豆腐ともやしの中華風味噌煮｜奥薗壽子の日めくりレシピ【家庭料理研究家公式チャンネル】さんのレシピ書き起こし

・You can use either cotton or silken tofu.
・Cut off the top of the bag and add water to the bean sprouts. Cut both ends of the bottom to drain the water.
・Place the minced meat in a cold frying pan.
・When adding garlic and ginger, grate the ginger first.
・If you gradually raise the temperature from a cold place, the fat of the minced meat will slowly melt, and you can fry with just that fat, and it will not stick to the frying pan.
・Sprinkle some salt on the bean sprouts to draw out the moisture.
・Stir-fried bean sprouts should not release moisture, but they should be steamed to draw out moisture.
・By mixing the ground meat fat with the bean sprouts, water can be released.
・No need to drain the tofu.
・Because the bean sprouts and tofu release water, they don't burn.
・The water from the tofu and bean sprouts becomes the broth.
・If you add the combined seasoning while the water is out, the taste will soak in.
・Add the combined seasonings at the end, and entangle them while evaporating the moisture.
・If you want to make it spicy, you can add doubanjiang, chili oil, shichimi, and powdered Japanese pepper.
・You can add vermicelli.