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Meat leek tofu | Transcription of Kenmasu Cooking's recipe

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Cooking

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Ingredients

Cotton tofu : 1 chome
Chinese chive : 1 bundle
Pork ribs : 200g
onion : 1/4 piece
Bean sprouts : 1 bag
garlic : 2 pieces
oil : 1 tablespoon
Liquor : 1 tablespoon
Somi Shantung : 1 tsp
Soy sauce : 1 tablespoon
Round sliced pepper : A pinch
Sesame oil : 1 tsp

Time required

15minutes

Procedure

1) Prepare the ingredients 01:13
Wrap the tofu in kitchen paper, press it down to drain it, rewrap it in another kitchen paper, put the weight of the plate on it, and drain it for 10 minutes.
Cut leek and pork into 2 cm widths. Cut the onion into 2mm width. Slice the garlic into 1mm width.
2) Serve tofu 03:04
Remove the kitchen paper that wrapped the tofu, cut it into small pieces by hand, and serve it on a plate.
3) Fry the ingredients 04:08
Add oil to a frying pan, add garlic and fry until fragrant.
Add pork, and when 80% cooked, add onion. When it becomes translucent, add bean sprouts. When 80% cooked, add leek and fry.
Add sake, Somi shokuhin, soy sauce, and sliced chili peppers and fry until the taste is familiar.
When the water comes out from the vegetables, add water-soluble potato starch little by little, add sesame oil at the end, and sprinkle it on the tofu that was put on the plate in 2) to complete.

Point

・ It is easier for the tofu to soak in the taste if it is torn by hand rather than cut with a kitchen knife.
・ Because the heat is important for stir-fried foods, be sure to put the ingredients in the order in which they are difficult to cook so that the heat does not weaken.
・ By adding water-soluble potato starch, the water from the stir-fried vegetables will become entangled with the whole ingredients. The point is to add it little by little while watching the situation.