#Chinese cuisine #Side dishes #Complimented rice #たけのこ

Mapo tofu ｜ Recipe blog's recipe transcription

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Ingredients

Boiled bamboo shoots : 200g
Minced pork : 130g
Maitake mushroom : 1 pack
Long onion (coarsely chopped) : 10 cm
Garlic (chopped) : 1 piece
Ginger (chopped) : 1 tsp
Doubanjiang : 1 tsp
water : 1 cup
miso : 1 tablespoon
Granule chicken glass soup base : 1 tsp
Shaoxing wine (sake is OK) : 1 tablespoon
sugar : 1 tsp
Oyster sauce : 1 tsp
Soy sauce : 1 tablespoon
Green onion (cut into small pieces) : Cut into small pieces
Sansho : Appropriate amount
Salad oil : 1 tablespoon
potato starch : Appropriate amount
Sesame oil : Appropriate amount

Time required

90minutes

Procedure

1) Cut the material 00:03
Cut the bamboo shoots into pieces that are easy to eat.
2) Combine seasonings 00:08
Mix water, miso, granulated chicken glass soup stock, Shaoxing wine, sugar, oyster sauce, and soy sauce.
3) Fry the ingredients 00:20
Put oil in a frying pan and heat, add garlic, ginger and doubanjiang and fry. When the scent comes out, add minced meat and fry. Add bamboo shoots, and when the oil turns, add Maitake mushrooms and fry further.
4) Season 00:39
Add the combined seasoning and simmer. After boiling, add the green onions and mix. Thicken with water-soluble potato starch and scent with Japanese pepper and sesame oil.
5) Arrange 00:53
Serve in a bowl and sprinkle with green onions to complete.

Point

・ Bamboo shoot preparation
① For bamboo shoots, wash the skin clean with a scrubbing brush, cut off the tips diagonally, and prepare the part of the stock.
② Make a vertical cut, put a handful of rice bran and 2 or 3 red peppers, cover with a lid and boil.
③ Boil for 40 minutes to 1 hour, stick a skewer and pass. Let it cool completely in the boiled juice.
・ Remove the stones from Maitake mushrooms and loosen them into a size that is easy to eat.