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Mapo tofu ｜ Kenmasu Cooking's recipe transcription

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Cooking

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Ingredients

Minced pork : 200g
Chinese cabbage : 260g
oil : 1 tablespoon
Doubanjiang : 1 tablespoon
Tianmian sauce : 1 tablespoon
Chopped garlic : 1/2 tbsp
Chopped ginger : 1/2 tbsp
Liquor : 1 tablespoon
Soy sauce : 1 tablespoon
sugar : 1 tablespoon
Chili Oil : 1 tsp

Time required

10minutes

Procedure

1) Cut the material 00:45
Cut Chinese cabbage into 5mm width so as to cut off the fiber, and wash with water.
2) Fry the ingredients 01:10
Add oil to a frying pan, add minced meat, garlic and ginger and fry.
When cooked, add doubanjiang and tianmian sauce and fry until fragrant.
When the aroma comes out, add Chinese cabbage and fry.
3) Season 03:17
Add water, sake, soy sauce and sugar and simmer for 2-3 minutes.
Add water-soluble potato starch, thicken, add chili oil, and you're done.

Point

・ Fry Doubanjiang and Tianmian sauce well until the scent comes out.
・ When adding seasonings and simmering, simmer for 2 to 3 minutes if you like the crispness of Chinese cabbage, and for another 5 to 6 minutes if you like the simmering taste.
・ By adding chili oil, it becomes spicy and glossy.