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Mapo deep-fried tofu | Life Theater (Life THEATER): Transcription of recipes from useful cooking videos

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Ingredients

  • Ground beef : 100g
  • Salad oil : 1 tablespoon
  • Atsuage : 1 sheet
  • Green onions : 1/2 bundle
  • Ginger : 1 piece
  • Garlic : 1 piece
  • (A) Miso : 1 tablespoon
  • (A) Doubanjiang : 1/2 tbsp
  • (A) Sugar : 1/2 tbsp
  • Liquor : 1 tablespoon
  • soy sauce : 1 tablespoon
  • water : 1 cup
  • (B) Potato starch : 1 tablespoon
  • (B) Water : 1 tablespoon
  • Chili Oil : Appropriate amount
  • rice : 300g

Time required

10minutes

Procedure

  1. 1) stir fry 01:15

    Put the vegetable oil in a frying pan over medium heat, add the minced meat and fry until crispy.

  2. 2) Prepare 01:54

    Finely chop the all-purpose onion and chop the garlic and ginger.

  3. 3) stir fry 05:06

    Add garlic, ginger, all-purpose onion (leave a small amount for decoration) and A to a frying pan and fry until it burns.

  4. 4) Prepare 06:09

    In the meantime, put the fried tofu on a colander, pass it through hot water, drain it with kitchen paper, and cut it into bite-sized pieces.

  5. 5) Season 07:13

    Add sake, soy sauce, water, and fried tofu to a frying pan, and when it is boiled, add the mixed B to thicken it.

  6. 6) Finish 10:35

    Serve on a plate, decorate with all-purpose onions, sprinkle with chili oil, and line up with rice on the table to complete.

Point

・ Since the all-purpose onion is used for decoration at the end, it is recommended to set aside a small amount when cutting into small pieces for preparation.
・ When draining Atsuage with hot water, tap water is OK!
・ The point of time-saving cooking is to prepare the ingredients while the minced meat is being cooked!
・ Add water-soluble potato starch when it is sufficiently boiled to prevent it from becoming lumpy.

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