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麻婆豆腐｜ギャル曽根公式チャンネル「ごはんは残さず食べましょう」さんのレシピ書き起こし

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ギャル曽根公式チャンネル「ごはんは残さず食べましょう」

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Ingredients

豆腐 : 1丁
塩 : 適量
にんにく : 3片
生姜 : 2片
長ネギ : 1本
ごま油 : 大さじ2
豚ひき肉 : 200g
水 : 200ml
鶏ガラ : 小さじ1
水溶き片栗粉 : 適量
山椒 : 適量
豆板醤 : 大さじ1.5
甜麵醬 : 大さじ1.5
オイスターソース : 大さじ2
醤油 : 大さじ1
清酒 : 大さじ2

Time required

30minutes

Procedure

1) Cut tofu 00:59
Cut the cotton tofu to the size you like. Add salt to boiling water.
2) Cut vegetables 01:20
Finely chop the garlic, ginger and green onions. Add sesame oil to a frying pan, add garlic, ginger and green onions and fry over low heat. When the aroma comes out, add minced pork and fry further.
3) Boil the tofu 02:45
Put the tofu in salted water, boil it for one and a half minutes, then pour it into a colander and drain the water.
4) 調味料を混ぜ合わせる 03:10
Add doubanjiang, tianmian sauce, oyster sauce, soy sauce, and sake and mix well.
5) 仕上げる 03:57
Add seasoning to minced pork and fry, then add water, chicken gala and tofu and mix. Reduce the heat to low, add the water-soluble potato starch, turn it to high again, and sprinkle with Japanese pepper. Serve on a plate and add green onions to complete.

Point

・ By adding plenty of condiments, the aroma will increase and the finish will be delicious.
・ Use cotton tofu that does not crumble even when boiled.
・ Boiled cotton tofu makes it difficult for water to come out.
・ Add the amount of Japanese pepper you like.
・ By setting the heat to high after adding the water-soluble potato starch, the powdery taste of the potato starch can be removed.