Hey everyone, it’s Jim, welcome to our recipe page. Today, I will show you a way to prepare a special dish, mapo tofu-style cellophane noodles (medium spicy). It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Authentic Szechuan style mapo tofu is one of the branding dishes of Szechuan cuisine. It is spicy, numbing, hot, aromatic and tender. Mapo tofu is one of the top ten famous Chinese dishes and enjoys a high popularity among not only Chinese people but also many western countries. Place cooking oil in a medium heated wok, add Sichuan.
Mapo Tofu-style Cellophane Noodles (Medium Spicy) is one of the most popular of recent trending foods in the world. It is easy, it is fast, it tastes yummy. It is enjoyed by millions every day. They are nice and they look wonderful. Mapo Tofu-style Cellophane Noodles (Medium Spicy) is something which I have loved my whole life.
To get started with this particular recipe, we must first 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):
- Prepare 100 grams Cellophane noodles
- Get 1 clove's worth Garlic, finely chopped
- Make ready 1 thumptip's worth Ginger, finely chopped
- Prepare 5 cm's worth Japanese leek, finely chopped
- Take 1 tsp Doubanjiang
- Get 1/2 bunch Chinese garlic chives
- Get 1 as much (to taste) Wood ear mushrooms
- Make ready 1 Ra-yu
- Take 1 Katakuriko mixed with water
- Take Meat-miso
- Prepare 200 grams Ground pork
- Make ready 2 tbsp each Soy sauce, shaoxing wine
- Prepare 1 tbsp Tianmianjiang
- Prepare Sauce
- Make ready 300 ml Chicken bone stock
- Prepare 1 tbsp Oyster sauce
- Prepare 1 tsp Sugar
- Prepare 1 tbsp Soy sauce
Mapo tofu needs to be served hot for the best taste. I found it great for this dish (Japanese-style silken tofu is not. Mapo tofu (Chinese: 麻婆豆腐; pinyin: mápó dòufu) is a popular Chinese dish from Sichuan province. It consists of tofu set in a spicy sauce, typically a thin, oily, and bright red suspension, based on douban (fermented broad bean and chili paste) and douchi (fermented black beans), along with minced meat.
Instructions 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.
Mapo tofu (Chinese: 麻婆豆腐; pinyin: mápó dòufu) is a popular Chinese dish from Sichuan province. It consists of tofu set in a spicy sauce, typically a thin, oily, and bright red suspension, based on douban (fermented broad bean and chili paste) and douchi (fermented black beans), along with minced meat. Mapo tofu is one of the signature dish from Sichuan, China. Silky soft tofu swimming in delicous spicy sauce. Mapo tofu is also a dish that very easy to turning into plant based/vegetarian dish.
So that is going to wrap this up with this exceptional food mapo tofu-style cellophane noodles (medium spicy) recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
