焼き物（なすと豚こま肉の焼き物）｜kattyanneru/かっちゃんねるさんのレシピ書き起こし
kattyanneru Time required : 30minutes
Mapo tofu | Ginza Yamanobe-san's recipe transcription
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Ingredients
- Silken tofu : 400g
- Rice oil : 2 tablespoons
- mixed meat : 150g
- Tianmian sauce : 2 tsp
- soy sauce : 1 tsp
- Doubanjiang : 1.5 tbsp
- Douchi sauce : 1 tablespoon
- Chinese soup : 160g
- Liquor : 1 tsp
- Green onions : 15g
- Leaf garlic (green onion can be used as a substitute) : 15g
- Water-soluble potato starch : 2 tablespoons
- Sansho : a little
- Chili Oil : 25g
- Sansho oil : 20g
Time required
20minutes
Procedure
-
1)
Preparation
01:29
Cut the tofu into diced pieces and put it in hot water. Finely chop the green onions and finely chop the leaf garlic. When the tofu is in the state of yudofu, drain the water.
-
2)
Make meat miso
05:06
Add rice bran oil and fry the minced meat over medium heat. When it's cooked, add Tianmian sauce and mix. Turn off the heat, add soy sauce, add doubanjiang, and heat again to fry. When the scent of doubanjiang comes out, add soybean soybeans and fry without burning.
-
3)
Finish
08:36
Add Chinese soup, add tofu when it comes to a boil, mix gently from the bottom, add sake and simmer for about 1 minute. Add green onions and leaf garlic and mix gently, then turn off the heat. Add water-soluble potato starch and mix gently. When it is mixed, turn on the heat and shake the pot without mixing too much, and add the Japanese pepper oil, chili oil, and Japanese pepper.
Point
The tofu may be cotton tofu, or half of cotton and half of silk. You can cut it in any size you like.
When you heat the tofu, excess water will come out, the taste will be well absorbed, and the tofu itself will be delicious, so be sure to boil it.
Leaf garlic may be replaced with garlic sprouts or garlic.
Since various types of oil are added, it looks a lot, but if you add it firmly, the taste and richness will come out, so do not reduce the amount.
The Chinese soup may be solid.
Adding several types of Japanese pepper will make it even more delicious.
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