《四川烹饪》去年第３期《老干妈豆腐》一文中，作者将“麻婆豆腐”中的郫县豆瓣及辣椒面换成了老干妈豆豉，从而创出了一道新菜。受此启发，笔者将“老干妈豆腐”中的老干妈豆豉换成了麻辣豆腐乳，也创出了一款新菜，推出后同样很受顾客欢迎。因为此菜是用豆腐乳烧豆腐，而豆 In the third issue of “Sichuan Cooking”, “Laoganma Tofu”, the author created a new dish by switching Pixian beancake and peppers in Laoqianmao into “Mapo Tofu”. Inspired by this, I will Laoganma bean curd in the Laoganmian bean 豉 replaced spicy fermented bean curd, but also created a new dish, also introduced after the popular customer. Because this dish is with tofu milk burning tofu, and beans