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麻婆豆腐（ニラ入り麻婆豆腐）｜オテル・ドゥ・ミクニさんのレシピ書き起こし

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Hotel de Mikuni

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Ingredients

木綿豆腐 : 1丁
ニラ : 1束
豚ひき肉 : 150g
(A) Garlic (chopped) : 小さじ1
(A) sweet soy sauce : 大さじ1
(A) bean sauce : 大さじ1
(A) Bean Drum : 小さじ1
(A) Chili powder : 小さじ1
(B) Shaoxing wine : 大さじ1
(B) Soy sauce : 大さじ1
(B) Sichuan pepper powder : 適量
塩 : 適量
胡椒 : 適量
水 : 200cc
Katakuriko dissolved in water : 2 tablespoons
ラー油 : 適量

Time required

30minutes

Procedure

1) cut material 01:41
Cut firm tofu into bite-sized pieces.
Cut the chives into bite-sized pieces.
2) parboil the tofu 02:52
Add water (not listed) and salt (not listed) to a pot and bring to a boil.
Add firm tofu and bring to a boil.
Turn off the heat and leave it alone.
3) make seasoning mix 04:07
Mix (A).
4) 炒める 04:37
Add the minced pork to the frying pan and stir-fry.
Lower the heat and add 3.
Stir-fry over medium heat so that it does not burn.
5) 煮る 07:07
Add water to 4 and mix over high heat.
When it boils, add the drained cotton tofu and simmer.
(B), Add the core part of the leek and boil.
Add the remaining chives.
Turn the heat to medium, add salt and pepper, and turn off the heat.
6) 仕上げる 09:09
Add the water-soluble potato starch to 5 little by little.
Heat over high heat until thickened.
Add chili oil and mix.
Finished on a plate.

Point

・Chives can be substituted with green onions.
・Sake can be substituted for Shaoxing wine.
・Use 1% of the amount of salt for pre-boiling water.
・Adjust the spiciness by adjusting the amount of chili powder.
・Fry the minced pork without oil and heat it until it becomes crispy.
・The amount of water-soluble potato starch is 1 tablespoon each of potato starch and water.
・After adding the firm tofu, mix it so that it does not lose its shape.