Hey everyone, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, a family favorite: mapo cellophane noodles. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
A Family Favorite: Mapo Cellophane Noodles is one of the most well liked of recent trending meals on earth. It is enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. They’re nice and they look wonderful. A Family Favorite: Mapo Cellophane Noodles is something which I have loved my whole life.
Free UK Delivery on Eligible Orders Looking For.cellophane? Great recipe for A Family Favorite: Mapo Cellophane Noodles. I wanted to make mapo tofu, but realized I didn't have tofu, and decided to substitute with cellophane noodles (harusame) instead. If you like cellophane noodles, you could double the amount.
To get started with this recipe, we have to first prepare a few ingredients. You can have a family favorite: mapo cellophane noodles using 15 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make A Family Favorite: Mapo Cellophane Noodles:
- Take 10 grams Cellophane noodles (harusame)
- Prepare 150 grams Ground meat (any type of meat)
- Make ready 1 clove Garlic
- Prepare 1 piece 1 dash smaller than your thumbtip Ginger
- Make ready 1/2 stalk Japanese leek
- Prepare 2 tsp or 1 mushroom Shiitake mushroom
- Make ready 1/5 bunch Chinese chives
- Get 1 tsp Sesame oil
- Prepare 1 tsp Doubanjiang
- Make ready Seasonings
- Prepare 200 ml Soup stock (chicken or other)
- Take 2 tbsp Sweet Miso (or tianmianjian - Chinese sweet bean sauce)
- Take 1 tsp Soy sauce
- Get 1 tsp ☆ Katakuriko
- Take 1 tbsp ☆ Water
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.
Steps to make A Family Favorite: Mapo Cellophane Noodles:
- Cut the vegetables. Finely chop the mushrooms, mince the leek, garlic, and ginger. Cut the garlic chives into 3cm lengths. Combine the seasonings and set aside.
- In a pan, add the ginger, garlic, and sesame oil, and turn on the heat.
- Stir the pan as it warms up, and add the ground meat. Be careful not to burn the garlic.
- When the meat is about 80% cooked, add the leek and mushrooms. Continue cooking.
- Add the doubanjiang, stir and continue cooking.
- Mix the seasonings.
- Bring the pot to a simmer. Add the cellophane noodles. You could also cut the noodles shorter with kitchen scissors.
- The noodles will quickly soften. Cook to reduce the liquid. Add the garlic chives. Mix the ☆ ingredients, and slowly add to the pan. This will thicken the sauce, so stop when the desired thickness is reached.
- I only add a small amount of doubanjiang, as I have small children but you can increase the amount if you want it spicier.
Finely chop the garlic, ginger and leek. Rehydrate the wood ear mushrooms and slice into thin strips. I ordered the white rice with mapo tofu, cellophane noodle, braised pork. The white rice and the braised pork were ok but the mapo tofu and cellophane noodles were complete letdowns. Mapo tofu was bland, flavorless and not even spicy while the cellophane noodles literally tasted like nothing.
So that is going to wrap this up for this special food a family favorite: mapo cellophane noodles recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
