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麻婆豆腐|料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchen さんのレシピ書き起こし

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Ingredients

  • Cotton tofu : 300g
  • 豚ひき肉 : 150g
  • 長ねぎ : 1/2本
  • 鶏ガラスープの素 : 小さじ2
  • (A)水 : 150ml
  • 片栗粉 : 小さじ2
  • (B)水 : 大さじ2
  • (C) Ginger : 10g
  • (C) Garlic : 1片
  • (C) Red pepper : 2本
  • (C) Sichuan pepper : 2g
  • (D) Doubanjiang : 大さじ2と1/2
  • (D) Miso : 大さじ1/2
  • (D) Sugar : 小さじ1
  • (D) Cooking sake : 大さじ1と1/2
  • (D) Soy sauce : 小さじ1
  • 塩 : 小さじ1
  • ごま油 : 大さじ1と1/2

Time required

30minutes

Procedure

  1. 1) Make a chicken glass soup 02:17

    Put the water of (A) and the chicken glass soup in a container and mix.
    Heat in a 600w microwave for 20 seconds and mix again.

  2. 2) Cut tofu and condiments 02:50

    Cut the cotton tofu in half and cut it into pieces that are easy to eat.
    Finely chop the green onions, garlic and ginger.
    Cut the pepper in half and remove the seeds.

  3. 3) Make water-soluble potato starch 04:53

    Put potato starch and water (B) in a container and mix.

  4. 4) 豚肉と薬味を炒める 05:53

    Put sesame oil and (C) in a frying pan and fry over low heat.
    When the aroma comes out, add minced pork and fry over medium heat, then turn off the heat.

  5. 5) Add seasoning 07:00

    Add (D), mix and fry over medium heat for about 1 minute.
    Add 1 and bring to a boil, heat for another 1 minute and turn off the heat.

  6. 6) 豆腐を湯通しする 08:17

    鍋にお湯を沸かし、塩、豆腐を入れて再度沸騰させる。

  7. 7) 仕上げる 09:05

    5に湯切りした豆腐を加えて火にかけ、1分程煮詰める。
    火を止めて長ねぎ、水溶き片栗粉を加え、混ぜ合わせる。
    水(分量外)を加えて火にかけ、2分程加熱したら完成。

Point

・ For miso, we recommend red miso or hatcho miso.
・ Sichuan pepper can be replaced with chili pepper.
・ If you blanch the tofu, it will not crumble easily and the taste will be more absorbed.
・ After blanching the tofu, add it to the sauce immediately.
・ Adjust the amount of doubanjiang and red pepper to your liking.

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