fry in oil until red.发酵豆瓣辣酱，川菜灵魂。下油炒出红油。
Garlic大蒜Crush and rest 10 min before heating to keep more allicin. Avoid sprouted cloves.拍碎静置10分钟再加热，保留更多大蒜素。发芽的别用。
Ginger生姜Warming, aids digestion. Choose smooth, taut skin; scrape peel off with a spoon.温性、助消化。选表皮光滑饱满的；用勺子刮皮最方便。
- Chicken broth鸡汤
Low-sodium broth lets you season to taste; homemade freezes well.低钠高汤便于自己调味；自制可冷冻。
Cornstarch玉米淀粉Thickens sauces glossy and crisps coatings. Mix with cold water first to avoid lumps.玉米淀粉让酱汁浓稠发亮、裹粉更脆。先用冷水调开防结块。
Cookware厨具
- Knife, stable board, measuring cups/spoons, mixing bowl, spoon and sieve刀、稳定砧板、量杯量匙、拌碗、勺和筛子
- Pot, slotted spoon, 30-cm skillet, food thermometer锅、漏勺、30厘米锅、食品温度计
Make it a balanced meal营养搭配建议
Balanced plate: ½ vegetables (roasted broccoli, green salad), ¼ this protein, ¼ starch (sweet potato, rice or bread).均衡一盘：½蔬菜（烤西兰花、绿叶沙拉）、¼这道蛋白、¼主食（红薯、米饭或面包）。
Why it works: aim for half the plate vegetables, a quarter protein, a quarter whole grains or starch — then let one rich dish be the star.搭配思路：半盘蔬菜、四分之一蛋白、四分之一主食；一桌里只让一道浓郁的菜当主角。
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