Easy recipe at home related to cooking researcher / Yukari's Kitchen Time required : 10minutes
麻婆豆腐(四川風麻婆豆腐)|だれウマ【料理研究家】さんのレシピ書き起こし
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Ingredients
- 木綿豆腐 : 1丁
- サラダ油 : 大さじ1/2
- 豚ミンチ肉 : 100g
- 長ネギ : 1/2本
- にんにくの芽 : 3本
- にんにく : 1片
- (A) Chili oil : 大さじ1
- (A) Doubanjiang : 大さじ1
- (A) Chinese pepper : 小さじ1/2
- (B) Sugar : 小さじ1
- (B) Sweet bean paste : 大さじ1
- (B) Soy sauce : 小さじ1
- (B) Cooking sake : 大さじ1
- (C) Water : 200ml
- (C) Chicken stock powder : 小さじ1
- (D) Potato starch : 大さじ1/2
- (D) Water : 大さじ1
- (E) Sesame oil : 大さじ1/2
- (E) Chili oil : 適量
- (F) Powdered Japanese pepper : 適量
- (F)ラー油 : 適量
Time required
25minutes
Procedure
-
1)
Drain the firm tofu
02:12
Place the firm tofu wrapped in two sheets of kitchen paper on a heat-resistant plate.
Heat in a 600W microwave for 2 minutes. -
2)
材料を切る
03:26
長ネギをみじん切りにする。
にんにくの皮を剝いて芽を取り除き、みじん切りにする。
にんにくの芽を包丁の腹で押しつぶし、削ぎ切りにする。
木綿豆腐を2cmの角切りにする。 -
3)
Make Zarjan
05:20
Add salad oil to a frying pan and heat over medium heat.
Once hot, add the minced pork and, without breaking it apart, press it down with a spatula and cook.
Once it is well browned, flip it over, and once the other side is browned, flake it.
Once it is well browned all over, move it to one side and reduce heat to low.
Add (A) and garlic into the remaining space and stir fry.
Once the garlic has browned, mix everything together.
Add (B) and fry over low heat for 2 minutes. -
4)
仕上げる
07:43
(C)、長ネギ、にんにくの芽、木綿豆腐を加え、木綿豆腐を潰さないように混ぜる。
軽く沸騰したら混ぜた(D)を回しかけ、フライパンを揺すりながら弱火で加熱する。
沸騰したら火を止め、(E)を加えて軽く混ぜ合わせる。 -
5)
盛り付ける
08:50
器に盛り付け、(F)を振りかけたら完成。
Point
・Although silken tofu can be substituted for firm tofu, we recommend using firm tofu.
- Garlic sprouts give a good flavour and texture, but green onions can be substituted.
-You can easily drain the water in the microwave.
・If using silken tofu, drain the water and microwave at 600W for 5 minutes.
・You can omit the pepper if you like.
- If you don't like spicy food, reduce the amount of chili oil, but if you want it spicier, add 1 teaspoon of chili pepper.
・Shaoxing wine may be used instead of cooking sake.
・Adding sugar gives the drink a rich, deep flavor.
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