Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, mapo tofu-style cellophane noodles (medium spicy). One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Mapo Tofu-style Cellophane Noodles (Medium Spicy) is one of the most popular of recent trending meals in the world. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look fantastic. Mapo Tofu-style Cellophane Noodles (Medium Spicy) is something that I have loved my entire life.
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To begin with this particular recipe, we must prepare a few components. You can cook mapo tofu-style cellophane noodles (medium spicy) using 18 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Mapo Tofu-style Cellophane Noodles (Medium Spicy):
- Take 100 grams Cellophane noodles
- Prepare 1 clove's worth Garlic, finely chopped
- Get 1 thumptip's worth Ginger, finely chopped
- Make ready 5 cm's worth Japanese leek, finely chopped
- Take 1 tsp Doubanjiang
- Get 1/2 bunch Chinese garlic chives
- Prepare 1 as much (to taste) Wood ear mushrooms
- Take 1 Ra-yu
- Prepare 1 Katakuriko mixed with water
- Prepare Meat-miso
- Make ready 200 grams Ground pork
- Make ready 2 tbsp each Soy sauce, shaoxing wine
- Get 1 tbsp Tianmianjiang
- Take Sauce
- Prepare 300 ml Chicken bone stock
- Make ready 1 tbsp Oyster sauce
- Take 1 tsp Sugar
- Get 1 tbsp Soy sauce
It pairs extremely well with rice, and may even be necessary with how spicy it can get. The name literally translates to "pockmarked old lady tofu", inspired by the old lady that made this dish. Authentic Szechuan style mapo tofu is one of the branding dishes of Szechuan cuisine. It is spicy, numbing, hot, aromatic and tender.
Steps to make Mapo Tofu-style Cellophane Noodles (Medium Spicy):
- Make the meat-miso. Heat a pan or wok and stir fry the ground pork. When the pork is crispy, add the shaoxing wine and soy sauce, then add the tianmianjiang. Take the meat-miso out of the pan.
- Finely chop the garlic, ginger and leek. Rehydrate the wood ear mushrooms and slice into thin strips. Rehydrate the cellophane noodles by soaking them in plenty of boiling water for 5 minutes.
- Put 2 tablespoons of vegetable oil and the doubanjiang into a pan or wok and stir fry. Add the garlic and ginger and continue stir frying.
- When the pan is aromatic, add the chicken stock and the sauce ingredients.
- When the soup in the pan has reduced to about 1/4 its original volume, season with salt and pepper. Add the katakuriko and water, and the ra-yu.
- Add the Chinese chives, mix in quickly and the noodles are done.
- It's delicious served on top of rice for a filling meal.
Authentic Szechuan style mapo tofu is one of the branding dishes of Szechuan cuisine. It is spicy, numbing, hot, aromatic and tender. Making the yummiest mapo tofu at home for several bowls of steamed rice. Mapo tofu (sometimes written as 麻婆豆腐, mabo tofu or ma po doufu) is a mouthwatering dish consisting of tofu and minced meat cooked in a spicy sauce. It originates from China in the Sichuan province, where the sauce is usually bright red, packed full of spicy heat and that deliciously "numbing" effect from Sichuan peppercorns.
So that’s going to wrap it up with this exceptional food mapo tofu-style cellophane noodles (medium spicy) recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
