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Mapo Cherry Tomatoes | Baba Gohan <Robert> Recipe transcription by Baba's Kitchen

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Number of Videos
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Ingredients

  • 豚ひき肉 : 80g
  • ミニトマト : 300g
  • 小ねぎ : 1本
  • (A) Yakiniku sauce : 大さじ3~4
  • (A) Doubanjiang : 小さじ1
  • 片栗粉 : 大さじ1/2
  • 水 : 80ml
  • ラー油 : 小さじ1/2

Time required

8minutes

Procedure

  1. 1) Do the preparations 01:17

    Put the potato starch and water in a bowl and mix well.
    Remove the stems from the cherry tomatoes and wash them.

  2. 2) 加熱する 02:18

    冷たいフライパンに豚ひき肉と(A)を入れる。
    中火にかけ、菜箸で混ぜながら加熱する。
    火が通ったら、ミニトマトを加えて炒める。
    皮が破けてきたら弱火にし、水溶き片栗粉を加えてよく混ぜる。
    とろみがついたら火からおろす。

  3. 3) 盛り付ける 05:42

    お皿に盛り付け、ラー油をまわしかける。
    キッチンバサミで小ねぎを切りながら散らしたら完成。

Point

・The amount shown is for two people.
- By mixing water-dissolved potato starch beforehand, the water will penetrate the potato starch and give it a nice thick consistency.
- If you remove the stems from cherry tomatoes and store them, they will be less likely to develop bacteria and will stay fresh.
- You can use sesame oil instead of chili oil if you prefer.

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