Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, mapo tofu-style cellophane noodles (medium spicy). It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Mapo Tofu-style Cellophane Noodles (Medium Spicy) is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. They are nice and they look wonderful. Mapo Tofu-style Cellophane Noodles (Medium Spicy) is something which I’ve loved my whole life.
Great recipe for Mapo Tofu-style Cellophane Noodles (Medium Spicy). The mabo harusame I had at a restaurant was delicious, so I tried re-creating it. If you let the meat-miso rest for a day, it will be even more delicious.
To get started with this recipe, we have to first prepare a few ingredients. 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):
- Get 100 grams Cellophane noodles
- Take 1 clove's worth Garlic, finely chopped
- Make ready 1 thumptip's worth Ginger, finely chopped
- Prepare 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
- Get 1 Ra-yu
- Get 1 Katakuriko mixed with water
- Take Meat-miso
- Make ready 200 grams Ground pork
- Take 2 tbsp each Soy sauce, shaoxing wine
- Take 1 tbsp Tianmianjiang
- Make ready Sauce
- Prepare 300 ml Chicken bone stock
- Take 1 tbsp Oyster sauce
- Prepare 1 tsp Sugar
- Make ready 1 tbsp Soy sauce
You can make the recipe vegetarian by taking out the pork and oyster sauce and. See great recipes for Sliced beef, glass noodle in Szechuan chilli sauce 夫妻肺片 too! Mapo tofu (sometimes written as 麻婆豆腐, mabo tofu or ma po doufu) is a mouthwatering dish consisting of tofu and minced meat cooked in a spicy sauce. It originates from China in the Sichuan province, where the sauce is usually bright red, packed full of spicy heat and that deliciously "numbing" effect from Sichuan peppercorns.
Instructions 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.
When the meat's juices turn transluscent and the meat becomes crispy, add the garlic, doubanjiang, and tianmianjian and stir-fry well. Most of the flavors are right on for some nostalgic home cooking. There are some delicious choices: spicy chicken and cucumber, fish filet with ginger and scallion, and… Mapo Tofu (麻婆豆腐) is a fiery Sichuan pork and tofu stir-fry with the hallmark málà(麻辣) balance of tongue tingling and spicy. Season to taste with additional salt. Set aside, covered to keep warm.
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 your time. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
