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Marvo Curry ｜ Cooking expert Ryuji's Buzz Recipe's recipe transcription

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Cooking expert Ryuji's buzz recipe

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Ingredients

豆腐 : 300g
豚ひき肉 : 180g
にんにく : 2片
長ねぎ : 1/2本
サラダ油 : 大さじ1
塩 : ひとつまみ
豆板醤 : 1 tablespoon
甜麵醬 : 大さじ1
ラー油 : 小さじ2
(A) Water : 250cc
(A) Sake : 大さじ1
(A) Honey : 小さじ1
(A) Curry Lou : 2片
ごはん : 適宜
ラー油 : 適宜
糸唐辛子 : 適宜

Time required

20minutes

Procedure

1) Cut vegetables 02:42
Finely chop the green onions and garlic.
2) Prepare tofu 04:51
Dice the tofu, put it in salted water and boil until it boils.
3) Fry the ingredients 06:14
Heat the cooking oil in a frying pan, add minced pork, sprinkle with salt, fry until browned, and add garlic.
4) 調味料を入れる 07:55
Add doubanjiang, tianmian sauce, and chili oil in that order, and entangle the whole thing each time.
5) ルーを加え煮詰める 09:14
弱火にして(A)を加えて煮詰めていく。
6) 豆腐を加える 10:37
5に豆腐を加えて崩さないように、5分ほど煮詰める。長ねぎを加えて優しく混ぜ合わせる。
7) 皿に盛り付ける 12:19
皿にごはんを盛りつけ、その上に6をかける。

Point

・ Silk tofu is used this time. Cotton tofu is more suitable for pre-preparation because it does not crumble easily.
・ Step 1 Remove the garlic core because it is easy to burn.
・ Process 2 Since silk tofu is easily crumbled, add salt (two knobs) to boiling water and boil it. It is good to cut the tofu into diced pieces of about 1.5 cm square.
・ Process 3 If you don't like spicy food, change chili oil to sesame oil.
・ Process 7 Sprinkle chili oil as you like and decorate the red pepper.