Hey everyone, it is me again, Dan, welcome to my recipe site. Today, we’re going to make a special dish, mapo tofu-style cellophane noodles (medium spicy). It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Mapo Tofu-style Cellophane Noodles (Medium Spicy) is one of the most popular of current trending foods on earth. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look fantastic. Mapo Tofu-style Cellophane Noodles (Medium Spicy) is something which I’ve loved my entire life.
To get started with this recipe, we must first prepare a few components. You can cook mapo tofu-style cellophane noodles (medium spicy) using 18 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Mapo Tofu-style Cellophane Noodles (Medium Spicy):
- Make ready 100 grams Cellophane noodles
- Take 1 clove's worth Garlic, finely chopped
- Make ready 1 thumptip's worth Ginger, finely chopped
- Take 5 cm's worth Japanese leek, finely chopped
- Make ready 1 tsp Doubanjiang
- Make ready 1/2 bunch Chinese garlic chives
- Get 1 as much (to taste) Wood ear mushrooms
- Prepare 1 Ra-yu
- Take 1 Katakuriko mixed with water
- Prepare Meat-miso
- Get 200 grams Ground pork
- Prepare 2 tbsp each Soy sauce, shaoxing wine
- Take 1 tbsp Tianmianjiang
- Make ready Sauce
- Get 300 ml Chicken bone stock
- Get 1 tbsp Oyster sauce
- Prepare 1 tsp Sugar
- Prepare 1 tbsp Soy sauce
Steps to make Mapo Tofu-style Cellophane Noodles (Medium Spicy):
- Make the meat-miso. Heat a pan or wok and stir fry the ground pork. When the pork is crispy, add the shaoxing wine and soy sauce, then add the tianmianjiang. Take the meat-miso out of the pan.
- Finely chop the garlic, ginger and leek. Rehydrate the wood ear mushrooms and slice into thin strips. Rehydrate the cellophane noodles by soaking them in plenty of boiling water for 5 minutes.
- Put 2 tablespoons of vegetable oil and the doubanjiang into a pan or wok and stir fry. Add the garlic and ginger and continue stir frying.
- When the pan is aromatic, add the chicken stock and the sauce ingredients.
- When the soup in the pan has reduced to about 1/4 its original volume, season with salt and pepper. Add the katakuriko and water, and the ra-yu.
- Add the Chinese chives, mix in quickly and the noodles are done.
- It's delicious served on top of rice for a filling meal.
So that’s going to wrap it up for this special food mapo tofu-style cellophane noodles (medium spicy) recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
