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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) stir fry 01:15
Put the vegetable oil in a frying pan over medium heat, add the minced meat and fry until crispy.
2) Prepare 01:54
Finely chop the all-purpose onion and chop the garlic and ginger.
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) 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) 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) 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.