请把麻辣豆腐的做法用英文描绘下。。具体点

请把麻辣豆腐的做法用英文描绘下。。具体点

原料：豆腐1块，肉末50克，素油100克，豆瓣辣酱35克，味精3.5克，骨头汤10克，红油15克，花椒粉0.5克，湿淀粉30克，葱2根，姜10克，蒜头2瓣。
制法：豆腐切成1厘米见方的丁，装入容器内，倒入1000克开水，浸泡10分钟左右，倒入漏勺沥水。葱、姜、蒜头洗净，切成细末。锅置旺火上烧热，加素油50克烧热，下肉末炒散至转色，加入葱姜、蒜末，炒出香气，放入豆瓣辣酱，炒出红油。豆腐丁下锅，加入骨头汤、味精，烧开后用湿淀粉勾芡，淋入50克素油，转动锅子，用汤勺轻轻推几下，淋入红油，撒上花椒粉，出锅装深汤盆上席。
特点：色泽金红，麻辣味浓，鲜香可口。
关键：烫豆腐丁的水要开，豆腐勾好芡要淋熟油，装盘后不会出水
The Recipe
Rating: Rate this recipe
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4

Ingredients
Forthe Marinade:
6 oz. ground pork
1 tsp. soy sauce
1 tsp. soy sauce
2 tsps. cornstarch
2 tsps. cornstarch
Forthe Sauce:
1 cup water
1/2 tsp. sesame oil
1 Tbsp. vegetable oil
1 tsp. minced garlic
1 tsp. hot bean paste
1/4 tsp. ground Sichuan peppercorns, toasted
1/4 cup chopped water chestnuts
2 green onions, trimmed and cut into 1/2 inch pieces
1 package (14-ounces) soft tofu, drained and cut into 1/2-inch cubes

Instructions
1. Pour enough warm water over the mushrooms in a small bowl to cover them completely. Soak until softened, about 20 minutes. Drain. Discard the stem and chop the caps coarsely.
2. Marinate the pork: Stir the ground pork, soy sauce and cornstarch together until evenly distributed.
3. Prepare the sauce: Stir the water, soy sauce and sesame oil together in a small bowl.
4. Heat a wok over high heat until hot. Add the oil and swirl to coat the sides. Add the garlic and stir-fry until fragrant about 20 seconds. Add the pork, hot bean paste and peppercorns and stir-fry until the pork is crumbly, 2 to 3 minutes.
5. Pour the sauce into the wok, then stir in the water chestnuts and green onions. Slide the tofu into the wok, and stir gently to coat the tofu with the sauce and heat through, 2-4 minutes.
6. Pour in the dissolved cornstarch and cook gently, stirring, until the sauce thickens, about 1 minute. Spoon the tofu and sauce onto a serving platter and serve hot.

我文盲

麻辣豆腐＝麻婆豆腐 以下是麻婆豆腐的做法： The Recipe Rating: Rate this recipe Prep Time: 15 minutes Cook Time: 20 minutes Total Time: 35 minutes Servings: 4 Ingredients Forthe Marinade: 6 oz. ground pork 1 tsp. soy sauce 1 tsp. soy sauce 2 tsps. cornstarch 2 tsps. cornstarch Forthe Sauce: 1 cup water 1/2 tsp. sesame oil 1 Tbsp. vegetable oil 1 tsp. minced garlic 1 tsp. hot bean paste 1/4 tsp. ground Sichuan peppercorns, toasted 1/4 cup chopped water chestnuts 2 green onions, trimmed and cut into 1/2 inch pieces 1 package (14-ounces) soft tofu, drained and cut into 1/2-inch cubes Instructions 1. Pour enough warm water over the mushrooms in a small bowl to cover them completely. Soak until softened, about 20 minutes. Drain. Discard the stem and chop the caps coarsely. 2. Marinate the pork: Stir the ground pork, soy sauce and cornstarch together until evenly distributed. 3. Prepare the sauce: Stir the water, soy sauce and sesame oil together in a small bowl. 4. Heat a wok over high heat until hot. Add the oil and swirl to coat the sides. Add the garlic and stir-fry until fragrant about 20 seconds. Add the pork, hot bean paste and peppercorns and stir-fry until the pork is crumbly, 2 to 3 minutes. 5. Pour the sauce into the wok, then stir in the water chestnuts and green onions. Slide the tofu into the wok, and stir gently to coat the tofu with the sauce and heat through, 2-4 minutes. 6. Pour in the dissolved cornstarch and cook gently, stirring, until the sauce thickens, about 1 minute. Spoon the tofu and sauce onto a serving platter and serve hot.